Seared Scallops With Pan Sauce Food

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LEMON BUTTERED SEARED SCALLOPS



Lemon Buttered Seared Scallops image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound dry sea scallops (12 to 15 scallops), side muscles removed
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons Compound Lemon Butter, recipe follows
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
  • Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
  • Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
  • Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

SEARED SCALLOPS



Seared Scallops 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

Time 8m

Yield 4 servings

Number Of Ingredients 5

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.

PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES



Pan Seared Scallops with Sesame Sauce and Cellophane Noodles image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

8 ounces cellophane noodles
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive or vegetable oil
1 1/2 pounds large sea scallops, about 12
Ground black pepper
1/4 cup scallions, chopped

Steps:

  • Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
  • While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
  • Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.

PAN-SEARED SEA SCALLOPS WITH HERB BUTTER SAUCE



Pan-Seared Sea Scallops With Herb Butter Sauce image

Make and share this Pan-Seared Sea Scallops With Herb Butter Sauce recipe from Food.com.

Provided by Diane C 2

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 lb linguine
salt
1 lb sea scallops
salt
pepper
1 tablespoon olive oil
1 tablespoon butter
1 shallot, finely diced
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup clam juice
1/4 teaspoon red pepper flakes
12 basil leaves, chopped
1/4 cup parsley, chopped
1 tablespoon chives, chopped
1 tablespoon capers, drained
lemon, zest of 1
lemon, juice of 1/2
pepper
1 tablespoon butter

Steps:

  • Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.
  • Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.
  • Add shallot and garlic to the same skillet and saute until softened.
  • Add the wine and cook until reduced to almost gone.
  • Add the clam juice and reduce by about 1/2.
  • Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.
  • Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
  • Transfer to a serving bowl placing the seared scallops on top.

Nutrition Facts : Calories 650.8, Fat 11.7, SaturatedFat 4.6, Cholesterol 42.5, Sodium 683.4, Carbohydrate 99.2, Fiber 4.5, Sugar 4.6, Protein 30.4

PAN SEARED SCALLOPS WITH BLEU CHEESE SAUCE



Pan Seared Scallops With Bleu Cheese Sauce image

I cannot keep this to myself anymore. I had this dish at a restaurant in Tampa and have re-created it perfectly. I promise that this dish will be the best thing you've ever cooked or ate!

Provided by Chef Jeff in St Aug

Categories     European

Time 1h8m

Yield 12 Scallops, 4 serving(s)

Number Of Ingredients 14

1 lb large scallop
3 tablespoons butter, divided
1 tablespoon olive oil
3 tablespoons flour
3 cups milk
5 ounces blue cheese
1 teaspoon salt
1 pinch nutmeg
lemon juice
paprika
white pepper
2 sweet potatoes
2 cups vegetable oil
1 dash cream (optional)

Steps:

  • Make the sauce first. It is a basic Bechamel sauce with cream enrichment. Melt 2 Tbsp Butter in a saucepan over medium heat, add 3 Tbsp flour, stirring constantly. Cook 3 minutes without browning flour. Whisk in 3 Cups milk and bring to a slow boil while stirring. Add salt and nutmeg. Cook until it reduces down enough to coat the back of a spoon, add the Bleu cheese and let it melt. Add a few drops of Lemon juice, salt, and White pepper to taste. Add a little cream for extra flavor and put in an oven set on 'warm'.
  • Peel the sweet potatoes and grate them, these are deep fried in the vegetable oil for only 30 seconds or so, until they change color. You can salt them slightly before frying.Pull them out of the pot with a spider or slotted spoon and dry them on paper towels.
  • The Scallops should be cooked in a hot pan, preferably cast iron, get it good and hot over medium high heat, add the Olive oil, let it heat for half a minute or so and add the Scallops that you have seasoned with Salt, Pepper, And Paprika. Cook about 3-4 minutes per side until the color and doneness is to your preference.
  • To plate, lay down the Scallops, cover with the Bleu cheese sauce, and top with some deep fried grated sweet potato. Garnish as you wish, garlic mashed potatoes goes quite well with this as does a good white wine. Enjoy!

Nutrition Facts : Calories 1467.8, Fat 138.6, SaturatedFat 31, Cholesterol 102.3, Sodium 1722.5, Carbohydrate 30.5, Fiber 2.1, Sugar 2.9, Protein 29

PAN-SEARED SCALLOPS WITH GINGER SAUCE



Pan-Seared Scallops With Ginger Sauce image

Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish meals a week. We try to do 3 so I am always looking for new recipes to incorporate.

Provided by TXOLDHAM

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium carrot, peeled and quartered
1 shallot, quartered
fresh ginger, about 2 inches, peeled and thinly sliced
1 garlic clove, halved
1/4 cup white wine
1 cup chicken broth, reduced fat and reduced sodium
1 tablespoon vegetable oil
1 lb sea scallops
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
snipped chives (to garnish) (optional)

Steps:

  • Combine carrot, shallot, ginger, garlic, wine and broth in a medium sauce pan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about 1/2 cup. Strain; discard vegetables and reserve liquid.
  • Pat scallops dry with a paper towel. Heat oil in a nonstick skillet that has ben sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper and cook about 2 minutes until second side is lightly golden.
  • Reduce heat to low and pour reserved liquid over the scallops. Simmer 1 minute or until scallops are done, stirring any browned particles into sauce and spooning sauce over scallops.
  • To serve, arrange scallops on deep platter and spoon sauce over them. Sprinkle with chives.

Nutrition Facts : Calories 140.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 27.3, Sodium 715.1, Carbohydrate 6.6, Fiber 0.4, Sugar 0.9, Protein 15.3

PAN-SEARED SCALLOPS WITH LEMON SAUCE



Pan-Seared Scallops With Lemon Sauce image

From Bon Appetit March 2007. In the UK, scallops come with the coral still attached, something I'm not used to, being American. This recipe does not call for the coral, but I used it anyway and it was rather good. One of our Zaar sisters (PhillyUKGirl) described them as 'silky and luxurious' and they definitely were! This recipe also calls for the scallops to be put into the oven. I did not do that step and just pan seared them. I have given the directions as written in the recipe, so you can do as you wish. The flavor of the lemon sauce is very subtle. It also calls for heavy cream but I used light cream as I didn't want a very thick sauce. The sauce can also be made 1 day ahead. Cover and refrigerate and bring to a simmer over medium heat before serving, whisking occasionally.

Provided by CulinaryQueen

Categories     Savory

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 lemon
1 1/2 cups dry white wine
1/4 cup shallot, sliced
2 garlic cloves, peeled and crushed
2 cups heavy whipping cream
1 teaspoon ground turmeric
salt and pepper, to taste
3 lbs sea scallops
salt and pepper, to taste
2 tablespoons butter, divided
2 tablespoons olive oil, divided

Steps:

  • Using a vegetable peeler, remove peel (yellow part only) from lemon in long strips.
  • Squeeze 1 1/2 tablespoons of juice from lemon into a small bowl and set aside.
  • Combine lemon peel, wine, shallots and garlic in heavy small saucepan. Boil until mixture is reduced to about 1/2 cup, about 15 minutes.
  • Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.
  • Pour mixture through fine strainer and discard solids.
  • Return sauce to pan and whisk in 1 1/2 tablespoons lemon juice and season with salt and pepper.
  • Preheat oven to 200C/400°F Rinse scallops (remove coral and set aside if attached) and pat dry with paper towels.
  • Toss scallops in bowl with salt and pepper.
  • Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
  • Working in batches, add scallops to skillet and sear until browned and almost opaque in center, about 1-2 minutes each. Add remaining butter and oil as needed.
  • Transfer scallops to rimmed baking sheet and bake about 3 minutes.
  • While scallops are baking, saute corals in same pan for 1-2 minutes, if using.
  • Divide sauce among plates and arrange scallops and coral atop sauce and serve.

Nutrition Facts : Calories 607.5, Fat 39.5, SaturatedFat 21.5, Cholesterol 193.9, Sodium 428.2, Carbohydrate 12.7, Fiber 0.9, Sugar 0.7, Protein 40.3

PAN SEARED SCALLOPS WITH ASIAN DIPPING SAUCE



Pan Seared Scallops With Asian Dipping Sauce image

These scallops can be grilled too. put I prefer pan seared. To me this dish can be served as a appetizer or as a surf addition to the turf steak, for a home version of surf and turf meal. enjoy

Provided by Shawn C

Categories     Asian

Time 9m

Yield 4 serving(s)

Number Of Ingredients 11

10 sea scallops (1 1/2 oz weight each at least)
olive oil
salt
pepper
6 large garlic cloves, sliced thin
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
1/2-1 teaspoon red pepper flakes
2 tablespoons lemon juice
1 teaspoon dried cilantro (or 1 bunch fresh)

Steps:

  • in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
  • mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
  • serve scallops and sauce immediately.

SEARED SCALLOPS WITH HERB BUTTER SAUCE



Seared Scallops With Herb Butter Sauce image

Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.

Provided by KathyP53

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb dry large scallop (rinse under cold water and pat dry with paper towels)
3 tablespoons unsalted butter, cut into 6 pieces
2 tablespoons finely diced shallots (1 medium shallot)
1/4 cup dry white wine
1/8 cup finely chopped fresh flat leaf parsley
1/8 cup finely chopped fresh chives
1/4 teaspoon finely grated lemon zest
kosher salt
fresh ground black pepper
2 tablespoons extra virgin olive oil
2 lemon wedges, for serving

Steps:

  • Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
  • Add 2 tablespoons olive oil and heat until quite hot.
  • Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
  • Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
  • Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
  • Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
  • Let the pan cool for a minutes before you make the sauce.
  • When pan has cooled somewhat, return it to medium heat.
  • Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
  • Add wine and simmer until reduced by half, another 1-2 minutes.
  • Add the herbs and lemon zest.
  • Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
  • Return the scallops and any accumulated juices to the pan.
  • Gently roll the scallops in the sauce to warm them through.
  • Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

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Top Asked Questions

How do I make scallops seared?
Scallops are 80 percent protein. They are also a good source of magnesium and potassium. How Do I Make Seared Scallops? Add olive oil to a skillet and turn to medium-high heat. Salt and pepper the scallops and add to the heated pan. Sear the scallops 3-3 ½ minutes or until the sides are golden brown. Can You Cook Frozen Scallops?
How to cook scallops in a pan with butter?
Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt. Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet.
How do you cook lemon caper sauce on scallops?
Pan Seared Scallops with Lemon Caper Sauce. When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan. In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
How do you cook scallops in soy sauce?
Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.

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