BEST PAN FOR SEARING SCALLOPS RECIPES

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SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE ...



Seared Scallops With Brown Butter and Lemon Pan Sauce ... image

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

Provided by Carla Lalli Music

Yield 4 servings

Number Of Ingredients 7

3 lemons
Small handful of chives
12 large dry sea scallops
Kosher salt, freshly ground pepper
Extra-virgin olive oil or vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons drained capers

Steps:

  • Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
  • Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.
  • Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.

SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE



Scallops over Wilted Spinach Parmesan Risotto - Skinnytaste image

Scallops over Wilted Spinach Parmesan Risotto

Provided by Gina

Categories     Dinner

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 3

Number Of Ingredients 14

1 cup arborio rice
2 tsp butter
1 shallot (minced)
1/2 cup white wine
4 cups fat free chicken stock
salt and pepper
1/4 cup grated parmesan cheese
2 tbsp chopped parsley
16 oz sea scallops (about 12-14 )
salt and fresh pepper
2 tsp butter
1 tsp olive oil
1 shallot (minced)
10 oz baby spinach (washed)

Steps:

  • For the risotto:
  • For the scallops:

Nutrition Facts : ServingSize 3 /4 cup risotto and 5 oz scallops/spinach, Calories 481 kcal, CarbohydrateContent 16 g, ProteinContent 23.5 g, FatContent 17 g, SaturatedFatContent 2 g, CholesterolContent 67 mg, SodiumContent 628 mg, FiberContent 2.5 g, SugarContent 1.3 g

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