With just a little butter or olive oil, sauteed scallops make a sweet seafood delicacy. These easy recipes for sauteed scallops include smooth pan sauces made with white wine, cream, and compound butters.See Popular Sauteed Scallops Recipes
Chef Payton Curry drizzles deliciously caramelized cauliflower with vinaigrette, then tops the dish with meaty scallops.
"When you learn how to cook scallops with a crisp golden crust, they're just so good," says Top Chef winner Stephanie Izard. To help brown the scallops, she adds butter to the pan halfway through cooking. The butter and bacon that flavor the colorful chard make the dish nicely rich.
Sweet scallops are given a Cajun-flavored crust, then tossed with balsamic-vinegar-dressed spinach and crisp-cooked bacon in no time flat for a dish that's both homey and elegant.
If you crave seafood in the middle of the week, try this 30-minute recipe. It takes little time to saute the seasoned scallops in butter and olive oil and to prepare the tomato-flavored couscous mix.
For the best results, use "dry" scallops rather than "wet" scallops, which have been soaked in a sodium solution that prevents them from browning well.
This company dinner can be ready in 20 minutes. Sea scallops are sauteed in butter and finished with a splash of white wine before being tossed with the pasta and walnut and Parmesan pesto.
This low-fat seafood dinner is easy to prepare, yet very elegant. Scallops cook quickly, making them ideal for busy weeknights.
Creamy-lime dressing tops this make-ahead dish that's elegant enough for entertaining.
In just 30 minutes, you can cook the pasta, stir-fry the veggies, cook the scallops in wine, and toss it all together to produce this superb dish.
Miniature ears of corn, crisp-tender pea pods, and cherry tomatoes make scallops a tantalizing meal, perfect for both quick family fare and easy entertaining.
Not one but two shellfish favorites make this simple pasta dish a surefire winner.
Crushed red pepper adds zip to the sweet and sharp flavors of this seafood stir-fry. Add more red pepper if you like it hot, or omit it entirely for a milder taste.
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