Perfect Pan Seared Sea Scallops Recipe + Lemon Chive Butter
If you love seafood, then you will absolutely love this pan-seared sea scallops recipe that cooks in under 5 minutes.
Scallops are bivalve mollusk that is a muscle that is encapsulated into two shells. It’s in the same family as a mussel, clam, or oyster. Scallops are most commonly sold shucked with the foot attached. The foot is what attaches the scallop to the shell, and I advise removing it because it can be chewy once cooked.
Ingredients for this recipe:
• 8 ounces softened unsalted butter + 2 tablespoons
• ½ peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme
• ¼ cup chopped fresh parsley
• juice and zest of 1 lemon
• 1 pound U12 sea scallops, foot removed
• 2 tablespoons oil
• 1/3 cup white wine
• sea salt and fresh cracked pepper to taste
Serves 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Procedures:
1. In a stand mixer with the paddle attachment whip together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
2. Next, add in the lemon juice and mix until combined, about 1 minute.
3. Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
4. Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
5. Heat 2 tablespoons of oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops quickly and turn the heat down to medium-high.
6. Immediately add in the 2 tablespoons of unsalted butter to help brown and season the scallops
7. Turn the scallops over after 1:30 to 2 minutes or until golden brown on the bottom.
8. Cook the scallops for a further 30 to 45 seconds or until the desired internal temperature is achieved.
9. Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat, about 2 to 3 minutes.
10. Remove the pan from the burner and add in 1/4 cup of the herb butter and whisk until melted. Reserve the remaining in the freezer for a later date!
Chef Notes:
Make-Ahead: Scallops are meant to be eaten as soon as they are finished cooking.
How to Reheat: Re-sear the scallops in the exact same method but cut the cooking times in half as to not overcook. You can also reheat in the microwave.
How to Store: Cover and keep in the refrigerator for up to 3 days. These will not freeze well, and I would recommend freezing un-cooked.
Scallops are meant to be eaten at a more medium-internal temperature.
They will overcook very quickly and become very chewy.
If you have the option always buy dry-packed scallops.
Also, try serving the scallops with a simple beurre blanc.
There will be plenty of herb compound butter leftover that is perfect for freezing.
CHEESY LEMON GARLIC SHRIMP PASTA| EASY| TASTY
Cheesy lemon garlic butter shrimp pasta
Ingredients:
10 cloves of Garlic
1 lemon
Parsley
Olive oil
Butter
Salt
Pepper
Onion powder
Red pepper flakes
Linguine noodles
Pound of Shrimp
Italian cheese
Parmesan
Boil noodles for about 10 minutes and chop up vegetables. Drain noodles and add in about 1 tablespoon of olive olive oil and 3 tablespoons of butter. Then add in minced garlic and seasonings. Let garlic cook a bit then add in shrimp and lemon zest. Allow shrimp to fully cook and pink then add in drained noodles. Stir, add in cheeses and parsley, stir once more, add in pasta water, and stir until done!
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How to Make Lemon Butter Sauce : Butter Sauces
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The lemon butter sauce pairs very nicely with seafood, shrimp or chicken. Make lemon butter sauce with help from an experienced culinary professional in this free video clip.
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Filmmaker: Dustin Kuepper
Series Description: There are a large number of different butter sauces that you can easily make right in the comfort of your own kitchen, as long as you have enough time and the right ingredients. Get tips on butter sauces with help from an experienced culinary professional in this free video series.
The Appetizer that Sold Out in My Restaurant for 22 Years | Chef Jean-Pierre
Hello There Friends! An exciting video for you, The #1 Appetizer that Sold Out in My Restaurant for 22 Years!! A Shrimp Sambuca which was a total hit, I had to share this recipe with you friends. I hope you enjoy it as much as I do! Let me know how you did in the comments below!
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Garlic Shrimp Recipe - With Butter, Olive Oil, White Wine, Lemon, Parsley & Red Pepper Flakes
Garlic Shrimp is one of the most satisfying recipes on the planet! Join Eric from Simply Elegant Home Cooking as he demonstrates his technique for making this classic dish! One of the difficulties when making garlic shrimp is to properly cook both the garlic and the shrimp withing overcooking the shrimp or scorching the garlic. this is best accomplished by cooking them separately at two different temperatures as Eric will demonstrate. Be sure to serve up your garlic shrimp with a French baguette or other bread of your liking. There will be a LOT of the olive oil and butter sauce and the bread is perfect for sopping it up!
Ingredients:
-1 pound wild shrimp
-4 tablespoons extra virgin olive oil
-1 1/2 tablespoon butter
-6 cloves garlic
-1/4 teaspoon crushed red pepper flakes
1/3 cup dry Italian white wine
-1/2 lemon
-1 large handful fresh Italian parsley
-Salt and pepper to taste
-French baguette
Directions:
-Remove shrimp from fridge 40 minutes before cooking. Peel shrimp down to the last segment at the tail, slice down the back of the shrimp, and remove the vein. Rinse the shrimp under cold water and pat dry with paper towel.
-Prep the garlic and parsley by mincing each finely
-When shrimp are at room temperature, season them liberally with salt and pepper and preheat a large skillet on medium high heat for 3-4 minutes.
-Once skillet is very hot, add 1 tablespoon of the olive oil, swirl to coat the pan, and lay in the shrimp in an even layer. Sear the first side for 60-90 seconds and no longer or you will over cook them! Then flip the shrimp and sear the other side for 60-90 seconds. At this point, turn the heat off and remove the shrimp to a plate.
-After heat has been off for one minute, add in the rest of the olive oil. This will help cool down the pan. Turn the burner back on to medium low this time and add in the garlic. Cook the garlic for 2 minutes, stirring constantly.
-After 2 minutes, add in the crushed red pepper flakes and continue to cook another 30 seconds, stirring constantly.
-Add in the white wine and lemon juice and turn heat up to medium. Continue to cook for about 2 or 3 minutes or until the alcohol has cooked off. Continue to stir constantly.
-Add in the butter and continue to stir. This will help emulsify the oil, butter, and wine into a creamy sauce.
-Once butter is melted in, reduce heat to medium low and add back in the shrimp, stir to incorporate for a minute.
-Add in the fresh parsley and turn off the heat. Continue stirring until parsley is evenly distributed.
-Serve the garlic shrimp in bowls with plenty of fresh bread to sop of the oil and enjoy!
Quick and Easy Garlic Butter Shrimp Recipe | Garlic Shrimp Recipe
Quick and Easy Garlic Butter Shrimp Recipe | Garlic Shrimp Recipes
If you love garlic, you’ll love these lemony, garlicky shrimp which are on the table in less than 10 minutes.
Ingredient!
30-35 large shrimp
1 teaspoon lemon pepper
1/2 teaspoon creole seasoning
1/2 teaspoon paprika
1/2 teaspoon old bay
1 stick unsalted butter
1/4 teaspoon ground black pepper
2 tablespoons minced garlic
1 tablespoon fresh parsley
4 tablespoons cornstarch
1/2 lemon juice
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