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.
SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY
Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.
Provided by Betsy Carter
Categories Dinner
Time 14m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season the scallops on both sides with salt and pepper.
- In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
- Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
- Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
- Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SEARED SCALLOPS
Butter is swapped out for coconut oil in this oh-so-simple seafood dish. Make sure your scallops are nice and dry before searing -- this is key to achieving a golden crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-high heat; swirl in just enough coconut oil to coat bottom. Pat scallops dry, season with coarse salt, and add to skillet. Cook, undisturbed, until browned on bottom, 1 to 2 minutes. Flip, season with coarse salt, and cook until browned and cooked through but still pink in center, 1 to 2 minutes. Serve with wilted spinach and a pinch of freshly grated nutmeg.
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS
I know this sounds a little different but it is really good. Plus it is a gourmet without all the work. From Food & Wine magazine
Provided by Kennasmommy
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of water to a boil. Add caulifolower and boil over high heat until just tender, 3-4 minutes.
- Drain, shaking off excess water.
- In a large skillet, heat oil until simmering.
- Season scallops with salt and pepper. Add to skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
- Turn the scallops.
- Add the butter, cauliflower, almonds, capers, and raisins and cook undistributed until the scallops are white throughout and cauliflower is lightly browned in spots, about1 minute longer.
- Add the balsamic vinegar and stir gently to coat.
- Transfer to plates, garnish with parsley and serve.
- Enjoy!
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED SCALLOPS WITH CAPERS, RAISINS, AND NUTMEG
Steps:
- Preheat a large cast-iron skillet over medium-high heat. Melt 3 tablespoons butter in skillet. When foam subsides, add scallops in a single layer, being careful not to crowd pan. Season scallops with salt and cook, undisturbed, 2 minutes.
- Flip scallops and continue cooking until scallops are firm to the touch, about 1 minute more. Transfer scallops to a serving platter.
- Add vinegar, capers, raisins, and parsley to skillet and cook, 30 seconds.
- Stir in remaining tablespoon butter and lemon juice. Remove from heat and pour over scallops. Grate nutmeg over scallops and serve immediately.
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SEARED SCALLOPS WITH CAPER-RAISIN SAUCE RECIPE
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5/5 Total Time 1 hrCategory Dinner
- In a small saucepan, combine the capers, raisins and 3/4 cup of water. Simmer over moderately low heat until the raisins are plump, 10 to 15 minutes; do not boil. Transfer to a blender and puree. With the blender on, add 6 tablespoons of the butter, 1 tablespoon at a time, until incorporated. Add the sherry vinegar to the caper-raisin sauce and season with salt and pepper.
- In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the cauliflower and cook over moderately high heat, turning, until crisp-tender, 5 minutes. Transfer to a rimmed plate, then repeat with 1 tablespoon each of the butter and oil and the remaining cauliflower. Let the skillet cool for 2 minutes. Add 1/2 cup of water and cook over moderate heat, scraping up any browned bits, 2 minutes. Stir in the parsley and pour the pan sauce over the cauliflower; keep warm.
- In a nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the scallops with salt and pepper and add half to the skillet. Cook over moderately high heat, without turning, until the scallops are golden brown on the bottom, 3 minutes; transfer to a plate. Repeat with the remaining 1 tablespoon each of butter and oil and the scallops. Rewarm the caper-raisin sauce.
- Spoon the raisin sauce onto 4 plates. Top with the scallops, browned side up. Arrange a cauliflower slice on each scallop, spoon a little of the pan sauce over and garnish with the nutmeg. Serve at once.
SEARED SCALLOPS WITH CAULIFLOWER, CAPERS AND RAISINS RECIPE
From foodandwine.com
5/5 Total Time 30 mins
- Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
- In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | THE RECIPE …
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4.9/5 (50)Uploaded Mar 26, 2018Category Appetizer, Dinner, Main Course, Side DishPublished May 28, 2019
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