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The best Scallop recipes - 176 recipes

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Heat a medium saucepan on low and cook the bacon until it begins to crisp

  • 2 strips bacon, chopped into small pieces
  • 1 Spanish onion, finely chopped
  • 1 lemon, juiced
  • 1 clove garlic,minced
  • 1 1/2 cans white beans, rinsed and dried
  • 4 cups baby spinach
  • 500 g large sea scallops
  • 1 tbsp butter
  • Salt and pepper to taste
4.2/5 (12 Votes)

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1.) Pat scallps dry. Season with salt and pepper

  • 1 lb. large scallops
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 egg
  • 1 Tbsp milk
  • 1/4 cup AP flour
  • 3/4 cup panko
  • 3 Tbsp canola oil
  • Lemon wedges (optional)
3.7/5 (58 Votes)

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Cut ham in bite-size cubes

  • 1 pound fully cooked ham slice, 1/2-inch thick
  • 5 cup thinly sliced potatoes
  • 1 can (10 1/2 ounces) cream of mushroom soup or cream of celery soup
  • 1/4 cup milk
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • dash pepper
  • 2 tablespoons butter
  • 1 cup shredded Cheddar cheese, optional
4/5 (6 Votes)

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ACTIVE: 25 MIN TOTAL TIME: 50 MIN SERVINGS: 4

  • 2 tablespoons pine nuts
  • 4 teaspoons extra-virgin olive oil
  • 2 medium shallots, minced
  • 2 cups Pinot Gris
  • 2 thyme sprigs
  • 1 cup fish stock
  • 1 tablespoon heavy cream
  • 1 stick unsalted butter, cut into 1/2-inch pieces and chilled
  • 1 tablespoon minced chives
  • Salt and ground pepper
  • 1 packed cup baby spinach
  • 1 teaspoon lemon juice
  • 2 tablespoons vegetable oil
  • 16 large sea scallops
  • 1/2 teaspoon Aleppo pepper flakes (optional)
4.3/5 (3 Votes)

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For a special occasion dinner for 2, Steak with Scallops in Champagne Butter Sauce is sure to impress! Perfect for

  • 2 (4-ounce) 2 (4-ounce) beef tenderloin steaks
  • 1/4 teaspoon 1/4 teaspoon salt, divided
  • 1/8 teaspoon 1/8 teaspoon cracked black pepper
  • 6 large 6 large sea scallops
  • 1/8 teaspoon 1/8 teaspoon crushed pink peppercorns
  • 1 tablespoon 1 tablespoon olive oil, divided
  • 1/3 cup 1/3 cup Champagne or dry white wine
  • 1 1/2 teaspoons 1 1/2 teaspoons fresh lemon juice
  • 1 tablespoon 1 tablespoon shallots, minced
  • 3 tablespoons 3 tablespoons butter, cut into pieces
4.3/5 (9 Votes)

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Prepare mushrooms. Gently brush away any dirt on mushrooms with a dry wad of paper towel

  • 1/4 pound fresh shiitake mushrooms
  • 1/4 pound oyster mushrooms
  • 3 tablespoons butter, plus more for scallops
  • Salt and freshly ground pepper
  • 3 scallions, diagonally sliced
  • 3 slices fresh ginger
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 10 large sea scallops [3/4 pound total or a little more]
  • flour for dredging
  • canola oil
  • fresh chopped parsley, for garnish
3.8/5 (36 Votes)

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Combine cornstarch, 3/4 tsp salt, 3/4 tsp black pepper together in a shallow dish

  • 1/2 cup cornstarch
  • 3/4 tsp kosher salt
  • 3/4 tsp black pepper
  • 2 eggs
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup plain Panko bread crumbs
  • 2 cups (or so) Canola oil, for frying
  • 8 oz bay scallops, patted dry, seasoned with salt and black pepper
  • 4 corn tortilla
  • 4 leaves red leaf lettuc
  • 1 mango, pitted, peeled, sliced
  • Avocado-Cilantro Crema
  • 1/4 cup sour cream
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 small avocado (or 1/2 large avocado), pitted and peeled
  • 1 jalapeno, seeded and minced (optional)
  • Juice from 1 lime
  • Kosher salt and pepper, to taste
  • Puree sour cream, cilantro, oil, garlic, and avocado in a food processor until smooth (you can also do this by hand, if you’d like).
  • Season crema with lime juice, jalapeno, salt, and pepper. Chill until ready to serve
  • 1/4 cup sliced red onion
  • 4 Tbsp unsalted butter
  • Sprinkles Parmesan cheese
4.2/5 (10 Votes)

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Light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covere...

  • 1 1/2 pounds large sea scallops, tough tendons removed
  • 1 1/2 tablespoons unsalted butter, melted and cooled
  • Vegetable oil for cooking grate
  • Lemon wedges for serving
4.2/5 (19 Votes)

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Layered potatoes and onion are topped with a creamy mixture featuring Cheddar cheese soup, milk, Parmesan, Cheddar ...

  • 1 cup shredded Cheddar cheese(about 4 ounces)
4.2/5 (5 Votes)

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Classic scalloped potato recipe, with cream and Parmesan cheese

  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons butter
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan, plus more for broiling
3.6/5 (47 Votes)

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LIGHTER SCALLOPED POTATOES Serves 8

  • LIGHTER SCALLOPED POTATOES
  • Serves 8. Published April 20, 2007.
  • The quickest way to slice the potatoes is in a food processor fitted with a 1/8-inch-thick slicing blade. Halve the potatoes crosswise and put them in the feed tube cut-side down so that they sit flat
  • INGREDIENTS
  • 1 medium onion . minced
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon table salt
  • 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
  • 1 teaspoon minced fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8 inch thick
  • 2 cups 2% milk
  • 2 bay leaves
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 3 tablespoons light cream cheese
  • 2 ounces grated Parmesan cheese (about 1 cup)
  • PER SERVING: Cal 210; Fat 5 g; Sat fat 2.5 g; Chol 15 mg; Carb 35 g; Protein 8 g; Fiber 3 g; Sodium 340 mg
4.7/5 (3 Votes)

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Cook chicken; dice and set aside

  • CUSTARD SAUCE:
  • 1 large stewing chicken cooked and diced
  • 1 cup dry bread crumbs
  • 2 tablespoons butter
  • 3/4 cup diced celery
  • 1/2 cup chopped onion
  • 2 tablespoons parsley
  • 1/2 cup margarine
  • 6 cups day-old bread
  • 1 teaspoon salt
  • 1/8 teaspoon freshly-ground pepper
  • 1/2 teaspoon poultry seasoning - (to 1 tspn)
  • 3 tablespoons chicken broth
  • 1 cup chicken fat or part butter or margarine
  • 1 cup flour
  • 4 cups chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • 4 eggs slightly beaten
3.9/5 (12 Votes)

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