scallop

Cook'S Illustrated Scalloped Potatoes  Recipe - (3.8/5)

unsalted butter

onion

garlic, minced

heavy cream

milk

thyme

bay leaves

table salt

black pepper

russet potatoes

(4 ounces) shredded cheddar cheese

Herbed brown butter adds a nutty flavor in this easy scallops recipe that's ready in under 10 minutes.

Scallops with Herbed Brown Butter

lb. sea scallops,

salt and black pepper

(1/4 stick) unsalted butter,

herbs (such as tarragon, lemon thyme,

lemon juice

olive oil

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

Bon Appétit

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.

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

Seared Scallops

lemons

chives

dry sea scallops

Kosher salt, freshly ground pepper

Extra-virgin olive oil oil

unsalted butter,

capers

Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have ¼ cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.

Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.

Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.

Deeply browned scallops with a sweet, caramel-colored crust and a tender, springy center that's never rubbery. That's what we're all after—here's how to achieve it.

The Best Seared Scallops Recipe

dry sea scallops (see note)

Kosher salt

vegetable, canola, or grapeseed oil

Place scallops on a layer of paper towels and season with salt on all sides. Top with more towels and thoroughly pat dry. Let rest in the refrigerator for 15 minutes. Remove and pat dry again. Season lightly with more salt. Heat vegetable oil in a large stainless steel or cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one to prevent excess steaming.

Cook scallops without moving them until well browned on first side, about 1 minute. Carefully flip scallops and cook until second side is browned, about 1 minute longer. Transfer scallops to a paper towel–lined plate to drain. Serve immediately.

This winning recipe by Melbourne restaurant Leonardo's Pizza Palace combines fresh scallops with a dressing of orange, lime and white soy. It makes for a terrific starter, paired with a glass of bubbles.

Scallop crudo

Hervey Bay scallops, removed

Salmon roe, to serve

80 ml (⅓ cup) orange juice (about ⅔ of an orange)

lime juice

tsp white soy sauce (see note)

tsp basil leaves

flat-leaf parsley leaves

tsp mint leaves

tsp sherry vinegar

ginger

saffron threads

For citrus dressing, whisk ingredients in a bowl.

Arrange scallops on a chilled plate and season lightly to taste. Pour dressing around scallops until it forms a puddle on the plate, then spoon a little salmon roe onto each scallop, and serve topped with freshly ground pepper.

An easy version of cioppino, the classic San Francisco fisherman's stew with tomatoes, wine, mussels, scallops, shrimp, and fish.

Easy Cioppino Recipe

extra virgin olive oil,

medium shallot, thinly sliced (about 1/4 cup)

red chili flakes

oregano

garlic, minced (about 2 teaspoons)

red wine

cockles

fish

shrimp,

parsley

lemon,

Country bread, toasted and rubbed with extra-virgin olive oil,

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot with a pinch of salt and stir until softened, about 2 minutes. Add the garlic, chili flakes, and oregano, and cook until the garlic is fragrant, about 30 seconds. 

Add the tomatoes and stir until the tomatoes soften and begin to break down. Crush with a wooden spoon or potato masher. Add the red wine and adjust the heat to bring to a simmer and cook until the sauce begins to thicken, about 8 to 10 minutes. Add the seafood, cover, and cook until the cockles or mussels have opened (discard any that don't open within a reasonable time after the rest have opened), and stirring so that the fish breaks up. Season to taste with salt and pepper.

Divide between serving bowls, top with the parsley, drizzle with olive oil, and serve with a lemon wedge and a slice of bread. 

These rich stuffed shells are packed with a mixture of crabmeat, shrimp, and scallops, then baked with a creamy sauce and golden, buttery bread crumbs. It's like a crab cake stuffed into pasta.

Seafood-Stuffed Shells Recipe

Extra-virgin olive oil,

(225 grams) peeled and deveined shrimp

(450 grams) lump crabmeat, picked over for shells

Dijon mustard

(120 milliliters) mayonnaise

Old Bay seasoning

shallot

minced flat-leaf parsley,

(12 grams) all-purpose flour

(360 milliliters) milk

bay leaf

panko bread crumbs

Preheat oven to 325°F (163°C) and set rack to middle position. In a large pot of salted boiling water, cook shells according to package instructions for baked shells. (Many packages of jumbo shells will give a specific boiling time for dishes that are to be subsequently baked; if yours does not, cook shells for 3 minutes less than the package's recommended cooking time.) Using a spider, slotted spoon, or mesh strainer, carefully transfer shells to a large bowl of cold water until cooled slightly, then drain. (Reserve pasta-cooking water for next step.) Drizzle shells very lightly with oil and toss to coat. Set aside.

Fill a large bowl with ice water. Poach shrimp in same pot of pasta water until just barely cooked through, 1 to 2 minutes. Drain, chill in ice bath, then drain again. Chop shrimp into small pieces.

In a mixing bowl, combine crabmeat with shrimp, scallops, Dijon, mayo, Old Bay, shallot, and parsley. Mix well and season with salt and pepper.

In a small saucepan, melt 1 1/2 tablespoons (20g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain a homogeneous texture. The sauce will initially be very thick, then get very thin once all the milk is added. Add bay leaf.

Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to lightly coat the back of a wooden spoon, about 3 minutes. Season with salt and pepper. Discard bay leaf.

Lightly grease a 9- by 13-inch baking dish with oil. Spread 1/2 cup (120ml) béchamel sauce in an even layer on bottom of baking dish. Using a spoon, fill a shell with a large scoop of seafood mixture and place in baking dish with the opening side up. Repeat until baking dish is full. (You should be able to fit about 18 stuffed shells in the dish, and may have a few pasta shells left over.)

Spoon remaining 1 cup (240ml) béchamel sauce on top of shells. Melt remaining 2 tablespoons (30g) butter and toss with bread crumbs in a small bowl; season with salt. Sprinkle bread crumbs all over shells.

Bake shells until heated through, about 25 minutes. Switch oven to broiler setting and, watching very closely to prevent burning, broil until bread crumbs turn golden on top, rotating baking dish occasionally for even browning. Scatter minced parsley on top for garnish and serve.

Seared scallops with garlic butter soy sauce, paired with a summery white wine, is a wonderfully versatile seafood dish that highlights a simple summer BBQ or an elegant dinner party.

scallops

salt (I use Diamond Crystal; use half for table salt)

Tbsp butter

chives ((or parsley, I used Japanese herb kinome, young leaf of prickly ash))

salt

water ((boiling))

water ((cold))

1-1 ½ Tbsp salted butter

garlic ((2 tsp, minced))

dry white wine ((such as Sauvignon Blanc))

soy sauce

Make clarified butter (see my tutorial). Clarified butter does not burn as easily as regular butter so it’s the best choice for searing scallops beautifully.

Before You Start

The reason why we brine scallops is for adding a flavor and removing the chemical taste. Combine the salt with the boiling water in a large bowl, stirring to dissolve the salt. Then add cold water.

Add the scallops to the brine and let stand for 10 minutes (no longer, or the scallops become too salty). Drain the scallops.

Rinse under cold water and gently pat dry with the paper towels. Sprinkle the scallops lightly with salt and freshly ground black pepper.

To Brine Scallops

Heat the clarified butter in a large stainless steel frying pan over medium-high heat until it begins to smoke. You can create a more beautiful caramelized exterior using stainless steel pan than a non-stick pan. If you use regular butter (instead of the clarified butter), melt the butter over medium heat. Add the scallops in a single layer, leaving enough space between each scallop (If necessary, cook in 2 pans or in 2 batches). To prevent oil splatter, you can use this oil splatter guard.

Cook without moving the scallops, until the bottoms are nicely browned and release on their own, about 3 to 3 ½ minutes. Turn each scallop gently and put it in a different part of the pan so the surface is hotter and gives the best sear. Cook the other side for another 3 to 3 ½ minutes.

Transfer the scallops to a wire rack to drain excess oil while you prepare the sauce.

For the pan sauce, heat the butter in a large frying pan over medium heat. Add the garlic and sauté until fragrant. Add the wine, stirring constantly, and cook about 3 minutes, until alcohol is evaporated and the sauce becomes thick.

Lastly add the soy sauce and mix all together. Remove the pan from heat and spoon the pan sauce over the scallops or serve in a separate bowl.

To Sear Scallops

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Grilled Scallops With Peach Sweet Chili Sauce

red Thai chile

garlic clove,

peach

(or more) sugar

kosher salt,

cornstarch

Tbsp. (or more) apple cider vinegar

sea scallops, side muscle removed, patted dry

Vegetable oil (for brushing)

Cilantro sprigs and lime wedges (for serving; optional)

This dish is a nod to grilled fish-ball skewers that you can get from Bangkok street carts day and night. Instead of using store-bought fish balls or going through the arduous process of making them from scratch, cookbook author Leela Punyaratabandhu uses voluptuous sea scallops, whose texture is similar to that of Asian-style fish balls: firm with a little bit of bounce. The bright peach sauce is a summer-inspired take on the classic Thai sweet chili sauce with which grilled fish balls are usually served. Serve this as part of Leela’s summery menu for Grilled Pork Shoulder Steaks With Green Pepper Relish, Khao Niao (Thai Sticky Rice), Cantaloupe with Spicy Bacon-Cashew Crumble, Cucumber, Tomato, and Green Bean Salad, and Lime-Lemongrass Slushies.

Purée chile, garlic, peach, sugar, and ¼ tsp. salt in a blender until smooth. Transfer purée to a small saucepan and cook over medium heat, whisking often, until starting to bubble around edges, about 4 minutes.

Dissolve cornstarch in 1 tsp. water in a small bowl. Whisk cornstarch slurry into purée and simmer, whisking constantly, 1 minute. Stir in vinegar and let sauce cool.

Prepare a grill for medium-high heat. Brush scallops lightly with oil; season with salt and pepper. Grill until charred and cooked through, about 3 minutes per side.

Taste sauce and add more sugar, salt, or vinegar if needed. Spoon sauce onto a platter and arrange scallops on top. Scatter cilantro over and serve with lime wedges if using.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

Grilled Scallops with Lemony Salsa Verde

vegetable oil,

sea scallops,

Lemony Salsa Verde

Prepare grill for medium-high heat; oil grate. Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde.

Thread scallops onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up. Hang the skewers off the edge of the grill so you can pick them up with your (gloved) hands—no need for tongs. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.

Grilled Scallops with Nori

mayonnaise

nori sheet

coriander

Tbsp. vegetable oil,

dry sea scallops, side muscles removed, patted dry

lime

scallions, dark green parts only, very thinly sliced

We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference. To make them easier to grill, we thread the scallops onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up. Then hang the skewers off the edge of the grill so you can pick them up with your (gloved) hands—no need for tongs.

Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.

Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.

Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.

Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.

Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

Served in their shells, scallops look extremely impressive but are actually surprisingly quick and easy to prepare.

Scallops in the shell with Asian dressing

onion, very finely chopped

garlic cloves, crushed

sweet chilli sauce

fish sauce

palm sugar

(125 milliliters) chicken or fish stock

scallops with roe on the shell

Coriander

Bursting with fresh Thai flavours, this scallop salad will be a sure-fire hit at any occasion.

Scallop salad with Thai herbs, coconut and pomelo

tbs rice bran oil

scallops, cleaned, 6 shells retained

pomelo (from Asian food shops

tbs coconut

basil

red chilli and lime wedges, to serve

garlic clove, crushed

kaffir lime leaf,

red chilli, finely chopped (seeds removed – optional)

limes

tsp finely grated palm sugar

tbs fish sauce

Seared scallops with chilli dressing & baby Asian greens

Canola oil cooking spray,

scallops, roe on

baby Asian greens

tbsp sweet chilli sauce

tsp reduced-salt soy sauce

How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

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Top 30 scallop recipes from across the web

The most viewed scallop recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cook'S Illustrated Scalloped Potato...

Scallops with Herbed Brown Butter

Seared Scallops

The Best Seared Scallops Recipe

Scallop crudo

Easy Cioppino Recipe

Seafood-Stuffed Shells Recipe

Seared Scallops

Grilled Scallops With Peach Sweet C...

Grilled Scallops with Lemony Salsa ...

Grilled Scallops with Nori

Scallops in the shell with Asian dr...

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Seared scallops with chilli dressin...

Seafood Stew for Two

Spicy Tomato Shellfish Stew

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Black bean steamed scallops with no...

Stone Fruit Gazpacho with Scallops

XO sauce

Garlicky Buttery Scallops

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Fettuccine ai Frutti di Mare

Butter Soy Sauce Scallops

Coquilles St. Jacques

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Seared Scallop Piccata

The most viewed scallop recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine