Best 5 Seared Scallops With Lemon Thyme Grits Recipes

LEMON BUTTERED SEARED SCALLOPS

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.

SEARED SCALLOPS & GRITS RECIPE - (4.2/5)

Steps:

• 1. In a skillet over medium-high heat, melt the butter. Pour off 5 tablespoons of the butter; set aside and keep warm. Add the panko and garlic to the remaining 2 tablespoons butter in the skillet and cook until the panko is crisp and golden, 3 to 4 minutes, stirring often. Stir in the thyme and ⅛ teaspoon salt. Remove from the heat. 2. Prepare the grill for direct cooking over high heat (450° to 550°F). 3. In a saucepan combine 3-½ cups milk, the garlic, and ¾ teaspoon salt. Bring to a simmer over medium-high heat. Gradually whisk in the grits. Reduce the heat to low and continue cooking until the mixture thickens and the grits are very tender, 6 to 9 minutes, whisking often and adding water ¼ cup at a time if the mixture seems too thick. Stir in the cheese and season with pepper. Remove from the heat and cover to keep warm. 4. Pat the scallops dry. Remove and discard the small, tough side muscle that might be left on each one. In a bowl combine the scallops, Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Turn the scallops in the seasonings and then add 2 tablespoons of the melted butter and toss to coat. 5. Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until they are lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, grill the scallions over direct heat, turning once. Transfer the scallops to a clean bowl and add 1 tablespoon hot pepper sauce, or to taste, and the remaining 3 tablespoons melted butter; toss to coat. Roughly chop the scallions. 6. If the grits have solidified, loosen with a few tablespoons of water or milk and then warm through. Divide the grits among four plates. Top the grits with the scallions, scallops, and bread crumbs. Garnish with parsley and serve immediately with more hot pepper sauce, if desired.

PAN-SEARED SCALLOPS WITH LEMON

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

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 WITH LEMON-THYME GRITS

Steps:

• Whisk olive oil and vinegar in small bowl to blend. Whisk in olives and shallots. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before serving.) Bring broth and thyme to boil in heavy large saucepan. Gradually whisk in grits. Reduce heat and continue cooking grits until thick and creamy, stirring often, about 8 minutes. Stir in lemon peel. Season to taste with salt and pepper. Cover to keep warm. Sprinkle scallops with salt and pepper. Heat 2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Working in batches, add scallops to pan and saute until golden and opaque in center, about 3 minutes. Spoon 1/2 cup grits onto center of each of 6 plates. Arrange scallops around grits. Drizzle vinaigrette over scallops.