PAN SEARED SCALLOPS SAUCE RECIPES

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QUICK PAN-SEARED SCALLOPS RECIPE | ALLRECIPES



Quick Pan-Seared Scallops Recipe | Allrecipes image

Delicious way to prepare scallops.

Provided by RACH7H

Categories     Scallop Recipes

Total Time 21 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 6

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
  • Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
  • Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 176.2 calories, CarbohydrateContent 5.5 g, CholesterolContent 51.3 mg, FatContent 7.6 g, FiberContent 0.1 g, ProteinContent 21.5 g, SaturatedFatContent 0.9 g, SodiumContent 285.1 mg, SugarContent 0.4 g

SEARED SCALLOPS WITH HERB BUTTER SAUCE RECIPE - FOOD.COM



Seared Scallops With Herb Butter Sauce Recipe - Food.com image

Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 11

1 lb dry large scallop (rinse under cold water and pat dry with paper towels)
3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons finely diced shallots (1 medium shallot)
1/4 cup dry white wine
1/8 cup finely chopped fresh flat leaf parsley
1/8 cup finely chopped fresh chives
1/4 teaspoon finely grated lemon zest
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
2 lemon wedges, for serving

Steps:

  • Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
  • Add 2 tablespoons olive oil and heat until quite hot.
  • Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
  • Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
  • Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
  • Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
  • Let the pan cool for a minutes before you make the sauce.
  • When pan has cooled somewhat, return it to medium heat.
  • Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
  • Add wine and simmer until reduced by half, another 1-2 minutes.
  • Add the herbs and lemon zest.
  • Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
  • Return the scallops and any accumulated juices to the pan.
  • Gently roll the scallops in the sauce to warm them through.
  • Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

Nutrition Facts : Calories 464.2, FatContent 32, SaturatedFatContent 13.1, CholesterolContent 100.2, SodiumContent 896.2, CarbohydrateContent 10.7, FiberContent 0.4, SugarContent 0.6, ProteinContent 28.1

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