Pan Seared Sea Scallops With Cider Sauce Food

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PAN SEARED SEA SCALLOPS



Pan Seared Sea Scallops image

Make and share this Pan Seared Sea Scallops recipe from Food.com.

Provided by hannahs dad

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

8 -10 large sea scallops
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/2 cup pan searing flour

Steps:

  • Start with fresh sea scallops, as large as you can buy. If you buy them frozen, defrost before preparing the recipe.
  • Preheat oven to 450 degrees.
  • Heat olive oil in pan over medium heat. Rinse scallops with cold water, pat dry with paper towels.
  • Pour pan searing flour into quart size plastic bag; coat scallops one by one with flour shaking off excess.
  • Add scallops to pan; when scallops appear brown paper bag color 1/4 up flip with tongs.
  • Add butter and spoon butter over scallops as "crusting" occurs.
  • Transfer scallops and butter oil mixture to oven safe dish and place in oven for 7- 10 minutes and enjoy!

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 DIVER SCALLOPS



Pan Seared Diver Scallops image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 18

4 ounces porcinis
3 cipollinis
2 tablespoons clarified butter, plus 2 tablespoons
2 tablespoons vegetable oil
6 ounces diver scallops
Salt
Freshly ground black pepper
1 bunch baby spinach
1 tablespoon butter
2 ounces fingerling potatoes
Hot Bacon Vinaigrette, recipe follows
1 ounces smoked slab bacon
1/4 cup sliced shallots
1/2 cup sherry vinegar
1/2 ounce demi-glace
1/4 pound butter, softened
Salt
Freshly ground pepper

Steps:

  • Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.
  • Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.
  • Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.
  • Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.
  • Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.
  • Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
  • In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.

PAN-SEARED SEA SCALLOPS WITH CIDER SAUCE



Pan-Seared Sea Scallops with Cider Sauce image

Categories     Low Fat     Quick & Easy     Wheat/Gluten-Free     Apple     Bacon     Scallop     Fall     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

2 bacon slices
1 cup apple cider
2 tablespoons cornstarch
16 medium sea scallops (about 1 pound)
1/4 teaspoon dried thyme
2 teaspoons fresh lemon juice

Steps:

  • Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon. Pour off all but 2 teaspoons bacon drippings from skillet.
  • Whisk apple cider and cornstarch in small bowl to blend well. Sprinkle scallops with thyme salt and pepper.
  • Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side. Transfer to plate. Add cider mixture to skillet and bring to boil, whisking constantly. Boil until thickened to sauce consistency, whisking occasionally, about 1 minute. Season to taste with salt and pepper. Stir in lemon juice. Return scallops to skillet and toss until just opaque in center, about 1 minute. Transfer scallops to plates. Sprinkle bacon over.

QUICK PAN-SEARED SCALLOPS



Quick Pan-Seared Scallops image

Delicious way to prepare scallops.

Provided by RACH7H

Categories     Seafood     Shellfish     Scallops

Time 21m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
  • Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
  • Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g

PAN SEARED SCALLOPS



Pan Seared Scallops image

I found this recipe in my weekly grocery circular. I love it because it is quick to cook and I normally have all the ingredients on hand minus the fresh Sea Scallops. I made this last night for supper and both my husband and I thought it was delicious! I did substitute Montreal steak seasoning for the blackened steak seasoning because that is what I had on hand.

Provided by Denise in NH

Categories     Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb fresh sea scallop
2 tablespoons all-purpose flour
2 teaspoons blackened steak seasoning
1 tablespoon vegetable oil
10 ounces spinach
1 tablespoon water
2 tablespoons balsamic vinegar

Steps:

  • rinse scallops; pat dry.
  • in a plastic bag combine flour and seasoning; add scallops; toss to coat.
  • in a large skillet cook scallops in hot oil over medium heat and 6 minutes or until browned and opaque, turning once. remove scallops.
  • add spinach to skillet; sprinkle with water.
  • cook, covered, over medium-high heat 2 minutes or until spinach is wilted.
  • add vinegar; toss to coat evenly.
  • return scallops; heat through.

Nutrition Facts : Calories 145.3, Fat 4.3, SaturatedFat 0.6, Cholesterol 27.2, Sodium 502.4, Carbohydrate 10.4, Fiber 1.7, Sugar 1.5, Protein 16.1

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