AWESOME BAKED SEA SCALLOPS
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
- In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
- Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g
SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
SCALLOPS WITH WHITE WINE SAUCE II
Steps:
- Preheat the oven broiler.
- In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
- Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
- Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g
EASY MEDITERRANEAN-STYLE SCALLOPS RECIPE
Easy, quick-seared buttery scallops, nestled in a flavor-packed mixture of tomatoes and bell peppers! You'll love the bold Mediterranean flavors in this scallops recipe--fresh garlic, shallots, capers, oregano and more.
Provided by Suzy Karadsheh
Categories Seafood
Time 23m
Number Of Ingredients 15
Steps:
- In a large cast iron skillet, heat 2 to 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
- Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
- Add minced garlic, tomatoes, and capers. Season with just a pinch of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook for another 5 to 7 minutes, stirring occasionally. Keep warm while you work on scallops.
- In a separate skillet, heat another 2 tbsp extra virgin olive oil over medium-high heat. Add scallops and cook for 2 minutes on one side, turn over and cook another 1 to 2 minutes (do not overcook).
- Transfer scallops immediately to the other pan and nestle them in the tomatoes and peppers mixture. Squeeze just a little bit of lemon juice all over. Garnish with parsley.
- Remove from heat and serve immediately over a bed of lemon rice or plain orzo.
Nutrition Facts : Calories 238 calories, Sugar 5.1 g, Sodium 554.2 mg, Fat 13.9 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 15.5 g, Fiber 2.5 g, Protein 15.5 g, Cholesterol 42.5 mg
SEA SCALLOPS OVER SHALLOT-HERB PASTA
Scallops and fennel take on a casual air when tossed with herbed pasta. Choose larger scallops if possible, so they won't tear as easily on the grill. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente. Meanwhile, place shallots on a cutting board and sprinkle with 1 teaspoon salt. Using the side of a knife, crush into a paste. Transfer to a medium bowl and whisk in 6 tablespoons oil and lemon juice. Add herbs and fennel fronds; mix well. Season with salt and pepper. Drain pasta in a colander and return to pot. Stir in herb sauce; cover to keep warm.
- Heat grill to medium-high. Toss fennel slices with 1 1/2 teaspoons oil; season with salt and pepper. Toss scallops with remaining 2 tablespoons oil; season with salt and pepper and thread onto skewers (presoaked for 30 minutes, if wooden), if using.
- Lightly brush grates with oil. Place fennel slices in a grill basket and grill until just wilted and starting to brown, about 5 minutes. Grill scallops, turning halfway through, until golden and just cooked through, 2 to 3 minutes total. Serve scallops and fennel over pasta.
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
SAUTEED SEA SCALLOPS WITH SHALLOTS
My family loves scallops and I like using sea scallops because they are generally more available and less expensive than the smaller bay scallops. A simple test for freshness, a very mild, sweet scent and a translucent, almost white color.
Provided by Dawnab
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet.
- Season flour with salt and pepper and toss sliced scallops in it.
- Drop scallops in hot oil and sauté very quickly until golden about 4 minutes.
- Remove scallops to serving platter with slotted spoon.
- Sauté shallots in same oil 5-6 minutes.
- DO NOT BROWN.
- Remove shallots and sprinkle them over scallops.
- KEEP WARM.
- Pour over excess oil from pan, add white wine and stir over high heat until wine is reduced by half.
- Pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love