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Bay Scallops Recipes

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Popcorn Scallops

Ingredients:

1 1/2 pound bay scallops or quartered sea scallops, tough bits removed

2 cups milk or butter milk

1 large egg

Coarse salt, to taste

Freshly ground white pepper, to taste

Peanut or vegetable oil for deep frying

1 cup all purpose flour

1 cup cracker crumbs (pulse saltines in a food processor)

Spicy Remoulade or Green Tartar Sauce (see Sauces, Salsas, and Relishes) or prepared cocktail sauce

Preparation:

Whisk the milk and egg together in a medium bowl. Season the scallops with salt and white pepper and stir into the milk. Refrigerate for at least 1 hour and up to 8 hours. You want the scallops very cold before frying so they won’t overcook. Heat at least 3 inches of oil in a wide deep pot ( a cast iron Dutch oven is ideal) to 350 to 365 degrees. Combine the flour and cracker crumbs in a shallow bowl. When the oil is hot, drain the scallops. Drop a handful of scallops into the flour and cracker crumbs and toss to coat well. Add to the oil and fry for about 1 minute, until golden brown. Remove with a spider or slotted spoon and drain on paper towels. Repeat with the remaining scallops. Serve hot, sprinkled with some more salt if you want, and with the sauce of your choice. Serves 4 to 6 as an appetizer.

Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore.

Baked Seafood Spread

Ingredients:

1/2 pound crabmeat, lump preferred, picked over for shells and cartilage

1/2 pound of shrimp, peeled, deveined, and cut into chunks

1/2 pound bay scallops

2 tablespoons unsalted butter

1 cup mayonnaise

1/4 cup chopped yellow onion

1/4 cup chopped celery

1/4 cup dry sherry

 1 tablespoon Dijon mustard

1/4 teaspoon Worcestershire sauce

1/2 cup water

1 cup dry breadcrumbs

1/8 teaspoon garlic powder (optional)

1/8 teaspoon dried thyme (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

Preparation:

Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium-high heat. Add the crab, shrimp, and scallops and cook, stirring, just until the shrimp and scallops are opaque all the way through. Be careful not to overcook. Set aside off the heat. In a large mixing bowl, combine the mayonnaise, onion, celery, sherry, mustard, Worcestershire, water, and bread crumbs. Sprinkle with the garlic powder and thyme, if using and season with salt and pepper. Add the seafood and toss to combine. Transfer the mixture to a small casserole and bake until the top is lightly browned, about 25 minutes. Serve hot with crackers or toasted slices of baguette. Serves 12.

Recipe obtained from Crazy For Crab by Fred Thompson.