scallop recipe

These seared scallops are large sea scallops that are cooked until golden brown and caramelized, then finished off with a garlic butter sauce. A quick and easy dinner option that can be on the table in 20 minutes!

Seared Scallops with Garlic Butter

sea scallops (preferably fresh dry packed scallops)

olive oil

salt and pepper

butter

garlic

lemon juice

herbs (plus more for garnish)

lemon wedges (for garnish)

Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.

Heat the oil in a heavy skillet over high heat until it&#x27;s just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side.

Remove the scallops from the pan. Melt the butter in the pan.

Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.

Return the scallops to the pan. Spoon the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.

https://content.jwplatform.com/videos/J0cjTGfB.mp4

Seared Scallops

Wondering what to serve with scallops for dinner? This handy guide covers all of the best sides for scallops – from fresh vegetables to risottos, and more! Try these Seared Scallops with Sweet Pea, Lemon &amp; Tarragon Risotto!

What to Serve with Scallops: 40+ BEST Sides

peas

bone broth (or chicken stock)

Tablespoons extra-virgin olive oil

leek (about 2)

shallot (about 1)

Arborio rice (uncooked)

dry vermouth

parmesan cheese

lemon zest

Tablespoons chopped fresh tarragon

Salt and pepper (to taste)

sea scallops

Tablespoons butter

Salt and pepper

Bring bone broth or chicken stock to a simmer in a small saucepan and keep warm over low heat.

Heat oil in a large saucepan or dutch oven over medium heat. Add leek and shallots to pan, cook until tender, about 7 minutes. Add rice and cook 1 minute, until it becomes translucent. Add vermouth and allow to evaporate, about 30 seconds. Stir in 1 ladle of stock and cook until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1 ladle at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in frozen peas and cook 1 minute. Remove from heat. Stir in parmesan, lemon zest, lemon juice, tarragon and butter. Season to taste with salt and pepper.

In a large skillet, heat 1/2 cup of oil until shimmering. Pat the scallops dry and season with salt and pepper. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer.

To serve: Plate the risotto into four bowls, top each with three of the seared scallops. Serve immediately.

Pan-seared sea scallops made with blackened spices and garlic butter served over rice. A quick 15-minute flavorful meal for any day of the week!

Pan Seared Scallops with Garlic Butter

smoked paprika

cayenne pepper (or more to taste)

brown sugar

oregano

thyme

unsalted butter (melted)

olive oil oil

parsley

Parmesan risotto

White rice

In a bowl, combine the smoked paprika, cayenne pepper, brown sugar, thyme, oregano, salt, and pepper.

On a clean surface, place the sea scallops and pat them dry with paper towels. Generously season scallops with the seasoning. Set aside.

In a large skillet, heat oil over medium-high heat. Making sure the scallops don&#39;t touch (they should be about 1-inch apart from each other on the pan), sear the scallops for 1-2 minutes, undisturbed.

Meanwhile, in another bowl, mix together the melted butter and garlic paste.

Pour the garlic butter sauce on top of the scallops. Flip the scallops then cook for another 1-2 minutes, undisturbed. The scallops are done when they&#39;re opaque and have browned.

Remove from the heat and transfer to a plate. Serve with a simple salad, white rice, pasta or risotto. Enjoy!

Chinese Daikon Soup Recipe

pork

daikon (10 ounces, peeled and cut into large chunks)

scallops (optional)

salt

cilantro

Par boil the pork as shown in photos, then rinse well to clean. In a large pot, add in the pork, daikon and scallops (if using), fill with 8-10 cups of water (depending on capacity of pot.)

Pressure Cooker: Cook under pressure for 20 minutes

Slow Cooker: Low 8 hours

Stovetop: Bring to boil, then reduce heat to low, cover with lid, leaving a little gap for steam to escape and simmer for 2 hours (or more)

Season with salt - start with 1 teaspoon, stir and taste. Garnish with cilantro, if desired.

Brown Butter Seared Scallops (How to Cook Frozen Scallops)

neutral oil

Salt and black pepper,

corn, (2-3 cobs)

polenta

vegetable stock

milk

Juice of half lemon (plus wedges, for serving)

basil,

Salt and pepper,

To begin, thaw frozen scallops overnight in the refrigerator. Dry scallops well with a paper towel to remove as much excess moisture as possible. Ensure the side muscle is removed from each sea scallop. Sprinkle each side with salt and pepper, then set aside while you prepare the polenta.

Combine stock, milk and a few pinches of salt and pepper to a medium saucepan. Heat over medium until simmering. Add dry grits or polenta, stirring to prevent lumping. Stir occasionally, cooking until the liquid has absorbed and the grits are tender.

While the polenta is cooking, heat a large pan or cast iron skillet over medium-high heat. Add your fresh corn cobs to the pan and turn occasionally until charred. Remove from the skillet and cool until you can handle. Cut the corn away from the cob. Add 1 cup of the charred corn to the polenta and stir to combine. Cover and set aside.

Wipe out the skillet where you charred the corn. Heat it over medium-high heat with neutral oil and 2 tablespoons butter. Place scallops in the hot pan in a single layer. Sear without moving the scallops for 3 minutes, until they achieve a good sear. Reduce heat to medium and turn scallops. Add last 2 tablespoons butter to pan. Saute for the final minute while basting in butter, until scallops are just cooked through. Remove scallops to a side plate and tent with foil. 

Return the pan to the heat and squeeze the juice of half lemon into the skillet. Gently swirl the pan and scrape up any tasty bits at the bottom. Taste the brown butter sauce and adjust seasoning. 

Portion charred corn polenta into shallow bowls. Top with seared scallops and lemon brown butter sauce. Garnish with remaining charred corn kernels and fresh basil. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1688996297/cgith1kustbjqduldpkw.mp4

Perfectly tender sea scallops in a savory brown butter sauce served over charred corn polenta - it's the 30-minute meal you'll be making every week! Quick and easy and over the top delicious. Save this recipe today!

Brown Butter Scallops with Charred Corn Polenta

This scallop recipe is a knock out seafood dinner you can make right at home!

Creamy Tuscan Spaghetti with Jumbo Scallops

jumbo scallops

Kosher salt and fresh black pepper scallops

butter, divided

onion

garlic, chopped

white wine

chicken broth

heavy cream

cornstarch

baby spinach, roughly chopped

(7 ounce) jar sliced sun dried tomatoes, drained

spaghetti

black pepper and chopped fresh parsley

Heat a large pot of water to boil for the spaghetti. Once boiling, cook the spaghetti according to the package directions and drain.

Add 2 tablespoons of the butter together with the olive oil in a cast iron or stainless steel skillet over medium-high heat.

Season the scallops with salt and pepper generously on both sides, then add them to the skillet.

Cook the scallops on one side for 3-4 minutes until they form a brown crust. If the scallops are sticking to the pan they aren&#8217;t ready to turn yet, just give them another minute or two. Then turn the scallops over and let cook for another 3-4 minutes on the other side until browned. Remove the scallops to a plate and cover with foil.

Melt the remaining 2 tablespoons of butter in the skillet, add the onions and cook for 5 minutes until softened. Add the garlic, stir and cook for a minute longer and pour in the white wine to deglaze the pan.

Let the wine cook down until it is reduced by half (about 2 minutes) then pour in the chicken broth and cream and bring to a simmer.

Mix the cornstarch and water together and pour into the simmering sauce. Whisk the sauce and bring it back to a simmer, cooking for 5 minutes until the sauce is reduced and thickened.

Add the spinach and the sun dried tomatoes to the sauce, stirring the spinach into the sauce to wilt. Season the sauce with more salt and pepper to taste if needed.

Place the scallops back into the sauce, turning to coat. Cover the skillet and simmer the sauce for 5 minutes, then remove the scallops from the sauce and place back on the plate, covered.

Toss the sauce with the spaghetti and add to a serving bowl. Place the scallops on top or add to individual bowls when serving.

Garnish with fresh black pepper and chopped parsley if desired.

So good and easy to prepare! Definitely a make again!

So good and delicious definitely making again thank you for the recipe

With all the recipes I've tried and really liked this is the first time I've ever rated one. THIS recipe is sooooooooo good I had to rate it 5+ stars, unbelivable good. Made it exactly as posted. I've also used shrimp with scallops both are excellent.  Worried about today, going to use up some of my cherry tomatoes.  Oh I hope I don't a fantastic dish. Wish me luck!

This was delicious!! I’ll definitely be making again !My only change was not putting the cooked scallops back into the sauce then removing, I put them in as I put in the spinach and sun dried tomatoes ( I was concerned it would overcook the scallops) I let the spinach wilt , and poured the sauce with the scallops still in over the spaghetti and tossed. So good with a nice glass of Viognier! Thank you!

Amazing recipe, the deglazing and sun dried tomatoes add a robust punch to a creamy pasta dish worthy of a family get together.

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Top 6 scallop recipe recipes from across the web

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Top Tags

Seared Scallops with Garlic Butter

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The most viewed scallop recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine