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Best Sea Scallop Recipes

Best Sea Scallop Recipes

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Top Rated Sea Scallop Recipes

Hotategai. That's what scallop sashimi is in Japanese. I've always thought that raw scallop was ever so slightly sweet. Delicious, but perhaps in need of a bit of balance. So I created this dish in the hope of bringing that balance to lovely sweet scallop. Meyer lemons provide acidity with just enough sweetness to keep the scallops from taking on too much zing. This is a great appetizer to serve when you have quality scallops.See all ceviche recipes.Click here to see 5 Sublime Scallop Recipes.

The broth in this twist on the classic San Franciscan cioppino has smoky depth, which is a beautiful counterpoint to the spicy, savory flavor of the harissa mayonnaise.By Anolon® Gourmet Cookware

Believe it or not, this was the first time I've ever seared scallops. Yes, it's true. I have a few tips that I picked up on while perfecting these guys that you should know if you're a first-timer, too. One, butter is key. Two, always make sure your scallops are very dry before you sear them. Three, don't overcrowd the pan, because the juices from the scallops will prevent you from properly searing them. The pea purée is a great complement, but keep in mind that you can substitute other vegetables into that as well, such as carrots, butternut squash, or corn.Click here to see 5 Sublime Scallop Recipes.

The broth in this twist on the classic San Franciscan cioppino has smoky depth, which is a beautiful counterpoint to the spicy, savory flavor of the harissa mayonnaise.By Anolon® Gourmet Cookware

After attempting to be crazy fancy — and setting off the fire alarm in my smoke-filled apartment — I decided that simplicity is the way to go when dealing with these tasty bivalves. All you need for this recipe is high-quality butter, scallops, and a pan.The butter will add richness and flavor, while still allowing the scallops to shine on their own. If you want to jazz it up, wrap them in bacon.Click here to see 5 Sublime Scallop Recipes.Click here for the 10 Seafood Recipes You Can Make in Less Than 15 Minutes

If you don't want to eat something incredibly delicious, then I suggest you stop right here. The seared scallops and roasted Brussels sprouts are pretty straightforward in this recipe. But, the mustard IPA cream sauce... that's where the real magic happens! It all results in a light, tangy, and uplifting dish that really ain't that bad for ya!See all Brussels sprout recipes.Click here to see 5 Sublime Scallop Recipes.

Scallops can often be intimidating, but they are actually among the easiest proteins to cook. The key is a hot pan and some patience. This recipe adds to the natural umami of scallops by including everyone's favorite ingredient: butter. The slow infusion adds layers of flavor without too much prep work.Click here to see 5 Sublime Scallop Recipes.

    • 1 tablespoon olive oil
    • 1 pound sea scallops, side muscle removed
    • Kosher salt, freshly ground pepper
    • 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
    • 4 sprigs herbs (such as tarragon, lemon thyme, or sage)
    • 2 teaspoons fresh lemon juice
    1. Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.

    Baked Sea Scallops

    Cooking scallops at home is surprisingly fast and easy, and this baked recipe will have you adding the seafood to your regular rotation. Just toss the scallops with butter and garlic, top with panko breadcrumbs, and bake. It's ready in less than half an hour, leaving you just enough time to make a simple side dish or two and set the table. Baked scallops are special enough for a dinner party but fast enough for a weeknight.

    Fresh or frozen scallops can be used for this recipe. Unless you live in a seaside town that regularly gets super fresh scallops, opt for frozen. If kept properly frozen, they are super fresh, especially since most fresh scallops sold in stores are previously frozen anyway. Frozen seafood also tends to be more affordable. Let them thaw overnight in the fridge for best results.

    This baked scallops recipe tastes great served over pasta. Drizzle the garlic butter over the top as a sauce. Or serve with a simple vegetable like roasted garlic or sautéed asparagus and rice or potatoes.

    View Sea Scallop Recipes Pictures

    View Sea Scallop Recipes
    . For a seafood supper tonight, try alton brown's foolproof seared scallops recipe. Sea scallops are perfect for speedy (yet totally elegant) weeknight dinners, as they cook to perfection in no time flat.

    Sea Scallops With Creamed Corn And Tarragon Recipe Rachael Ray In Season from

    Learn how to make the best seared scallops, grilled scallops, and scallop crudo with our best scallop recipes. All recipes must be formatted properly. Searing them in gently browned butter is about as good as seafood gets!

    From easy sea scallop recipes to masterful sea scallop preparation techniques, find sea scallop ideas by our editors and community in this recipe collection.

    Click play to see this tasty baked sea scallop recipe come together. Reviewed by millions of home cooks. Simple to make and gorgeous on the plate, scallops make for a gourmet this simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop! Let us know by clicking alert editor on the recipe page, in the ingredients box.


    Drizzle the garlic butter over the top as a sauce.

    Over 354 recipes for scallop dishes.


    From asian style grilled scallops with somen noodle salad and cilantro vinaigrette to shrimp and scallops, garlic.


    25 quick and easy scallop recipes that are perfect for weeknight dinners.


    Learn how to make the best seared scallops, grilled scallops, and scallop crudo with our best scallop recipes.


    Simple to make and gorgeous on the plate, scallops make for a gourmet this simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop!

    Let us know by clicking alert editor on the recipe page, in the ingredients box.


    How to submit a well formatted recipe can be found here.

    Easy scallop recipes

    Looking for scallop recipes? Scallops make an easy starter to serve at a dinner party, plus the shells add a pretty touch to impress your guests. As well as recipes for scallops in their shell, we have some seafood risotto ideas and much more…

    How do you cook scallops?

    Scallops are great seared, pan fryed, barbecued, grilled or cooked in their shell.

    How to sear scallops: You sear scallops by heating a frying pan, griddle or barbecue until very hot. Toss the scallops in a little oil and season. Cook for 30 seconds on each side until just caramelised, then remove from the pan.

    How to pan-fry scallops: To pan fry the scallops, heat a frying pan over a high heat, season and toss in oil. Cook for a minute on the first side until caramelised, then add a knob of butter, flip the scallops and cook for a minute more.

    How do you prepare scallops?

    Remove the scallop and its row and skirt from its shell. Peel off the skirt from around the scallop and discard. Run under gently running cold water to remove any grit. You should be left with the scallop meat and its row attached.

    Nigel Slater’s warm crab and tarragon tart

    Warm crab and tarragon tart. Photograph: Jonathan Lovekin/The Observer

    I rarely make pastry, but for a quivering, rust-coloured tart of such delicate flavour I will happily make a fragile crust and fill it with a creamy custard and pieces of fresh shellfish.

    Serves 6
    For the pastry
    butter 175g, cold and in small chunks
    plain flour 200g
    egg yolk 1
    ice-cold water 2 tbsp

    For the filling
    eggs 3
    double cream 300ml
    French mustard 2 tsp
    tarragon leaves 1 heaped tbsp (about 35-40 leaves)
    crab meat 500g
    parmesan 2 tbsp, grated

    Make the pastry: rub the butter into the flour, either with your fingertips or in a food processor. Add the egg yolk and water and a good pinch of salt. Push into a smooth ball and roll it on the table until it is slightly cylindrical – it will slice better in that shape. Put the pastry in the fridge to cool and rest for about half an hour.

    Set the oven at 200C/gas mark 6. Slice the chilled pastry into thin rounds and press them into a 23-24cm tart tin. Press the pastry to cover the base and up the sides, making certain there are no holes. Prick the bottom with a fork to stop it bubbling and chill for 15 minutes, before baking for 15 minutes until it is dry to the touch.

    Separate the eggs. Mix the yolks with the cream, add salt and pepper and mustard, then chop and add the tarragon. Stir in the crab meat. Beat the egg whites until they will stand in peaks then fold them into the crab custard with a large metal spoon. Pour the custard into the pastry case and sprinkle with parmesan.

    Turn the oven down to 190C/gas mark 5 and bake the tart for about 30-35 minutes until it is puffed and golden but slightly wobbly in the centre.

    Remove the tart from the oven and let it cool a little before cutting. It should be set at the edges and soft, almost runny, in the centre.

    Best Easy Seafood Recipes

    Seven of my best easy seafood recipes is the topic for this month's issue of Seafood Recipe News.

    These are so simple, you could even let your kids make them with a bit of supervision.

    I've got a good balance of great dinner party recipes as well as family meals.

    None of them have huge lists of ingredients and all of them are adaptable for any fish you like. You could even use your catch of the day for most of them.

    Fish is so versatile - you just need to get into the habit of buying and using it.

    This easy one dish baked salmon is simplicity itself - seriously, you probably don't even need to read the method!

    As you can see, you literally put everything in one tray and bake it. The choice of vegetables is yours - I like to tuck a sprig of dill in there too.

    Part cook the potatoes as they don't take as long as everything else.

    Excellent as a dinner party dish but if you substitute cod, haddock or a cheaper white fish, then absolutely great for a family meal too.

    This is simplicity itself and tastes divine.

    Smoked Haddock cooked in milk - yep, you read that right - cooked in milk.

    The idea is that you use lots of bread and butter to mop up the juices that are produced here. 

    It's one of my all time best, quick teas.

    It takes literally six minutes to cook, so get your bread and butter ready before you start.

    You literally stir vegetable stock into the couscous, leave it to swell up and then stir the fish into the couscous - it must rank as one of the easiest best easy seafood recipes! 

    You can fancy it up with some fried onions and a tin of chickpeas if you like.

    Any fish will do here.  Leftover fish, fresh that you cook whilst the couscous is softening, canned or frozen. The choice is yours and you can choose to suit your budget.

    Great for a picnic or part of a buffet - less than 10 minutes to prepare.

    This healthy Fish Stew is a one pot dish - lovely, less washing up! You can serve it with some crusty bread to mop up the gorgeous juices.

    Cook the vegetables first and put the fish in for the last few minutes - this is ideal for a camping meal, to use your catch of the day as it can be cooked on one ring.

    Best Easy Seafood Recipes - fit for a dinner party

    I know you won't believe me when I say this is an Easy Trout Recipe - I promise you, this will be on the table in around 20 minutes - the main time will be waiting for the potatoes to cook!

    The first recipe is for Pan Fried Trout - which is what this is, with the addition of a little something extra. 

    The link for the potato side is there too - with some buttered peas or other green vegetable, you've got a spectacular and tasty main course fit for a dinner party.

    The easiest and most reliable method of Poaching Salmon - works every time, no matter whether you're cooking a four ounce fillet or a 3lb whole salmon.

    All you need is some aluminium foil, oil and seasonings - oh, your piece of salmon as well and some water!

    The science behind it is explained, but you don't have to know the 'why' to 'do' it successfully.

    Best Easy Seafood Recipes - Appetizer 

    This simple Smoked Fish Pate can be made with trout, salmon, mackerel - any type of smoked fish you like. There are step by step photo instructions to follow. 

    Mackerel is often marked down in our supermarket and you can buy smoked salmon offcuts which are really inexpensive. Use own label cream cheese and you've got a really good value but expensive tasting starter for a special dinner or a lovely snack with hot buttered toast or crusty bread.

    I hope you've enjoyed my 7 best easy seafood recipes - try one or two a week to have some meat free days, it will really help with getting essential oils, minerals and vitamins in your diet.

    Some of the links on this site include affiliate links, providing Find-a-Seafood-Recipe a small percentage of the sale at no additional cost to you. 

    Best Italian Seafood Spaghetti Recipe


    • 12 oz (360 g) uncooked spaghetti
    • salt and freshly ground black pepper
    • 1 garlic clove, peeled and crushed
    • 3 tablespoons olive or vegetable oil
    • 10 oz (300 g) can of baby clams or mussels
    • 8 oz (240 g) large shelled shrimps
    • 8 oz (240 g) can of tomatoes
    • 1 tablespoon chopped parsley


    Step 1

    Cook spaghetti in boiling salted water till tender.

    Step 2

    Meanwhile, peel and crush garlic. Heat oil in a large saucepan, add garlic and fry for 1 minute. Add shrimp and fry, stirring, for 2-3 minutes. Drain clams and mussels and add to pan with tomatoes and their juice and seasoning. Cook for about 3 minutes, stirring to break up tomatoes. Drain spaghetti thoroughly.

    Step 3

    Add to seafood sauce with parsley and toss lightly over a low heat till well coated. Serve seafood spaghetti immediately.

    How to make Frutti di Mare Seafood Spaghetti:

    • Quickly sauté some garlic and red pepper flakes in olive oil, about 20 seconds.
    • Add clams and mussels and hit it with a good splash of dry white wine. Insane!
    • Stir in your shrimp and squid tentacles, then add some good homemade arrabiata sauce. Don’t be stingy!
    • Toss some spaghetti or linguine with the seafood and the sauce and dive in!

    The Easiest Seafood Paella Recipe with Shrimp and Scallops

    Author Albert Bevia @ Spain on a Fork


    • 12 raw peeled and deveined jumbo shrimp
    • 8 scallops
    • 1/4 cup extra virgin olive oil
    • 3 cloves garlic minced
    • 1/2 brown onion diced
    • 1/2 tsp sweet smoked paprika
    • 1/2 cup tomato sauce
    • 1 cup round rice
    • 2 1/4 cups fish broth
    • 1/2 tsp saffron threads
    • pinch sea salt
    • pinch black pepper
    • chives to garnish
    • lemon to garnish


    Pat dry between 8-10 scallops with paper towels to remove any excess water and season them with sea salt and freshly cracked black pepper on both sides, also pat dry about 12 raw jumbo shrimp (peeled and deveined) and season with sea salt and freshly cracked black pepper

    Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil, after 2 minutes add the scallops into the pan and cook for 3 minutes per side, then transfer to a bowl and cover with foil paper

    Using the same pan with the same heat add the diced onions and mix with oil, making sure to scrape up anything left behind by the scallops, 1 minute later add the minced garlic and mix with the onions, 1 minute later add 1/2 cup tomato sauce, 1/2 tsp sweet smoked paprika, a pinch of sea salt and some freshly cracked black pepper, mix it all together until well combined, 2 minutes later add 2 1/4 cups fish broth, pinch in 1/2 tsp saffron threads and season again with sea salt, give it a quick mix and bring to a boil

    Once it comes to a boil, let it boil for an extra minute to let the saffron really infuse into the broth, then add 1 cup of round rice and evenly spread it around, after this no more stirring the rice, but you can give the pan a quick shake here and there

    About 8 minutes after adding the rice, add the shrimp into the paella pan, 2 minutes later lower the fire to a low-medium heat, add the cooked scallops back into the pan and let it simmer, 4-5 minutes later and there is very little broth left hit it to a medium-high heat for 1-2 minutes to achieve the socarrat, then remove the pan from the heat and cover with a dish cloth

    After letting your paella rest for 5 minutes uncover it and garnish with lemon slices and freshly chopped chives, enjoy!

    Recipe Notes

    Get the best spices & seasonings to make this recipe. Shop for Spices & Seasonings.

    Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


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