HOW TO COOK LARGE 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

SAUTEED SCALLOPS & SHRIMP PASTA RECIPE: HOW TO MAKE IT

Sauteed Scallops & Shrimp Pasta Recipe: How to Make It image

I created this tempting seafood pasta for my wife. It’s a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. —George Levinthal, Goleta, California

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 14

Ingredients

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

Steps:

Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

Nutrition Facts : Calories 733 calories, FatContent 35g fat (13g saturated fat), CholesterolContent 210mg cholesterol, SodiumContent 1263mg sodium, CarbohydrateContent 56g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 47g protein.

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