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The best Scallop recipes - 176 recipes

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Preheat a gas grill or prepare a fire in a charcoal grill

  • 2 pounds mixed great heirloom tomatoes
  • 24 fresh basil leaves
  • 3 medium red onions, cut into 1-inch-thick slices
  • Kosher salt and freshly ground black pepper
  • 5 to 6 tablespoons extra-virgin olive oil
  • 12 giant diver scallops (about 2 ounces each)
  • 2 tablespoons Maldon salt or other coarse sea salt
  • 1 lemon, cut in half
4.6/5 (11 Votes)

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1. Blanch peas in a pot of boiling salted water, 3 minutes

  • 1 cup shucked or frozen peas
  • 1/2 cup fresh mint leaves
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground pepper
  • 12 large sea scallops
  • 2 tablespoons extra virgin olive oil
  • 1 large red onion minced
4.6/5 (10 Votes)

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An HCG diet approved Spicy Cajun Scallops recipe

  • 3 1/2 ounces scallops or shrimp
  • 1 lemon
  • 1 ⁄2 teaspoon dry mustard
  • 1 teaspoon pepper flakes
  • 2 garlic cloves, minced
  • Salt, to taste
  • Pepper, to taste
  • 1 ⁄2 cup water
4/5 (62 Votes)

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Preheat oven to 400 degrees

  • 1 1/2 lbs. sea scallops
  • 1/3 lb. bacon, cut slices in half
  • 1/4 lb. butter, melted
  • 1/2 C. dry white wine
  • 1 tbsp. lemon juice
  • 1/2 tsp. paprika
  • 1/2 tsp. seasoned salt
4.2/5 (12 Votes)

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Preheat oven to 375 degrees

  • 2 lbs yellow potatoes,
  • 1 can cream of mushroom, chicken or celery soup
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • 1 small onion, thinly sliced
  • 2 cups shredded sharp cheddar cheese
4.4/5 (24 Votes)

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This Lemon Ricotta Pasta with Seared Scallops tastes like you've spent all day in the kitchen, but is quick and eas...

  • 1 box pappardelle or fettuccine pasta
  • 12 large fresh sea scallops
  • 4 tablespoons good-quality olive oil, divided
  • 1 tablespoon butter
  • Zest of 1 lemon
  • 1/4 cup lemon juice
  • 1 1/2 cups fresh green peas, shelled and blanched
  • 4 tablespoons fresh thyme, minced (If you have lemon thyme, it is preferred.)
  • Sea salt and freshly ground black pepper, to taste
  • 1 (475 gram) container ricotta cheese
4.3/5 (27 Votes)

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A MUST TRY! The scallops add a delicate, sweet flavor to the Mac and Cheese

  • 1/4 cup Cream Sherry wine
  • Kosher salt, for the pasta water
  • 1 tablespoon Vegetable oil
  • 1 lb cavatappi or elbow macaroni
  • 1 quart milk
  • 8 Tbs unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 oz Gruyere cheese, grated (4 cups)
  • 8 oz extra-sharp Cheddar, grated (2 cups)
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp nutmeg
  • 2 lbs Fresh Sea Scallops
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
4.2/5 (38 Votes)

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This recipe is so simple and so good

  • 2 2⁄3 potatoes
  • 2 ⁄3 medium onion (optional)
  • 2 2⁄3 tablespoons flour
  • 2 tablespoons butter
  • 2 ⁄3 to taste salt
  • 2 ⁄3 to taste pepper
  • 2 ⁄3 cup milk (low fat or fat free is fine)
4.7/5 (3 Votes)

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At Cookism, we derive immense pleasure from delivering dishes that tantalize taste buds and titillate the eyes

  • For Beurre Blanc sauce:
  • 20 Large Scallops
  • Salt & Black Pepper (to taste)
  • 1 - 2 tbsp of Olive Oil
  • Salmon Roe
  • Micro-greens
  • 3 Shallots (peeled and finely chopped)
  • 45 ml of White Wine Vinegar
  • 90 ml of Chardonnay
  • A Pinch of Salt and White Pepper (to taste)
  • 180 g of Cold Butter (cut into cubes)
4.7/5 (3 Votes)

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Wrap each scallop with prosciutto; secure with toothpick

  • 1/2 c. marmalade
  • 1 T lime zest
  • 3 T lime juice
  • salt to taste
  • 8 slices prosciutto, 1/2'ed lengthwise
  • 16 scallops
  • olive oil
  • black pepper
4.7/5 (3 Votes)

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Pre-heat oven to 425 degrees Melt butter in heavy medium skillet

  • 2 tablespoons (1/4 stick) butter
  • 12 ounces bay scallops
  • 1 cup Italian Style Breadcrumb
  • 1 tablespoon Granulated garlic
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • salt and pepper to taste
4.7/5 (3 Votes)

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A medley of perfectly balanced flavors

  • 8 ounces Pappardelle pasta (Cipriani brand - see TIPS)
  • 2 pounds large diver scallops (U-10's)
  • 6 cloves garlic cloves, crushed
  • 8 to 10 each 8 to 10 each fresh sage leaves - large, divided
  • 2 -3 tablespoon coarsely chopped fresh parsley ...pluse some for garnish
  • 6 tablespoons unsalted butter, divided
  • 1/4 cup extra virgin olive oil + some for sautéing the scallops
  • 1/2 cup sweet red vermouth ...good quality Martini & Rossi Rosso
  • 2 cups acorn squash - one large squash
  • 1 tablespoon brown sugar firmly packed
  • 1 tablespoon Herbes de Provence
  • Dash ground nutmeg - for the pasta sauce
  • 1/8 teaspoon ground nutmeg - for the squash
  • 1/8 teaspoon ground white pepper
  • Dash cayenne pepper ...just a dash
  • 1 cup cracker meal - very fine mesh for dusting the scallops
4.5/5 (13 Votes)

Any burning questions? Our chefs answer!

Pappardelle with sage butter sauce, roasted acorn squash and pan seared scallops Sea Scallops Alla Caprese