SautÃ©ed Bay Scallops with Lemon and Thyme
(Makes 4 servings)
If you are looking for fast and easy, try this scallop recipe! You can make sautÃ©ed scallops in less than 10 minutes: just sautÃ© them and sprinkle with a little lemon juice and fresh thyme and serve. For a bit more flavor and glamour -- but still quite easy -- serve the version below.
1 pound fresh bay scallops
2 tablespoons butter (divided into two pieces)
1 teaspoon olive oil
2 tablespoons minced shallot
1/4 cup white wine
2 tablespoons lemon juice
1 teaspoon chopped thyme
Rinse scallops and pat dry. Sprinkle with salt and pepper.
Add oil and 1 tablespoon butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.
Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining tablespoon of butter. Return scallops to the pan and toss with the sauce. Serve immediately.
Note: You can sautÃ© scallops in olive oil or other oil only; adding some butter, however, gives them a nice golden brown color.
SautÃ©ed Scallops With Lemon-Mustard Sauce
1 lb. sea scallops, patted dry
1 T. olive oil
2 T. butter ( I can not beleive it's not butter spray)
1 shallot, minced
2 T. fresh lemon juice
2 T. sherry
1 t. spicy Dijon mustard
1 T. lemon zest
Sprinkle scallops with salt and pepper to taste; dust with flour. Heat oil in large skillet over high heat.
Add scallops; saute until brown and just cooked through, about 3 minutes per side.
Remove skillet from heat. Using tongs, transfer scallops to platter.
Add butter and shallots to skillet and saute until golden. Add lemon juice, 2 tablespoons sherry 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. Sprinkle a little lemon zest on top before serving.
Scallops with Red Peppers and Snow Peas
Water to cook linguine
8 ounces linguine (uncooked)
1 T olive oil
3 cloves garlic
1 T cornstarch
2 T cold water
1/2 cup dry white wine
1 tsp black pepper
1 pound scallops (about 20 large scallops), defrosted and drained if frozen
1/4 cup grated Parmesan cheese
1/2 cup red bell peppers, cut into julienne strips
1/2 cup snow peas
1/4 cup chopped parsley
Bring water to boil Add linguine and cook according to package directions, without adding fat or salt. Stir frequently to prevent sticking.
Meanwhile, in a large skillet or wok, heat olive oil over medium heat. When hot, sautÃ© garlic until golden, but do not burn.
In a small bowl, mix cornstarch and cold water until smooth. Add cornstarch mixture, wine and black pepper to skillet. Bring mixture to a boil.
Add scallops and Parmesan cheese; simmer slowly 1 to 2 minutes.
Add pepper strips and snow peas and simmer 1 to 2 minutes more, stirring gently.
Remove garlic from scallop mixture.
Drain linguine, toss with hot scallops. Sprinkle with parsley.
Makes 4 servings
Scallops with Basil-Lemon Sauce
4 tablespoons butter
1 clove garlic, minced
1-1/2 lbs bay or sea scallops, rinsed and well dried
3 tablespoons chopped fresh basil leaves
2 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
In large, heavy skillet, over medium heat, melt butter. Add garlic and cook until softened. Do not brown.
Add scallops and basil and sautÃ© over medium-high heat, stirring constantly, for 2 minutes.
Add lemon juice and continue cooking, stirring constantly, 2 to 3 minutes longer.
Season with salt and pepper. Serve Immediately.
Bay Scallop Salad - Pancetta, Tomatoes, White Wine Vinaigrette Recipe #116303
Recipe adapted from Emeril
1/4 lb pancetta, diced
1 1/4 lbs bay scallops
1 teaspoon minced garlic
1 1/4 cups halved grape tomatoes
6 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon minced shallots
fresh ground black pepper
1/2 teaspoon chopped fresh marjoram
2 tablespoons chopped fresh parsley leaves
8 leaves boston bibb lettuce
4 servings Change size or US/metric
Change to: servings US Metric
25 minutes 15 mins prep
1. Cook pancetta in a large skillet over medium-low heat, until crispy. Remove with a slotted spoon, and drain on a paper towel-lined plate. Set aside. Pour excess grease out of the skillet, reserving 3 tablespoons of the pancetta drippings.
2. Season the scallops with salt and white pepper. Saute the scallops in the reserved pancetta drippings for 2 to 3 minutes or until the scallops have a nice sear on each side. Add garlic to the pan and cook an additional 30 seconds. Remove the scallops and garlic from the pan, and place in a large, heat-resistant bowl. Toss tomato halves with the warm scallops. Add the reserved pancetta.
3. In a small bowl combine the extra-virgin olive oil, white wine vinegar, lemon juice, and the shallots. Whisk until well blended. Pour dressing over warm scallop mixture, tossing to coat. Adjust seasonings with salt and freshly ground black pepper. Sprinkle chopped marjoram and parsley over the salad, and toss to coat.
4. Arrange two lettuce leaves on each salad plate. Divide the scallop salad among the 4 plates, on top of the lettuce. Serve immediately.
Stir Fried Scallops with Strawberries
Prepare all the ingredients before you start cooking, because stir frying demands they be added to the skillet quickly. Make sure the scallops smell fresh when you purchase them, and use them within 1 day after purchase.
* 1-1/4 lb. bay scallops
* 1/4 tsp. salt
* dash white pepper
* 1 tsp. sugar
* 1 Tbsp. rice vinegar or white wine vinegar
* 1 tsp. sesame oil
* 1 tsp. cornstarch
* 1 egg white
* 1 pint strawberries
* 1/3 lb. sugar snap peas
* 1 Tbsp. oil
* Juice of 1 lime
* 1 tsp. minced fresh ginger root
Wash and pat scallops dry with paper towels. Cut them in half if they are very large. In medium bowl, comb ine salt, sugar, rice vinegar, sesame oil, cornstarch, and egg white and beat well, then add scallops and stir gently to coat well.
Hull strawberries and cut each into 6 wedges. Remove strings from snap peas and blanch them in boiling water for 10 seconds. Immediately drain under cold water. Pat with paper towels to dry.
In wok or large skillet, heat oil and add scallops. Stir fry over medium high heat for 3-5 minutes, or until just opaque. Add remaining ingredients and cook for 1 minute longer just to heat through, stirring gently but constantly. Serve immediately. Serves 4
Grilled Scallops with Ham and Basil
This recipe serves: 4
12 medium scallops, about the diameter of a quarter
1 chipotle pepper, roughly chopped
18 basil leaves
1 clove garlic, minced
2 teaspoons olive oil
juice of 2 limes
2 slices ham, cut into twelve 1" strips
1. Place the chopped chipotle, minced garlic and 6 whole basil leaves in a microwave-safe bowl.
2. Add the olive oil to the bowl and microwave on low heat for about 2 minutes to produce flavored oil. Let cool.
3. Marinade the scallops in half of the flavored oil and half of the lime juice in the refrigerator for one hour.
4. Pre-heat the grill.
5. Lay the 12 strips of ham out on a work surface. Place a basil leaf on top of each strip of ham. Place a scallop on top of the basil and roll the ham and basil around the scallop.
6. Place each wrapped scallop on the grill and cook for 1 to 2 minutes on each side. The scallops are done when they are firm to the touch but not rubbery.
7. Remove from heat, sprinkle with the remaining flavored oil and lime juice.
Serving Size: 3 scallops
Number of Servings: 4
Calories 70 Carbohydrate 3 g
Fat 4 g Fiber 0 g
Protein 6 g Saturated Fat 1 g
Sodium 217 mg
All the facts
Grilled Scallops with Ham and Basil
Protein 6 g
Total Carbohydrate 3 g
Dietary Fiber 0 g
Soluble Fiber 0 g
Insoluble Fiber 0 g
Sugar 1 g
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Omega-3 Fatty Acid 0 g
Omega-6 Fatty Acid 0 g
Cholesterol 14 mg
Percent Calories from Fat 50 %
Percent Calories from Protein 32 %
Percent Calories from Carbohydrate 18 %
Vitamin A 164 IU
Vitamin B1- Thiamin 0 mg
Vitamin B2 - Riboflavin 0 mg
Vitamin B3 - Niacin 1 mg
Vitamin B6 0 mg
Pantothenic Acid 0 mg
Vitamin B12 0 mcg
Biotin 0 mcg
Folate 6 mcg
Vitamin C 19 mg
Vitamin D 1 IU
Vitamin E 1 IU
Vitamin K 0 mcg
Iron 0 mg
Zinc 1 mg
Calcium 11 mg
Phosphorus 78 mg
Potassium 135 mg
Sodium 217 mg
Magnesium 16 mg
Manganese 0 mg
Copper 0 mg
Selenium 6 mcg
Scallops in Wine Sauce
This creamy scallop dish is a classic along the French coastline, where shellfish are abundant. It is typically served in individual coquille shells, which are available at some gourmet shops. Or simply serve it in au gratin dishes or custard cups.
1 lb. bay or sea scallops
Vegetable oil spray
1 tsp. acceptable margarine
1 cup chopped Melissaâ€™s Dried Chanterelle, Shiitake, Porcini, or Oyster Mushrooms or a combination (about 3 oz.)
1 medium leek, top removed, leaving about 1 inch of green, rinsed well and sliced
2 cloves garlic, minced
1 Tbsp. WW flour
5 oz. can evaporated skim milk
3 Tbsp. dry white wine or non-alcoholic white wine
1 tsp. chopped fresh herbs (thyme, tarragon, oregano, or a combination) or 1/4 tsp. dried herbs, crumbled
1/2 cup plain soft WW bread crumbs (about 2 slices)
Place scallops in a colander and rinse to remove any grit. If using sea scallops, cut into 1/2 inch pieces. Place scallops in a medium saucepan of boiling water. Return to boil; reduce heat. Simmer, covered, for 1 to 2 minutes, or until scallops turn opaque. Drain and set aside. Spray a large skillet with vegetable oil spray and place over medium heat. Melt margarine. Cook mushrooms, leeks, and garlic in skillet for 5-7 minutes, or until tender, stirring occasionally. Stir in flour.
Preheat oven to 400Â° F. Add milk to mushroom mixture. Cook over medium heat for about 5 minutes, or until thickened and bubbly, stirring occasionally. Cook and stir for 1 minute. Stir in scallops, wine, and herbs. Remove from heat.
Spoon scallop mixture into 4 coquille shells, au gratin dishes, or 6 oz. custard cups. Sprinkle bread crumbs over scallop mixture. Sprinkle with paprika. Place containers in a shallow baking pan. Bake uncovered for 7-9 minutes, or until crumbs brown.
Scallops with Dill
The combination of apple, onion, and garlic adds a fresh flavor to this simple entree recipe.
* 1/4 cup olive oil
* 2 Tbsp. butter
* 1 onion, finely chopped
* 1 clove garlic, minced
* 2 Tbsp. cornstarch
* 1/2 cup apple juice
* 1/4 cup chopped fresh dill weed
* 1/2 tsp. salt
* 2 Tbsp. water
* 2 Tbsp. lemon juice
* 1-1/2 lbs. sea scallops, thawed if frozen
* hot cooked rice
In heavy skillet melt butter with olive oil and add onion and garlic. Cook and stir over medium heat until crisp tender, about 4 minutes. Add cornstarch; cook and stir until bubbly. Stir in remaining ingredients and bring to a boil. Lower heat and simmer for 8-9 minutes until sauce is thickened and scallops are tender. Serve over rice. 4 servings
NOTE: If using bay scallops, add scallops to sauce after it has simmered for about 5 minutes. Cook 3-4 minutes longer until scallops are tender.
Submitted by: Christine L.
"Serve this citrusy scallop dish atop fresh cooked WW pasta. Add some crusty bread and bottle of chilled white wine and you've got yourself an elegant dinner." Original recipe yield: 4 servings.
* 2 tablespoons olive oil
* 1 red bell pepper, thinly sliced
* 4 green onions, thinly sliced
* 1 clove garlic, minced
* 1 pound scallops
* 1/2 tablespoon salt
* 1/4 teaspoon crushed red pepper flakes
* 1/2 teaspoon grated lime zest
* 2 tablespoons fresh lime juice
* 4 large oranges, peeled and segmented
* 1 tablespoon chopped fresh cilantro
1. In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
2. Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.
recipe yield: 4 servings
3 medium green peppers cut into 1Â½-inch squares
1-1/2 pounds fresh bay scallops
1 pint cherry tomatoes
1/4 cup dry white wine
1/4 cup vegetable oil
3 tablespoons lemon juice
dash garlic powder
black pepper to taste
Parboil green peppers for two minutes. Alternately thread first three ingredients on skewers. Combine next five ingredients. Brush kabobs with wine/oil/lemon mixture; place on grill or under broiler.
Grill 15 minutes, turning and basting frequently.
Yield: 4 servings
Serving size: 6 ounce scallop kabob
Per serving: 244 calories, 6 g total fat, less than 1 g saturated fat, 43 mg cholesterol, 355 mg sodium
Title: CHINESE STYLE SEA SCALLOPS
Categories: Chinese, Fish
Yield: 6 servings
1 1/2 c Broccoli flowerets
1 c Thinly sliced onion
2 tb Sesame or vegetable oil
1 lb Sea scallops
3 c Thinly sliced Napa cabbage
-or bok choy
2 c Snow peas, ends trimmed
1 c Shiitake or common
2 Cloves garlic, minced
2 ts Ground star anise
1/4 ts Ground coriander
1/2 c Chicken broth
1/4 c Rice wine vinegar
2 ts To 3 ts light reduced sodium
2 tb Cornstarch
1/4 c Cold water
2 tb To 3 tb NutraSweet Spoonful
4 c Hot cooked Brown rice
Lots of oriental vegetables and an interesting blend
of seasonings give this light and healthy scallop
stir-fry its exotic flavor.
STIR-FRY BROCCOLI and onion 3 to 4 minutes in oil in
wok or large skillet. Add scallops, cabbage, snow
peas, mushrooms, garlic, anise and coriander; stir-fry
2 to 3 minutes.
ADD CHICKEN BROTH, vinegar and soy sauce; heat to
boiling. Reduce heat and simmer, uncovered, until
scallops are cooked and vegeta- bles are tender, about
5 minutes. Heat to boiling.
MIX CORNSTARCH AND COLD WATER. Stir cornstarch mixture
into boiling mixture; boil, stirring constantly, until
thickened. Remove from heat; let stand 2 to 3 minutes.
Stir in NutraSweet Spoonful; serve over brown rice.or WW pasta
NOTE: 2 teaspoons five-spice powder can be substituted
for the star anise and Coriander; amounts of vinegar
and soy sauce may need to be adjusted to taste.
Serving Size: 1/6 recipe (approx. 2 oz. scallops and
1/3 cup rice)
Calories...........330 Saturated Fat.....<1 g
Protein...........20 g Cholesterol......26 mg
Carbohydrates.....49 g Fiber..............2 g Total
Fat..........6 g Sodium..........276 mg
Grilled Scallop Salad
(makes 4 servings)
4 tablespoons (60 ml) cider or malt vinegar
1 garlic clove, minced
1/2 teaspoon (2.5 ml) Dijon mustard
1 tablespoon (15 g) chopped fresh basil
1 tablespoon (15 g) chopped fresh oregano
1 tablespoon (15 g) chopped flat-leaf parsley
1 scallion, white part and 1 inch (2.5 cm) green, finely chopped
1/4 teaspoon (1.25 ml) salt (optional)
freshly ground pepper
4 tablespoons (60 ml) olive oil
2 tablespoons (30 ml) water
salt (optional) and freshly ground pepper
1 pound (480 g) sea scallops
4 cups mesclun, about 4 ounces (120 g) or baby salad greens
1 6-ounce (180 g) red bell pepper, roasted, peeled, seeded, and cut into strips
1 6-ounce (180 g) yellow bell pepper, roasted, peeled, seeded, and cut into strips
1/4 cup (80 g) thinly sliced red onion
1 6-ounce (180 g) ripe tomato, seeded and diced
1 10-ounce (300 g) cucumber, peeled, seeded, and diced
1/4 cup (60 g) diced fresh fennel
1. To make vinaigrette: place all ingredients except olive oil, water, salt, and pepper in a food processor or blender. Process until smooth. Slowly add the oil and water through the feed tube; process until well blended. Pulse once or twice again before using. Taste and add salt (if using) and pepper to taste.
2. Dry the scallops with paper towels and grill or broil until opaque when cut, about 3 minutes per side. Set aside.
3. Place the greens in a large salad bowl and top with the pepper, onion, tomato, cucumber, and fennel.
4. Reserve 1 tablespoon (15 ml) of the vinaigrette. Drizzle the remaining vinaigrette over the greens mixture and toss.
5. Divide the salad between 4 dinner plates and top with the grilled scallops. Drizzle with reserved dressing. Serve at once.
Per serving: 276 calories (48% calories from fat), 22 g protein, 15 g total fat (2.3 g saturated fat), 15 g carbohydrate, 4 g dietary fiber, 37 mg cholesterol, 223 mg sodium
Diabetic exchanges: 3 lean meat, 3 vegetable, 1 fat
Scallop, Spinach &Tomato SautÃ©
a 5 A Day Recipe from the National Cancer Institute
2 tbsp olive oil
1 clove garlic, minced
1 pound bay or sea scallops, halved
1 tbsp chopped fresh basil
3 large tomatoes, coarsely chopped
10 oz fresh spinach, stems removed, thoroughly washed
Salt and freshly ground pepper, to taste
2 C brown cooked rice
Gently heat the oil and garlic in a large skillet over low heat for 1 minute. Stir in the scallops, cover, and cook for 1 minute. Stir in the basil, tomatoes, spinach, and salt and pepper to taste. Cover and cook for 4 to 5 minutes, stirring occasionally until the scallops whiten. Serve at once, spooning the scallops and their sauce over brown rice. Makes 4 servings.
Nutritional Information (1 serving):
Carbohydrate: 35 grams
Protein: 31 grams
Fat: 9 grams
Scallops with Steamed Egg White
3 1/2 oz (100g) dried scallops
9 fl oz (250ml) chicken and duck or chicken stock
10 egg whites
2 tsp. melted chicken fat
2 tsp. rice wine
1/2 tsp. MSG (optional)
2 tsp. ginger, chopped finely
1/4 tsp. salt, or to taste
2 tsp. cornstarch (corn flour) dissolved in 2 tbsp water
1. Rinse the dried scallops and rub off any white film on their surface. Wash
1. Rinse the dried scallops and rub off any white film on their surface. Wash and place in heat -proof bowl, with 9 oz (250ml) water. Steam in steamer for 1 1/2 hours, replenishing water as needed. Drain, reserving the stock . Let the scallops stand until cool enough to handle, then shred by hand, discarding the hard muscles. Return the scallop shreds to the water to marinate.
2. Whisk together the egg whites, 5 1/2 oz (150 ml) of the stock, 1 tsp. of the rice wine, 1 tsp. of the ginger, and 1/8 tsp. of the salt. Mix well , remove the scum on the surface. Place in heat-proof bowl and steam over low heat for about 10 minutes. Pour into a severing bowl.
3. Heat the remaining stock in a wok or pot. Add the scallops, the MSG, the remaining 1 tsp. rice wine, the remaining 1 tsp. ginger, and the remaining 1/8 tsp. salt. Bring to a boil and skim off any foam. Add the cornstarch-water mixture and cook, stirring, until thickened. Sprinkle with the melt off any foam . Add the cornstarch-water mixture and cook, stirring , until thickened.
Sprinkle with the melted chicken fat, pour over the egg whites, and serve.
Sesame Seared Scallops Cook a special seafood meal in 15 minutes.
# 16 sea scallops (about 1 lb)
# 1/4 tsp kosher salt
# 2 Tbsp liquid egg substitute
# 1/3 c sesame seeds
# 1 Tbsp peanut oil
# 1 1/2 lb baby bok choy (4 to 6 heads), quartered lengthwise
1. Pat scallops dry and sprinkle both sides with salt. Crust each scallop on one side by dipping into egg substitute and placing onto plate spread with sesame seeds.
2. Heat oil in 12" skillet over medium heat. Arrange scallops sesame side down, with space between them. Cook 3 to 4 minutes until seeds are golden. Flip each scallop over carefully without removing sesame-seed crust, and cook 6 minutes longer or until just cooked through.
3. Meanwhile, put bok choy into steamer basket over boiling water. Cover and steam 6 minutes or until just tender. Serve scallops nestled among bok choy quarters.
Makes 4 Servings
Per Serving: 224 cal, 24 g pro, 9 g carb, 10.9 g fat, 1.6 g sat fat, 38 mg chol, 3 g fiber, 411 mg sodium
Prep Time: 5 minutes
Cooking Time: 10 minutes
Thai Scallops in Red Curry Sauce
3/4 cup light unsweetened coconut milk
1 1/2 to 2 teaspoons red curry paste
1/8 teaspoon sugar substitute
1 1/4 pounds sea scallops, cut into coins about 1/3-inch thick
2 tablespoons Thai fish sauce
2 4-ounce zucchini, sliced into 3 inch thin sticks
1 red bell pepper, cored, seeded, and cut into thin strips
1 10-ounce package baby spinach, any larger stems discarded,
washed and dried
2 cups cooked hot basmati rice (I would use brown rice)
3 tablespoons chopped fresh coriander or Thai basil
lime slices for garnish (optional)
Pour 1/3 cup of the coconut milk into a large nonstick skillet and cook over moderate heat stirring for 2 to 3 minutes until it begins to thicken slightly. Add the red curry paste and sugar substitute; stir to combine. Add the scallops and cook for 1 minute, stirring constantly.
Add the remaining coconut milk, the fish sauce, the zucchini, and the red pepper. Cook, stirring, for a few minutes until the vegetables are crisp-cooked and the scallops are opaque throughout. (If the scallops are small, remove them before adding the vegetables so they do not overcook. Return them just before serving). Add the spinach and continue to cook until it wilts. Keep warm.
Spoon 1/4 of the hot rice into a 1/2-cup mold, pressing down slightly. Unmold into a heated shallow soup plate or onto a dinner plate. Spoon 1/4 of the curried scallop mixture over the rice and sprinkle with some of the coriander. Repeat with the remaining servings. Add a lime slice for garnish (if using).
Makes 4 servings
Per serving: 291 calories (13% calories from fat), 29 g protein, 4 g total fat (1.8 g saturated fat), 34 g carbohydrates, 4 g dietary
fiber, 47 mg cholesterol, 1211 mg potassium, 1006 mg sodium*
Diabetic exchanges: 3 very lean protein, 2 carbohydrate (1 1/2
bread/starch), 1 1/2 vegetable)
*Recipe is not recommended for low-sodium diets
I will add more later!!!