SEARED SCALLOPS RECIPE RECIPES
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.
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
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.
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SA…
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
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BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED SCALLOPS
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- Into the same skillet, add butter. When melted, stir in herbs. Serve scallops with butter mixture and lemon wedges.
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SEARED SCALLOPS WITH PAN SAUCE RECIPE - EPICURIOUS
Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
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- Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
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- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
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BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED SCALLOPS
Searing scallops might seem intimidating, but it's insanely easy to do at home. Here's how to do it perfectly every time.
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- Into the same skillet, add butter. When melted, stir in herbs. Serve scallops with butter mixture and lemon wedges.
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Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
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- Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
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SEARED SCALLOPS WITH GARLIC BASIL BUTTER
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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- Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
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EASY SCALLOP PASTA RECIPE - BBC GOOD FOOD
Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit
From bbcgoodfood.com
Total Time 25 minutes
Category Lunch
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Calories 664 calories per serving
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Total Time 25 minutes
Category Lunch
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Calories 664 calories per serving
- Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.
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SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE
Scallops over Wilted Spinach Parmesan Risotto
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Reviews 4.9
Total Time 40 minutes
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Reviews 4.9
Total Time 40 minutes
Category Dinner
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Calories 481 kcal per serving
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SAUTEED SCALLOPS & SHRIMP PASTA RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 5
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Calories 733 calories per serving
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Reviews 5
Total Time 35 minutes
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Calories 733 calories per serving
- 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., ,
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SEARED SCALLOPS WITH GARLIC BASIL BUTTER
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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Reviews 5.0
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Calories 267 per serving
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Reviews 5.0
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- Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.
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From bbcgoodfood.com
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Category Lunch
Cuisine Italian
Calories 664 calories per serving
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Total Time 25 minutes
Category Lunch
Cuisine Italian
Calories 664 calories per serving
- Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.
See details
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Scallops over Wilted Spinach Parmesan Risotto
From skinnytaste.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
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Calories 481 kcal per serving
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Reviews 4.9
Total Time 40 minutes
Category Dinner
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Calories 481 kcal per serving
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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
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Calories 733 calories per serving
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Calories 733 calories per serving
- 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., ,
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