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The best Scallop recipes - 176 recipes

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Position a rack in the upper third of the oven and preheat to 425 degrees F

  • 1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
  • 1/2 clove garlic
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup shredded asiago cheese
  • 1/3 cup shredded raclette or comte cheese
  • 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
  • Kosher salt and freshly ground pepper
  • 2 cups heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • 4 fresh bay leaves
  • 1/4 cup grated parmesan cheese
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Preheat the oven to 400 degrees F

  • 1 teaspoon unsalted butter; to grease baking dish
  • 3 tablespoons butter
  • 1 Medium Onion; chopped
  • 3 cloves of garlic; finely minced
  • 4 cups heavy cream
  • 2 teaspoons salt, divided
  • 1 teaspoon freshly ground black pepper
  • 3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices
  • 8 ounces Swiss cheese, grated
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Preheat the oven to 350 degrees F

  • Good olive oil
  • 2 cups (1/2-inch diced) bread from a French boule, crusts removed
  • 16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup julienned basil leaves, lightly packed
  • 1 cup freshly grated Parmesan cheese
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**Times and quantities are for 2 separate bagged meals to be frozen**

  • 12 new potatoes
  • 2 cans cream of potato
  • 2 cans of water
  • 2 ham steaks, cubed
  • 16 oz cheddar cheese
  • 4 cups of broccoli
  • salt and pepper
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Combine corn, milk, egg, onion & pepper in 1 quart casserole

  • 1 can cream corn
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 2 tbs. dried onion
  • 1/8 tsp. pepper
  • 1/4 cup fine dry bread or cracker crumbs
  • 1/2 cup shredded cheddar cheese
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Directions Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth

  • Original recipe makes 24 piecesChange Servings
  • 3/4 cupmaple syrup
  • 1/4 cuplow sodium soy sauce
  • 1 tablespoonDijon mustard
  • 12 largesea scallops, halved
  • 12 slicessmoked bacon, halved
  • 24 toothpicks
  • 2 tablespoonsbrown sugar
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1. Sprinkle scallops with salt and pepper 2

  • 16 large sea scallops
  • 1/4 tsp sea salt and ground pepper
  • 1 Tbsp olive oil
  • 1 large shallot
  • 1 tsp sugar
  • 1/3 cup tequila
  • 1/2 tsp grated lime rind
  • 2 Tbsp lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp butter
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Wrap each scallop with one slice of bacon

  • 8 scallops (preferably large, diver scallops)
  • 8 slices of bacon
  • 1-2 T shallots, chopped
  • thyme leaves (from 3-4 sprigs of fresh thyme)
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Arrange 1/2 of the potato slices in a greased casserole dish

  • 6 Large Boiled Potatoes, sliced
  • 1 tsp. Salt
  • 1 Tbs. Butter
  • 2 Hard-Boiled Eggs, sliced
  • 1 Cup Sour Cream
  • 1 Cup Chopped Ham
  • 1/2 Cup Milk
  • 1 Cup Buttered Bread Crumbs
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For Pilaf: Saute onions/mushrooms in oil 3 min

  • 1 t Olive oil
  • 1/2 C Onion, chopped
  • 1/2 C Mushrooms, sliced
  • 1/2 C Rice, long grain
  • 1 C Chicken broth
  • 1/4 t saffron
  • 1 C Peas, frozen
  • 2 T Parmemsean cheese
  • 3/4 lb Scallpos
  • 2 t Olive oil
  • 1/2 T Flour
  • 1/2 C vermouth
  • 1/2 C chicken broth
  • 2 T cream
  • S & P
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Amazing yet easy restaurant-style dish

  • 3 T butter
  • 1 T olive oil
  • 1 1/2 pounds sea scallops
  • salt and freshly ground pepper
  • 1 T minced garlic
  • juice of 1 lemon
  • 1/2 cup dry white wine or water, or more as needed
  • 2 T chopped fresh chives
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Melt butter in skillet, add onion & cook

  • 2 T. butter
  • 1/2 c. chopped onion
  • 1 can cream mushroom soup
  • 1/3 c. milk
  • 8 sliced potatoes
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