Any suggestions on pan-frying scallops?

Question

I love scallops but have never cooked them at home because I'm afraid of not cooking it right. Any simple recipes with scallops.

Answer 1

Pan-Seared Scallops with a Yukon Gold Potato Mash and Basil Oil Recipe courtesy Emeril Lagasse

1 1/2 cups peeled, diced Yukon gold potatoes
1/4 cup warm heavy cream
3 1/2 tablespoons unsalted butter
1 1/4 teaspoons salt
1/8 teaspoon white pepper
1/4 teaspoon black pepper
12 large sea scallops
4 teaspoons olive oil
1 recipe Basil Oil, recipe follows
2 tablespoons chiffonade fresh basil leaves

Place the potatoes in a 1-quart saucepan and cover with water. Bring the water to a boil and cook the potatoes until tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add the cream, 2 tablespoons of the butter, 1/4 teaspoon of the salt and the white pepper. Use a potato masher to mash the potatoes until smooth. Cover the pan with a lid and set aside until ready to use.
Heat a 10-inch saute pan over medium-high heat. Season the scallops with the remaining teaspoon of salt and black pepper. Add the olive oil to the pan and place the scallops in the pan. Sear for 1 minute on the first side then add the remaining 1 1/2 tablespoons of butter to the pan. Continue to cook for about 30 more seconds and then turn over. Cook the scallops for 30 seconds on the second side and remove from the heat.

To plate the dish, place half of the potatoes on a warmed plate and divide the scallops between them. Drizzle the basil oil around the plate and garnish with the chiffonade of basil. Serve immediately.


For the Basil Oil:
10 to 12 fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon fine sea salt

In a small bowl combine 1 cup of ice with 1 cup of water and set aside. In a small saucepan bring 2 cups of water to a boil. Add the basil leaves all at once, stirring to make sure they are all submerged. Cook for 5 to 10 seconds, then remove by using a skimmer or slotted spoon. Transfer the leaves immediately to the ice bath. Remove the leaves from the ice bath and squeeze firmly in your hands to release as much liquid as possible. Transfer the leaves to a blender along with the olive oil and salt, and process until the leaves are finely pureed, about 1 to 2 minutes. Strain the basil oil through a fine sieve or coffee filter. Place the oil in a small bowl and cover with plastic wrap.
Use the oil at room temperature, drizzled over salads, vegetables, sandwiches or grilled foods.

Answer 2

Chop some garlic.

Heat a little oil in a pan till the oil is smoking.

Remove pan from heat and place the scallops in a single layer on the pan.

Do this quickly. (Scallops only take a few seconds to cook, so don't over cook them.)

Turn the 1st one over when you have placed the last one on. The pan should still be sizling by the time you get to the last 1.

Place the scallops on a serving tray/plate.

Add 1 tsp of butter to the same pan melt over a low heat and deglaze the scallop juices by stirring.
Add the garlic and cook till it softens.
Add a squeeze of lemon juice, salt and pepper to taste.

Remove from heat, add drizzle of olive oil and whisk.

Spoon the sauce over the scallops and serve immediately.

Answer 3

Scallops are very delicate. If overcooked, you have some nice rubber balls to bounce around.

My suggestion is simple. Broil

Doht know how to use the broiler?

I havent used gas in a long time, so i dont know how to on a gas range.

On an electric, put a shelf to its highest position. Close the over door and turn the temperature knob to broil. Wait for the light to go off indicating that the oven is ready to broil.

Using a broiler pan, lightly coat with oil and spread the scallops evenly. Dust with paprika and maybe your favorite spices. Dont go too wild or you will overcome the taste and texture of a wonderful delicacy.

Put the broiler pan in the shelf set at the top position. Leave the door where it hangs open about 6 inches. All electric ovens have this capabity to stay at that position.

Set a timer for 5 minutes. When the timer goes off, melt some butter to either dip the the scallops in or to drizzle over them.

Enjoy

Answer 4

Add 1 tbsp butter to fry pan on medium high heat
Add 1 tsp olive oil
Salt/Pepper scallops
When butter is bubbling add scallops and reduce heat to medium
Cook for 2 mins per side
Remove from heat
Squeeze juice from 1/2 lemon ove scallops

Answer 5

Quick and simple!!

In a preheated fry pan add

1 tablespoon olive oil
2 tablespoons butter
1 large or 2 small cloves of garlic
(you can use garlic powder if you don't have fresh garlic)
saute for about 3 minutes

Place scallops in the pan and sear about 3-4 minutes on each side.

Squeeze the juice of half a lemon over them just before serving

Its quick, easy and perfectly cooked!

Bon appetite!!

Answer 6

Ingredients:
32 medium Alaska Scallops, or 16 Jumbo Scallops
Salt and Pepper
Flour, for dredging
1 large Egg, lightly beaten
1 1/2 cup Bread Crumbs
Oil, for deep frying
Lemon wedges, garnish


Directions:
If using medium scallops, leave whole. Cut jumbo scallops in half. Lightly season scallops with salt and pepper. Dredge scallops in flour and coat with egg. Then dredge them in bread crumbs. Deep fry breaded scallops 2 to 3 minutes. Garnish with lemon and a sprig of parsley. Makes 4 servings.

Answer 7

I generally broil mine. I wrap each in a 1/2 slice of bacon and put the broiler on low. Cook 5-6 minutes on each side. When bacon is done so are the scallops.

Answer 8

here are lots of interesting recipes:

http://web.foodnetwork.com/food/web/searchResults?searchString=scallops&site=food&gosearch=&searchType=Recipe

Answer 9

be careful of over cooking them. seafood cooks very fast

Answer 10

Hi !!!
Here you go...

Pan seared Scallops With Cilantro

prep: 8 minutes .
cook: 12 minutes

1 pound sea scallops
1 teaspoon chili powder
1/2 teaspoon salt
4 teaspoon black pepper
1 tablespoon light butter, divided cooking spray
1/4 cup water
1/2 jalapeno pepper, seeded and minced
2 tablespoons lime juice
2 tablespoons minced fresh cilantro

1. Sprinkle both sides of scallops with powder, salt, and black pepper.
2. Melt 1 1/2 teaspoons butter in a large nonstick skillet coated with
cooking spray over medium-high heat. Add half of scallops; cook 3 minutes on
each side or until done. Remove scallops from pan; keep warm. Repeat
procedure with maining butter and scallops. Add water, jalapeno pepper, and
lime juice to pan; cook 1 minute, scraping bottom and sides of pan to loosen
browned bits. Spoon sauce over scallops; sprinkle with cilantro.

YIELD: 4 servings (serving size: 3 ounces scallops and about 2 tablespoons
sauce).

--------AND, IF YOU LIKE BACON & CREAM SAUCE...

Scallops & Bacon in Cream

6 slices bacon, thick-cut
1 lb scallops
2 TBS butter
1 TBS garlic, minced (~3 cloves)
1 cup cream, heavy whipping
1 tsp lemon juice

Cut the bacon into bit size pieces. Wash and drain the
scallops. Place scallops on a towel and pat them to remove
excess moisture.
Fry the bacon in a skillet until crisp. Remove and reserve
the bacon. Pour off all but 1 TBS of the bacon fat. Melt
the butter with the bacon fat. Add scallops and sauté over
medium-high heat for a minute. Stir in the garlic and sauté
for a few seconds. Add the cream and bring to a boil over
medium-high heat. Add the lemon juice. Stirring frequently,
cook until the cream is reduced by one half. Stir in the
reserved bacon and serve.
Serves 3-4.

* Notes:
1. Increase the amount of cream if additional sauce is
desired for serving over pasta or rice.
2. If served alone, continue reducing the cream until it
reaches the desired consistency.

-----------AND,LASTLY...

Seared Scallops With Lime Cream Sauce And Sesame Noodles

***scallops***
1 pound sea scallops
1 large or medium lime
2 teaspoons vegetable oil
1 cup whipping cream

***sesame noodles***
2 tablespoons soy sauce
2 cloves garlic -- minced
1 teaspoon hot pepper flakes
1 teaspoon sesame oil
1/4 cup vegetable oil
1/2 pound dry Asian egg noodles or lo mein noodles

- To prepare scallops, place them between 2 paper towels to remove excess liquid. Grate zest from lime and set aside. Cut lime in half and set aside.
- Heat nonstick skillet over high heat. Add 2 teaspoons vegetable oil and shake pan to spread it around. Add scallops in single layer (work in 2 batches if necessary). Cook 2 minutes, until browned. Turn with spatula. Reduce heat slightly and cook 1 to 2 minutes longer. Remove scallops to plate.
- Remove pan from heat and squeeze lime halves into skillet. Return to heat and stir in whipping cream and lime zest. Bring to boil until cream reduces and thickens. Turn off heat. Add scallops to pan just to warm through. Serve immediately.

To prepare noodles, mix soy sauce, garlic, pepper flakes, sesame oil and 1/4 cup vegetable oil in small bowl. Whisk to combine. Bring large pot of water to boil. Add noodles and cook 5 minutes. Drain. Return noodles to pot and stir in soy sauce mixture. Cover and let stand off heat until scallops are ready. Serve noodles warm or at room temperature.