Pan Seared Scallops with Lemon Garlic Sauce
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.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
???? 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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Creamy Garlic Scallops
Creamy Garlic Scallops are just as good as restaurant quality scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops. GET THE FULL RECIPE HERE:
Bacon Wrapped Scallops Recipe | Chef Tips
Today I'll show you how to make bacon wrapped scallops on the grill — or in the oven — for a simple and delicious appetizer or meal! This bacon wrapped scallops recipe is topped with an apricot horseradish sauce and pan sauce. Serve three per person as an appetizer, or six each for a meal!
#scallops #baconwrapped #baconrecipe
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Cooking Perfect Scallops | Gordon Ramsay
Gordon Ramsay shows Chris Moyles how to cook the perfect scallops.
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How to Cook Scallops | My Best Scallops Recipe
How to Cook Scallops [My Best Scallops Recipe]
In this video, we walk through how to cook scallops at home. We talk about the different types, how to clean scallops, searing scallops, everything you need to know to be able to make the perfect scallop entree at home... It's my best scallops recipe!
Important steps to note in this video are:
-Drying the scallops
-Placing scallops in pan
-Saute pan temperature
-How to check if scallops are cooked
** Timeline Snaps **
:58 Different Scallop Size
1:48 How to Check Quality of Scallop
2:32 Cleaning Scallops and Remove Adductor Muscle
3:22 Tools Needed
4:02 How to Find Presentation Side of Scallop
4:24 Drying Scallops
4:44 Seasoning Scallops
5:30 Cooking Scallops in a Pan
7:29 Flipping Scallops
8:08 How to Tell if Scallop is Cooked
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How to Make Ina's Scallops Provencal | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Scallops Provencal
Recipe courtesy of Ina Garten
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 3 servings
Level: Easy
Ingredients
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
Directions
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
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How to Make Ina's Scallops Provencal | Barefoot Contessa | Food Network