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The best Scallop recipes - 176 recipes

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Preheat oven to 425 degrees

  • 12 jumbo raw shrimp - (16/20 count) peeled, deveined
  • 12 large sea scallops trimmed, and well drained
  • 1 lime juiced, zested
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grill seasoning (or coarse salt and black pepper)
  • 1 teaspoon hot red pepper flakes
  • 12 slices center-cut or applewood smoked bacon cut in halves
  • Toothpicks as needed
  • 3 scallions very thinly sliced
  • on an angle
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Heat oil in 10-inch nonstick skillet over medium-high heat

  • 1 tablespoon olive oil
  • 8 large sea scallops rinsed, blotted dry
  • Coarse salt to taste
  • Freshly-ground white pepper to taste
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon finely-minced garlic
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons butter room temperature
  • 2 tablespoons snipped fresh dill
  • Hot cooked white rice for serving
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* Note: Cook and Pair with Charbaut Brut Champagne, Epernay, France In a large skillet, melt 2 tablespoons of the...

  • PARMESAN CRISPS:
  • 2 tablespoons unsalted butter plus
  • 8 tablespoons cold unsalted butter cut into pieces
  • 2 teaspoons minced garlic
  • 5 bunches fresh watercress coarse stems
  • removed, well rinsed, with a little
  • water clinging to leaves
  • Salt to taste
  • Freshly-ground white pepper to taste
  • 20 sea scallops patted dry
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/2 cup Brut Champagne see * Note
  • 1 sheet frozen puff pastry defrosted
  • 1 large egg beaten
  • 1 cup grated Parmesan
  • 4 teaspoons sesame seeds
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Combine honey, lime juice, oil, lime peel, salt and hot pepper sauce in large bowl

  • 2 tablespoons honey
  • 4 teaspoons lime juice
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon grated lime peel
  • 1/4 teaspoon salt
  • 1 dash hot pepper sauce
  • 1/2 pound bay, calico or sea scallops
  • 1 lime cut into wedges
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Heat a non-stick saucepan until very hot

  • 1 pound medium scallops
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/4 cups Vermont maple syrup
  • Salt to taste
  • Freshly-ground black pepper to taste
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Saute bacon and pour off fat

  • 2 slices bacon - (to 3)
  • 2 tablespoons butter
  • 1 pound Nantucket bay scallops
  • 1 cup half-and-half
  • 2 tablespoons dijon mustard
  • 2 tablespoons Vermont pure maple syrup
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Saute the sliced onions and the scallops in the butter over medium heat until golden brown

  • 2 pounds fresh sea scallops
  • 1 large onion sliced thin
  • 1/2 cup raisins
  • 1/2 cup pine nuts
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups half-and-half
  • Salt to taste
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