RECIPE BAY SCALLOPS RECIPES

Name: Sauteed Bay Scallops with Lemon Butter
Yield: 4 servings
Ingredients: 1 pound bay scallops; 2 tablespoons olive oil; 3 tablespoons unsalted butter; Juice of 1 lemon; 1/4 cup chopped fresh parsley; Freshly ground black pepper

SAUTEED BAY SCALLOPS WITH LEMON BUTTER RECIPE | FOOD NE…

Sauteed Bay Scallops with Lemon Butter Recipe | Food Ne… image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound bay scallops
2 tablespoons olive oil
3 tablespoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

SEARED SCALLOPS RECIPE | ALTON BROWN | FOOD NETWORK

Seared Scallops Recipe | Alton Brown | Food Network image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories main-dish

Total Time 8 minutes

Prep Time 5 minutes

Cook Time 3 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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So good and easy to make.
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Reviews 5
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Bake in pre-heated oven until scallops are firm, about 20 minutes.

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SCALLOPS WITH LINGUINE RECIPE: HOW TO MAKE IT

A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. —Paula Jones, Brooksville, Florida
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Cuisine Europe, Italian
Calories 281 calories per serving

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SCALLOPS WITH LINGUINE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

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SEARED SCALLOPS RECIPE | ALTON BROWN | FOOD NETWORK

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
From foodnetwork.com
Reviews 4.8
Total Time 8 minutes
Category main-dish

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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So good and easy to make.
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Reviews 5
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Bake in pre-heated oven until scallops are firm, about 20 minutes.

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Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

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