SAUTEED SCALLOPS RECIPE RECIPES

Name: Sautéed Scallops
Total time: 10 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 pound sea scallops, patted dry; Kosher salt, to taste; 1 tablespoon dry white vermouth or white wine; 1 tablespoon finely chopped parsley, for garnish

SAUTéED SCALLOPS RECIPE - NYT COOKING

Sautéed Scallops Recipe - NYT Cooking image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Total Time 10 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

Steps:

Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Nutrition Facts : @context http//schema.org, Calories 158, UnsaturatedFatContent 3 grams, CarbohydrateContent 4 grams, FatContent 9 grams, ProteinContent 14 grams, SaturatedFatContent 6 grams, SodiumContent 446 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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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