SCALLOPS 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

SCALLOPS WITH HERBED BROWN BUTTER RECIPE RECIPE | EPICURIOUS

Scallops With Herbed Brown Butter Recipe Recipe | Epicurious image

Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.

Provided by Dawn Perry

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1 pound sea scallops, side muscle removed
Kosher salt, freshly ground pepper
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
4 sprigs herbs (such as tarragon, lemon thyme, or sage)
2 teaspoons fresh lemon juice

Steps:

Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.

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Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
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Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.

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SEARED SCALLOPS WITH GARLIC BASIL BUTTER

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Reviews 96
Total Time 30 minutes
Cuisine Seafood
Calories 209 calories per serving

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