Savor the delicate sweetness of sea scallops, perfectly seared and bathed in a luscious lemon butter sauce. This elegant dish is a symphony of flavors, combining the briny essence of the sea with the bright acidity of lemon and the richness of butter. Pan-seared to golden perfection, the scallops retain their tender texture and caramelized exterior, while the lemon butter sauce adds a tantalizing tang and velvety smoothness.
The article features three variations of this classic recipe, each offering a unique twist on the flavor profile. The first recipe presents the classic combination of lemon and butter, enhanced with a touch of garlic and white wine. The second variation introduces a medley of herbs, including parsley, thyme, and chives, adding a vibrant freshness to the dish. The third recipe takes a bolder approach, incorporating a spicy kick from cayenne pepper and a hint of Old Bay seasoning, resulting in a delectable and flavorful creation.
Whether you prefer the timeless simplicity of the classic lemon butter sauce or crave a more adventurous flavor journey, these sea scallop recipes promise an unforgettable culinary experience.
SEARED SCALLOPS WITH LEMON BUTTER SAUCE
These pan-seared scallops with lemon butter sauce are delicious, elegant, and ready in less than 10 minutes!
Provided by Annalise
Categories Main Course
Time 10m
Number Of Ingredients 5
Steps:
- Pat scallops dry with a paper towel and sprinkle generously with salt and pepper.
- Melt butter in a large skillet set over medium high heat. Add thyme.
- Add scallops seasoned side-down and cook without disturbing for 3-4 minutes, until well browned.
- Flip scallops over and cook until browned, about 2-3 minutes. While scallops are cooking, spoon the butter over the tops to infuse more flavor.
- Squeeze lemon juice over the scallops and serve.
Nutrition Facts : Calories 152 kcal, Carbohydrate 1 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
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.
SEA SCALLOPS WITH LEMON BUTTER SAUCE
Make and share this Sea Scallops With Lemon Butter Sauce recipe from Food.com.
Provided by Barenakedchef
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large saute pan over medium heat. Dust scallops with flour.
- Shake off and saute on each side until golden brown. Season with salt and
- pepper. Drain off excess oil and keep pan off heat. Drop in butter, parsley,
- capers and a squeeze of fresh lemon. Shake together. Serve at once.
SCALLOPS WITH LEEKS AND LEMON BUTTER SAUCE
I love scallops! Serve these as a nice first course or a light main dish. The cook time does not take into account that some things can be done simultaneously.
Provided by Normaone
Categories Spring
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt butter.
- Add leeks and 2 tablespoons water.
- Cover and simmer 20 minutes or until leeks are tender, stirring now and then.
- Season and set aside.
- Can be made a day in advance.
- Cover and refrigerate.
- In a large saucepan, boil vermouth, shallots, lemon juice,and thyme 25 minutes, or until reduced to 1 cup.
- Strain sauce and set aside.
- Season scallops.
- In a large skillet over medium-high heat, saute scallops about 3 minutes, or until cooked through.
- Keep warm.
- In a skillet over medium heat, rewarm the leek mixture, stirring now and then.
- Bring the sauce to a simmer, gradually add the 1/2 c butter a piece or two at a time, whisking until melted.
- Remove from heat and season.
- Spoon leek mixture onto plates.
- Spoon warm scallops onto leeks.
- Drizzle sauce over scallops and sprinkle with chopped tomatoes.
- Serve.
Tips:
- Choose high-quality scallops. Look for scallops that are plump, firm, and have a slightly sweet smell. Avoid scallops that are slimy or have a strong fishy odor.
- Properly clean the scallops. Remove the small muscle from the side of each scallop. Rinse the scallops under cold water and pat them dry with a paper towel.
- Sear the scallops correctly. Heat a large skillet over medium-high heat. Add butter or oil and swirl to coat the pan. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through.
- Make the lemon butter sauce while the scallops are searing. This will ensure that the sauce is hot and ready to serve when the scallops are done.
- Garnish the scallops with fresh herbs or lemon zest before serving. This will add a pop of color and flavor to the dish.
Conclusion:
Pan-seared scallops with lemon butter sauce is a delicious and elegant dish that is sure to impress your guests. It is a relatively easy dish to make, but it does require some attention to detail. By following the tips above, you can ensure that your scallops are cooked perfectly and that the lemon butter sauce is rich and flavorful. Serve this dish with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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