Easy Garlic-Lemon Scallops

Ingredients

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Directions

Instructions Checklist

Step 1
Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
Step 2
Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Source: https://www.allrecipes.com

Chris’s Lemon Bacon Scallop Risotto

An Empire Fisheries Staff Favorite

Ingredients

Risotto:

1 box chicken broth (32 oz)

2 cups water

4 strips bacon, uncooked

1 cups sweet baby peas, frozen or fresh

2 lemons, zested and juiced

3 cloves garlic (adjust to taste), diced small

salt and pepper, fresh ground is best

Step 1

Bring broth and water to a simmer in a saucepan. Defrost peas in microwave if using frozen peas.

Step 2

Cut bacon into small pieces, about 1/4”. Cook bacon in a heavy pot over medium heat, stirring occasionally until crisp. Transfer with a slotted spoon to a paper towel to drain. Reserve bacon fat in pot.

Step 3

Add garlic and rice to bacon fat in pot and stir to coat rice in fat, about 30 seconds.

Step 4

Begin adding 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Turn heat up to medium-high. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)

Step 5

Add peas and cook, stirring occasionally, 2 minutes.

Step 6

Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.12 scallops

2 tbsp butter, Salt and pepper to taste

Scallops

Step 1

Add garlic and butter to large flat pan, melt butter on medium high heat. Spread butter in pan to coat.

Step 2

If scallops have excess moisture, pat dry with paper towel

Add scallops to pan, spaced evenly. Cook about 3-5 minutes per side on high heat, until scallops are fully opaque. For best sear, don’t move scallops unless to flip them.

Serve with dry white wine

Sous Vide Scallops with Garlic and Lemon Butter

Ingredients

6 sea scallops
salt and ground black pepper to taste
½ tablespoon olive oil
1 teaspoon garlic, finely minced
¼ cup dry white wine
2 tablespoons lemon juice
2 tablespoons butter
½ teaspoon dried parsley
1 pinch Cajun seasoning
1 tablespoon finely chopped green onion tops

Directions

Instructions Checklist

Step 1
Fill a medium pot with warm water, attach the sous vide and set temperature to 123 degrees F (51 degrees C) and timer to 30 minutes.
Step 2
Remove the tough muscle from the side of the scallops, if present, and lightly season with salt and pepper. Transfer scallops in a resealable plastic bag and remove all the air using the water immersion method.
Step 3
Place the scallops in the pot when the temperature has reached 123 degrees F (51 degrees C). Cook until timer goes off.
Step 4
Remove scallops from the bag and pat dry; if scallops are wet, they will not sear well.
Step 5
Heat oil in a small skillet over medium-high heat until it shimmers. Add scallops and sear until lightly brown, about 2 minutes. Turn and cook for 1 more minute. Remove from skillet and move to a warmed dish.
Step 6
Add garlic to skillet and cook until fragrant, about 30 seconds. Deglaze skillet with white wine and lemon, scraping up any browned bits. Mix in parsley and Cajun seasoning; simmer sauce for 2 minutes. Stir in butter until just melted. Spoon sauce over scallops, sprinkle with green onion tops, and serve.
Source: https://www.allrecipes.com

Quick Pan-Seared Scallops

Ingredients

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Directions

Instructions Checklist

Step 1
Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.

Step 2
Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
Step 3
Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Source: https://www.allrecipes.com

Seared Sea Scallops with Charred Salsa Verde

Ingredients

3.5 lbs Tomatillos (about 20 medium size), husked and rinsed4-6 Poblano peppers
3 Jalapeño peppers
3 Sweet Cubanelle peppers or any other peppers you like(optional)
1 large onion, cut into large chunks
4 cloves garlic, whole
1 bunch (1 cup) cilantro
juice of 1 lime
salt to taste
Large U10 dry sea scallops (4 or 5 per person)
2 tablespoons butter
2 tablespoons olive oil
salt and pepper

Instructions

Charred Salsa Verde

Grill the poblano, cuban, and jalapeño peppers over a high flame. Turn to cook on all sides until entire surface is charred and blistered. Place peppers in a heat resistant bowl and cover with aluminum foil. Set aside. When cool enough to handle, remove skins, stems, and seeds.
On a grill tray, grill the whole tomatillos, onions, and garlic cloves over medium heat until they soften and brown slightly.
Working in batches, combine tomatillos, peppers, onion, garlic, and cilantro in bowl of food processor or blender and pulse until pureed to desired consistency.
Recombine batches in a bowl. Add the lime juice and salt to taste.
Keep warm on stovetop while cooking the scallops. Extra salsa verde can be refrigerated or frozen for later use.

Seared Sea Scallops

Rinse scallops in cold water. Drain on paper towels and pat dry on all sides with paper towels until completely dry.
Sprinkle the scallops with salt and pepper on both sides.
Combine butter and oil together in skillet over high heat. Swirl the fats together and heat until the mixture starts to bubble and brown.
Place scallops into the skillet without allowing them to touch each other. You may need to sear the scallops in batches to prevent overcrowding.
Cook for 2 minutes, or until a nice brown crust forms on the bottom. Avoid moving them around or they may not brown.
Using tongs, flip the scallops and cook for an additional 1 to 2 minutes on other side.
If cooking in batches, remove finished scallops to a warm plate and tent with foil to keep warm.
Serve immediately with the salsa verde.
Source: https://juliaeats.com/

Awesome Baked Sea Scallops

Ingredients

16 sea scallops, rinsed and drained

5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
¼ cup chopped parsley
1 lemon wedges for garnish

Directions

Instructions Checklist

Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
Step 3
In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
Step 4
Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Grilled Garlic Parmesan Crusted Scallops

Ingredients

½ cup fine Italian bread crumbs

¼ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ cup olive oil
16 large sea scallops

Directions

Instructions Checklist

Step 1
Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
Step 2
Pour olive oil into a shallow bowl.
Step 3
Rinse scallops under cold water, then dip into the olive oil.
Step 4
Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
Step 5
Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
Step 6
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Step 7
Brush the scallops lightly with more olive oil.
Step 8
Grill on the preheated grill until golden brown on both sides, about 5 minutes.