Best Caramelized Sea Scallops Recipes

SEA SCALLOPS WITH CARAMELIZED ONION

Steps:

• In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
• Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

SAUTEED SEA SCALLOPS WITH CARAMELIZED PEACHES

Steps:

• place oil in sautee pan and heat until light smoke.
• lightly season scallops w/salt and pepper.
• carefully add scallops to pan (do not crowd).
• lightly brown and turn scallops.
• add shallots garlic and peaches.
• shake and flip in pan to mix.
• add sugar and keep moving for 2 (two) minutes.
• place on plate.
• put peaches on top.
• squeeze fresh lemon just before serving.
• goes great with jasmine or basmati rice steamed.

SEARED SEA SCALLOPS WITH LIME-GINGER SAUCE AND CARAMELIZED ENDIVE

Steps:

• To make the endive, melt the butter in a large nonstick skillet over medium-low heat. Season the endive with salt and pepper and place cut side down in the skillet. Cook until lightly browned on the bottom, about 8 minutes.
• Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer. Cover and keep warm (can be prepared ahead and reheated in the oven).
• To make the scallops, heat the oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
• To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat. Simmer until nearly all of the liquid has evaporated, about 3 minutes. Add the cream, bring to a boil and remove from the heat. Whisk in the butter a few pieces at a time until all is incorporated. Strain the sauce and season with salt, pepper and a touch of cayenne. Keep warm.
• To serve, place 1 endive half on each of 6 plates. Divide the scallops among the plates and spoon the sauce over and around them. Sprinkle with the scallions and tomato. Serve immediately.

CARAMELIZED SEA SCALLOPS

Steps:

• Season scallops with salt, pepper and paprika.
• Place olive oil in a large skillet over high heat.
• Place scallops in skillet.
• Sear them two-three minutes per side, until caramelized (browned).
• Place scallops on platter, and cover loosely with foil.
• Sprinkle scallions over scallops and serve.

CARAMELIZED SEA SCALLOPS

Steps:

• Line a small baking sheet with paper towels. Combine the 2 cups salt with hot water in a large bowl, stirring to dissolve the salt. Add the cold water. Add scallops to the brine and let stand for 10 minutes. Drain the scallops, rinse under cold water, and arrange in a single layer on the baking sheet. Cover with more paper towels and refrigerate for 1 1/2 to 3 hours (no longer, or the quality of the scallops will be affected). Heat a generous film of clarified butter in a large stainless steel frying pan over medium-high heat until it ripples and begins to smoke. (Although you may be tempted to use a nonstick pan, a stainless steel pan will produce a more beautiful caramelized exterior.) Sprinkle scallops lightly with salt and add them to the pan, without crowding. (If necessary, cook scallops in two pans or in 2 batches; if they touch, they will steam rather than caramelize.) Cook, without moving the scallops, until bottoms are a rich golden brown, 3 to 3 1/2 minutes. Turn scallops and caramelize the second side. Transfer scallops to a serving platter and serve with a squeeze of lemon juice on top, if desired. Tip: Thomas Keller writes that the best way to sear a piece of fish or meat is over high heat. After you put the fish or meat into the pan, don't try to move it - let it cook until the bottom browns and releases on its own. When it is ready to turn over, turn it, and if possible, put it in a different part of the pan. The surface there will be hotter and give the best sear to the second side.