Fearless Dining Recipes Scallops

LowCarb Seared Scallops with Creamed Spinach

WebMar 8, 2024 · Add the spinach, cream, salt and pepper and nutmeg to the skillet and cook over med-low heat for about 5 minutes or until …

1. Drain the scallops, pat them as dry as you can with paper towels and set them aside to dry out further.
2. Melt 1 Tbsp butter and 2 Tbsp oil in a large skillet over medium heat. Add the chopped onions to the skillet and saute for about 5 min. Or until light brown and caramelized. Once onions are caramelized, add the minced garlic for about 30 seconds (do not burn)
3. Add wine to deglaze the skillet and cook over med-high for a minute or two to blend. Add the spinach, cream, salt and pepper and nutmeg to the skillet and cook over med-low heat for about 5 minutes or until thoroughly blended. Taste and add more seasoning if needed. Fold in the cheese and remove from heat.
4. Pat the scallops dry again with paper towels, getting them as dry as you can to take a good sear. Season them with salt and pepper and ground fennel (sometimes I use smoked paprika).

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Air Fried Scallops with Dill Garlic Butter Fearless Dining

WebMar 16, 2021 · Step 3: Cook the scallops at 375º F for 11 minutes. Step 4: Time to make the sauce! In a small skillet, add the butter and garlic. …

1. If your scallops are frozen, thaw in a bowl of warm water for 15 minutes. Change the water once to rewarm the water. Once thawed, pat them dry with a paper towel.
2. If your scallops are fresh, pat them dry to absorb the extra moisture.
3. Preheat the air fryer to 400º F for 2 minutes.
4. Spray the basket with a cooking oil that tolerates high heat. I like to use either avocado oil or canola.

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Lemon Garlic Scallops OnePan, 30Minute, Keto, Low …

WebApr 19, 2021 · Remove scallops from pan and transfer to a plate. In the same pan, melt butter. Add minced garlic and fry until aromatic, for about …

1. If scallops have roe (orange muscle) attached, remove (see notes below).
2. Pat scallops dry with paper towel. Season scallops on one side with pepper and salt.
3. In a cast iron skillet or non-stick frying pan over medium heat, heat olive oil. Add scallops one at a time, seasoned-side down, to pan (work in batches as needed so as to not overcrowd the pan). Season other side of scallops with pepper and salt. Fry on one side until golden and a crisp crust forms, approximately 2 minutes, then flip and fry until lightly browned and almost cooked to your liking, about 1 additional minute. (Note: cooking times will slightly vary depending on how big each individual scallops is and how you like them cooked.) Remove scallops from pan and transfer to a plate.
4. In the same pan, melt butter. Add minced garlic and fry until aromatic, for about 1 minute. Add vegetable stock and simmer on medium-low heat until the stock reduces and the sauce thickens a bit, about 1-2 minutes.

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