LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
SEARED SCALLOPS WITH LEEKS & LEMON CHILLI BUTTER
Scallops love a bit of lemon and chilli plus, they are ready in a flash. The perfect way to impress last-minute guests
Provided by Jane Hornby
Categories Starter
Time 20m
Number Of Ingredients 9
Steps:
- For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
- Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
- Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together - this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
- To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.
Nutrition Facts : Calories 588 calories, Fat 56 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.47 milligram of sodium
SEARED SCALLOPS WITH CABBAGE AND LEEKS
Make and share this Seared Scallops With Cabbage and Leeks recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 4 1/2 teaspoons oil in a large nonstick frypan over medium high heat until hot but not smoking.
- Add leek, cook until soft, 1 to 2 minutes; Stir in cabbage, and add stock.
- Cook stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
- Sprinkle scallops with 1/4 teaspoon salt and season with freshly ground pepper. Heat remaining 2 1/2 teaspoons oil in another large nonstick frypan, over medium high heat until hot but not smoking. Add scallops, cook, turning once , until dark golden, about 4 minutes per side.
- Divide cabbage mixture between four plates and top each serving with 3 scallops, garnish with lemon slices.
Nutrition Facts : Calories 165.7, Fat 10.7, SaturatedFat 1.5, Cholesterol 10.8, Sodium 207.5, Carbohydrate 11.4, Fiber 3.2, Sugar 4.5, Protein 7.6
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