When it comes to seafood, few options are as prized as the humble scallop. These tender morsels of marine delight can be prepared in a multitude of ways, from the simplest sauté to the most elaborate dishes. In this article, we’ll dive into 18 delicious scallop recipes that are sure to please even the pickiest of eaters.
Whether you’re looking for a quick and easy weeknight dinner or an impressive dish to serve at your next dinner party, these scallop recipes have got you covered. From classic combinations like garlic butter and lemon caper sauce to more adventurous pairings like chorizo and mango salsa, there’s something for everyone in this collection of culinary delights.
In the following pages, we’ll explore the world of scallops and discover new ways to prepare these tasty treats. Whether you’re a seasoned chef or a culinary novice, you’ll find inspiration in these recipes that are sure to satisfy your cravings and leave you wanting more.
Garlic Butter Seared Scallops
Elevate your seafood game with this simple yet impressive recipe that combines the sweetness of scallops with the richness of garlic butter.
Ingredients:
– 12 large scallops
– 4 cloves of garlic, minced
– 2 tablespoons (30g) unsalted butter, softened
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Rinse the scallops under cold water and pat dry with paper towels.
2. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Preheat a non-stick skillet or cast-iron pan over high heat.
4. Add the remaining 1 tablespoon of butter to the pan and let it melt.
5. Place the scallops in the pan, leaving some space between each. Cook for 2-3 minutes on each side, or until they develop a golden-brown crust.
6. Remove the scallops from the pan and place them on a plate. Spoon the garlic butter sauce over the top of each scallop.
7. Season with salt and pepper to taste. Garnish with fresh parsley or chives if desired.
Cooking Time: 8-10 minutes
Pan-Seared Scallops with Lemon Caper Sauce
Pan-Seared Scallops with Lemon Caper Sauce Recipe
Elevate your seafood game with this flavorful and elegant pan-seared scallop dish, served with a tangy lemon caper sauce.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon Dijon mustard
– 1 teaspoon capers, rinsed and drained
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Rinse the scallops under cold water and pat them dry with paper towels.
2. Heat one tablespoon of butter in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until fragrant.
3. Add the scallops to the skillet, searing for 2-3 minutes per side or until they are cooked through.
4. In a small bowl, whisk together lemon juice, Dijon mustard, and capers.
5. Remove the scallops from the skillet and place them on a plate. Reduce the heat to medium and add the remaining butter to the skillet.
6. Pour in the lemon caper sauce and simmer for 2-3 minutes until slightly thickened.
7. Serve the pan-seared scallops with the warm lemon caper sauce spooned over the top, garnished with fresh parsley leaves.
Cooking Time: 12-15 minutes
Creamy Tuscan Scallops
Experience the rich flavors of Tuscany with this decadent scallop dish, perfectly balanced by creamy garlic butter and sun-dried tomatoes.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse scallops under cold water, pat dry with paper towels.
3. In a large skillet, melt butter over medium-high heat. Add olive oil, garlic, and scallops; cook for 2-3 minutes or until golden brown.
4. Transfer skillet to oven; bake for 8-10 minutes or until scallops are cooked through.
5. In a small saucepan, combine heavy cream, Parmesan cheese, and sun-dried tomatoes. Bring to simmer over medium heat; cook for 2-3 minutes or until slightly thickened.
6. Serve scallops with creamy sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Scallop and Bacon Pasta
A decadent yet simple pasta dish that combines the sweetness of scallops with the smokiness of bacon.
Ingredients:
– 12 large scallops
– 6 slices of thick-cut bacon, diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of heavy cream
– 1 tsp dried parsley
– Salt and pepper to taste
– 8 oz pasta of your choice (linguine or fettuccine work well)
– Grated Parmesan cheese for serving
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add the chopped onion and minced garlic to the same skillet. Cook until softened, about 3-4 minutes.
4. Add the scallops to the skillet and cook for 2-3 minutes per side, or until they turn opaque and firm to the touch.
5. Pour in the heavy cream and stir to combine with the scallop mixture. Bring to a simmer and cook for an additional 2 minutes.
6. Toss cooked pasta with the scallop mixture, adding some reserved pasta water if needed to achieve desired consistency.
7. Serve hot, topped with crispy bacon, Parmesan cheese, and a sprinkle of parsley.
Cooking Time: Approximately 20-25 minutes
Grilled Scallops with Herb Butter
Grilled Scallops with Herb Butter Recipe
Savor the sweet flavor of succulent scallops paired with a rich and buttery herb spread.
Ingredients:
– 12 large scallops
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1 tablespoon lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Rinse scallops under cold water and pat dry with paper towels.
3. Season scallops with salt and pepper.
4. Grill scallops for 2-3 minutes per side, or until they reach desired doneness.
5. Meanwhile, mix softened butter with parsley, chives, and lemon zest in a small bowl.
6. Serve grilled scallops with herb butter spooned over the top.
Cooking Time:
– Scallops: 4-6 minutes total
– Herb Butter: none (prepared ahead of time)
Scallop Ceviche with Avocado
A refreshing twist on traditional ceviche, this recipe combines succulent scallops with creamy avocado and a hint of citrus.
Ingredients:
– 12 large scallops
– 1 ripe avocado, diced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1 minced garlic clove
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the scallops under cold water and pat dry with paper towels.
2. In a large bowl, combine the lime juice, red onion, and garlic.
3. Add the scallops to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Just before serving, stir in the diced avocado.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: None! This recipe is a raw ceviche, so no cooking is required.
Scallop Risotto with Parmesan
Elevate your risotto game with this indulgent and flavorful dish, featuring tender scallops and rich parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 12 large scallops, rinsed and patted dry
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, add scallops and cook until they are cooked through, about 3-4 minutes per side.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Scallop and Shrimp Scampi
This classic Italian dish combines succulent scallops and shrimp with garlic, lemon, and parsley for a quick and flavorful meal.
Ingredients:
– 12 large scallops
– 1 pound large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 lemons, juiced
– 1/4 cup white wine (optional)
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Rinse scallops and shrimp under cold water; pat dry with paper towels.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add scallops and shrimp to the skillet; cook for 2-3 minutes or until they turn pink.
4. Squeeze lemon juice and add white wine (if using); stir to combine.
5. Stir in parsley and season with salt and pepper to taste.
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 12-15 minutes
Baked Scallops with Ritz Cracker Topping
Elevate your seafood game with this simple yet impressive dish, featuring succulent scallops topped with a crunchy Ritz cracker crust.
Ingredients:
– 12 large scallops
– 1 cup Ritz crackers, crushed
– 2 tablespoons butter, melted
– 1/4 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the scallops under cold water, pat dry with paper towels.
3. In a small bowl, mix crushed Ritz crackers, melted butter, paprika, salt, and pepper.
4. Arrange the scallops on a baking sheet lined with parchment paper.
5. Sprinkle the Ritz cracker mixture evenly over each scallop.
6. Bake for 12-15 minutes or until the scallops are opaque and firm to the touch.
Cooking Time: 12-15 minutes
Scallop Chowder with Corn and Potatoes
Savor the taste of this creamy chowder featuring tender scallops, fresh corn, and potatoes.
Ingredients:
– 1 pound scallops, rinsed and patted dry
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup milk
– 1 cup frozen corn kernels, thawed
– 2 cups diced potatoes (about 2-3 medium-sized)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add scallops; cook for 2-3 minutes or until they start to turn opaque.
3. Pour in heavy cream and milk; stir to combine. Bring mixture to a simmer.
4. Add corn kernels and diced potatoes; cook for an additional 10-12 minutes or until potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Scallop Stir-Fry with Vegetables
This recipe combines the tender sweetness of scallops with a medley of colorful vegetables, all stir-fried to perfection in a savory sauce. A quick and easy dinner option that’s sure to impress!
Ingredients:
– 12 large scallops
– 1 tablespoon vegetable oil
– 1 small onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (red, yellow, green)
– 2 cups broccoli florets
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add scallops and cook for 2-3 minutes, until they start to brown.
3. Add onion, garlic, bell peppers, and broccoli; stir-fry for 4-5 minutes, until vegetables are tender-crisp.
4. Add soy sauce and oyster sauce (if using); stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Serve immediately over rice or noodles.
Cooking Time: 12-15 minutes
Scallop Tacos with Mango Salsa
Scallop Tacos with Mango Salsa Recipe
Savor the sweet and savory flavors of this tropical twist on traditional tacos, featuring succulent scallops and a tangy mango salsa.
Ingredients:
– 12 large scallops
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Mango Salsa (recipe below)
– Salt and pepper to taste
– Optional toppings: cilantro, avocado, sour cream, queso fresco
Instructions:
1. Rinse scallops under cold water; pat dry with paper towels.
2. In a small bowl, whisk together lime juice, garlic, and olive oil.
3. Add the mixture to the scallops and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Preheat grill or grill pan to medium-high heat. Remove scallops from marinade and cook for 2-3 minutes per side, or until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing a few grilled scallops onto each tortilla, topping with Mango Salsa, and adding your desired toppings.
Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Combine ingredients in a bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Cooking Time: 15-20 minutes
Scallop and Mushroom Risotto
Scallop and Mushroom Risotto Recipe
Savor the rich flavors of this creamy risotto dish, packed with tender scallops and earthy mushrooms.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 12 large scallops
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add Arborio rice and stir to combine with the mushroom mixture. Cook for 1-2 minutes.
5. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. If using white wine, add it after 3 cups of broth have been added.
7. When rice is cooked and creamy, stir in butter and season with salt and pepper.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Scallop Gratin with Gruyère Cheese
A rich and creamy scallop dish that’s perfect for a special occasion or a cozy night in.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1 cup Gruyère cheese, grated
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse scallops under cold water and pat dry with paper towels.
3. In a large skillet, melt butter over medium-high heat. Add scallops and cook for 2-3 minutes on each side, or until golden brown. Remove from heat and set aside.
4. In the same skillet, add flour and whisk to combine. Cook for 1 minute.
5. Gradually stir in heavy cream, bringing mixture to a simmer. Reduce heat to low and let cook for 2-3 minutes, or until thickened slightly.
6. Arrange scallops in a baking dish, then pour creamy sauce over the top. Sprinkle with Gruyère cheese.
7. Bake for 10-12 minutes, or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Scallop and Chorizo Skewers
Experience the flavors of Spain with this simple yet impressive appetizer or main course recipe. Succulent scallops are paired with spicy chorizo and savory herbs to create a delightful combination.
Ingredients:
– 12 large scallops
– 1/2 cup chorizo, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread a scallop, a piece of chorizo, and a sprig of parsley onto each skewer, leaving a small space between each item.
3. Brush the skewers with olive oil and season with salt, pepper, and garlic.
4. Grill for 8-10 minutes, turning occasionally, or until the scallops are cooked through and slightly charred.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 8-10 minutes
Scallop Sushi Rolls
Experience the delight of fresh scallops wrapped in sushi rice and nori seaweed, creating a unique fusion of flavors and textures.
Ingredients:
– 12 large scallops
– 1 cup cooked Japanese short-grain rice (sushi rice)
– 1/2 sheet nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Rinse the scallops and pat dry with paper towels.
2. Cook the sushi rice according to package instructions.
3. Cut the nori sheet into desired lengths for rolling.
4. Lay a nori sheet flat, leaving a 1-inch border at the top.
5. Place 2-3 cooked scallops in the center of the nori.
6. Add a small amount of sushi rice on top of the scallops.
7. Fold the nori over the filling, applying gentle pressure to form a compact roll.
8. Repeat with remaining ingredients.
Cooking Time: 10 minutes
Scallop Piccata with White Wine Sauce
A classic Italian dish gets a seafood twist with this flavorful recipe featuring succulent scallops, crispy capers, and a rich white wine sauce. Serve as an appetizer or main course.
Ingredients:
– 12 large scallops
– 2 tablespoons olive oil
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup capers, rinsed and chopped
– 1/4 cup white wine (dry)
– 1/4 cup chicken broth
– 2 tablespoons butter
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse scallops under cold water, pat dry with paper towels.
2. Season scallops with salt, pepper, and paprika.
3. Dredge scallops in flour, shaking off excess.
4. In a large skillet, heat olive oil over medium-high. Add scallops; cook 2-3 minutes per side or until golden brown.
5. Remove scallops from skillet. Reduce heat to medium. Add chopped capers and cook 1 minute.
6. Add white wine and chicken broth to skillet. Bring mixture to a simmer.
7. Stir in butter until melted. Serve sauce over scallops, garnished with parsley if desired.
Cooking Time: 15-20 minutes
Scallop and Spinach Stuffed Shells
Scallops and spinach bring a delightful twist to traditional stuffed shells. This recipe combines the sweetness of scallops with the earthiness of spinach, all wrapped up in a creamy Parmesan cheese filling.
Ingredients:
– 12 jumbo pasta shells
– 1 pound fresh scallops, rinsed and patted dry
– 2 cups fresh spinach leaves
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add scallops and cook until browned, about 2-3 minutes per side. Remove from heat and chop into small pieces.
4. In the same skillet, add garlic and spinach. Cook until wilted, about 1 minute.
5. In a mixing bowl, combine Parmesan cheese, parsley, chopped scallops, and cooked spinach mixture. Season with salt and pepper to taste.
6. Stuff each pasta shell with the scallop-spinach mixture and place in a baking dish.
7. Pour marinara sauce over the stuffed shells and cover with aluminum foil.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Summary
Are you a seafood lover looking for some delicious scallop recipes? Look no further! This article features 18 mouth-watering recipes that showcase the versatility and flavor of scallops. From classic dishes like garlic butter seared scallops to more adventurous options like scallop tacos with mango salsa, there’s something for everyone. Whether you’re in the mood for a quick weeknight dinner or a special occasion dish, these recipes are sure to impress. So go ahead, get cooking, and indulge in the sweet and tender taste of scallops!
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