OLD BAY SCALLOP RECIPES RECIPES

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OLD BAY SAUTEED SCALLOPS - BIGOVEN.COM



Old Bay Sauteed Scallops - BigOven.com image

""

Total Time 30 minutes

Prep Time 30 minutes

Yield 1

Number Of Ingredients 4

several large scallops
butter to saute
Old Bay seasoning
1 light beer

Steps:

  • "Heat butter in skillet to medium high. Season scallops with Old Bay Seasoning and add them to skillet. Turn scallops once, when you can see they are cooked partway through. When almost cooked, add some beer to skillet for extra flavor. Serve immediately."

Nutrition Facts : Calories 18 calories, FatContent 0.4518 g, CarbohydrateContent 3.9354 g, CholesterolContent 0 mg, FiberContent 0.678000011444092 g, ProteinContent 0.5754 g, SaturatedFatContent 0.1974 g, ServingSize 1 1 Serving (6g), SodiumContent 1.62 mg, SugarContent 3.25739998855591 g, TransFatContent 0.06588 g

OLD BAY SEA SCALLOPS WITH LEMON SAUCE RECIPE - MARCIA ...



Old Bay Sea Scallops with Lemon Sauce Recipe - Marcia ... image

Plus: F&W's Fish and Seafood Cooking Guide More Seafood Recipes

Provided by Marcia Kiesel

Total Time 30 minutes

Yield 4

Number Of Ingredients 9

2 tablespoons plain, dry bread crumbs or matzo meal
1 tablespoon plus 1 teaspoon Old Bay seasoning
1 1/2 pounds sea scallops
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons unsalted butter
2 tablespoons chopped parsley

Steps:

  • Preheat the oven to 350°. In a small bowl, mix the bread crumbs with the Old Bay. Lightly season the scallops with salt and pepper. Coat the top and bottom of each scallop in the seasoning mixture.
  • In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add half of the scallops and cook over moderately high heat until richly browned, about 3 minutes per side. Transfer the scallops to a large rimmed baking sheet. Wipe out the skillet. Add the remaining 1 tablespoon of oil and cook the remaining scallops. Transfer to the baking sheet and keep warm in the oven.
  • Add the lemon juice and water to the skillet, bring to a boil and cook over moderate heat, scraping up the browned bits on the bottom of the skillet. Remove from the heat and swirl in the butter, 1 tablespoon at a time. Add the parsley and season with salt.
  • Pour the butter sauce onto plates. Top with the scallops and serve right away.

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