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 SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
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
MEDITERRANEAN-HERBED SCALLOPS RECIPE
Make a quick pasta dish with our Mediterranean-Herbed Scallops Recipe tonight. This scallops recipe is one of our favorites because it's so simple.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 13
Steps:
- Sprinkle scallops with pepper. Melt butter in large nonstick skillet on medium-high heat. Add single layer of scallops; cook 2 to 3 min. on each side or just until firm and browned on both sides. Remove from heat; cover to keep warm.
- Add tomatoes and garlic to skillet; cook and stir on medium heat 1 min. Stir in wine, broth and olives; simmer 2 min. or until liquid is reduced by half.
- Stir in 1 Tbsp. each chives, mint and lime juice. Add scallops; stir. Simmer on low heat 1 min. or until heated through. Add pasta; toss to coat. Transfer to bowl; top with cheese and remaining chives.
Nutrition Facts : Calories 420, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 45 g, Fiber 3 g, Sugar 3 g, Protein 28 g
BUTTERY SCALLOPS WITH LEMON AND HERBS
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
Provided by Melissa Clark
Categories quick, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season scallops lightly on both sides with salt and pepper.
- Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
- Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
- If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
- Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
More about "simple herbed scallops recipes"
29 BEST SCALLOP RECIPES FOR EASY, ELEGANT DINNERS AT HOME …
From epicurious.com
Estimated Reading Time 7 mins
- Scallop Rice Bowls With Crunchy Spice Oil. In this quick, simple sea scallop recipe, the shellfish is drizzled with a crunchy, garlicky oil, then served atop a bed of rice along with kale and avocado.
- Truffled Bay Scallops with Celery Purée. Bay scallops—which are smaller and sweeter than sea scallops—are found in estuaries up and down the Eastern Seaboard, from New England to the Mid-Atlantic region.
- Crispy Scallop Salad. For extra crispy scallops with a golden crust, dredge the shellfish in Old-Bay spiced cornmeal and shallow fry. Dressed in a bright olive oil and citrus dressing, this refreshing salad is an easy scallop meal and works equally well in smaller portions as a starter or side dish.
- Pan-Seared Scallops With Chorizo and Corn. For a delicious summer dinner, pair sea scallops with sweet corn and tangy buttermilk. Cook chorizo until crisp, then use the remaining fat to imbue your shellfish with a smoky, savory flavor.
- Seared Scallops With Basil Risotto. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is a dinner recipe for you.
- Seared Scallops With Red Chile Paste and Fennel Salad. It's easy to overcook pan-seared scallops. To preserve the tender, succulent texture of fresh scallops, former BA editor Andy Baraghani instructs home cooks to sear scallops until cooked through on just one side, then flip to present the perfectly golden-crisp surface.
- Seared Scallops With Mint, Peas, and Bacon. A gourmet scallop dinner in under 22 minutes? It's possible. Here, pan-seared scallops are paired with smoky bacon, fresh peas, and mint for a low-effort, high-reward main course.
- Grilled Scallops with Nori, Ginger, and Lime. This easy recipe is a fun appetizer or snack, and skewers make for no-fuss grilling. Season scallops with a fragrant mixture of nori, coriander, ginger, and lime, then garnish with scallions and serve them with a zippy lime mayonnaise.
- Seared Scallops With Pan Sauce. Leave it to cookbook author Mark Bittman to come up with a main dish that's easy but still impressive. Pat your scallops dry with paper towel, then cook until golden brown.
- Scallop Crudo. Working with raw shellfish can be intimidating, but keeping sea scallops raw allows their natural sweetness to shine. In this crudo, scallops are dressed in a bright dressing of orange juice, lemon juice, chile, and soy sauce.
HERBED GARLIC BUTTER SCALLOPS WITH LEMONY FETA DRESSING.
From halfbakedharvest.com
4.5/5 (109)Total Time 25 minsServings 4Calories 531 per serving
SCALLOPS WITH HERBED BROWN BUTTER RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (261)Author Dawn PerryServings 4Estimated Reading Time 1 min
QUICK AND EASY SEARED SCALLOPS WITH HERBS RECIPE - THE …
From thespruceeats.com
4.3/5 (16)Total Time 22 minsCategory Appetizer, EntreeCalories 276 per serving
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER
From wholesomeyum.com
LEMON HERB SAUCE FOR SCALLOPS – A COUPLE COOKS
From acouplecooks.com
GARLIC BUTTER HERB SCALLOPS | THE RECIPE CRITIC
From therecipecritic.com
PAN SEARED SCALLOPS (TIPS & TRICKS!) – A COUPLE COOKS
From acouplecooks.com
THE BEST LEMON GARLIC SCALLOP PASTA - WHAT'S GABY …
From whatsgabycooking.com
SABZI POLO (PERSIAN HERB RICE) RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
TOP 44 QUICK EASY SCALLOP RECIPE RECIPES
From newdavos.jodymaroni.com
EASY HERB BUTTER SCALLOPS RECIPE: FISH ENTREE RECIPES ON WEBMD
From webmd.com
27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
15+ HEALTHY 20-MINUTE DINNER RECIPES FOR MARCH | EATINGWELL
From eatingwell.com
SEARED SCALLOPS WITH LEMON-HERB RICE - SOUTHERN LIVING
From southernliving.com
SIMPLE HERBED SCALLOPS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
You'll also love