2. Talk about heaven! Wow! They are one of the best ingredients from the sea. We love it, it’s so delicious. ~ Made it again tonight but didn't use any lemon since I didn't have any... more garlic and I seared them for a darker colored scallop! I think I prefer them your way Robyn! What an excellent dish this is to serve to your sweetheart. Not to heavy to hide the flavors of the fresh scallops and one that just brings out the flavors from the browned bits in the bottom of the skillet from searing. Drizzle or brush scallops with olive oil on both sides and season with salt and pepper. It made for a yummy topping for the scallops, even though they are very good without it, too. You’ll also want to buy dry instead of wet scallops. Tender, buttery and delicious, these pan seared scallops are ready in 15 minutes! . Most people won't think twice about serving basic cornbread when is on the table. But I'm not - and this recipe makes me so happy that I'm not! it’s wonderful, so simple and tasty recipe. I love butter. I used an oaked Chardonnay that had pear, apple, and vanilla notes…it gave the sauce a fresh taste. Otherwise simple and tasty. I didn’t have large scallops, used 1 lb. I’m so happy you enjoyed this, Anita! In a large skillet, heat 1 tablespoon vegetable oil over medium heat until it just reaches the smoking point. Using a wooden spoon or whisk, scrap up any browned bits that have formed as the scallops were cooking. Never really cooked scallops before, and these were so easy and good! Scallops don’t need to be over powered by heavy sauces and you suggestion for the sauce follow up was perfect. Served  with some rice and fresh steamed okra, I am a southern boy here…lol. The sauce made the dish spectacular. Remove the skillet from heat. Thanks, Mark! They are also easy to overcook and burn. If scallops have too much moisture on the outside, they won’t brown properly. Pat both sides of scallops dry with paper towels. Add butter and olive oil into heated skillet and allow the butter to melt. I added chicken broth, white wine, lemon juice, parmesan cheese, garlic, salt pepper and butter in the skillet after searing the scallops, and added the scallops back in once these were mixed. To make it, allow the skillet to cool slightly, about 2 minutes. So glad it is a favorite of yours, too! Don’t you just love how easy this recipe is to make? add the scallops to the skillet in a single layer, making sure to leave space between them. If I am serving with Fettuccine Alfredo, I make sure to drizzle a bit more over the top of the pasta! I prefer my scallops just seared in a skillet with a touch of butter and olive oil. It has been too long since I’ve enjoyef a plate of scallops. Amazing sauce to go over the scallops and Casarecce pasta. Add butter and olive oil into heated skillet and allow butter to melt. It only took 5 mins to prepare and 20 mins to bake. Remove scallops from pan and keep warm. Or does it have to be fresh ones? © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Couldn't you tell before you started cooking? Grilled scallops 4. I’m thrilled that you enjoyed them! Simple and awesome!! Take the scallops out of the fridge and preheat the oven to 350 F. Once the scallops have reached room temperature put them on an aluminum foil-lined baking sheet in the oven for 10 to 15 minutes. Then I added the butter and sauteed some garlic and shallots and added about 2 tablespoons of flour (as a thinkening agent for sauce). Flip and sear for 1-2 more minutes. Halve if instructed. Last I threw in some Italian parsley and scallops back in the sauce then served over linguini! I also used 1/2 cup of wine – still came out superb. Regarding the reviews that slammed this recipe because of the amount of butter - DUH! Heat 12-inch skillet over medium heat. Add scallops to the skillet in a single layer, taking care to leave plenty of room between each scallop. Thanks for a super recipe! I have made this recipe several times now for my wife and I. I briefly browsed through your recipes and I am sure I am going to be back for more. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Remove scallops from the skillet. But you know, even then, sometimes they just don’t turn out exactly how I like them. If your scallops are frozen, be sure to thaw them in the fridge and drain them well. Hi Leigh, To thaw scallops, arrange on a paper towel-lined plate, cover and refrigerate overnight. Step 5: Bake in a 425°F oven for 12 to 15 minutes, depending on scallop size and bacon thickness. I've tried tons of recipes and yours is the best. https://www.olivemagazine.com/guides/best-ever/best-ever-scallop-recipes Made this for dinner last night and we were pleasantly surprised with the results. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque. Tender, buttery and delicious, these scallops are ready in 15 minutes! Remove the skillet from heat and spoon the pan sauce over the scallops or serve in a separate bowl. I cooked this tonight . This is an amazing recipe! SCALLOPS Fresh sea scallops are the stars of this recipe (don’t use bay scallops, they’re more suited to pasta sauces or chowders)! Then add butter, shallot, and garlic to the white wine, stirring constantly. This simple recipe resulted in the best I’ve ever tasted! Step 4: Arrange scallops in a single layer on a baking sheet lined with parchment paper. Thank you for the wonderful recipe – it’s a keeper!! I loved these and I like the fact that the sauce can be used for some pasta to go along with these yummy scallops. He also made acorn squash with a hint of brown sugar and butter, so soft and yummy. looks so good- I am always so nervous about cooking scallops! If done again I would add the garlic after I'd turned removed the scallops and turned down the heat. We never skip the pan sauce as I won’t miss an excuse to open a bottle of wine! A quick demo video showing you how easy it is to cook Scallops at home. Lemon juice gives it a nice kick. One of my favorite dishes in the world is a plate of simple seared scallops. I’m coming to your house for some! Then cook for about 3 to 5 minutes on one side, then gently turn scallop with tongs or a small spatula to sear the second side for an additional 3 to 5 minutes or until the scallop is firm to the touch and well-browned. Amount is based on available nutrient data. Serve immediately. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined … Remove the pan from the … Thanks so much for posting this recipe My husband made all those "mmmm good" sounds as he ate, and he's somewhat picky when it comes to seafood recipes. If you are going to try this dish, make sure you use FRESH GARLIC and FRESH LEMON JUICE, both of which I didn't have. of small and just took a bit longer. https://ohmydish.com/recipe/fresh-scallops-in-bechamel-sauce Cook. I didn’t think I had an appetite for anything this morning, but now …. xo, Can i use frozen scallops after thawing? Thank you very much for sharing this terrific recipe! I hope you love it! Happy you enjoyed it! While my sauce was unremarkable (used chicken broth), the scallops were excellent. This pan sauce is so good! Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Served with a delicious pan sauce! Pour sauce over scallops to serve. Thanks so much! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. These were awesome. Step 5: Finish with butter, garlic, and herbs. Add butter, shallot, and garlic to the white wine, stirring constantly. Will make again. In a pasta such as creamy scallops pasta 5. 408 calories; protein 38.5g 77% DV; carbohydrates 8.9g 3% DV; fat 24.4g 38% DV; cholesterol 152.4mg 51% DV; sodium 987.9mg 40% DV. Oyster-Sauce Scallops and Mangetout. I will try this recipe out for my family — we love scallops! Using a wooden spoon or a whisk, scrape up any browned bits that have formed in the pan as the scallops were cooking. I made the scallops with the sauce and it’s my new favorite scallop recipe. Be sure to use large, plump sea scallops rather than smaller bay scallops and take care not to overcook the scallops; they should remain tender and moist. Never been a big fan of scallops, but my husband loves them. Rinse the scallops, then pat them dry with paper towels before cooking. Thanks for submitting this one; I will definitely be making these again! Couldn't you tell before you started cooking? Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. Then heat a medium (12-inch skillet) over medium heat. I seached for “seared scallops” and found this, thank you for a great recipe! Simple. Dinner was sublime. 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