Best Seared Scallops With Creamy Spinach And Leeks Recipes

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PAN-SEARED SCALLOPS WITH MELTED LEEKS



Pan-Seared Scallops With Melted Leeks image

The pairing of melted leeks with juicy scallops and a spicy olive relish is elegant and original, and it comes together in just twenty minutes. Get the recipe for Pan-Seared Scallops With Melted Leeks.

Provided by Paige Grandjean

Time 20m

Number Of Ingredients 10

0.75 cup pitted Castelvetrano olives, torn
1 red Fresno chile, finely chopped
0.5 teaspoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
6 tablespoons olive oil, divided
0.75 teaspoon freshly ground black pepper, divided
6 large leeks, thinly sliced (about 6 cups)
4 cloves garlic, thinly sliced
1.25 teaspoons kosher salt, divided
1.5 pounds large sea scallops, patted dry
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Stir together olives, chile, lemon zest and juice, 1 tablespoon oil, and ¼ teaspoon pepper in a small bowl.
  • Heat 4 tablespoons oil in a large skillet over medium. Add leeks, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 12 to 16 minutes. Divide mixture among plates. Wipe skillet clean.
  • Heat remaining 1 tablespoon oil in skillet over high. Season scallops with remaining ½ teaspoon salt and ¼ teaspoon pepper. Add scallops to skillet and cook, flipping once, until golden brown and mostly opaque, 1 to 2 minutes per side. Serve scallops over leeks with olive mixture and parsley.

SIMPLY SEARED SCALLOPS



Simply Seared Scallops image

This simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop! Garnish with a drizzle of balsamic and chopped fresh basil.

Provided by Stephanie Karek

Categories     Seafood     Shellfish     Scallops

Time 9m

Yield 3

Number Of Ingredients 6

12 sea scallops, tough muscles removed
½ lemon, juiced
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon lemon zest

Steps:

  • Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
  • Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg

SCALLOPS WITH LEEKS



Scallops with Leeks image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

12 fresh sea scallops on their shells, with coral attached if available
8 young leeks
2 ounces unsalted butter
Salt
Freshly ground black pepper
2 shallots, finely chopped
1/4 pint (1/2 cup) dry white wine
4 tablespoons dry vermouth
1/4 pint (1/2 cup) thick cream
1 bunch flat leaf parsley, roughly chopped

Steps:

  • Remove the scallops from their shells, or ask your fishmonger to do this. Separate the white flesh from the corals, and detach the hard skin around the white and the tiny black sack from the coral. Wash clean under a running tap. Halve the whites horizontally. Leave to dry off on some paper towels.
  • Wash the leeks and discard the green parts. Slice the white stems lengthwise into narrow strips about 2 inches long. Place in a saucepan with 1-ounce of the butter, a pinch of salt and 8 tablespoons of water. Cover and simmer for 20 minutes. Keep hot.
  • In another pan melt the rest of the butter and then gently cook the shallots until they are soft. Add the wine, vermouth and scallops with their corals. Bring just to the boiling point, then turn the heat very low and simmer for exactly 2 minutes, or less if the scallops are small.
  • Remove the leeks from their liquid using a slotted spoon and place in the heated dish. With the same spoon place the scallops on top. Add the leek juice to the scallop juice and boil until the liquid is reduced to 8 tablespoons. Pour in the cream, return to the boil and bubble for a moment or two. Season with salt and pepper. Pour over the scallops. Scatter with the chopped parsley.

SEARED SEA SCALLOPS



Seared Sea Scallops image

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Provided by CHRISADAMS

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

Steps:

  • In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
  • Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
  • Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g

SEARED SCALLOPS WITH CREAMY SPINACH AND LEEKS



SEARED SCALLOPS WITH CREAMY SPINACH AND LEEKS image

Categories     Shellfish

Number Of Ingredients 12

2-1/2 Tbs. unsalted butter
12 oz. baby spinach (about 12 loosely packed cups)
2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
Kosher salt
2 large cloves garlic, minced
1/3 cup dry white wine
1/3 cup heavy cream
Freshly ground black pepper
Pinch freshly grated nutmeg
2 Tbs. freshly grated Parmigiano-Reggiano
16 large dry-packed sea scallops
4 tsp. vegetable oil

Steps:

  • Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (you don't need to add more butter). Squeeze handfuls of the spinach to release as much liquid as possible. Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and a pinch of salt. Cook until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the cream and simmer until it's thickened and coats the back of a spoon, about 2 minutes. Season with 1/2 tsp. salt, a generous grind of pepper, and the nutmeg. Stir in the cheese and gently fold in the spinach. Keep warm. Pat the scallops dry and remove the side muscle if still attached. In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat until shimmering hot. Season the scallops with salt and pepper. Add half of the scallops to the pan and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and continue to cook until just opaque in the center, about 2 minutes more. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 tsp. of oil and the scallops. Serve the scallops over the spinach. nutrition information (per serving): Calories (kcal): 420; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 10; Protein (g): 32; Monounsaturated Fat (g): 6; Carbohydrates (g): 24; Polyunsaturated Fat (g): 3; Sodium (mg): 1220; Cholesterol (mg): 105; Fiber (g): 5;

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