BAY SCALLOPS CALORIES RECIPES

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SIMPLEST BAY SCALLOPS RECIPE - NYT COOKING



Simplest Bay Scallops Recipe - NYT Cooking image

This recipe, adapted from “Fish: The Complete Guide to Buying and Cooking” by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they’re “best prepared as simply as possible,” and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.

Provided by Mark Bittman

Total Time 10 minutes

Yield 4 appetizer or 2 small main-course servings

Number Of Ingredients 3

20 bay scallops
Coarse salt
Lemon wedges

Steps:

  • Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.
  • Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.

Nutrition Facts : @context http//schema.org, Calories 87, UnsaturatedFatContent 0 grams, CarbohydrateContent 4 grams, FatContent 1 gram, FiberContent 0 grams, ProteinContent 15 grams, SaturatedFatContent 0 grams, SodiumContent 490 milligrams, SugarContent 0 grams, TransFatContent 0 grams

CREAMY BAY SCALLOP SPAGHETTI | ALLRECIPES



Creamy Bay Scallop Spaghetti | Allrecipes image

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Categories     Seafood    Shellfish    Scallops

Yield 4 appetizer-size portions

Number Of Ingredients 13

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
? cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
  • Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
  • Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition Facts : Calories 671.2 calories, CarbohydrateContent 53.1 g, CholesterolContent 166.4 mg, FatContent 33.5 g, FiberContent 2.1 g, ProteinContent 37.8 g, SaturatedFatContent 18.3 g, SodiumContent 572.5 mg, SugarContent 1.8 g

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