Best 2 Scallops Saute Recipes

**Scallops Sauté: A Delicacy Unveiled**

Dive into the world of culinary artistry with our comprehensive guide to scallops sauté. This delectable dish, often gracing upscale restaurants, can now be recreated in your own kitchen. Savor the tender, succulent texture of scallops, perfectly browned and infused with aromatic herbs and spices. Our collection of recipes caters to diverse palates and dietary preferences, offering options for classic butter-sautéed scallops, zesty lemon and garlic variations, and even a tantalizing Asian-inspired rendition. Whether you're a seasoned chef or an eager home cook, these recipes will guide you through the process, ensuring a restaurant-quality meal in the comfort of your home. So, prepare to embark on a culinary adventure as we unveil the secrets of scallops sauté, transforming this luxurious ingredient into a masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE SAUTE SCALLOPS

Simple Saute Scallops image

So simple, fast, and tasty. Cook time is for Sea scallops (the large ones) if using the small Bay scallops reduce heat and cook time accordingly.

Provided by Lois M

Categories Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb scallops
1 tablespoon olive oil
2 cloves crushed garlic
1 finely chopped shallot
1 teaspoon paprika

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 SAUTE

Scallops Saute image

"A Common complaint about cooking scallops at home is that they are tough and rubbery. This recipe will show you a couple tricks to make an awesome plate of scallops. Enjoy!!"

Provided by Chef Jeff

Yield 2

Number Of Ingredients 10

Ingredients

Estimate 3-4 large scallops per person you are serving.
3-4 tbsp Clarified Butter (Unsalted) ** See notes
Sprinkle Kosher salt
Sprinkle Pepper (White or black)
Cajun seasoning (Optional)
1 tbsp lemon juice
3-4 tbsp or more White wine (Optional and NOT cooking wine!..too salty)
Fine chopped parsley or cilantro depending on your dish
Large no stick pan to fit all your scallops in a continuous circle around the edge. ** See note in directions if you have a lot of scallops to cook.
Tongs

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.

Tips:

Choose high-quality scallops. Look for scallops that are plump, opaque, and have a slightly sweet smell. Avoid scallops that are slimy or have an off odor.
Pat the scallops dry before cooking. This will help them sear properly and prevent them from steaming.
Season the scallops simply. Salt and pepper are all you need to bring out the natural flavor of the scallops.
Sear the scallops over high heat. This will create a golden brown crust and help to lock in the juices.
Cook the scallops for only 2-3 minutes per side. Overcooking will make them tough and rubbery.
Serve the scallops immediately. They are best enjoyed hot and fresh out of the pan.

Conclusion:

Scallops are a delicious and versatile seafood that can be enjoyed in many different ways. Whether you are searing them, grilling them, or baking them, there are a few key tips to keep in mind to ensure that they turn out perfectly every time. By following these tips, you can create a restaurant-quality scallop dish that will impress your friends and family.