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Sea Scallops Recipes

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Sauteed Sea Scallops with Blood Oranges

Ingredients:

2 tablespoons extra-virgin olive oil

14 fresh sea scallops, patted dry with paper towels

2 blood oranges, segmented with their juice

1/2 lemon, juiced

1 bunch pea shoots

salt

freshly ground black pepper


Preparation:

In a saute pan over high heat, add the olive oil. Add the scallops and cook until browned on 1 side. Flip the scallops and cook 2 minutes more. Deglaze pan by adding the blood orange segments and both juices. Place on 4 serving plates. Garnish with pea shoots and season with salt and pepper, to taste.

Recipe obtained from Emeril Lagasse, 2007 The Food Network.


Sea Scallops with Carmelized Onions

Ingredients:

1/4 cup olive oil

2 white onions, thinly sliced

1 leek, whites only, thinly sliced

Kosher salt and cracked black pepper

3 tablespoons minced garlic

1 cup thinly sliced shiitake mushrooms, stems removed

1 cup vegetable broth

1  1/2 cups frozen peas, thawed

pinch of red pepper flakes

3 tablespoons sliced scallion greens

dash of sherry vinegar

(8) dry sea scallops

1 tablespoon butter

squeeze fresh lemon juice


Preparation:

In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.

Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

Recipe obtained from Aaron McCargo Jr. the Food Network.


Bouillabaisse

Ingredients:

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

Preparation:

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

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.