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Scallops Recipes

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Seared Scallops


1 to 1  1/4 pounds dry sea scallops, approx. 16

2 teaspoons unsalted butter

2 teaspoons olive oil

Kosher salt

Freshly ground black pepper


Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.  Add the butter and oil to a 12 to 14-inch sauté pan on high heat.  Salt and pepper the scallops.  Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.  Sear the scallops for 1  1/2 minutes on each side.  The scallops should have a 1/4 inch golden crust on each side while still being translucent in the center.  Serve immediately.  Recipe obtained from The Food Network, Alton Brown.

Scallops Seared copy



1 to 1 1/2 pounds monkfish or catfish

3 pounds littleneck clams or mussels, well washed

1 to 1 1/2 pounds shrimp or scallops, cut into bite size pieces if neccesary

1 to 1 1/2 pounds cod or other delicate white-fleshed fish, cut into 6 large chunks

1 tablespoon olive oil

2 medium onions, roughly chopped

2 navel or other oranges

2 teaspoons fennel seeds

Big pinch of saffron (optional)

1 dried chile, or a pinch of cayenne, to taste

2 cups chopped fresh or canned tomatoes

1 tablespoon minced garlic

1 cup roughly chopped fresh parsley


Put the olive oil in a casserole or large saucepan over medium heat. Add the onions and cook, stirring occasioally, until softened, about 5 minutes. Meanwhile, use a vegetable peeler to strip the zest from the oranges. Add the zest, fennel, saffron (if using), and chile and cook about a minute. Add the tomatoes and turn the heat to medium high. When the mixture boils, reduce the heat to medium, and cook, stirring occasionally, until the mixture becomes saucelike, 10 to 15 minutes. (You can prepare the dish several hours in advance up to this point; cover and set aside until you're ready to eat.)

Add the monkfish and raise the heat to medium-high. When the mixture begins to boil, reduce the heat to medium low and cook, stirring occasionally, until it is just about tender, 10 minutes or so. Add the clams, raise the heat to high, and stir; when the mixture boils, reduce the heat to low, cover, and cook until the clams begin to open. 5 to 10 minutes. Add the shrimp and white fish, stir, and cover; cook, stirring gently once or twice, until the white fish is just about done (a thin bladed knife will pierce it with little resistance), about 5 minutes. (If the mixture is very thick- there should be some broth- add a cup or so of hot water.) Stir in the garlic and cook 1 minute more. Stir in the parsley and serve with some crusty bread. Serves 8.

Recipe obtained from The Minimalist Entertains by Mark Bittman.


Popcorn Scallops


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


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.

Seafood La Jolla


2 to 2 1/2 pounds scallops

2 1/2 pounds shrimp, peeled and deveined

2 cups Chablis wine

1/4 cup fresh lemon juice

1 pound fresh mushrooms, sliced

2 green peppers, diced

6 tablespoons butter

3/4 teaspoon salt

Dash of pepper to taste

6 to 7 tablespoons flour

3 cups Swiss cheese, grated

1 cup Romano or Parmesan cheese, grated, or 1/2 cup each

1/2 to 1 pint heavy cream, whipped

Butter for topping

Paprika (optional)

8 individual ramekins


Wash and drain scallops. Bring wine and lemon juice to a boil. Add scallops, shrimp, mushrooms, and green peppers. (If neccesary use additional wine to be sure all ingredients are just barely covered.) Simmer slowly for 6 to 8 minutes. Drain and save liquid.

Melt butter. Blend in flour until bubbly and smooth. Gradually blend in 2 cups of reserved liquid. Stir constantlyand cook over medium heat until sauce is smooth and thickened. Add salt, pepper, Swiss cheese, and 1/2 cup Parmesan or Romano cheese. Stir over lowest heat until well blended. Remove from heat and cool to room temperature. Whip cream until very stiff and fold into cooled sauce. Stir in shrimp and scallop mixture. If using large shrimp, cut in half.

Divide mixture into individual ramekins. Top with remaining cheese. Dot with butter. Sprinkle with paprika if desired. If serving immediately, brown under broiler until brown and bubbly. If serving later in the day, bake at 350 degrees for 20 minutes or until thoroughly heated and bubbly. Serves 8.

Recipe obtained from Rare Collection: Superb Recipes by The Junior League of Galveston County

Sea Scallops with Jalapeno Grapefruit Marinade


Grated zest of one grapefruit

Juice of 2 grapefruits (about 1 1/3 cups, and pulp is fine)

1/4 cup minced jalapeno chiles (with seeds)

1/4 cup chopped fresh cilantro

1/4 cup chopped scallions

1/3 cup dry vermouth 3 tablespoons olive oil, plus more for brushing

16 large sea scallops, tough bits removed

Coarse salt and freshly ground black pepper


Soak 8 bamboo skewers in water for 20 minutes or so. Stir the grapefruit zest and juice together with the jalapenos, cilantro, scallions, vermouth, and olive oil in a baking dish or plastic container which will hold the skewered scallops. Double-skewer the scallops, leaving a little space between the two, to avoid them spinning on the skewer, using four scallops per serving. Immerse them in the marinade, cover, and refrigerate, for one hour. Prepare a grill. When the coals are hot, set the grate on the lowest level (closest to the coals) and get it very hot. Meanwhile, take the scallops out of the marinade, season them with salt and white pepper, and brush them with vegetable oil. Brush the grate with vegetable oil. Grill the scallops for 3 minutes per side. Scallops are like little sponges- they soak up the marinade, which will slow down the cooking. Don't expect these to get very brown, although you should have grill marks. Serve on or off the skewers. Serves 4.

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

Scallop and Shrimp Kabobs


1 red pepper, seeded and cut into 1 inch pieces

1 pound of shrimp (16-20 count), peeled

1 medium zucchini, cut into eight one inch slices

1 pound large sea scallops

1 large firm tomato, cut into eighths

2 large mushrooms, cut into quarters

1 large red onion, cut into 1/2 inch wedges

Grapeseed or vegetable oil

8 skewers (if using bamboo or wooden skewers soak in water for 24 hours to prevent burning)


Preheat the broiler or prepare and outdoor grill. Thread a skewer: start with a red pepper slice, then slide on a shrimp, zucchini, scallop, tomato wedge, shrimp, mushroom, scallop, and a piece of red onion. Continue until 8 skewers are filled. Brush with oil and broil or grill for 3-4 minutes, cooking no more than 4 skewers at a time. turn the skewers once. Serve immediately. Serves 4, 2 skewers per serving.

Recipe obtained from The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer