2 tb Peanut oil 1 t Minced garlic 1 lb Beef cut for stirfry 1 pn Red pepper flakes 3/4 lb Sea scallops 1 pn Red pepper flakes 1 1/4 c Sliced green onion 1 tb Water 1 pn Fresh ginger 1 pn White pepper 1 t Salt Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
How To make Beef& Scallop Saute's Videos
Jumbo Seared Scallops
Dee Lincoln, the queen of steaks at the STAR in Frisco, joins Good Day to share a recipe for jumbo seared scallops with marinated heirloom tomatoes, basil pesto and parmesan crisps.
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Martha Stewart Teaches You How to Pan Sear | Martha's School S1E13 Pan Searing
In this episode, Martha demonstrates how to pan-sear, a technique that produces consistently satisfying — and quick — meats and fish. Pan searing involves browning food quickly over high heat so it develops a nice crust and locks in the flavor and juiciness. Martha shares her technique for pan-seared scallops with lemon-caper sauce. She also offers recipes for crisp-skinned salmon filet, pan-seared steak with mustard cream sauce, and Muscovy duck breasts with a port-wine reduction.
Pan-Seared Scallops: Salmon Fillet: Steak With Mustard Cream Sauce: Muscovy Duck Breasts with Port Wine Reduction Sauce:
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Martha Stewart Teaches You How to Pan Sear | Martha's School S1E13 Pan Searing
Butter Garlic Scallops Recipe | Seafood Recipe
Ingredients:
Scallops 6 cloves of minced garlic Cooking oil Butter
Note: You can add and adjust all the ingredients.
For the instructions on how to make | cook | bake | roast - please watch the full video. Thank you ???? ????????
Amore by Wegmans Scallops with Capellini
View recipe and add ingredients to online shopping list You'll feel like a chef when you cook this dish just like we do in our restaurant! Wegmans Executive Chef Mark Makovec walks you through this easy delicious Amore recipe.
Perfectly Seared Scallops | Christine Cushing
In this live taping, I show you how to perfectly sear fresh scallops in a pan. With a mix of thyme, lime, ginger and clam juice, you will love the simplicity of this quick recipe. It's made all in one pan, with cold butter whisked in at the end to create a creamy sauce that tastes like you paid big bucks for it. No edits or cuts. FULL RECIPE BELOW.
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Authentic Spanish Seafood Paella: Mastering Paella in Valencia, Spain: Pan Seared Salmon Fillet: Pan Fried Trout Fillets - crispy without flour: Garlic Shrimp Greek Style in 30 min: Grilled Sockeye Salmon:
sea salt and freshly cracked pepper grated zest of 1 lime 1 tsp freshly chopped thyme (5 ml) 1/2 tsp. grated fresh ginger(2.5 ml) 1 Tbsp. lime juice (15 ml) 1/4 cup clam juice (50 ml) grape tomatoes, cut in half
Combine salt , pepper and chopped thyme . Season scallops on both sides with mixture. Heat olive oil with 1 tsp. butter.
Once oil is hot place scallops into pan and sear on medium high heat , about 3 minutes on 1 side and sprinkle with chopped ginger and lime zest.
Flip and repeat for about 1-2 minutes on other side, depending on size of scallops, until deep golden brown on both sides, and scallops are a little springy with pressed down.
Remove scallops to a plate, reserving juices.
Deglaze pan with lime juice and clam juice. Remove from heat if too hot. Whisk in cold butter until sauce is creamy and not too tangy. Pour scallop juices into sauce and serve scallops drizzled with sauce.