How To make Bay Scallop Saute
1 tb Olive oil
1 md Garlic clove, chopped fine
3/4 lb Bay scallops
1/4 md Red bell pepper, diced
1/4 md Green bell pepper, diced
1/4 md Yellow bell pepper, diced
1/2 c Rich, salt-free fish stock
1/4 c Dry white wine
2 ts Cornstarch
1/4 c Finely shredded fresh basil
-leaves 2 tb Toasted pine nute
Freshly ground black pepper Cooked pasta-thin strands In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the scallops and saute just until they firm up slightly, about 30 seconds. then add the peppers and saute about 1 minute more. Stir in the fish stock. In a small cup or bowl, stir the cornstarch into the wine until it dissolves, then stir that mixture into the ingredients in the skillet. Simmer until the sauce begins to thicken slightly, about 1 minute. Then stir in the basil and pine nuts and spoon over cooked pasta. Season to taste with black pepper.
How To make Bay Scallop Saute's Videos
Bay Scallops with Garlic on Blackstone Griddle
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Ingredients:
1-2 pounds bay scallops
1/2 cup A No.1 Seasoned Flour
3 to 4 tablespoons butter
2-3 cloves garlic, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions:
Clean and remove muscle from scallop (the muscle is the small piece attached to the scallop, this becomes chewy when cooked).
Pat scallops dry with paper towels.
Put the flour in a shallow bowl; roll the scallops in the flour to lightly coat, dusting off any excess.
Preheat Blackstone Griddle to 350-400 degrees.
Heat the butter over medium-high heat. When the butter is hot, lightly brown the scallops about 90 seconds, stirring frequently.
Move cooked scallops to the cool side of the griddle as to not to cook the scallops further.
Optional on medium high side of the griddle add vegetables (mushrooms, Green Beans etc.) cook until almost done.
Move all the scallops to the hot side of the griddle and add the minced garlic, salt, and pepper; stir to blend with vegetables.
Continue to cook and turn for about 1 1/2 to 2 minutes longer, lowering the heat if needed.
Serve with hot cooked pasta or rice.
Scallops | Butter Garlic Scallops Recipe | Seafood
Scallops | Butter Garlic Scallops Recipe | Seafood - Here's a recipe that is extremely easy to make and has the mystery taken completely out of making these delicious Garlic Butter Scallops with a splash of Lemon Juice. Sea Scallops are one of the easiest kinds of seafood to cook. These Sea Scallops pair excellent with a glass of Red Wine! So if your looking to turn up your cooking and food game the this is the recipe for you!
Don't forget to rinse and pat your Sea Scallops completely dry before you start.
Prep time - 10 mins.
Cook time - 3 - 5 min. on Med high Heat
Best served Hot!
Ingredients
1 lb Sea Scallops
3 tbsp Butter
1 tbsp Kosher Salt
1 tbsp Fresh Ground Pepper
2 Garlic Cloves (minced)
Juice of a Lemon
2 tbsp Chopped Fresh Parsley (garnish)
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Cooking Tips : How to Saute Bay Scallops
Kitchen Tips: How to Saute Bay Scallops. Basic cooking techniques and tips for Sauteing Bay Scallops
Seared Scallops with Garlic Butter sauce - Simple Recipe in 5 minutes
Seared Scallops with Garlic Butter sauce - Simple Recipe in 5 minutes
If you love scallops, you don't actually have to go to a fancy restaurant. Just find fresh scallops and it takes 5 mins to cook these delicacy at home. You just need some butter, olive oil, garlic, black pepper and paprika to work the magic.
Hope you enjoy the video and please subscribe to my channel to see the future episodes in 4K:
Ingredients:
- Fresh scallops
- Butter
- Extra virgin olive oil
- Black pepper
- Paprika powder
Garlic Parsley Scallops Recipe - Scallop Appetizer with Garlic Butter Sauce
Learn how to make a Garlic Parsley Scallops Recipe! - Visit for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Scallop Appetizer with Garlic Butter Sauce!
EASY SCALLOPS RECIPE! Butter, Chilli and Lime #Shorts
#Shorts
This easy scallops recipe, suitable for large or little scallops, is buttery, with tangy lime and the heat from the chilli, perfectly blending together.
Make sure you get a nice sear on the scallops by turning them only once! and do not touch them while they cook!
Enjoy!
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