SCALLOP BUTTER RECIPES

Name: Garlic Butter Seared Scallops
Prep time: 5 min
Cook time: 8 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 pound fresh bay or sea scallops, (dry packed); salt and fresh ground pepper, (to taste); 1/4 teaspoon sweet paprika; 4 tablespoons unsalted butter, (divided); 4 to 5 garlic cloves, (minced); 1/3 cup dry white wine, ((for Keto, use chicken or vegetable broth)); 1 tablespoon lemon juice; 2 tablespoons chopped fresh parsley; lemon slices, (for garnish)

GARLIC BUTTER SEARED SCALLOPS RECIPE | DIETHOOD

Garlic Butter Seared Scallops Recipe | Diethood image

Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!

Provided by Katerina | Diethood

Categories Appetizers Dinner Side Dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 8 minutes

Yield 4

Number Of Ingredients 9

Ingredients

1 pound fresh bay or sea scallops, (dry packed)
salt and fresh ground pepper, (to taste)
1/4 teaspoon sweet paprika
4 tablespoons unsalted butter, (divided)
4 to 5 garlic cloves, (minced)
1/3 cup dry white wine, ((for Keto, use chicken or vegetable broth))
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
lemon slices, (for garnish)

Steps:

Thoroughly pat dry the scallops with paper towels.
Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
Season scallops on all sides with salt, pepper, and paprika.
Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
Cook scallops for 2 minutes, or until browned. Do not move them around.
Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
Remove scallops from pan and set aside.
Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
Add wine and cook for 2 minutes.
Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
Return scallops to the pan and spoon sauce over scallops.
Garnish with parsley and lemon slices.
Serve.

Nutrition Facts : ServingSize 4 scallops, Calories 208 kcal, CarbohydrateContent 8 g, ProteinContent 14 g, FatContent 12 g, SaturatedFatContent 7 g, CholesterolContent 57 mg, SodiumContent 548 mg, FiberContent 1 g, SugarContent 1 g

BUTTER-POACHED SCALLOPS - BIGOVEN

Butter-poached Scallops - BigOven image

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Total Time 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 5

Ingredients

12 Scallops
1/2 tsp Salt (or to taste)
Black Pepper freshly ground
1 1/3 cup Unsalted melted butter (or enough to cover scallops, see directions below)
Squeeze of fresh lemon juice

Steps:

"1. Arrange scallops in a saucepan just large enough to fit them snugly in one layer. Add enough water to pan to just cover the scallops. Pour that water into a measuring cup. Place scallops on paper towel; pat dry. Season scallops with salt and pepper on both sides. 2. Make sure the amount of melted butter equals the amount of water in the measuring cup. Pour butter into saucepan; heat over medium-low heat, stirring occasionally, until a thermometer reads 185 degrees. Add the scallops; heat butter again to 185 degrees. Cook scallops, turning once, until cooked through, 2-4 minutes. Transfer scallops with slotted spoon to plate. Drizzle with a little of the butter and a squeeze of lemon juice. Serve hot. 12 sea scallops 1/2 teaspoon sea salt Freshly ground pepper 1 1/3 cups unsalted butter, about, melted Squeeze of lemon juice"

Nutrition Facts : Calories 42 calories, FatContent 0.395241707317073 g, CarbohydrateContent 2.78590451219512 g, CholesterolContent 13.1275609756098 mg, FiberContent 0.75525 g, ProteinContent 6.98724085365854 g, SaturatedFatContent 0.0593565853658537 g, ServingSize 1 1 Serving (43g), SodiumContent 65.3005853658537 mg, SugarContent 2.03065451219512 g, TransFatContent 0.156349268292683 g

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