RECIPE FOR COOKING SCALLOPS RECIPES

Name: Seared Scallops
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 4 servings
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

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.

SCALLOPS PROVENCAL RECIPE | INA GARTEN | FOOD NETWORK

Scallops Provencal Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories main-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 3 servings

Number Of Ingredients 9

Ingredients

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

Steps:

If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Nutrition Facts : Calories 349 calorie, FatContent 17 grams, SaturatedFatContent 10 grams, CholesterolContent 91 milligrams, SodiumContent 381 milligrams, CarbohydrateContent 17 grams, FiberContent 0.5 grams, ProteinContent 28 grams, SugarContent 1 grams

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