Best Bay Scallops With Lemon And Dill Recipes

CREAMY LEMON-DILL PASTA WITH BAY SCALLOPS

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve ¼ cup of the pasta cooking water. Pat the scallops dry and transfer to a bowl. Season with salt and pepper and keep in the fridge until ready to cook.
• While the pasta water is coming to a boil, prepare the ingredients for the creamy lemon-dill sauce.
• First, mince the parsley and fresh dill. Next, zest the lemon into one bowl and then juice the lemon into a second bowl. Finally, add the minced herbs to the bowl of lemon juice and set aside. To the bowl of lemon zest, add the grated Parmigiano-Reggiano with a sprinkle of salt, pepper, and crushed red pepper and toss to combine. Set aside.
• Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet (large enough to later hold the pasta) over medium-high heat until very hot.
• Add the bay scallops in an even layer and cook without moving for 1 minute. Flip and cook another minute or so until almost cooked through. Do not overcook the scallops - they should have just turned pearly white when you remove them from the skillet. Using a slotted spoon, remove the scallops from the skillet and transfer to a bowl.
• If the scallops produce a lot of liquid while cooking, turn the heat up a bit and cook until the liquid turns golden brown and begins to evaporate. Then, move on to preparing the sauce.
• To the skillet add the remaining 2 tablespoons butter over medium heat and cook until frothy and melted. Add the flour and cook until browned (the flour should be completely spread out through the butter), about 1-3 minutes.
• Slowly add the chicken stock one ladle at a time, whisking after each addition until the liquid is completely incorporated and the sauce is smooth. Continue whisking until there are no more clumps of flour. Turn the heat to low and slowly whisk in the light cream until incorporated.
• Taste and season with salt, pepper, and paprika. Add the fresh minced herbs in lemon juice and stir to combine. Simmer, stirring regularly, for 10-15 minutes until the sauce has thickened and reduced a bit.
• Taste the sauce and season to your preferences. Add the ¼ cup reserved pasta cooking water along with all but a couple of pinches of the grated cheese and whisk to incorporate.
• Add the pasta and toss to combine. Cook for just about 1-3 minutes or until the pasta is well coated with the sauce. Add the bay scallops along with the remaining juice from 1 lemon and toss to combine until the scallops have just reheated, about 1-2 minutes more. Remove from heat.
• Divide the lemon-dill pasta with bay scallops between shallow pasta bowls. Sprinkle a bit of the remaining grated cheese on top of each plate. Enjoy!

BAY SCALLOPS WITH LEMON AND DILL

Steps:

• Melt butter in skillet over medium heat.
• Add scallops and cook until almost opaque, about 2 minutes.
• Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.
• Add vermouth, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).
• Return scallops to skillet and stir until coated.
• Add dill and pepper and serve immediately.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

BAKED BAY SCALLOPS WITH LEMON GARLIC CREAM

Steps:

• In a small bowl, combine the panko, butter, a pinch of salt and the Parmesan. In another small bowl, combine the thyme, garlic, lemon zest, a large pinch of pepper and the cream.
• Divide the bay scallops between two individual gratin dishes. Pour half the cream mixture over each dish, then sprinkle each evenly with the panko mix. At this point, the scallops can be wrapped and refrigerated for up to 24 hours or baked immediately. (Note: I think I'd wait to sprinkle on the panko mix until just before baking - I think it will get soggy otherwise),.
• Preheat oven to 400 degrees. Place the gratin dishes on a baking sheet and bake for 8 to 10 minutes, or until cream is bubbling all over and the crumbs are browned.

EASY GARLIC-LEMON SCALLOPS

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.

PAN-SEARED SCALLOPS WITH LEMON

Steps:

• Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.