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The best Scallop recipes - 176 recipes

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Preheat oven to 350. Rub the garlic all over the inside of a 3-quart baking dish, then mince it

  • 2 cloves garlic, smashed
  • 3 tbs unsalted butter
  • 3 lbs potatoes, such as Yukon Gold or Yellow Finn
  • 3 cups half&half
  • 1/2 cup creme fraiche
  • 2 tbs flour
  • 2 tsps chopped thyme
  • 1/8-1/4 tsp ground mace
  • Kosher salt & pepper
  • 1/4 cup chopped chives
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Add sliced potatoes, chicken base & water, and bacon pieces to pressure cooker

  • 6 red skin potatoes sliced thin
  • 1 tsp chicken base mixed into 1 cup of water
  • 1/2 C cooked bacon pieces
  • 1/2 C shredded sharp cheddar cheese
  • 2 oz cream cheese
  • salt & pepper
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Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked throug...

  • 4 Tbs (60 ml) butter
  • 1 lb (450 g) large sea scallops
  • 8 oz (225 g) fresh mushrooms, sliced
  • 1/2 medium onion, finely chopped
  • 1-2 cloves garlic, finely chopped
  • 1/2 cup (125 ml) dry white wine or chicken stock
  • 1/2 cup (125 ml) half-and-half or milk
  • 1 Tbs (15 ml) Dijon mustard
  • 1 tsp (5 ml) lemon juice
  • Salt and freshly ground pepper to taste
  • 1 1/2 - 2 cups (375-500 ml) cooked brown or white long-grain rice
  • Chopped chives or parsley for garnish
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Cooking Light

  • 1 tsp Hungarian sweet paprika
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground sage
  • 1/4 tsp ground ginger
  • 1 lb (1/4" thick) veal scaloppine
  • 2 tsp olive oil, divided
  • 2 tsp butter, divided
  • 2 Tbsp freshly chopped shallots
  • 1 8oz pkg presliced mushrooms
  • 1/4 cup Irish whiskey
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 Tbsp sherry
  • 2 Tbsp chopped fresh parsley (optional)
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Heat 1 Tbsp butter in a small saucepan over medium heat

  • 7 Tbsp unsalted butter
  • 2 shallots, minced
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 vanilla bean
  • pinch saffron
  • 3 blood oranges (2 segmented, save 1 for juice & zest)
  • 2 Tbsp fresh blood orange juice
  • zest from blood orange
  • 1 Tbsp fresh chuives, finely chopped
  • 1 Tbsp fresh thyme, chopped
  • 6 large scallops
  • salt and freshly ground pepper
  • 2 Tbsp olive oil
  • 1 1/2 lb lobster, steamed, cracked, meat removed and cut into 1 inch pieces
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none

  • #23
  • Barbo
  • MAJOR LCF POSTER!
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  • WOE: Low Carb Diabetic Plan
  • Start Date: August 2005 Linda of Ok
  • --------------------------------------------------------------------------------
  • So sorry it was watery. I drained the squash really well
  • and had no water in my baking dish. Did you slice it thin?
  • We used a mandolin and I pressure cooked it and then
  • cooled and drained it on paper towel. I don't think I said that
  • on recipe for which I apologize.
  • Scalloped Potatoes LC
  • --------------------------------------------------------------------------------
  • All I can say is that we love this dish and had it with BBQ ribs.
  • Potatoes Scalloped LC
  • Chayote
  • Serves 4-6
  • Melt butter in a 7”x11” Pyrex baking dish
  • 2 large chayote squash peeled, seeded
  • 1 oz. chopped onion or shallot (optional)
  • Cream cheese
  • Thin slices of Tillamook or other cheese
  • 1 egg beaten
  • 1/2 ½ c. LC milk
  • 1/2 ½ c. Cream
  • 2 rounded Tbs. CarbQuick
  • Salt and Pepper
  • Mandolin the squash or slice thin as for
  • scalloped potatoes.
  • Pressure cook for 2 min. Drain well on paper towels
  • Layer ½ of the chayote in buttered pan
  • Dot with cream cheese
  • Layer with thin slices of cheese
  • Salt and pepper layers
  • Repeat.
  • Beat egg with cream, milk, and CarbQuick
  • Pour over all.
  • Bake 350 for about 35-40 minutes. This should have
  • a custard like appearance and be slightly puffed.
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Rinse scallops and pat dry

  • 1 ½ lbs. sea scallops
  • ¼ cup butter
  • ¼ cup white wine vinegar
  • 3 shallots, minced
  • 2 Tbs. fresh lime juice
  • 1 Tbs. minced fresh ginger
  • ½ cup olive oil
  • ½ cup chopped fresh chervil
  • 1 small tomatoes, peeled, seeded and diced
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Blend eggs, flour, baking powder, salt and milk and put in a greased deep pie plate

  • 3 eggs beaten
  • 1\2 cup flour
  • 1\2 tsp baking powder
  • 1\4 tsp salt
  • 1 cup milk
  • 1 1\2 cups scallops, cut if large
  • 1 cup mushrooms sliced
  • 2 tsp onions, chopped
  • 1\2 cup cheddar cheese, grated
  • 1\2 cup mozzarella cheese , grated
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Recipe courtesy of Diane Sturgis, Food and Wine Books, Pasta

  • 1/4 cup pine nuts
  • 3/4 pound spaghettini
  • 5 tablespoons olive oil
  • 1 pound sea scallops
  • 6 cloves garlic, minced
  • 4 scallions, cut into thin slices, white and green portions kept separate
  • 2 tablespoons chopped fresh flat-leaf parsley, plus 1/2 cup whole leaves
  • 1/2 teaspoon dried red-pepper flakes, or more to taste
  • 1 teaspoon salt
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Coat a 2 qt nonstick saucepan with nonstick spray and heat the pan for 1 minute over medium heat

  • ½ C DICED COOKED LEAN HAM
  • ½ C CHOPPED ONIONS
  • 1 CAN REDUCED FAT CREAM OF MUSHROOM SOUP
  • ½ C SKIM MILK
  • 2 TB SNIPPED FRESH PARSLEY
  • 5 MEDIUM POTATOES, PEELED, SLICED, AND COOKED
  • 1 ½ C SLICED CARROTS, COOKED
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In a small sauce pan, combine the shallots, vinegar, wine and peppercorns

  • 1-1/2 tablespoons chopped shallots
  • 2 tablespoons tarragon-flavored or white wine vinegar
  • 2 tablespoons dry white wine
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon heavy whipping cream
  • 8 tablespoons or 1 stick cold unsalted butter, chopped into 1/2-inch pieces
  • 1/2 teaspoon kosher salt
  • 1-1/2 tablespoons fresh tarragon, finely chopped
  • 1 pound large 16-20 count sea scallops
  • 2 tablespoons olive oil
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Achiote Powder,made from annatto seeds,is what gives the scallops the distinctive red colour and superb flavour in ...

  • 36 scallops (1.1 lbs/500g total)
  • 1 (10g)packet achiote powder
  • 1 tbsp olive oil
  • 1 bowl avocado salsa
  • fresh cilantro,for garnish
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