Best Lemon Sauteed Scallops Recipes

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE

Steps:

• Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.

THE REALTOR'S SAUTEED SCALLOPS WITH LEMON-MUSTARD SAUCE

Steps:

• Sprinkle scallops with salt and pepper, dust with flower.
• Heat oil in large skillet over med-high heat. Add scallops, saute until browned and just cooked through, about 3 minutes per side.
• Remove skillet from heat. Using tongs, transfer scallops to a platter.
• Add butter, lemon juice, water, and mustard to skillet and scrape up browned bits from bottom of pan. Place skillet over medium-low heat and whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper.
• To serve place scallops on top of garlic bread slices and drizzle the sauce over top.

SAUTEED GARLIC SCALLOPS IN CAPER-LEMON ALFREDO

Steps:

• Smash 2 cloves of garlic; dice or slice the other three. Wash scallops and thoroughly dry on paper towels. Rub smashed garlic over scallops and season with salt.
• Heat a skillet over high heat. Add 1 tablespoon butter and 1 tablespoon oil. Cook scallops in batches until lightly crusted and firm, about 1 1/2 minutes per side. Remove from pan and set aside.
• Pour water and white wine into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Remove from heat.
• Heat remaining oil in a separate pan over medium heat. Add onion and season with salt and pepper; cook and stir for 1 minute. Add the minced garlic and cook until mixture is lightly browned, about 5 minutes. Transfer mixture to the first skillet and heat over low heat.
• Add cream and remaining butter; heat until it starts to bubble. Stir in lemon zest and juice and cook until heated through, 1 to 2 minutes. Add the scallops and capers; warm for about 30 seconds. Plate scallops and sauce; top with Parmesan cheese and parsley.

ENDIVE WITH LEMON AND SAUTéED SCALLOPS

Steps:

• Cut the endives in half, remove their tough inner cores and slice the endive leaves into slivers.
• Melt butter and 2 tablespoons of olive oil in a skillet and cook the endive over medium heat until tender and the liquid has evaporated (about 8 minutes). Remove the pan from the heat, stir in 2 tablespoons lemon juice and season with salt and pepper. Keep warm.
• Season the scallops with salt and pepper. Heat the remaining olive oil in a large skillet and sauté the scallops in two batches over high heat until they are lightly browned on both sides.
• Divide the endive among four plates. Put the scallops on top, sprinkle them with lemon juice and parsley and serve.

LINGUINE WITH LEMON CREAM AND SAUTéED SCALLOPS RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions. While the pasta is cooking, heat the oil in a medium sauté pan. Season the scallops with salt and paper. When the oil is hot add the scallops.; sear for 3 minutes on each side until golden brown and opaque. Remove scallops from pan and set aside. To the same pan add the garlic, sauté for 2 minutes. Add the wine. Bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half. Add the cream, lemon juice, and saffron. Simmer, uncovered, until the liquid is reduced by half and slightly thickened. Season to taste with salt and pepper. Stir in drained cooked pasta; toss to mix well. Top with scallops, garnish with green onion, if desired, and sprinkle with pepper.

LEMON SAUTEED SCALLOPS

Steps:

• In a large skillet, melt butter.
• Add the garlic and scallops and saute over med-high heat for about 4 to 5 minutes, or until firm and opaque (depends on size of your scallops -- could be more time or less).
• Reduce heat; stir in all remaining ingredients and stir/sautee for about 1 more minute.
• Serve.