scallops recipe

Pan seared scallops with lemon garlic sauce is a gourmet meal. The seafood is brined first for extra flavor and tenderness as is cooks in the hot pan.

Pan Seared Scallops with Lemon Garlic Sauce

salt

water

ice cubes

scallops

olive oil

unsalted butter

garlic

lemon juice

lemon zest

dijon mustard

heavy cream

dill

black pepper (as needed for seasoning)

Brine the Scallops

Combine salt and hot water in a medium bowl, stir until the salt is mostly dissolved. Add ice cubes, once the water is cold add scallops. Brine scallops for 10 minutes.

Rinse and Dry

Drain and rinse the scallops under cold water. Transfer to a sheet pan lined with paper towels. Place another sheet of paper towel on top of scallops, gently pressing until each piece is dry. The drier the scallops, the better the sear.

Season with Salt

Allow scallops to sit for 10 minutes at room temperature before cooking. Right before cooking, lightly season both sides with salt.

Brine

Start Cooking

Heat a large 12-inch pan over medium-high heat. Add olive oil. Once hot, add scallops to the pan in a single layer. Gently press on them with a spatula so they make direct contact with the pan. Pan sear until golden brown on the surface, not moving them, about 3 minutes.

Baste the Scallops

Add butter to the pan and allow it to melt. Flip scallops over, use a spoon to baste with butter, tilting the pan as needed. Cook until firm but tender, about 1 to 2 minutes. Turn off the heat and transfer to a clean plate.

Make a Pan Sauce

Using the same pan to cook the scallops, turn the heat up to medium. Add in garlic and saute until fragrant, 30 seconds. Add in lemon juice and lemon zest, scrape the pan to remove any browned bits and stir into the sauce, cook for about 1 minute. Turn off the heat and whisk in Dijon mustard and heavy cream. If needed, add in some water to the sauce if you want a thinner consistency. Taste and season with salt and pepper as desired.

Garnish and Serve

Add scallops back to the pan, and warm over low heat, 2 minutes. Garnish with chopped dill and black pepper, serve warm.

Scallops

https://www.youtube.com/watch?v=EFLiiWccQww

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.
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🖨 PRINT THE RECIPE:
https://www.jessicagavin.com/seared-scallops-lemon-garlic-sauce/

🕑 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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❤️ Thanks for watching!

Rinse and Dry the Scallops

An easy and delioucs seafood dinner that is ready to eat in just 10 minutes!

Alton Brown Scallops Recipe

dry pack sea scallops (approximately 16)

Kosher salt

black pepper

Remove the small side muscle, rinse with cold water and thoroughly pat dry.

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. Each one should have a 1/4-inch golden crust on both sides while still being translucent in the center. Serve immediately.

https://embed.mediavine.com/videos/jfmg7b1dx6qvmtu177nr

Alton Brown's Sea Scallops Recipe makes for a simple and succulent meal that's great for lunch, dinner, or appetizers. Make these seared sea scallops today and amaze your friends and family! Learn how to cook scallops with this easy scallops recipe from Platter Talk and Alton Brown.

Alton Brown's Pan Seared Sea Scallops Recipe

Restaurant-worthy scallop pasta comes together in just 20 minutes with this easy recipe. It&#39;s special enough for a special date night, but easy enough for a weeknight dinner.

Scallop Pasta

spaghetti

extra virgin olive oil

shallot, (finely chopped)

garlic cloves, (minced)

Aleppo pepper or red pepper flakes

lemon,

milk

Parmesan

parsley leaves

Boil the pasta: Bring a medium pot of water to a rolling boil and season with a big pinch of kosher salt. Add the pasta and cook to al dente according to the package instructions. Reserve 1 cup of the cooking water just before draining.

Sear the scallops: While the pasta boils, remove the scallops from your refrigerator. Pat them dry and season all over with salt and black pepper. When your pasta is halfway through boiling, heat a large skillet over medium-high. Add 2 tablespoons of the olive oil and, once the oil begins to shimmer, add the scallops. Sear in batches if necessary so as not to crowd the pan. Cook, flipping until golden brown on each side, about 2 minutes per side. Transfer to a rimmed plate and tent loosely with foil to keep warm.

Make the sauce: Leaving the skillet on medium-high, add 1/3 cup of olive oil. When the oil shimmers, add the shallot, garlic, Aleppo pepper and a pinch of salt. Turn the heat to medium-low and cook, stirring frequently until fragrant, 1 to 2 minutes. Stir in the lemon juice and 1/4 cup of the pasta cooking water. Add the milk and parmesan and stir until everything comes together, about 1 minute.

Add the pasta to the sauce: Add the drained pasta, lemon zest, and parsley. Toss to coat. The pasta should look nice and glossy. If it’s dry, add a splash more of the pasta cooking water and give it a good stir.

Add the scallops: Add the scallops and any accumulated juices and toss very gently to incorporate. Taste and adjust the seasoning, adding more parmesan, salt, pepper, Aleppo, and lemon juice to your liking. Serve immediately.

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

A fancy feeling date-night recipe that comes together in just 20 minutes!

You can make restaurant-quality Seared Scallops--perfectly cooked with a golden crust-- right from home, with this easy recipe tutorial!

Seared Scallops

½ lbs Sea Scallops*

Salt and pepper

butter

Garlic butter

Pat scallops thoroughly dry all over with paper towels. (If necessary, remove the small side muscle from the scallops.) Season them with salt and pepper.

Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added.

Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.

Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.

Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.  Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.

Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan.

Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.

Serve sauce over scallops. Garnish with fresh chopped parsley, if desired.

https://content.jwplatform.com/videos/lx1ddYst.mp4

You can make restaurant-quality Seared Scallops–perfectly cooked with a golden crust– right from home, with this easy recipe tutorial!

Easy, quickly sauteed scallops, nestled in a flavor-packed mixture of tomatoes and bell peppers! You’ll love the bold Mediterranean flavors in this scallops recipe–fresh tomatoes, shallots, capers, oregano and more.

Mediterranean Sautéed Scallops

shallot, (sliced)

red bell pepper, (cored,

green bell pepper, (cored,

grape tomatoes, (halved)

capers

Black pepper

oregano

cumin

paprika

sea scallops, (thawed completely if frozen, patted dry)

lemon

Parsley (chopped)

Sauté the shallot and peppers. In a large skillet, heat 2 to 3 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add shallot and bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.

Add garlic, tomatoes, capers, and spices. Add minced garlic, tomatoes, and capers. Season with a pinch each of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook until softened for another 5 to 7 minutes, stirring occasionally. Drop heat to the lowest setting to keep the vegetables warm while you work on scallops.

Sauté the scallops. In a second heavy skillet, heat another 2 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add scallops and cook for 2 minutes on one side, turn over and cook until browned, another 1 to 2 minutes.

Add the scallops to the vegetables. Transfer the scallops immediately into the pan with the vegetables, nestling them into the tomatoes and peppers.

Garnish and serve. Remove from heat, squeeze just a little bit of lemon juice over everything, garnish with parsley, and serve immediately.

My wife made this last night and used penne pasta. Such a nice combination of flavors. We both enjoy it and will make this again for sure.
YUMMY!

Sherman.

This was fantastic!  The scallops were seared and cooked perfectly, I served over a bed of basmati rice.  I will definitely be making this dish again.

I'm going to cook this for my Christmas family gathering. Delectable !!!

Absolutely Delish! I have  made this recipe so many times, that I cannot even count. Nor can I count how many times I have made your baked sole fillet the Mediterrannean way, crispy pan seared salmon, Gambas al Ajillo Shrimp, Easy Shrimp Scampi &amp; more. Thank you so much for sharing your wonderful creations &amp; incredible spices! I follow everything you do.

Delicious recipe . The flavors are amazing. Added spiralized zucchini  to the tomato pepper mixture. Then added the scallops. I will definitely make this again . Would be great with shrimp as well.

Delicious and super easy.  I made this for Valentine's Day for my wife.  I substituted out the paprika for a few shakes of the Aleppo-style pepper.  It gave it a nice warmth.  Served it over orzo.  What a great dish!

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