HOW TO COOK DRIED SCALLOPS RECIPES

Name: Seared Scallops with Garlic Basil Butter
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Makes 4 servings, 3 large scallops each
Cuisine: French
Ingredients: 12 large sea scallops, 1 1/4 to 1 1/2 pounds; 2 teaspoons all-purpose flour, optional, see notes; Salt and fresh ground black pepper; 2 tablespoons oil, such as olive oil, avocado oil or grape seed oil; 1 1/2 tablespoons butter; 2 garlic cloves, minced; 1 cup fresh basil leaves; 3 to 4 lemon slices

SEARED SCALLOPS WITH GARLIC BASIL BUTTER

Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

Ingredients

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, FatContent 12.6g, SaturatedFatContent 3.7g, CholesterolContent 69.5mg, SodiumContent 1236.8mg, CarbohydrateContent 9.6g, FiberContent 0.2g, SugarContent 0.2g, ProteinContent 29.6g

SEARED SCALLOPS WITH GARLIC BASIL BUTTER

Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

Ingredients

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

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