BEST RECIPE FOR SEA SCALLOPS RECIPES

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AIR FRYER BREADED SEA SCALLOPS RECIPE | ALLRECIPES



Air Fryer Breaded Sea Scallops Recipe | Allrecipes image

Lightly breaded sea scallops cooked in the air fryer with the same results as deep frying, but without the nasty smell or mess!

Provided by Kim's Cooking Now

Categories     Scallop Recipes

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 6

½ cup finely crushed buttery crackers (such as Ritz®)
½ teaspoon garlic powder
½ teaspoon seafood seasoning (such as Old Bay®)
2 tablespoons butter, melted
1 pound sea scallops, patted dry
1 serving cooking spray

Steps:

  • Preheat the air fryer to 390 degrees F (198 degrees C).
  • Mix cracker crumbs, garlic powder, and seafood seasoning together in a shallow bowl. Place melted butter in a second shallow bowl.
  • Dip each scallop in the melted butter and then roll in the breading until completely coated. Set on a plate and repeat with the remaining scallops.
  • Lightly spray the air fryer basket with cooking spray. Arrange scallops in the prepared basket so that they are not touching each other; you may need to work in batches.
  • Cook in the preheated air fryer for 2 minutes. Turn scallops over gently with a small spatula and cook until opaque, about 2 more minutes.

Nutrition Facts : Calories 281.7 calories, CarbohydrateContent 13.7 g, CholesterolContent 69.3 mg, FatContent 17.6 g, FiberContent 0.4 g, ProteinContent 16.6 g, SaturatedFatContent 6.4 g, SodiumContent 589.4 mg, SugarContent 0.5 g

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SA…



Seared Sea Scallops with Linguini in a Herb and Wine Sa… image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2 servings

Number Of Ingredients 21

1/2 pound linguini
1 pound sea scallops
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus some for drizzling
3 tablespoons butter, divided
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
4 springs fresh thyme, leaves removed and chopped
1 cup dry white wine
1 cup seafood stock or clam juice
25 leaves fresh basil, shredded or torn
1/2 cup chopped flat-leaf parsley, a handful
1 lemon, zested and juiced
4 cups baby arugula or any mixed greens
1/2 pint grape or cherry tomatoes, cut in 1/2
Drizzle extra-virgin olive oil
Splash balsamic vinegar
Salt and freshly ground black pepper
Strawberries
Split of Champagne, perfect for 2

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.

SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SA…
Deselect All. 1/2 pound linguini. 1 pound sea scallops. Salt and freshly ground black pepper. 1 tablespoon extra-virgin olive oil, plus some for drizzling
From foodnetwork.com
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Lightly-cooked and tender sea scallops, served in the simplest, quickest sauce of lemon juice, butter, parsley, and fresh basil, are served over angel hair pasta for an elegant but easy dish. Add cream or …
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Mar 18, 2022 · Scallops and Shrimp with Pasta Recipes 215,383 Recipes. Last updated Mar 18, 2022. ... lipton recipe secrets savory herb with garlic soup mix and 6 more. Seafood and Bacon Skewers with Saffron Oil Kooking. ... sea scallops, littleneck clams, dry white wine and 13 more. Scallops …
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