How To make Bay Scallop Saute
1 tb Olive oil
1 md Garlic clove, chopped fine
3/4 lb Bay scallops
1/4 md Red bell pepper, diced
1/4 md Green bell pepper, diced
1/4 md Yellow bell pepper, diced
1/2 c Rich, salt-free fish stock
1/4 c Dry white wine
2 ts Cornstarch
1/4 c Finely shredded fresh basil
-leaves 2 tb Toasted pine nute
Freshly ground black pepper Cooked pasta-thin strands In a large skillet, heat the oil with the garlic over moderate-to-high heat. When the garlic sizzles, add the scallops and saute just until they firm up slightly, about 30 seconds. then add the peppers and saute about 1 minute more. Stir in the fish stock. In a small cup or bowl, stir the cornstarch into the wine until it dissolves, then stir that mixture into the ingredients in the skillet. Simmer until the sauce begins to thicken slightly, about 1 minute. Then stir in the basil and pine nuts and spoon over cooked pasta. Season to taste with black pepper.
How To make Bay Scallop Saute's Videos
How To Cook Perfect Scallops #SHORTS
Shopping list:
1 lb scallops
AP seasoning
1/2 stick of butter
1 shallot
3 cloves minced garlic
1/4 cup diced parsley
1 cup white wine
Red pepper flakes
Thyme
2 tbsps avocado oil
Zest and juice of 1 lemon
Bay Scallops with White Wine Lemon Caper Sauce
Recipe:
Serves 4
12oz package Kroger Brand Bay Scallops (thawed, rinsed)
1-tablespoon Olive Oil
1-tablespoon Private Selection Lime Salt/Peppercorn Seasoning Grinder
1/2 tsp fresh parsley, chopped fine
1/2 cup Dry White wine (Chardonnay, Sauvigon Blanc, etc.)
1/3 cup Capers, drained
Juice of 1/2 lemon
2-tablespoons Organic Butter (salted)
1 pound of your favorite pasta, cooked according to package directions
1. In a medium bowl, season scallops with lime/peppercorn seasonings and
parsley, tossed to coat well.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add seasoned scallops to pan, sauté quickly until scallops are brown on
edges. Set aside.
3. Deglaze pan with white wine; simmer until evaporated by half.
Add capers, parsley, lemon juice, return scallops to pan. Swirl in butter (a tbsp
at a time) until sauce becomes slightly thickened. Serve immediately over your
favorite Private Selection pasta. (Linguine, Farfalle, Fettuccine)
How to Cook Sauteed Bay Scallops - Episode 46
Bay Scallops (dry packed if possible), 1lb
Clarified Butter, 2T
(or 1T butter + 1T vegetable oil)
White Wine, 2 oz
Lemon Juice, 1T
Butter, 1T
Fresh Parsley chopped, 2T
Kosher Salt and Pepper
Pat scallops dry with paper towels.
Salt and pepper.
Heat 2T of clarified butter or 1T butter with 1T vegetable oil in large non-stick pan.
Brown scallops on med-high heat for about 1 minute per side.
Remove scallops from pan.
Add white wine and lemon juice. Boil off alcohol for about 1 minute.
Add 1 T butter and turn off heat.
Add scallops back to pan then add chopped parsley.
Serve with rice, couscous, or pasta.
Check out the rest of our Ed's Kitchen Simple Videos here:
Find recipes and more on our website:
Please visit our other channels!
Chillaxin Channel - relaxing slow TV videos.
Ed's Travel Simple
Ed's Random Walk
Cooking Tips : How to Saute Bay Scallops
Kitchen Tips: How to Saute Bay Scallops. Basic cooking techniques and tips for Sauteing Bay Scallops
The Easiest Way To Make Blackened Bay Scallops
Get on the water tips, learn about current fishing trends, and get 20% off everything in our online shop! Click here to join us in the Insider Club:
If you're lucky enough to get out on the water and catch some fresh scallops, you'll want to know the best and easiest way to cook them!
Scallops have amazing flavor so super simple recipes work best for this delicate treat.
And the best part is that this recipe takes less than 10 minutes to make from start to finish!
Here’s what you’ll need:
- thin spatula
- butter knife
- melted butter
- blackening seasoning
- plate for the finished product
Check out the video for the step by step instructions or click here:
These are perfect for eating directly or tossing them with some angel hair pasta as a main dish!
Do you have any other simple scallop recipes to share?
Let us know if you have questions or other recipes by leaving a comment on the blog post here:
The Chef and the Bay Scallop
A big plate of bay scallops is an island tradition the first weeks of November, when the commercial scallopers begin their work. The best recipes, like this one, are handed down across the generations in island kitchens.