Best 7 Sautéed Scallops With Shredded Duck And Hollandaise Sauce Recipes

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A delightful dish that combines the tender sweetness of scallops, the savory richness of shredded duck, and the velvety smoothness of hollandaise sauce, sautéed scallops with shredded duck and hollandaise sauce is a culinary masterpiece that will tantalize your taste buds. This exquisite dish is perfect for a special occasion or a romantic dinner, and it is sure to impress your guests with its elegant presentation and unforgettable flavor.

Here are our top 7 tried and tested recipes!

SEARED SCALLOPS



Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories     main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SAUTEED SCALLOPS



Sauteed Scallops image

A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Provided by Pati

Categories     Seafood     Shellfish     Scallops

Time 10m

Yield 2

Number Of Ingredients 4

¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

Steps:

  • In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg

SHREDDED ROAST DUCK



Shredded Roast Duck image

Some say roasting a duck is difficult work. It is not. It can be messy, though, so make sure you have a roasting pan that can accommodate the enormous amount that renders out of the bird during its roughly four and a half hours in the oven. (Save it for roasting potatoes!) When the meat has cooked, use a couple of forks to shred it, then moisten it with your favorite barbecue sauce, hoisin sauce, gochujang sauce or gravy, and serve with rice or noodles, on potato rolls or Chinese wheat-flour pancakes, or as the final topping of this maniacal recipe for scallops with hollandaise sauce and shredded duck.

Provided by Sam Sifton

Categories     roasts, main course

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 3

1 4- to 6-pound duck
Kosher salt and freshly ground black pepper, to taste
Barbecue sauce or hoisin sauce, to taste

Steps:

  • Heat oven to 325. Remove giblets and neck from duck cavity, and discard or reserve for another use. Cut off excess fat from duck cavity. Place duck on a rack in a deep roasting pan, breast-side up, and season with salt and pepper. Then slide the pan into the oven and cook, undisturbed, for 2 hours.
  • Remove duck from oven, and use the point of a sharp knife to prick the skin of the bird, all over the breasts and thighs. Return bird to oven, and cook for 1 to 2 more hours, or until an instant-read thermometer inserted into the thigh measures around 155 degrees.
  • Increase oven temperature to 450, and cook until the duck is golden and crisp, 15 to 30 minutes.
  • Carefully remove the roasting pan from the oven, and transfer the duck to a cutting board. (Let the fat in the pan cool, then store it, covered, in the refrigerator. It is an excellent medium for roasting potatoes.) Allow the duck to rest for a few minutes, then shred it, using two forks to pull the meat apart. Add your favorite barbecue sauce, to taste, or your favorite hoisin sauce, to taste. Keep warm.

SIMPLY DELICIOUS SAUTEED SCALLOPS



Simply Delicious Sauteed Scallops image

Make and share this Simply Delicious Sauteed Scallops recipe from Food.com.

Provided by JackieOhNo

Categories     Very Low Carbs

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs sea scallops
6 tablespoons butter
2 tablespoons chopped shallots
3 tablespoons dry vermouth or 3 tablespoons dry white wine
2 tablespoons chopped parsley
lemon wedge
parsley

Steps:

  • Rinse scallops gently under cold water; drain. If large, cut in half.
  • In hot butter in large, heavy skillet, saute shallot 2 minutes. Add scallops in a single layer (do half at a time, if necessary). Saute over medium heat, stirring occasionally, until browned and cooked through - 5-8 minutes.
  • With slotted spoon, remove to heated platter; keep warm.
  • Add vermouth and parsley to skillet; cook over low heat, stirring to dissolve browned bits, until bubbling - about 1 minute. Pour sauce over the scallops.
  • Garnish scallops with lemon wedges and additional parsley, if desired.

Nutrition Facts : Calories 357.1, Fat 19, SaturatedFat 11.1, Cholesterol 120.8, Sodium 490.4, Carbohydrate 6.3, Fiber 0.1, Protein 38.5

SAUTéED SCALLOPS



Sautéed Scallops image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Categories     seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

Steps:

  • Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
  • Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams

SAUTEED SCALLOPS WITH VEGETABLES



Sauteed Scallops with Vegetables image

Provided by Andrea Webster

Categories     Tomato     Sauté     Quick & Easy     Wheat/Gluten-Free     Vinegar     Scallop     Carrot     Fall     Cilantro     Bon Appétit     Washington, D.C.

Yield Serves 2

Number Of Ingredients 9

4 tablespoons olive oil
2 green onions, thinly sliced
1 carrot, cut into matchstick-size strips
1 garlic clove, minced
10 large sea scallops
1 tomato, seeded, cut into strips
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar or red wine vinegar

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.

EASY GARLIC-LEMON SCALLOPS



Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

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

Steps:

  • 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.
  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

Tips:

  • For the perfect sear on your scallops, make sure your pan is screaming hot before adding them. This will help to create a nice crust while keeping the inside tender and juicy. And don't overcrowd the pan; otherwise, the scallops will steam instead of sear.
  • If you don't have shredded duck on hand, you can easily make your own by shredding leftover roasted duck or duck confit. You can also use rotisserie chicken as a substitute.
  • Hollandaise sauce is notoriously tricky to make, but it's worth the effort for this dish. If you're nervous about making it from scratch, you can use a store-bought version instead.
  • Be careful not to overcook the scallops, as they will become tough and rubbery. Cook them for just 2-3 minutes per side, or until they are opaque and slightly golden brown.

Conclusion:

This dish is a delicious and elegant way to enjoy scallops. The combination of seared scallops, shredded duck, and hollandaise sauce is simply irresistible. It's perfect for a special occasion or a romantic dinner at home.

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