How To make Scallops Saute
1 lb Fresh Sea Scallops
1 tb Margarine
1/2 lb Fresh Snow Peas
2 Stalks Celery, Diagonally
Sliced 2 tb Chablis OR Dry White Wine
1 tb + 1 1/2 t. Lemon Juice
3/4 ts Dried Dillweed
1/4 ts Freshly Ground Pepper
1 ts Chopped Fresh Parlsey
Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks. Fat 3.3 Chol. 40.
How To make Scallops Saute's Videos
Seared Scallops on Fresh Corn Cream – Easy Summer Scallop Recipe
Learn how to make a Seared Scallops on Fresh Corn Cream recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Summer Scallop Recipe!
SEARED SCALLOPS WITH SCAMPI RECIPE (Best Way to Cook Scallops)
Seared scallops are a dish that many of us only eat in restaurants, but it doesn't have to be that way. In my opinion, the best way to cook scallops only requires good scallops and a really hot pan. Scallops and the accompanying scampi sauce that I'm going to show you in this video are super easy and should demystify the process and turn you into an at home scallop searing machine.
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????MY GEAR:
APRON:
BOOS BLOCK CUTTING BOARD:
LODGE CAST IRON SKILLET:
MASAHIRO CHEF'S KNIFE:
4 NONSTICK SAUTE PAN:
FOR THIS RECIPE YOU'LL NEED:
▪Large U 10-12 fresh scallops (frozen will work if you can't find fresh)
▪High smoke point oil (enough to coat the bottom of whatever pan you're using)
Remove adductor muscle, dry all sides of scallops well, season generously with salt. Preheat oil in large cast iron pan over med-high.
Lay in scallops in the pan one at a time and firmly press. Sear for about 90 seconds. Flip to the second side and continue to sear for about 60 more seconds. Finish by basting for about 30 seconds with the hot oil in the pan. Scallops should reach about 130F/54C.
SCAMPI SAUCE
▪30g or 2 1/4 tbsp olive oil
▪40g or 4tbsp shallot
▪5g or 1 3/4tsp minced garlic (about 2 cloves)
▪pinch chili flake
▪3g or 1 1/8tsp ap flour
▪75g or 1/3c dry white wine
▪100g or 1/3-1/2c clam juice
▪60g or 4 1/4tbsp cold butter
▪Zest of 1 small lemon
▪5g or 1 1/3tbsp chopped parsley
▪pinch salt
Wipe out pan well then whisk oil, shallot, garlic and chili flake for about 90 seconds or until the mixture is becoming translucent. Add in flour, whisk, and cook for about 20 seconds before adding wine to deglaze. Bring to a simmer to reduce the liquid and thicken (about 30 seconds). Add clam juice, turn heat to low and allow to thicken and reduce for another 20 seconds or so. Whisk in cold butter to emulsify. Off heat, whisk in lemon zest. Add parsley and pinch of salt. Stir to combine. Serve over scallops.
#searedscallops #howtocookscallops #scampisauce #scallops #seascallops
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Seared Scallops with Garlic Basil Butter - How to Cook Scallops Perfectly
How to make restaurant-worthy scallops at home. These pan seared scallops with garlic basil butter take less than 10 minutes and taste incredible! There’s no need to be intimidated. Scallops are easy to prepare, promise. With a few tricks, you’ll be cooking them like a pro in no time. ⬇️ Recipe Ingredients are below ⬇️
• 12 large sea scallops, 1 ¼ to 1 ½ pounds
• 2 teaspoons all-purpose flour, optional, see notes
• Salt and fresh ground black pepper
• 2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
• 1 ½ tablespoons butter
• 2 garlic cloves, minced
• 1 cup fresh basil leaves
• 3 to 4 lemon slices
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Pan Seared Scallops with Lemon Garlic Sauce
Easy to master gourmet meal all made in one pan. The seafood is brined first for extra flavor and tenderness as is cooks. A tangy citrus garlic sauce coats each tasty scallop.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
???? INSTRUCTIONS:
00:00 Intro
00:56 Brine the Scallops
01:37 Rinse and Dry
02:11 Season with Salt
02:49 Baste the Scallops
03:41 Make a Pan Sauce
04:14 Garnish and Serve
✅ INGREDIENTS:
---Brine
• ⅓ cup kosher salt
• 1 cup hot water
• 4 cups ice cubes
• 1 pound scallops
---Scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon dijon mustard
• 2 tablespoons heavy cream
• 1 teaspoon chopped dill
• black pepper
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How to Pan Sear Scallops with Christie Morrison | ATK Cooking School
Searing just might be the best way to cook scallops. Here's how to do it.
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How to Saute Scallops With Wine, Butter & Garlic