Best 3 Appetizer Of Pan Seared Nantucket Bay Scallops Recipes
**Pan-Seared Nantucket Bay Scallops: A Culinary Symphony of Delights**
Indulge in a culinary journey to the shores of Nantucket Bay with our enticing appetizer of pan-seared scallops. These succulent morsels of the sea, harvested from the pristine waters of the Atlantic, are meticulously seared to perfection, offering a delectable symphony of flavors and textures. Accompanying this main attraction are three tantalizing sauces: a classic beurre blanc, a zesty lemon-herb butter, and a vibrant passion fruit coulis. Each sauce offers a unique symphony of flavors, enhancing the natural sweetness of the scallops while tantalizing your taste buds with a delightful medley of savory, tangy, and fruity notes. Whether you prefer the timeless elegance of beurre blanc, the refreshing burst of lemon and herbs, or the exotic allure of passion fruit, these sauces elevate the scallops to a culinary masterpiece.
SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
SEARED SCALLOPS
The first thing to know before making this recipe--which is barely even a recipe, more of a technique for a simple and elegant dish--is to take down your smoke alarm. Okay, maybe don't do that, because it's unsafe. But definitely open the windows and turn on a fan, because you need to have a screaming-hot pan to achieve beautifully sweet sea scallops with a perfectly caramelized sear. A pro kitchen is equipped with 30,000 BTUs of gas and indestructible stainless-steel pans, and we're not afraid to use them. Gird your loins, turn up the heat, and you'll have a chance of capturing scallop magic at home.
Provided by Amanda Freitag
Categories main-dish
Yield makes 12 scallops (6 appetizer servings or 4 entree servings)
Number Of Ingredients 5
Steps:
- Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
- Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
- Flip the scallops and season the other side. This is important!
- Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
- Wait.
- Wait.
- Watch as the pan begins to smoke.
- Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
- After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
- When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
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.
Tips:
- Choose the freshest scallops you can find. Look for scallops that are plump and opaque, with no brown or black spots.
- Pat the scallops dry before searing them. This will help them to brown evenly.
- Sear the scallops over high heat. This will help to create a nice crust on the outside while keeping the inside tender.
- Do not overcrowd the pan. If you overcrowd the pan, the scallops will not cook evenly.
- Cook the scallops for 2-3 minutes per side, or until they are cooked through. You can check to see if the scallops are cooked by inserting a toothpick into the center. If the toothpick comes out clean, the scallops are cooked.
- Serve the scallops immediately. Scallops are best enjoyed when they are hot and fresh.
Conclusion:
Pan-seared Nantucket Bay scallops are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be cooked in just a few minutes. With their delicate flavor and tender texture, these scallops are sure to impress your guests. So next time you are looking for a quick and easy appetizer, give this recipe a try. You won't be disappointed.
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
