This is another of our what’s in the freezer cause we didn’t give a thought to dinner recipes. Luckily we had scallops and they defrost quite quickly. In this photo we used both bay and ocean scallops but you can certainly use just one or the other.
This recipe will serve 2 to 4 people depending on what you add to the meal.
Ingredients for Easy Scallops and Fettuccine ala Scampi
8oz or more per person Scallops
2 Tbs butter & 1 Tbs Olive oil
½# butter melted
3-4 finely chopped cloves of garlic
3-4 Tbs Capers
Juice of 1 lemon + Zest
chopped parsley
Parmesan cheese (optional)
1# Fettuccine cooked
Directions for Easy Scallops and Fettuccine ala Scampi
In a small sauce pan melt the butter with the garlic, capers and lemon juice and zest.
Start the Fettuccine cooking as per directions on the box.
In a sauté pan large enough to hold the scallops in a single layer on medium heat melt the 2 Tbs of butter with the Olive oil and once hot add the scallops and cook until lightly browned on all sides and cooked through.
There are 2 schools of thought to serving:
In a large bowl place the pasta, scallops, and sauce and mix well and serve.
Allow each person to plate their own pasta and add the scallops and sauce as they wish.
Garnish with the chopped parsley and if you want serve with Parmesan cheese on the side.
The whole meal can be prepared in the time it takes the pasta to cook.
Scampi has becomes a blanket term in the U.S. to cover a variety of sauces usually with butter and garlic. In this recipe that serves as a base for a delicious sauce that accompanies the scallops. This recipe will serve 2-4 persons if making more simply multiply the amounts of the ingredients.
Ingredients for Baked Scallops Scampi Style
large Scallops – 8 oz. per person (approximate)
For the Sauce
¼# unsalted butter
Juice of 1 lemon
5-6 Cloves of garlic finely chopped
¼ cup dry white wine
3-4 Tbsps chopped Chives
1-2 Tbsps Capers
For the Breading
¼ cup panko bread crumbs
¼-½ cup plain or flavored bread crumbs
¼ cup grated Parmesan cheese
2-4 Tbsps Olive oil
fresh chopped parsley for garnish
Directions for Baked Scallops Scampi Style
Preheat oven to 425º
In a sauce pan place the butter, lemon juice,garlic, white wine, chives and capers and on low heat melt.
In a bowl place the bread crumbs and parmesan and stir to combine. Just before cooking add the olive oil and stir so that all the crumbs are moistened.
Arrange the scallops in a pan large enough to accommodate them in a single layer or place in individual ramekins in a single layer, spoon some of the butter around the pan so that it comes about 1/3 of the way up the scallops. Sprinkle the breading over the top. Place in the top 1/3 of the oven but not on the highest rack setting.
Bake for 15-18 minutes, then turn on the broiler and broil for 1-2 minutes to brown the breading well.
.Remove from the oven plate and sprinkle the chopped parsley over the scallops.
Serve the extra butter on the side.
baked scallops
Here are a few items to help make this recipe: http://www.amazon.com/BIA-Cordon-Bleu-Cr%C3%A8me-Br%C3%BBl%C3%A9e/dp/B0000VLG9S/ref=as_li_ss_tl?ie=UTF8&keywords=8%20oz%20oval%20ramekins&qid=1465485359&ref_=sr_1_2&s=home-garden&sr=1-2&linkCode=ll1&tag=rantsravesa06-20&linkId=29e5efb4e7bea8a3f744eb9a28a7370a http://www.amazon.com/Professional-Grade-Stainless-Butter-Melting/dp/B01CMD7HDA/ref=as_li_ss_tl?ie=UTF8&keywords=calphalon%20butter%20pot&qid=1465485485&ref_=sr_1_3&s=home-garden&sr=1-3&linkCode=ll1&tag=rantsravesa06-20&linkId=6da890ad01714bfd598983f1ec452414
The Official Taste Tester
Oh NO! I thought, another “surf” sans the “turf”. but they were actually quite tasty. 5 paws for the effort, but a little roast beef would really moooooove me.
In a sauce pan place the butter, lemon juice,garlic, white wine, chives and capers and on low heat melt.
In a bowl place the bread crumbs and parmesan and stir to combine. Just before cooking add the olive oil and stir so that all the crumbs are moistened.
Arrange the scallops in a pan large enough to accomodate them in a single layer or place in individual ramekins in a single layer, spoon some of the butter around the pan so that it comes about 1/3 of the way up the scallops. Sprinkle the breading over the top. Place in the top 1/3 of the oven but not on the highest rack setting.
Bake for 15-18 minutes, then turn on the broiler and broil for 1-2 minutes to brown the breading well.
.Remove from the oven plate and sprinkle the chopped parsley over the scallops
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Pan seared scallops with a buerre blanc sauce is one of my favorite dishes. You do need a very well ventilated kitchen to pull this one off. Searing the scallops in a cast iron pan that is hot created a lot of smoke and fumes and if you don’t get the smoke out right away the odor of the scallops can linger for days. They smell great when you serve them but not so much the next morning. An alternative is to cook on a flat iron on the BBQ outside.
The second tip to this recipe is what your mother always told you “don’t play with your food”. Place them in the pan and leave them to sear and caramelize before turning. With a hot pan the cooking only takes a few minutes, so have everything else you are going to serve ready before you begin the scallops.
You cook them plain or lightly marinated it’s up to you.
Ingredients for Pan Seared Scallops
For the Marinade:
½ cup Olive oil
1 Tbs garlic salt
2 tsp ground pepper
8-10 Sea Scallops per person
Directions for Pan Seared Scallops
Marinate for no more than two hours in a little olive oil with garlic salt and pepper.
Cooking scallops takes less than 5 minutes so make sure all your other dishes are ready to serve before cooking them.
Get your grill or cast iron pan Hot. Very lightly with a brush oil the hot pan. Lightly pat the scallops dry and place into the hot pan, arranging them so there is a little room between each. After two minutes check to see if the bottoms are caramelize and browning, and if they are carefully turn over and cook for another one to two minutes.
Once completely cooked to your preference serve.
Goes great with a Buerre Blanc with chives and a side of flavored rice.
This one Scottish Lass that doesn’t do flips for fish. I would have been happy with a hamburger but everyone else seemed to enjoy so reluctantly I’ll give 5 paws.
Marinate for no more than two hours in a little olive oil with garlic salt and pepper.
Cooking scallops takes less than 5 minutes so make sure all your other dishes are ready to serve before cooking them.
Get your grill or cast iron pan Hot. Very lightly with a brush oil the hot pan. Lightly pat the scallops dry and place into the hot pan, arranging them so there is a little room between each. After two minutes check to see if the bottoms are caramelize and browning, and if they are carefully turn over and cook for another one to two minutes.
Once completely cooked to your preference serve.
Goes great with a Buerre Blanc with chives and a side of flavored rice.
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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
