Best 12 Seared Scallops Nicoise Recipes

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Embark on a culinary journey to the vibrant shores of Nice, France, with our delectable Seared Scallops Nicoise recipe. This classic dish captures the essence of the Mediterranean, harmoniously blending tender scallops, fresh vegetables, and a tangy dressing. Dive into the vibrant flavors of seared scallops, expertly cooked to perfection, complemented by a symphony of crisp green beans, halved baby potatoes, and succulent tomatoes. The Nicoise dressing, a masterful blend of olive oil, Dijon mustard, capers, and herbs, adds a burst of acidity and depth of flavor. This delightful dish is not only a feast for the taste buds but also a feast for the eyes, showcasing the vibrant colors and textures of the Mediterranean. Alongside the Seared Scallops Nicoise, discover a treasure trove of equally captivating recipes: tantalize your taste buds with the aromatic Herb Roasted Chicken with Salsa Verde, transport yourself to the Italian countryside with the hearty Tuscan Sausage and Kale Soup, and indulge in the comforting warmth of the Roasted Tomato and White Bean Soup. Each recipe is a culinary masterpiece, promising an unforgettable dining experience.

Let's cook with our recipes!

SEARED SCALLOPS NICOISE



Seared Scallops Nicoise image

In this take on traditional Nicoise salad, scallops replace the usual tuna. Slice very large scallops in half crosswise before sprinkling them with the peppercorn mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

1 1/2 teaspoons each whole pink peppercorns, dried green peppercorns, white peppercorns, and black peppercorns
2 1/2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
7 tablespoons olive oil
Salt and freshly ground black pepper
1 1/2 pounds haricots verts, stem ends trimmed
1 1/2 pounds (about 2 cups) fava beans, shelled
1 pound sea scallops
1/2 cup Nicoise olives (about 3 ounces)
1 small red onion, thinly sliced lengthwise
12 small red tomatoes, halved
12 small orange tomatoes, halved
3 eggs, hard-boiled, cut into 8 wedges
Fresh tarragon, for garnish
Lemon wedges, (optional)

Steps:

  • In a spice grinder or clean coffee grinder, coarsely grind each type of peppercorn separately. Transfer to a small bowl, and toss to combine. Set aside.
  • In another small bowl, mix vinegar and mustard; add 6 tablespoons oil in a slow steady stream, whisking continuously. Season to taste with salt and pepper, and set dressing aside.
  • Fill a large bowl with ice and water. Bring a large pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, about 1 minute. Using a slotted spoon, lift beans from water, and transfer to the ice bath to cool. Remove from ice bath with slotted spoon; transfer to a clean kitchen towel. Pat dry; transfer beans to a large bowl. Set aside.
  • Return the water to a boil. Add fava beans, and cook until just tender, 2 to 3 minutes. Drain and transfer to the ice bath. Drain in a colander. Remove and discard inner skins from fava beans, and add beans to haricots verts.
  • Sprinkle scallops with salt and reserved peppercorn mixture. Heat a cast-iron skillet until very hot over medium-high heat. Add 1 1/2 teaspoons olive oil. Add half the scallops, and cook until well browned, 2 to 3 minutes on each side. Transfer to a plate, and set aside.
  • Add remaining 1 1/2 teaspoons olive oil to the skillet. Repeat with the remaining scallops, and transfer to the plate.
  • Add olives, onion, tomatoes, and reserved dressing to beans; toss to combine.
  • Arrange salad on six plates. Top with eggs and scallops; garnish with tarragon. Serve with lemon wedges, if desired.

PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER



Pan Seared Scallops Recipe With Garlic Butter image

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

16 large Sea scallops ((thawed in the fridge if frozen; ~1 lb))
1 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Olive oil
2 tbsp Salted butter ((softened))
1 tbsp Lemon juice
2 cloves Garlic ((minced))
1/2 tbsp Fresh thyme ((leaves))
1/2 tbsp Fresh parsley ((chopped))

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

SEARED SCALLOPS



Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories     main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SEARED SCALLOP NICOISE SALAD WITH A CAPER VINAIGRETTE



Seared Scallop Nicoise Salad with a Caper Vinaigrette image

A gorgeous healthy spring salad to brighten your day. Classic salad nicoise with perfectly seared sea scallops and a tangy caper vinaigrette.

Provided by Abra Pappa, MS, CNS, LDN

Categories     Main Course     Salad

Number Of Ingredients 12

10 large sea scallops
2 medium red skinned potatoes
6 medium radishes, sliced
2 large eggs
1 medium avocado
1 lb. asparagus
4 cups mixed salad greens
2 tbsp capers (drained and chopped)
1 tbsp fresh lemon juice
1 tsp dijon mustard
1/4 cup extra virgin olive oil
1 tsp chopped fresh oregano (or a pinch of dried oregano)

Steps:

  • To make the dressing, combine all ingredients whisk or shake well to combine, set aside.
  • Sear scallops -In a hot skillet add a small drizzle of olive oil and 1 tsp of butter. Season scallops with sea salt and sear in hot skillet for 1 1/2 mintues per side. Set scallops aside.
  • In the meantime place a pot of water on the stove to boil (you will boil potatoes, asparagus, and eggs in the same pot).
  • Add potatoes and boil until tender, remove potatoes with a slotted spoon and allow to cool,then slice.
  • Add asparagus to boiling water and boil for 3 minutes, remove from water and immediately submerge in a bowl of ice water to stop cooking. Set aside.
  • Add eggs to boiling water (carefully) and boil for 6 minutes. Remove eggs from boiling water and submerge in ice water. Peel eggs and set aside (6 minutes is the perfect jammy eggs. If you prefer hard-boiled cook for 9 minutes)
  • Assemble salad. Greens on bottom, top with asparagus, potatoes, sliced radish, sliced avocado, eggs sliced in half, and seared scallops. Drizzle with dressing and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 787 kcal, Carbohydrate 60 g, Protein 37 g, Fat 48 g, SaturatedFat 8 g, Cholesterol 222 mg, Sodium 980 mg, Fiber 15 g, Sugar 8 g

SIMPLY SEARED SCALLOPS



Simply Seared Scallops image

This simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop! Garnish with a drizzle of balsamic and chopped fresh basil.

Provided by Stephanie Karek

Categories     Seafood     Shellfish     Scallops

Time 9m

Yield 3

Number Of Ingredients 6

12 sea scallops, tough muscles removed
½ lemon, juiced
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon lemon zest

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



Seared Scallops image

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

12 sea scallops, cleaned
Kosher salt and freshly cracked black pepper
2 tablespoons canola or vegetable oil
2 tablespoons unsalted butter
1 lemon, cut into wedges

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.

SEARED SCALLOPS RECIPE BY TASTY



Seared Scallops Recipe by Tasty image

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 lb sea scallop, side muscles removed
fine sea salt
black pepper, freshly ground
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 clove garlic, grated
1 tablespoon dry white wine
2 tablespoons fresh chives, finely chopped

Steps:

  • Pat the scallops dry with a paper towel.
  • Season with salt and pepper.
  • In a large skillet set over medium-high heat, add the oil.
  • When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
  • Gently turn the scallops, and add the butter and garlic to the pan.
  • Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
  • Add the white wine, cook another 10 seconds.
  • Serve with chives.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

SEARED SCALLOPS WITH PAN SAUCE



Seared Scallops With Pan Sauce image

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

Provided by Mark Bittman

Categories     Seafood     Shellfish     Scallop     Butter     Quick & Easy     Dinner     Chive     White Wine

Yield Serves 4

Number Of Ingredients 8

3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives

Steps:

  • Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
  • Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
  • Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
  • Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
  • Variation:
  • Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
  • Cooks' Notes
  • Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
  • Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
  • Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
  • Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

PAN-SEARED SCALLOPS WITH LEMON



Pan-Seared Scallops with Lemon image

Sea scallops seared in olive oil require little embellishment.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 4

1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges

Steps:

  • Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

SEARED SCALLOPS WITH FLAVOURED GREENS



Seared scallops with flavoured greens image

Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch

Provided by Tom Kerridge

Categories     Canapes, Dinner

Time 25m

Yield Serves 6

Number Of Ingredients 8

2 tbsp rapeseed oil
3 shallots , diced
2 garlic cloves , crushed
zest and juice 2 lemons
300g dark greens , such as cavalo nero or kale, stalks removed then shredded
50g anchovies , chopped
9 large scallops , roe removed and halved horizontally
knob of butter

Steps:

  • Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
  • Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.

Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.33 milligram of sodium

SCALLOPS NICOISE WITH TOMATO-OLIVE SAUCE



Scallops Nicoise With Tomato-Olive Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds or pints of scallops, preferably bay scallops
3 tomatoes, about 1 pound
12 green olives
6 black olives, pitted
1 tablespoon olive oil
1 tablespoon finely minced garlic
3 tablespoons capers, drained
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
2 tablespoons finely chopped parsley
Juice of 1/2 lemon

Steps:

  • If bay scallops are not available, use sea scallops but cut them in half or quarter them, depending on size.
  • Core and peel the tomatoes, and cut them into 1/2-inch cubes. There should be about 3 1/2 cups. Set aside.
  • Chop the green olives. There should be about 3 tablespoons. Set aside.
  • Chop the black olives. There should be about 1 1/2 tablespoons. Set aside.
  • Heat the oil in a heavy skillet and add the garlic. Cook briefly, stirring. Add the tomatoes and bring to a boil. Add the chopped green and black olives, capers, salt and pepper. Cook over moderate heat about 2 minutes.
  • Heat 1 tablespoon of butter in each of 2 skillets. When the butter is hot and almost brown, add half the scallops to each skillet. Add salt and pepper. Cook, shaking the skillets and stirring so that the scallops cook quickly and evenly.
  • Cook about 2 minutes or slightly longer. Take care not to overcook. Sprinkle with parsley and lemon juice. Toss.
  • Spoon the hot tomato-olive sauce into a hot, fairly deep platter. Pour the scallops over and serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams

GRILLED SEAFOOD SALAD NIçOISE



Grilled Seafood Salad Niçoise image

Categories     Salad     Leafy Green     Olive     Backyard BBQ     Lunch     Tuna     Scallop     Shrimp     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 16

For the dressing
3 tablespoons red-wine vinegar
1 tablespoon Dijon-styled mustard
1 teaspoon anchovy paste
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon sugar
1/3 cup olive oil
1 pound 1-inch-thick tuna steak, cut into 6 pieces
1 large yellow squash, cut into 1/4-inch-thick slices
9 jumbo shrimp, shelled and halved lengthwise
12 large sea scallops
1 pound green or wax beans or a combination, trimmed and cut into 2-inch lengths
red-leaf lettuce for lining the plates
1 red bell pepper, roasted and cut into 2-inch pieces
1 pint red or yellow cherry tomatoes or a combination, quartered
1 cup drained Niçoise olives (available at specialty foods shops and some supermarkets)

Steps:

  • Make the dressing:
  • In a small bowl whisk together the vinegar, the mustard, the anchovy paste, the thyme, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
  • Reserve 2 tablespoons of the dressing in another small bowl, arrange the tuna pieces and the squash slices on a baking sheet, and brush them lightly with the reserved dressing. In a bowl toss the shrimp and the scallops with 2 tablespoons of the remaining dressing. Let the mixture stand for 15 minutes. In a kettle of boiling water cook the beans for 5 minutes, or until they are crisp-tender, drain them in a colander, and refresh them under cold water. In another bowl toss the beans with 3 tablespoons of the remaining dressing.
  • On a rack set 4 to 6 inches over glowing coals grill the tuna for 2 1/2 minutes on each side, the shrimp for 4 minutes on each side, and the scallops and the squash for 6 minutes on each side, transferring the seafood and the squash as it is cooked to a platter. Line 6 plates with the lettuce, on each plate arrange 2 scallops, halved horizontally, 3 shrimp halves, and 1 piece of tuna, sliced diagonally, and divide the squash, beans, roasted pepper, tomatoes, and olives among the plates. Drizzle the remaining dressing over the salads or serve it separately.

Tips:

  • Use High-Quality Scallops: Opt for dry or wet-packed sea scallops that are fresh or frozen. If using frozen, thaw them properly in the refrigerator overnight or under cold running water.
  • Pat Scallops Dry: Before searing, pat the scallops dry with paper towels to prevent splattering and ensure a good sear.
  • Season Wisely: Season the scallops simply with salt and pepper, or add your favorite herbs and spices for extra flavor.
  • Sear in Hot Oil: Use a well-seasoned cast iron skillet or stainless steel pan over high heat. Add oil and swirl to coat the pan. Once the oil is shimmering, add the scallops.
  • Sear for Perfection: Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through. Avoid overcooking, as scallops can quickly become rubbery.
  • Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
  • Assemble the Salad: Arrange the seared scallops, mixed greens, cherry tomatoes, hard-boiled eggs, green beans, and olives on individual plates.
  • Drizzle with Dressing: Drizzle the dressing over the salad and serve immediately.

Conclusion:

This recipe for Seared Scallops Nicoise is a delightful and satisfying dish that combines the flavors of the sea and the garden. It's a great way to enjoy fresh scallops and a variety of vegetables. Serve it as a main course or a light lunch, and enjoy the vibrant flavors of this classic French salad.

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