Best Sautéed Scallops Stuffed With Basil Recipes
BAY SCALLOPS WITH BALSAMIC AND BASIL
Make and share this Bay Scallops With Balsamic and Basil recipe from Food.com.
Provided by Parsley
Categories Easy
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet over medium high heat, melt butter and saute the shallots and garlic in the butter, stirring frequently, until tender.
- Add scallops and basil to the skillet and saute for about 2 minutes.
- Add vinegar, sugar, pepper and salt (if needed) and saute an additional 2-3 minutes or until the scallops are opaque.
- Serve immediately over fine noodles or rice.
Nutrition Facts : Calories 278, Fat 9.4, SaturatedFat 5, Cholesterol 95.4, Sodium 421.9, Carbohydrate 7.7, Fiber 0.2, Sugar 0.4, Protein 38.6
SAUTéED SCALLOPS WITH GARLIC
You can make this with sea scallops or true bay scallops (which are rare and quite expensive); don't bother to try it with the tiny calicos, which are guaranteed to overcook and become rubbery. If you look at a sea scallop, you'll see a little stark-white hinge on one side; remove that if you have the time; it's much chewier than the rest of the meat. And if you're lucky enough to find scallops with their roe (it's red or beige; you'll know it when you see it), by all means use them here.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Put the oil and butter in a large nonstick skillet and turn the heat to medium-high; begin to dredge the scallops lightly in the flour. When the butter foam subsides, add the scallops swiftly but not all at once. Turn them individually, as they brown, allowing about 2 minutes per side. Season with salt and pepper as they cook.
- Once you have turned all the scallops, add the garlic and lower the heat a bit. Stir or, even better, shake the pan gently so the garlic cooks a bit and is distributed among the scallops. Garnish and serve.
- A venerable tradition: In step 1, use only 1 tablespoon butter or oil; in it, sauté about 1/4 cup bacon or pancetta over medium heat until crisp, 5 to 10 minutes; halfway through the cooking time, add 1/4 cup minced shallots. Quarter the scallops; do not dredge them in flour. Stir them into the bacon/shallot mixture and cook, stirring occasionally, for a couple of minutes, until stark white. Season to taste (omit the garlic), garnish, and serve.
- You can finish either the main recipe or the variation this way: Transfer the cooked scallops to a warm platter and turn the heat to high. Add 1 cup dry white wine (a really good one will not be wasted here) and cook, stirring and scraping the pan with a wooden spoon, until the wine is reduced by more than half and is syrupy and thick. Pour this over the cooked scallops, garnish, and serve.
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