Best Scallops Saute Recipes

SIMPLE SAUTE SCALLOPS

Steps:

• heat saute pan, add oil.
• saute garlic and shallot until tender.
• add scallops sprinkle with paprika.
• cook over med heat approx 15 min (depending on size of scallops) turn mid way.
• Enjoy!

SCALLOPS WITH A SAUTE OF RED CABBAGE

Steps:

• Heat some butter in a non-stick skillet. Lightly dust the scallops with flour on one side only; shake off excess. When hot, add the scallops, floured side down, and saute, over moderate high heat, without moving for 2 to 3 minutes or until one side develops a crust. Put a lid on the scallops to help finish steaming the top or, if the heat is high enough, the scallops will cook from the bottom through to the top. Lightly season with salt and pepper.
• Heat the olive oil in a skillet. When hot add the cabbage and garlic and saute for a few minutes just long enough to wilt it down. (You may need to add a touch of water to help it wilt down.) Remove from heat and add white wine to taste. Season with salt and pepper. To serve, pile some cabbage in the center of a plate and top the plate with scallops, putting the browned side up. Garnish with parsley if you wish.

SCALLOPS SAUTE

Steps:

• Take scallops out of packaging and place on paper towels. Pat them all dry and let sit.
• Heat pan to med high add clarified butter but don't smoke up the butter. ** See Notes for Clarified Butter
• Gently sprinkle the tops of all the scallops with salt and pepper while pan heats. OR instead of salt and pepper, for a kick use Cajun seasoning instead. Very tasty.
• Once pan is hot, working clockwise, add 1st scallop at 12 o'clock. Work your way around the edge of the pan right to left. ** You can use 2 pans to cook more at the same time, or slightly under cook this 1st batch, take them out place on paper towels and let them sit while you cook the next batch.
• Working from the 1st scallop you added (12 o'clock)using tongs lift the scallop and check for a nice brown sear as in the picture. Work your way around right to left to check. Once they are browned, start at 12 o'clock and flip them over. Cook maybe 35 seconds to a minute more.
• Trick in not getting rubbery scallops is to cook them just translucent. Not hard white. Once you brown one side of the scallop it's about done. When you flip it you are just finishing it. Doesn't take long.
• Once scallops are flipped drizzle optional white wine around the inside edge of the pan. Don't drown them. You are adding flavor.
• After 35 seconds to a minute your scallops will be done on the second side. Take them out and serve over your favorite bed, like a nice mushroom risotto, arugula salad, etc.
• Top scallops with a little chopped parsley or cilantro. Drizzle with lemon juice
• ** Note for Bay Scallops pour them in a pan and work in seconds, not minutes. They cook VERY fast.