Best 5 Scallops Sautéed With Garlic Recipes
# Scallops Sautéed with Garlic: A Culinary Symphony of Succulent Seafood and Aromatic Herb
Dive into a tantalizing culinary journey with our exquisite scallops sautéed with garlic, a dish that elevates the art of seafood preparation to new heights. Plump and succulent scallops, handpicked for their pristine quality, are the stars of this delectable creation. Seared to perfection, their tender flesh yields a delightful chewiness that harmonizes beautifully with the aromatic embrace of garlic.
This recipe is a symphony of flavors, where each ingredient plays a vital role in creating a cohesive and unforgettable culinary experience. Garlic, a culinary workhorse, takes center stage, infusing the scallops with its pungent and slightly sweet notes. Butter, a rich and luxurious canvas, lends its velvety texture and golden hue, enhancing the natural sweetness of the seafood. Parsley, with its vibrant green hue and refreshing flavor, adds a touch of herbaceous brightness, while a squeeze of lemon juice awakens the senses with its tangy zest.
Alongside the classic scallops sautéed with garlic, this article also presents a medley of enticing variations that cater to diverse palates and preferences. Embark on a culinary adventure with scallops in brown butter, where the nutty richness of browned butter elevates the dish to new levels of decadence. Discover the harmonious blend of flavors in scallops with lemon butter sauce, where the tangy citrus notes dance in perfect harmony with the buttery smoothness.
For those seeking a touch of spice, scallops with chili and garlic sauce offer a fiery kick, sure to ignite your taste buds. And for a taste of the Mediterranean, scallops with garlic and white wine create a symphony of flavors, where the subtle acidity of white wine mingles with the aromatic allure of garlic.
With its detailed instructions, helpful tips, and stunning visuals, this article will guide you effortlessly through the process of creating these delectable scallop dishes. Whether you're a seasoned chef or a culinary novice, you'll find everything you need to craft a meal that will impress and delight your dinner guests. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that promises to tantalize your taste buds and leave you craving for more.
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER
Learn how to sear scallops in just 10 minutes! This EASY pan fried sea scallops recipe has a perfect golden crust and savory garlic butter sauce.
Provided by Maya Krampf
Categories Main Course
Time 10m
Number Of Ingredients 9
Steps:
- In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
- Pat the scallops dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
- Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
- Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.
Nutrition Facts : Calories 166 kcal, Carbohydrate 2.1 g, Protein 17.3 g, Fat 10.2 g, SaturatedFat 4.1 g, TransFat 0.2 g, Cholesterol 15.1 mg, Sodium 632.1 mg, Fiber 0.3 g, Sugar 0.3 g, ServingSize 1 serving
SAUTéED SCALLOPS WITH GARLIC
You can make this with sea scallops or true bay scallops (which are rare and quite expensive); don't bother to try it with the tiny calicos, which are guaranteed to overcook and become rubbery. If you look at a sea scallop, you'll see a little stark-white hinge on one side; remove that if you have the time; it's much chewier than the rest of the meat. And if you're lucky enough to find scallops with their roe (it's red or beige; you'll know it when you see it), by all means use them here.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Put the oil and butter in a large nonstick skillet and turn the heat to medium-high; begin to dredge the scallops lightly in the flour. When the butter foam subsides, add the scallops swiftly but not all at once. Turn them individually, as they brown, allowing about 2 minutes per side. Season with salt and pepper as they cook.
- Once you have turned all the scallops, add the garlic and lower the heat a bit. Stir or, even better, shake the pan gently so the garlic cooks a bit and is distributed among the scallops. Garnish and serve.
- A venerable tradition: In step 1, use only 1 tablespoon butter or oil; in it, sauté about 1/4 cup bacon or pancetta over medium heat until crisp, 5 to 10 minutes; halfway through the cooking time, add 1/4 cup minced shallots. Quarter the scallops; do not dredge them in flour. Stir them into the bacon/shallot mixture and cook, stirring occasionally, for a couple of minutes, until stark white. Season to taste (omit the garlic), garnish, and serve.
- You can finish either the main recipe or the variation this way: Transfer the cooked scallops to a warm platter and turn the heat to high. Add 1 cup dry white wine (a really good one will not be wasted here) and cook, stirring and scraping the pan with a wooden spoon, until the wine is reduced by more than half and is syrupy and thick. Pour this over the cooked scallops, garnish, and serve.
SCALLOPS SAUTéED WITH GARLIC
Make and share this Scallops Sautéed With Garlic recipe from Food.com.
Provided by riffraff
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Dry scallops gently with paper towel.
- Heat oil in medium pan.
- Add butter.
- While butter melts, dredge each scallop in flour on both sides.
- When butter is starting to foam, add scallops to pan.
- Cook until scallops are barely browned on both sides and starting to feel firm, about 1-2 minutes per side for the initial browning. (This will depend on the thickness of your scallops.
- When both sides are browned slightly, add garlic.
- Lower heat a little.
- Season with salt and pepper as desired, and cook about 2 minutes more.
- Stir or shake the pan so the garlic is all around the scallops.
- Serve.
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Choose the freshest scallops you can find. Fresh scallops should be firm and plump, with a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
- Pat the scallops dry before cooking. This will help them to sear properly and prevent them from steaming.
- Use a heavy-bottomed skillet for searing the scallops. This will help to evenly distribute the heat and prevent the scallops from sticking.
- Sear the scallops over high heat for 2-3 minutes per side, or until they are golden brown and opaque throughout. Do not overcrowd the pan, or the scallops will not sear properly.
- Add the garlic and butter to the pan after the scallops have been seared. This will prevent the garlic from burning.
- Cook the scallops for an additional 1-2 minutes, or until the garlic is fragrant and the butter has melted.
- Serve the scallops immediately, garnished with fresh parsley or lemon wedges.
Conclusion:
Scallops are a delicious and versatile seafood that can be cooked in a variety of ways. Sautéing scallops with garlic and butter is a simple and quick method that yields tender, flavorful scallops that are perfect for a weeknight dinner or a special occasion. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home.
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