Best 4 Lemon Sauteed Scallops Recipes
Indulge in the exquisite flavors of tender scallops sautéed in a delightful lemon butter sauce. This dish, a culinary symphony of delicate textures and vibrant tastes, is sure to tantalize your taste buds. Prepared with fresh scallops, succulent shrimp, and plump mussels, each recipe offers a unique culinary experience. The scallops, seared to perfection, retain their natural sweetness, while the shrimp and mussels add a briny depth of flavor. Bathed in a luscious lemon butter sauce, infused with aromatic herbs and a hint of garlic, these seafood delicacies shine. Whether you prefer the classic combination of scallops, the elegant pairing of shrimp, or the harmonious blend of seafood in the medley, each recipe promises an unforgettable culinary journey.
Here are our top 4 tried and tested recipes!
SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE
Provided by Lisa Zwirn
Categories Citrus Mustard Shellfish Sauté Cocktail Party Dinner Lemon Seafood Scallop Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
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.
LINGUINE WITH LEMON CREAM AND SAUTéED SCALLOPS RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 10
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
Make and share this Lemon Sauteed Scallops recipe from Food.com.
Provided by Parsley
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
ENDIVE WITH LEMON AND SAUTéED SCALLOPS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 0 grams, TransFat 0 grams
Tips for Making the Best Lemon Sautéed Scallops:
- Use Fresh Scallops: Fresh scallops have a sweeter and more delicate flavor than frozen scallops. If you can, try to buy them the day you plan to cook them.
- Clean the Scallops Properly: Before cooking, be sure to remove the side muscle from the scallops. This small muscle is tough and can be difficult to chew. You can also remove the orange roe, which is edible but has a strong flavor.
- Pat the Scallops Dry: Before searing, pat the scallops dry with a paper towel. This will help them brown evenly.
- Sear the Scallops Over High Heat: Searing the scallops over high heat will help them develop a nice crust. Be sure to not overcrowd the pan or the scallops will steam instead of sear.
- Don't Overcook the Scallops: Scallops cook quickly, so it's important to not overcook them. They should be cooked until they are opaque and just cooked through. Overcooked scallops will be tough and rubbery.
- Use Fresh Lemon Juice: Fresh lemon juice is essential for this dish. It adds a bright, acidic flavor that balances out the richness of the scallops.
- Serve the Scallops Immediately: Scallops are best served immediately after they are cooked. This will ensure that they are hot and juicy.
Conclusion:
Lemon sautéed scallops are a delicious and elegant dish that is perfect for a special occasion. They are easy to make and can be tailored to your own taste. Whether you like them with a simple lemon butter sauce or a more complex sauce, these scallops are sure to impress.
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