When it comes to seafood, few options are as decadent or delicious as a perfectly cooked scallop. These tender morsels of the sea offer a flavor profile that’s both buttery and sweet, making them a natural fit for a wide range of cuisines. Whether you’re in the mood for something light and refreshing or rich and indulgent, there’s a scallop recipe out there to satisfy your cravings.
From classic pairings like garlic butter and lemon herb, to more adventurous combinations like teriyaki glaze and spicy aioli, we’ve rounded up 20 simple yet impressive scallop recipes that are sure to become new favorites. Whether you’re cooking for one or entertaining a crowd, these dishes offer the perfect blend of ease and elegance.
Garlic Butter Seared Scallops
A classic seafood dish elevated by the rich flavors of garlic and butter, this recipe is sure to impress.
Ingredients:
– 12 large scallops
– 4 tablespoons (1/2 stick) unsalted butter, softened
– 3 cloves garlic, minced
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat a skillet or sauté pan over medium-high heat.
2. Season the scallops with salt and pepper.
3. Add the softened butter to the preheated pan and let it melt.
4. Once the butter has melted, add the minced garlic and cook for 30 seconds.
5. Place the scallops in the pan and sear for 2-3 minutes on each side, or until cooked through.
6. Remove the scallops from the pan and place them on a plate.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 4-5 minutes total
Lemon Herb Scallop Pasta
Brighten up your pasta dish with the zesty flavors of lemon and herbs, perfectly paired with succulent scallops.
Ingredients:
– 12 large scallops
– 8 oz. pasta (linguine or fettuccine)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 2 lemons, juiced (about 2 tbsp)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute or until fragrant.
3. Add scallops to the skillet and cook for 2-3 minutes per side, until they’re opaque and cooked through. Remove from heat and set aside.
4. In the same skillet, add lemon juice, parsley, and basil. Stir to combine and let simmer for 1 minute.
5. Add cooked pasta to the skillet, tossing to coat with the lemon herb sauce. If needed, add some reserved pasta water to achieve a creamy consistency.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Pan-Seared Scallops with Creamy Risotto
Pan-Seared Scallops with Creamy Risotto Recipe
Summary: This recipe combines the tender sweetness of pan-seared scallops with the rich, creamy goodness of risotto, perfect for a special occasion or a cozy night in.
Ingredients:
– 12 large scallops
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup grated Parmesan cheese
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Pat scallops dry with paper towels.
2. Heat olive oil in a large skillet over medium-high heat. Sear scallops for 2-3 minutes per side or until golden brown. Transfer to a baking sheet and keep warm in the oven.
3. In the same skillet, add chopped onion and cook until translucent, about 3-4 minutes. Add garlic and cook for an additional minute.
4. Add Arborio rice to the skillet and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
5. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next. Cook for about 20-25 minutes or until creamy and tender.
6. Stir in butter and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
7. Serve pan-seared scallops on top of creamy risotto, garnished with chopped parsley if desired.
Cooking Time: About 30-35 minutes
Scallop Ceviche with Avocado
A refreshing twist on traditional ceviche, this recipe combines succulent scallops with the creamy richness of avocado.
Ingredients:
– 12 large scallops
– 1 ripe avocado, diced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine scallops, lime juice, red onion, and jalapeño.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, stir in diced avocado.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves.
6. Serve immediately.
Cooking Time: None! This dish is a refreshing no-cook affair.
Scallop Tacos with Lime Crema
A refreshing twist on traditional tacos, this recipe combines succulent scallops with zesty lime crema and crunchy toppings for a flavorful and healthy meal.
Ingredients:
– 12 large scallops
– 1/2 cup freshly squeezed lime juice
– 1/4 cup mayonnaise
– 2 tablespoons chopped fresh cilantro
– 1 teaspoon grated lime zest
– Salt and pepper to taste
– 8-10 corn tortillas
– Chopped lettuce, diced tomatoes, avocado, and sour cream (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Pat scallops dry with paper towels; season with salt and pepper.
3. Grill scallops for 2-3 minutes per side, or until opaque and firm to touch.
4. Meanwhile, mix lime juice, mayonnaise, cilantro, and lime zest in a bowl.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by placing grilled scallops onto warmed tortillas and topping with lime crema, lettuce, tomatoes, avocado, and sour cream (if using).
Cooking Time: 10-12 minutes
Bacon-Wrapped Scallops with Maple Glaze
Elevate your seafood game with this sweet and savory dish, perfect for a special occasion or everyday indulgence.
Ingredients:
– 12 large scallops
– 6 slices of thick-cut bacon
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap each scallop with a slice of bacon, securing with a toothpick if needed.
3. In a small bowl, whisk together maple syrup and olive oil. Brush the mixture evenly onto the wrapped scallops.
4. Place the scallops on a baking sheet lined with parchment paper and season with salt and pepper to taste.
5. Bake for 12-15 minutes or until bacon is crispy and scallops are cooked through.
6. Garnish with fresh parsley leaves, if desired. Serve immediately.
Cooking Time: 12-15 minutes
Scallop Stir-Fry with Vegetables
This quick and flavorful dish combines succulent scallops with a colorful medley of vegetables, all cooked to perfection in a savory sauce. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 12 large scallops
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the scallops and cook for 2-3 minutes per side, until opaque and cooked through. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil, then sauté the onion and garlic until softened.
4. Add the mixed vegetables and cook until tender-crisp, about 3-4 minutes.
5. Pour in the chicken broth and soy sauce, stirring to combine.
6. Return the scallops to the pan and simmer for an additional 2 minutes, until the sauce has thickened slightly.
7. Season with salt and pepper to taste. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Scallop Chowder with Corn and Potatoes
This hearty chowder is a perfect blend of tender scallops, creamy corn, and fluffy potatoes. A comforting dish that’s sure to warm your belly and your heart!
Ingredients:
– 1 pound large scallops
– 2 medium-sized potatoes, peeled and diced
– 1 cup frozen corn kernels
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup clam juice
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until translucent.
2. Add the garlic and cook for an additional minute.
3. Add the potatoes, corn kernels, flour, clam juice, and heavy cream. Stir until the mixture thickens slightly.
4. Add the scallops and season with salt and pepper to taste.
5. Bring the chowder to a simmer and cook for 8-10 minutes or until the scallops are cooked through.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Scallop Skewers with Teriyaki Glaze
Scallop Skewers with Teriyaki Glaze: A sweet and savory twist on traditional skewers, perfect for a quick and impressive appetizer or main course.
Ingredients:
– 12 large scallops
– 1/2 cup teriyaki sauce
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or broiler.
2. In a small bowl, whisk together teriyaki sauce, honey, soy sauce, rice vinegar, and garlic.
3. Thread 4-6 scallops onto each skewer, leaving a small space between each scallop.
4. Brush the teriyaki glaze evenly over the scallops, making sure they’re fully coated.
5. Place skewers on the grill or broiler and cook for 8-10 minutes, turning occasionally, until scallops are cooked through.
6. Serve immediately, garnished with toasted sesame seeds and chopped green onions if desired.
Cooking Time: 8-10 minutes
Scallop Scampi with Garlic and White Wine
Experience the brininess of scallops paired with the pungency of garlic and the crispness of white wine in this classic Italian-inspired dish.
Ingredients:
– 12 large scallops
– 3 cloves of garlic, minced
– 2 tablespoons butter
– 1/4 cup dry white wine (such as Pinot Grigio)
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the scallops under cold water and pat them dry with paper towels.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the scallops to the skillet and sear for 2-3 minutes on each side, or until they are cooked through.
4. Remove the scallops from the skillet and set them aside.
5. Pour in the white wine and lemon juice into the skillet. Scrape up any browned bits from the bottom of the pan.
6. Simmer the sauce for 2-3 minutes until it has reduced slightly, then return the scallops to the skillet.
7. Season with salt and pepper to taste, then serve immediately garnished with chopped parsley if desired.
Cooking Time: 12-15 minutes
Scallop Salad with Citrus Vinaigrette
Fresh scallops, juicy citrus, and a hint of herbs come together to create a refreshing salad perfect for warm weather.
Ingredients:
– 12 large sea scallops
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup sliced red bell pepper
– 1/2 cup sliced navel orange
– 1/4 cup chopped fresh parsley
– 2 tablespoons citrus vinaigrette (see below)
– Salt and pepper to taste
Citrus Vinaigrette:
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season scallops with salt and pepper. Grill for 2-3 minutes per side, or until opaque and slightly charred.
3. In a large bowl, combine mixed greens, red bell pepper, orange slices, and parsley.
4. Slice grilled scallops into thin pieces and add to the salad.
5. Drizzle citrus vinaigrette over the salad and toss to combine.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Scallop and Shrimp Paella
Savor the flavors of Spain with this succulent Scallop and Shrimp Paella, a classic seafood dish from the Valencia region.
Ingredients:
– 1 pound scallops, patted dry
– 1 pound large shrimp, peeled and deveined
– 2 cups uncooked Spanish rice (Calasparra or Bomba)
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add scallops and shrimp; cook 2-3 minutes or until pink.
4. Add rice, chicken broth, saffron mixture, smoked paprika, salt, and pepper. Stir well to combine.
5. Bring to a boil, then reduce heat to low; simmer, covered, for 20-25 minutes or until rice is tender.
6. Serve hot, with lemon wedges if desired.
Cooking Time: 25-30 minutes
Scallop Gratin with Parmesan Crust
Elevate your seafood game with this rich and creamy scallop gratin, topped with a crispy Parmesan crust.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse scallops under cold water, pat dry with paper towels.
3. In a medium saucepan, melt butter over medium heat. Add flour; whisk to combine. Cook for 1 minute.
4. Gradually add heavy cream, whisking constantly. Bring mixture to a simmer and cook until thickened, about 5 minutes.
5. Arrange scallops in a baking dish. Pour cream mixture over the top, leaving a 1-inch border around each scallop.
6. Sprinkle Parmesan cheese evenly over the cream sauce.
7. Bake for 12-15 minutes or until scallops are cooked through and crust is golden brown.
8. Garnish with chopped parsley, if desired.
Cooking Time: 20 minutes
Scallop and Mushroom Risotto
Scallop and Mushroom Risotto Recipe
Experience the rich flavors of Italy with this creamy scallop and mushroom risotto recipe.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mushrooms (button or cremini), sliced
– 12 large scallops
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until the rice is coated in oil and slightly toasted.
6. Add the white wine (if using) and stir until absorbed. Then add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding the broth in 1/2 cup increments, stirring constantly, until the rice is cooked and creamy, about 20-25 minutes.
7. Stir in the butter and season with salt and pepper to taste.
8. Add the scallops and cook for an additional 2-3 minutes or until they’re opaque and cooked through.
9. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Scallop Fritters with Spicy Aioli
Scallop Fritters with Spicy Aioli Recipe
Get ready to impress your friends and family with these crispy scallop fritters served with a side of creamy, spicy aioli. This recipe combines the sweetness of scallops with the bold flavors of garlic and chili flakes.
Ingredients:
– 12 large scallops
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1/4 cup lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Spicy Aioli (recipe below)
Spicy Aioli:
– 1 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh parsley
– 1/2 teaspoon garlic powder
– 1/4 teaspoon chili flakes
Instructions:
1. Cut the scallops into small pieces and set aside.
2. In a bowl, whisk together flour, panko breadcrumbs, Parmesan cheese, egg, lemon juice, salt, and pepper.
3. Add the scallop pieces to the bowl and toss until they are evenly coated with the mixture.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small amounts of the scallop mixture into the oil, making sure not to overcrowd the pan.
6. Fry for about 3-4 minutes on each side, until golden brown and crispy.
7. Remove from oil with slotted spoon and place on paper towels to drain excess oil.
8. Serve fritters with Spicy Aioli (recipe below).
Cooking Time: About 15-20 minutes.
Scallop and Spinach Stuffed Shells
Elevate your pasta game with this decadent and flavorful dish, featuring succulent scallops, wilted spinach, and creamy ricotta cheese.
Ingredients:
– 12 jumbo shells
– 1 pound scallops, rinsed and patted dry
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook shells according to package instructions until al dente; drain and set aside.
3. In a skillet, sauté scallops with salt and pepper until cooked through; set aside.
4. In the same skillet, add spinach and cook until wilted; squeeze out excess moisture.
5. Combine ricotta cheese, Parmesan cheese, egg, and chopped parsley (if using) in a bowl. Stir until smooth.
6. Stuff each shell with the scallop mixture, followed by a spoonful of the cheese mixture, and finally a sprinkle of spinach.
7. Place stuffed shells on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Scallop and Chorizo Tapas
Scallop and Chorizo Tapas Recipe
Experience the flavors of Spain with this delectable tapas dish, combining succulent scallops with spicy chorizo.
Ingredients:
– 12 large scallops
– 4 oz chorizo, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 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, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add chorizo slices and cook for an additional 2-3 minutes, or until browned.
5. Add scallops to the skillet and cook for 2-3 minutes per side, or until they are opaque and cooked through.
6. Remove from heat and squeeze lemon juice over the scallops.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley if desired.
9. Serve immediately.
Cooking Time: 15-20 minutes
Scallop and Asparagus Quiche
This elegant quiche is perfect for brunch or dinner parties. The combination of tender scallops, crisp asparagus, and creamy eggs will impress your guests.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 12 large scallops
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté the scallops until golden brown. Set aside.
4. In the same skillet, add the asparagus, garlic, salt, and pepper. Cook until tender.
5. In a large bowl, whisk together eggs, cream, and cheese. Add the cooked scallops and asparagus.
6. Pour the mixture into the pie crust.
7. Dot the top with butter.
8. Bake for 35-40 minutes or until the quiche is golden brown.
Cooking Time: 35-40 minutes
Scallop and Mango Salsa
This refreshing salsa is perfect for topping tacos, grilled meats, or using as a dip for crudités. The combination of succulent scallops, sweet mango, and tangy lime juice will be a hit at your next gathering.
Ingredients:
– 12 large scallops
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 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 medium bowl, combine mango, red onion, and jalapeño.
3. Add lime juice and olive oil to the bowl; stir gently to combine.
4. Add the scallops to the bowl; toss gently to coat with the salsa mixture.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This recipe is ready in just a few minutes.
Scallop and Sweet Potato Hash
Scallops and sweet potatoes come together in perfect harmony in this flavorful hash recipe.
Ingredients:
– 12 large scallops
– 2 large sweet potatoes, peeled and diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. While sweet potatoes are roasting, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
4. Add scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
5. To assemble the hash, place roasted sweet potatoes on a plate, top with seared scallops, and sprinkle with paprika.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Summary
Discover the versatility of scallops with these 20 simple and delicious recipes. From classic seared scallops to innovative dishes like scallop ceviche and tacos, there’s something for every taste and skill level. Try pan-seared scallops with creamy risotto or add some zing to your life with a citrus vinaigrette salad. For a hearty meal, opt for scallop chowder or gratin, while adventurous eaters will love the bold flavors of scallop and chorizo tapas or quiche. Whatever your craving, these recipes are sure to delight!
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