Best 4 Lemon Sauteed Scallops Recipes
Prepare to savor the delightful and delicate flavors of lemon sautéed scallops. As a culinary masterpiece, this dish combines succulent scallops, zesty lemons, and fragrant herbs to create a symphony of taste. Lemon sautéed scallops are an elegant and easy-to-prepare dish that is perfect for a special occasion meal or a weeknight dinner. With simple ingredients and a few easy steps, you can create a restaurant-quality meal in the comfort of your own home. So, gather your ingredients and let's embark on a culinary journey that will leave your taste buds wanting more.
Here are our top 4 tried and tested recipes!
SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE
Provided by Lisa Zwirn
Categories Citrus Mustard Shellfish Sauté Cocktail Party Dinner Lemon Seafood Scallop Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.
LINGUINE WITH LEMON CREAM AND SAUTéED SCALLOPS RECIPE - (4.4/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. While the pasta is cooking, heat the oil in a medium sauté pan. Season the scallops with salt and paper. When the oil is hot add the scallops.; sear for 3 minutes on each side until golden brown and opaque. Remove scallops from pan and set aside. To the same pan add the garlic, sauté for 2 minutes. Add the wine. Bring to a boil. Reduce heat and simmer, uncovered, until liquid is reduced by half. Add the cream, lemon juice, and saffron. Simmer, uncovered, until the liquid is reduced by half and slightly thickened. Season to taste with salt and pepper. Stir in drained cooked pasta; toss to mix well. Top with scallops, garnish with green onion, if desired, and sprinkle with pepper.
LEMON SAUTEED SCALLOPS
Make and share this Lemon Sauteed Scallops recipe from Food.com.
Provided by Parsley
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter.
- Add the garlic and scallops and saute over med-high heat for about 4 to 5 minutes, or until firm and opaque (depends on size of your scallops -- could be more time or less).
- Reduce heat; stir in all remaining ingredients and stir/sautee for about 1 more minute.
- Serve.
ENDIVE WITH LEMON AND SAUTéED SCALLOPS
Provided by Moira Hodgson
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the endives in half, remove their tough inner cores and slice the endive leaves into slivers.
- Melt butter and 2 tablespoons of olive oil in a skillet and cook the endive over medium heat until tender and the liquid has evaporated (about 8 minutes). Remove the pan from the heat, stir in 2 tablespoons lemon juice and season with salt and pepper. Keep warm.
- Season the scallops with salt and pepper. Heat the remaining olive oil in a large skillet and sauté the scallops in two batches over high heat until they are lightly browned on both sides.
- Divide the endive among four plates. Put the scallops on top, sprinkle them with lemon juice and parsley and serve.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Use Fresh Scallops: Opt for high-quality, dry-packed scallops. Avoid pre-packaged or frozen scallops as they may contain additives and excess moisture.
- Properly Clean the Scallops: Remove the side muscle from each scallop to ensure a tender texture. Rinse them gently and pat them dry before cooking.
- High Heat & Short Cooking Time: Scallops cook quickly, so use high heat and cook them for a short duration to prevent overcooking and rubbery texture.
- Don't Crowd the Pan: Avoid overcrowding the pan with scallops as this will result in uneven cooking. Cook them in batches if necessary.
- Season Wisely: Use a combination of salt, pepper, and other seasonings to enhance the flavor of the scallops. Avoid overpowering the delicate flavor with too many spices.
- Add Acidic Ingredients: A squeeze of lemon juice or a splash of white wine adds brightness and acidity to the dish, balancing the richness of the scallops.
- Garnish Elegantly: Fresh herbs like parsley, chives, or dill add a pop of color and freshness to the dish. You can also use lemon zest or grated Parmesan cheese for an extra touch of flavor.
Conclusion:
Lemon-sauteed scallops are an elegant and flavorful dish that can be enjoyed as an appetizer or main course. By following these tips and the detailed recipe instructions, you can create a restaurant-quality dish at home. Remember to use fresh ingredients, cook the scallops quickly over high heat, and season them wisely. With a little practice, you'll be able to impress your friends and family with this delicious seafood dish.
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