Best 2 Scallops Saute Recipes

Scallops sautéed in butter with garlic, herbs, and lemon juice is a classic dish that can be prepared in just a few minutes. With their delicate flavor and tender texture, scallops are a favorite ingredient for many home cooks. Whether you're looking for a quick and easy weeknight meal or an impressive dish for a special occasion, scallops sauté is sure to please. In this article, we'll explore some of the best recipes for scallops sauté, providing you with all the tips and techniques you need to create a delicious and memorable meal.

Here are our top 2 tried and tested recipes!

SIMPLE SAUTE SCALLOPS

Simple Saute Scallops image

So simple, fast, and tasty. Cook time is for Sea scallops (the large ones) if using the small Bay scallops reduce heat and cook time accordingly.

Provided by Lois M

Categories Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb scallops
1 tablespoon olive oil
2 cloves crushed garlic
1 finely chopped shallot
1 teaspoon paprika

Steps:

heat saute pan, add oil.
saute garlic and shallot until tender.
add scallops sprinkle with paprika.
cook over med heat approx 15 min (depending on size of scallops) turn mid way.
Enjoy!

SCALLOPS SAUTE

Scallops Saute image

"A Common complaint about cooking scallops at home is that they are tough and rubbery. This recipe will show you a couple tricks to make an awesome plate of scallops. Enjoy!!"

Provided by Chef Jeff

Yield 2

Number Of Ingredients 10

Ingredients

Estimate 3-4 large scallops per person you are serving.
3-4 tbsp Clarified Butter (Unsalted) ** See notes
Sprinkle Kosher salt
Sprinkle Pepper (White or black)
Cajun seasoning (Optional)
1 tbsp lemon juice
3-4 tbsp or more White wine (Optional and NOT cooking wine!..too salty)
Fine chopped parsley or cilantro depending on your dish
Large no stick pan to fit all your scallops in a continuous circle around the edge. ** See note in directions if you have a lot of scallops to cook.
Tongs

Steps:

Take scallops out of packaging and place on paper towels. Pat them all dry and let sit.
Heat pan to med high add clarified butter but don't smoke up the butter. ** See Notes for Clarified Butter
Gently sprinkle the tops of all the scallops with salt and pepper while pan heats. OR instead of salt and pepper, for a kick use Cajun seasoning instead. Very tasty.
Once pan is hot, working clockwise, add 1st scallop at 12 o'clock. Work your way around the edge of the pan right to left. ** You can use 2 pans to cook more at the same time, or slightly under cook this 1st batch, take them out place on paper towels and let them sit while you cook the next batch.
Working from the 1st scallop you added (12 o'clock)using tongs lift the scallop and check for a nice brown sear as in the picture. Work your way around right to left to check. Once they are browned, start at 12 o'clock and flip them over. Cook maybe 35 seconds to a minute more.
Trick in not getting rubbery scallops is to cook them just translucent. Not hard white. Once you brown one side of the scallop it's about done. When you flip it you are just finishing it. Doesn't take long.
Once scallops are flipped drizzle optional white wine around the inside edge of the pan. Don't drown them. You are adding flavor.
After 35 seconds to a minute your scallops will be done on the second side. Take them out and serve over your favorite bed, like a nice mushroom risotto, arugula salad, etc.
Top scallops with a little chopped parsley or cilantro. Drizzle with lemon juice
** Note for Bay Scallops pour them in a pan and work in seconds, not minutes. They cook VERY fast.

Tips:

Choose high-quality scallops. Look for scallops that are plump and have a slightly sweet smell. Avoid scallops that are slimy or have a strong fishy odor.
Prepare the scallops properly. Before cooking, remove the tough side muscle from the scallops. You can do this by using a sharp knife to slice along the side of the scallop and then pulling the muscle out.
Sear the scallops in a hot skillet. This will help to create a golden brown crust on the outside of the scallops while keeping the inside tender and juicy.
Do not overcrowd the skillet. If you overcrowd the skillet, the scallops will not cook evenly and will become rubbery.
Cook the scallops for a short time. Scallops cook quickly, so it is important not to overcook them. Overcooked scallops will become tough and chewy.
Serve the scallops immediately. Scallops are best served immediately after they are cooked. This will help to ensure that they are tender and juicy.

Conclusion:

Scallops are a delicious and versatile seafood that can be cooked in a variety of ways. By following these tips, you can cook scallops that are perfectly seared and tender. Whether you are serving them as an appetizer or a main course, scallops are sure to impress your guests.