sea scallops

Fresh sea scallops are pan seared and served over creamy, cheesy corn risotto for the perfect summer dish!

Seared Sea Scallops Over Creamy Corn Risotto

tbsp butter

onion

garlic (minced)

arborio rice

broth

salt

tsp black pepper

garlic powder

onion powder

heavy cream

scallions

Parmesan

olive oil (extra virgin)

½ tsp nutmeg (optional)

cayenne pepper (optional)

Heat butter over medium high heat in a large saucepan. Add onion and corn with &quot;milk&quot; to pan and cook for 2-3 minutes.

Add rice and cook for 3-4 minutes to lightly toast. Add garlic and cook until fragrant, about a minute. Add 1/4 of broth. Season with salt, pepper, garlic powder and onion powder.

Cook until broth is absorbed, stirring frequently. Repeat the process until all or most of the broth is used and rice is tender. About 25-30 minutes total. Stir in heavy cream and scallions and cook for a few minutes longer. Add more salt and pepper to taste.

Remove pan from heat and stir in Parmesan

Corn Risotto

Heat olive oil over medium high heat in a large skillet

Season both sides of scallops with salt, pepper, garlic powder, nutmeg and cayenne

Saute scallops for 3-4 minutes per side until opaque and just cooked through

Divide risotto evenly among 4 plates. Top each plate with 4-6 scallops (depending on size) and garnish with sliced scallions if desired.

Seared Sea Scallops

Serve Pan Seared Scallops with Lemon Butter over a bed of nutty arugula in this magically delicious appetizer recipe.

Pan Seared Scallops with Lemon Butter

black pepper

arugula

olive oil

unsalted butter

flat leaf Italian parsley (chopped)

lemon (juiced)

Use paper towels to thoroughly pat the scallops dry. If there is any water left on the scallops, they will steam rather than sear.

Sprinkle each side of the scallops with kosher salt and freshly ground black pepper.

Place a mound of arugula on individual small serving plates; set aside.

In a sauté pan over high heat, warm the extra-virgin olive oil. Watch carefully, and as soon as you see the first wisp of smoke, add the seasoned scallops to the pan flat side down.

Cook, without moving them, for 2 minutes, until browned. Slide a fish turner under the scallops and gently wiggle to release the scallops from the pan. Flip and cook on the other side for 1 to 2 minutes, until nicely browned. Transfer the scallops to the serving plates, arranging 3 scallops on top of each mound of arugula.

Remove the hot pan from the heat and drop in the butter, stirring until just melted. Stir in the lemon juice and parsley. Ladle the lemon butter sauce over the scallops and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1613003527/cq0qe3hs02cougnt1x4s.mp4

Serve Pan Seared Scallops with Lemon Butter over a bed of nutty arugula in this magically delicious appetizer recipe. Sea scallops cook in an almost-smoky hot pan to create a slightly crisp, caramelized crust while maintaining the delicate, silky texture inside.

Pan Seared Scallops with Lemon Butter Sauce

Seared Scallops With Brown Butter and Lemon Pan Sauce

lemons

unsalted butter,

capers

chives

Extra-virgin olive oil oil

Kosher salt, freshly ground pepper

Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have ¼ cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.

Pat dry sea scallops. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.

Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.

Simple under 10 minute sea scallops drizzled with lemon garlic butter sauce.

Lemon Garlic Butter Scallops

sea salt and fresh black pepper

butter

lemon (cut

white wine

parsley (chopped)

Gather and prep all ingredients before you start cooking because the scallops cook really quickly.

Using paper towels, thoroughly pat the scallops dry on all sides. This step is important for a that beautiful golden sear!

Season the scallops with salt and pepper. Add the olive oil to a large skillet over medium high heat. Once the oil is hot, carefully add the scallops without overcrowding (work in batches if necessary).

Cook 2 minutes – don’t fuss with the scallops – just let them do their thing. Flip the scallops to the other side (they should release easily – if they don’t, let them cook a few more seconds).

Season the second side with salt and pepper and cook 1 1/2 to 2 more minutes then remove from the skillet.

Reduce the heat to low, add the butter and garlic and cook for one minute stirring constantly so the garlic doesn’t burn.

Pour in the wine, scrape up the brown bits from the bottom of the skillet and cook 1-2 minutes while the wine reduces.

Squeeze the juice from 1 lemon wedge into the sauce. Taste and if you’d like a heavier lemon flavor, add another small squeeze.

Drizzle the lemon garlic butter sauce over the top of the scallops and eat right away.

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

Salt and pepper

unsalted butter (melted)

garlic

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!

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