SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
SEARED SCALLOPS
The first thing to know before making this recipe--which is barely even a recipe, more of a technique for a simple and elegant dish--is to take down your smoke alarm. Okay, maybe don't do that, because it's unsafe. But definitely open the windows and turn on a fan, because you need to have a screaming-hot pan to achieve beautifully sweet sea scallops with a perfectly caramelized sear. A pro kitchen is equipped with 30,000 BTUs of gas and indestructible stainless-steel pans, and we're not afraid to use them. Gird your loins, turn up the heat, and you'll have a chance of capturing scallop magic at home.
Provided by Amanda Freitag
Categories main-dish
Yield makes 12 scallops (6 appetizer servings or 4 entree servings)
Number Of Ingredients 5
Steps:
- Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
- Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
- Flip the scallops and season the other side. This is important!
- Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
- Wait.
- Wait.
- Watch as the pan begins to smoke.
- Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
- After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
- When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.
SEARED SCALLOPS RECIPE BY TASTY
Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat the scallops dry with a paper towel.
- Season with salt and pepper.
- In a large skillet set over medium-high heat, add the oil.
- When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
- Gently turn the scallops, and add the butter and garlic to the pan.
- Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
- Add the white wine, cook another 10 seconds.
- Serve with chives.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
PAN-SEARED SCALLOPS AND PORK BELLY WITH POMEGRANATE AGRODOLCE AND BEURRE BLANC
Steps:
- Dry the scallops very well with a paper towel. Cut the pork belly into uniform cubes about the size of the scallops.
- Heat the olive oil in a large skillet set over medium-high heat. Sprinkle the scallops with salt and pepper and then add to the skillet. Add the butter to the skillet. When the bottom is golden brown, flip the scallop and cook for 1 minute.
- Heat vegetable oil in a deep fryer to 350 degrees F. Alternatively, in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
- Deep-fry the pork belly until crispy, but not too hard. Drain the pork belly on a paper-towel-lined plate.
- In a bowl, toss the arugula, sliced strawberries and pistachios with some of the Vanilla Bean Vinaigrette. Mound the salad on the plate, then arrange the scallops and pork belly around the salad. Top with some Beurre Blanc and drizzle with the Pomegranate Agrodolce to serve.
- Place the vinegar, honey, mustard and vanilla seeds in the food processor, and pulse until mixed. Slowly drizzle in the oil with machine running until emulsified.
- In a saucepan set over medium-low heat, bring the vermouth and vinegar to a low simmer. Add the shallots and season with salt and pepper. Simmer to cook until the liquid reduces by half, 2 to 3 minutes. Remove the pan from the heat and whisk in 4 tablespoons of the butter until fully incorporated. Return the pan to low heat and whisk in the remaining butter, one piece at a time. Add the lemon juice, then remove from the heat, cover and keep warm until ready to serve.
- Combine the pomegranate juice, sugar and vinegar in a medium saucepan. Bring to a boil then reduce the heat to low and simmer until thick and syrupy, 10 to 15 minutes.
SEARED SCALLOPS, CURED PORK BELLY WITH POMEGRANATE MOLASSES AND CHILI GARLIC DRIZZLE
Steps:
- * The abductor muscle is also called the foot. It is a small rectangular tab of fibrous muscle attached to the side of some scallops.
- OVERVIEW -- Season scallops with salt and pepper. Set aside. In a sauté pan over medium heat add 1 tablespoon oil and heat until just shimmering. Add scallops and sear for 2 minutes or until golden brown. Flip and sear for an additional minute or until slightly opaque in the center. Set scallops aside. In a clean saute pan over medium high heat add oil and sear chilled pork belly for 1 to 2 minutes on each side or until crispy and heated through. To serve alternate scallops and pork belly on a serving platter, drizzle with garlic chile oil and pomegranate molasses. Garnish with micro greens.
- BRAISED PORK BELLY -- Preheat oven to 250 degrees F. Place bacon slab in a dutch oven or roasting pan. Add water, soy, aji mirin and vinegar. Sprinkle in the brown sugar, peppercorns, star anise, cinnamon stick and bay leaf. Cover tightly (use a couple layers of tinfoil if you don't have a heavy lid for your dish) and roast in the oven 3-4 hours. Remove from oven, uncover and let cool in the liquid until it reaches room temperature. Once cool, put it in a Ziploc bag and refrigerate overnight.
- CHILE GARLIC DRIZZLE -- Peel outer 2 layers of lemongrass. Trim top two-thirds (skinny part) and discard. Trim very bottom root end. Cut lemongrass in half lengthwise and then finely slice lemongrass into very thin half moons. Place canola and sesame oil together in small saucepan over low heat. Add lemongrass. Cook on low for 15-20 minutes or until small bubbles from the lemongrass subside. Remove from heat and cool for 10 minutes. Add garlic, green onion, fish sauce and chilies. Stir well and allow to sit 30 minutes. Transfer to a small mason jar with a tight fitting lid and use as needed.
SEARED SCALLOPS WITH POMEGRANATE SAUCE
Make and share this Seared Scallops With Pomegranate Sauce recipe from Food.com.
Provided by ellie3763
Categories Fruit
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup.
- Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil.
- Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm.
- Rinse scallops; pat dry.
- Heat oil in a cast-iron skillet over medium-high heat.
- Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper.
- Add scallops to pan; cook 2 minutes on each side or until done.
- Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates.
- Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.
Nutrition Facts : Calories 304.4, Fat 5.2, SaturatedFat 0.7, Cholesterol 40.9, Sodium 1099.9, Carbohydrate 42, Fiber 7.2, Sugar 26.6, Protein 24.6
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