scallop recipes

Seared Scallops with Creamed Corn

corn,

red wine vinegar

sugar

Kosher salt

red onion (1/2 thinly sliced, 1/2 diced)

vegetable oil

2% evaporated milk (about 1 1/3 cups)

pepper

tomatoes,

basil,

parsley,

Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.

Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.

Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.

Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.

Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

This recipe was absolutely delicious. I followed the directions omitting the vegetables and everything was fabulous. A new favorite!

Yum!  Yes, I agree with reviewer Kathleen below...I did need to cook the creamed corn significantly longer than the recipe stated, in order to obtain a thicker consistency.  Though it pained me to do so, I had to use canned corn instead of fresh because there was none available.  I was surprised at just how good this came out.  Seared scallops are my fave. 

A wonderful combination of flavors but something just missing-maybe garlic?  Scallops prepared according to recipe-tender &amp; tasty. December in upstate NY doesn’t yield to fresh corn so I used 1 lb good quality frozen corn. Puréed about 1/3 lb to make creamed corn &amp; followed recipe for the rest. Cooking the corn with evaporated milk took about 10 minutes longer than recipe states. End result was tasty with the scallops, parsley &amp; basil. Next time will add some garlic &amp; a little heat to enhance the flavor. 

 Very good! I substituted shrimp for the scallops with delicious results.

___The ___Absolute—- Premiere. Seared Scallop, Recipe In. The. World. 

Seafood Newburg

all-purpose flour

paprika

curry powder

nutmeg

cayenne

unsalted butter

shallot, minced

milk

tomato paste

dry sherry

water

salt

bay leaves

black peppercorns

sea scallops

shrimp,

lobster tail meat

Gremolata

Sea Roasted

Serving Suggestion: steamed long-grain white rice

flat-leaf parsley, chopped

rosemary leaves, chopped

garlic clove,

lemon

asparagus

olive oil

sea salt

To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside. 

Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat. 

Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat. 

Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.

Mix all of the ingredients together in a small bowl. Refrigerate until ready to use. 

Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates. 

I was very disappointed in this recipe.  Followed directions, found it pasty and the taste was off, not sure if it was the curry.  Would like a more creamy sauce like a bisque.  

I was very disappointed with this recipe! It was very bland and not at all what I expected.  I am not sure if I did something wrong, but I felt I followed the recipe.  It seemed a bit pasty, and I felt the curry taste came through but not in a good way.  I am not sure what went wrong with the whole dish....but not a good outcome.  Will continue to look for another recipe because I really do like this dish.

I love lobster new burg and will try this recipe with lobster and shrimp for Mother's Day.<div><br /></div>

I tried my hand a this recipe.  I used heavy whipping cream instead of milk.  I like a more condensed consistency.  Excellent recipe.    Will definitely do it again.  

This an absolutely delicious recipe, although a bit ambitious to assemble.  I used evaporated milk instead of regular milk and heated it in the microwave.  I think evaporated gives a creamier texture to sauces and it works.  I didn't have lobster meat and used lump crab meat instead and it was excellent.  I also blended in the gremolata to the cream sauce just before serving and it was awesome -- so be sure to make the gremolata or the dish could be rather bland in my opinion.  You can always ramp it up with more curry, but not everyone likes a lot of curry. This recipe is worth the extra work and be sure not to overcook the seafood!   

I also put the lobster, scallops and shrimp into the sauce once the milk/tomato paste was added.  I love seafood, added some chunks of cod.  Everyone loved it.  And the gremolata was easy. I served it on the side of the rice in a mound, but everyone took their mound and put it all over the top of the sauce once they took a bite with it. My guests liked it alot.

My husband made this for Christmas eve dinner.  We left out the curry, tomato paste and used onions instead of shallots and shrimp for our seafood.  It was sooooo good!  We both loved it and can't wait to make again.  We also just warmed the milk in the microwave and then added, so it saved us a dirty pot.  

Made this for my husbands birthday dinner and we both loved it.  I used five pots to cook entire meal and it was worth every single one.  I followed recipe and made exactly as directed, but will probably take another users advice and cook seafood in sauce next time.  

This was the most delicious sauce ever!  It is worth the dish/pot washing.  It was much easier than I first thought to make.  I followed the recipe exactly except that I chose to serve over rice.  My husband and I fought over who got the leftovers for lunch!!  I won!!!

Seafood Gumbo

seafood stock

peanut butter colored Roux, recipe follows

cumin

crab seasoning (recommended: Old Bay)

onion powder

garlic powder

cayenne pepper

onions

green bell peppers

celery

tomatoes

crab legs

clams,

scallops

okra

shrimp

green onions

white rice, as accompaniment

File powder, as accompaniment

(2 sticks) butter

Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through.

Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams.

Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy!

In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance.

In what world is this considered an authentic gumbo--oh, I guess because there's okra in it? Clams? Scallops? Cumin??? This is a seafood stew somewhat resembling a paella. I was born in New Orleans and raised on the Mississippi Gulf Coast. If I presented this concoction at Thanksgiving or Christmas I'd be laughed out of the room. The author of this recipe should be embarrassed.

WOW!  Super delicious recipe!  I followed the recipe and wonderful!  I did not add salt as one reviewer mentioned, salt is not in the recipe and does not need it.   I also used brown rice instead of white.   I will DEFIANTLY make this recipe again! Thank you for a GREAT recipe!   

This is the best gumbo recipe I've used.  I used a really bit stock pot and still had to limit the stock to 2 gallons, so I also scaled back the seafood a bit.  I also added salt. For the roux, I used vegetable oil instead of butter.  Easy to make.  It's very hearty and great for a cold day!

Easy recipe to follow. However, took much longer than 30 minutes to prep. Next time I would use less stock. Also, I added andoullie sausage and okra.

The recipe was labeled medium, but it really was very easy, and very tastety.

My family loved it!  They could not get enough.  I replaced the grits with paella.  I secretly saved a serving and froze it for next day lunch; it tasted even better!  I will definitely server this again and again.

Bay Scallop Gratin

unsalted butter,

garlic cloves, minced

shallots,

prosciutto di Parma, minced

lemon juice

Pernod

black pepper

panko

dry white wine

bay scallops

Lemon,

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat the broiler, if it's separate from your oven.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Soooo amazing I have been making this dish for years and it's always a winner, great make ahead for company, thanks Ina luv your shows and recipes they are always delicious with great presentation.

We thought this recipe was delicious (and it was quick and easy to make!) I put it together in the the afternoon, popped it in the fridge, and about 5 hours later when my guests arrived and were ready for dinner it went straight into the oven. The kitchen stayed clean and I didn't have to leave our guests to put dinner together. We will definitely be having this again. 

I didn't want to go out and hunt for pernod so I just ground up some fennel seeds, that I had in my spice cabinet, in a coffee grinder and used that instead.

I made this as one big casserole instead of in individual gratin dishes, and it was still fabulous.  Ina's recipes are just fantastic!

After years of making the same scallop recipes, I needed a change. My husband went scalloping last weekend and we made the recipe.  It was so delicious.  We did not use the pernod. I used salted butter and I can see how other's might say it's too salty but we really enjoyed it.

I only gave this 4 stars because I made some adjustments to the recipe but ...IT WAS GREAT! First, I had salted butter so I only used about 1/2 tsp of regular table salt.  I didn't have the Pernod but I used the White wine.  i used 1 lb of large sea scallops and 1 lb of large shrimp. I halved the scallops and left the shrimp whole.  I made it in a 13x9 glass baking dish.  I only used 4 cloves of garlic.  I like a nild garlic flavor and my husband likes a lot of garlic.  The this was just right for both of us.  I didn't have shallots so I used about 1/3 cup of diced onion.  I sauteed the garlic and onion together in butter for about 3 minutes &amp; then l cooled it before adding to my butter mixture.  I don't think that it cooks in the oven long enough to get rid of the raw garlic &amp; raw onion flavor.  I cooked it for about 14 mins &amp; then broiled to get brown on top.  Next time I will cut the cooking time back a 1-2 mins to allow for broiling. My Husband raved about it! It's a great dish!

My wife and I love this recipe.  We don’t have Pernod on hand so we use Dry Sherry.  We’ve also tried adding 1/8 cup of grated Parmesan, which we enjoyed very much to add variety, since we make it so often!

Ina knocks it out of the park once again with her Bay Scallops Gratin!  Awesome delicious!  I used  Wegman's Patagonia bay scallops from the frozen food case for $20 and got 4 servings out of the package.  Because I need to be a litle budget conscious, I used a bit of crushed fennel seed as a substitute for the Pernod.  And it got the point across nicely.  Otherwise it was all about Ina, and it was phenomenal.  I thought her Shrimp Scampi recipe was amazing, and then I found this!

This recipe is awesome just as it is! These reviews are a bit baffling as I followed this to the "T" and it turned out perfect! Maybe they used salted butter or they didn't use kosher salt who knows but the seasoning was perfect as was the topping. Absolutely delicious and everyone loved it. Thanks Ina.

This is the 2nd time I have made this, the first, I didn't use the ham, this time I had some bacon so it went in.  WOW.  It made all the difference, this is now my go to recipe for bay scallops, I used to do one on Epicurioius, with bread crumbs and tarragon.  Ina's recipe blows that one away.

I thought it was a bit soupy and would have liked the scallops to have browned better.  Also, too salty. A great idea though, just have to play with the recipe.

https://www.foodnetwork.com/videos/bay-scallop-gratin-recipe-0169105

Bay Scallop Gratin is an easy make-ahead main dish for guests or family.

Bay Scallop Gratin Recipe

Seafood Spaghetti from Delish.com is the easiest way to impress. 

Seafood Spaghetti

spaghetti

butter

lb. shrimp, peeled and deveined

lb. scallops, patted dry

shallot,

garlic,

c. milk

c. low-sodium chicken or vegetable broth

c. Parmesan,

c. chopped tomatoes

c. parsley,

This is delicious!  Made some changes that my husband suggested so it was even better the second time I made it. Doubled everything except for the pasta, used half-and-half  instead of milk, wine instead of broth, package of grape tomatoes (halved them), added 10 oz. fresh spinach (cooked in microwave for two  minutes before adding), sprinkled in some Cajun spices and red pepper flakes, added two tablespoons cornstarch dissolved in 1/4 cup water to thicken the sauce.  We enjoy leftovers for quick meals and this reheats very well.

I follow and cook many recipes throughout the years. But this one was exceptional! Delicious! I added crab to the shrimp and scallops. I would add asparagus or spinach next time I think. This recipe was restaurant quality rather then home cooking recipe.

Made this tonight, it was very good, i did add some of the pasta water.  Only change i would make the next time is to double the sauce.

I have made this twice now and is my favourite seafood dish ever! My husband LOVES it. Double the sauce. Added mushrooms, spinach and sun-dried tomatoes. I use vegetable broth and cream instead of milk. For our seafood I did scallops, two lobster tails and shrimp. It’s a very versatile recipe.

Excellent. Sauce is thin like soup. Perfect for serving with lots of warm buttered french bread

Yummy

This is definitely a quick go to staple For last minute guests or a nice fresh meal. This recipe is great...but- a little bit of capers or A few olives are nice to come across. Seared halibut or cod, w gremolta can crown its finale. Oh, go with cream instead of milk, or use mascarpone 2 T... for creaminess. I really don’t Like changing someone recipe but I also appreciate other cooks interpretation.  CLEANer Recipe, (an alternative) Get Hot pan (wide and oversized)  bit of nonstick olive oil spray pinch of red chili flakes and sliced garlic don’t scorch!!! Seat and brown your scallops and shrimp (pull out and set aside) (mussels and clams steam) to seasoned pan 1/3c white wine(scrape up flavor to build broth( light sauce) cook until it is almost evaporated, Add 1 cup of broth or clam juice, chopped parsley, fresh chopped tomatoes, Zest of one lemon and it’s juice, 👌🏻(cut thin asparagus nice add in) once that tastes amazing  (could add capers NOT a lot, 1 T)  now add basil Chiffonade,  taste it 👀 ok then more pepper flakes?😎  put seafood back in. Turn heat off. (while all that’s going on have pasta cooking in salted water) lol... it’s quick dish... timing is cooking. I season my pasta. Drizzle quality olive oil on salted pasta, then lemon zest and shave grated Asiago. (2T) goes long way. Toss that pasta then swirl a heap of noodles On bed if arugula in shallow bowl Slot spoon the seafood then broth sauce... a shaved curl of Asiago fork and spoon...lemon basil....

Very good recipe! Used heavy cream instead of milk and added 1/2 white wine and 1/2 chicken broth for the first time making this recipe. Also added fresh spinach. Next time I would add fresh basil as well. The heavy cream adds a more creamy body to it. I think using milk as written would be a great choice for those wanting a lighter pasta dish.  I actually added the cream and Parmesan cheese last to the skillet before the pasta.

This dish is AMAZING!

My only suggestion is to save the liquid the scallops surrender as they cook, and use that instead of the broth. More "seafoody" that way.  Otherwise, I wouldn't change a thing.

This was so easy to make and so tasty!! My husband who is a meat and potatoes man loved it!!

Delicious! Of course I seasoned it much heavier then called for. I added garlic powder, onion powder, dill, oregano, crushed red. Also thickened sauce a bit with a cornstarch slurry. Will definitely make again.

Might I please have the name of the music?

Thanks

https://streaming.hearstdigitalstudios.com/dbc83a5d-8026-4b34-8054-9307ca9282ef/video_rover_16x9_1080p_hd_1534500900_72839.mp4

Seafood Spaghetti Was Made For Date Night

Searing scallops might seem intimidating, but it's insanely easy to do at home. Here's how to do it perfectly every time.

Seared Scallops

lb. large scallops

butter,

tbsp. parsley

Lemon wedges,

Do you use cast iron or nonstick skillets?

Easy to make and the garlic was a good recommendation.

It was delicious with a bit of olive oil and A tad  of butter with lemon pepper and fresh squeezed lemon! Sauté Jasmine Rice!

loved it with salt and pepper - everything plus a squeeze of lemon jouce.

I don’t do the sauce at the end and just top this with fresh rosemary or fresh Parsley Tastes great as is. No sauce needed. I usually serve over roasted veggies.

Used garlic rosemary salt, just a little butter and olive oil with a little fresh lemon juice at the end. They were soooooo good!!!! The best part was the scrapings from the pan.

Loved it! Added a little garlic with oil and butter  before adding scallops.  3 min each side cooked perfectly!

Very Easy!  I had never cooked scallops before this, but I will definitely make it again.  Delicious!

https://streaming.hearstdigitalstudios.com/64512840-473e-4ed5-964a-4779645d2fe9/video_rover_16x9_1080p_hd_1545410695_65314.mp4

How To Sear Scallops Like A Boss — In Less Than 10 Minutes!

Cioppino

Good olive oil

(1/2-inch-diced) fennel bulb

(1/2-inch-diced) yellow onion (1 large)

garlic (3 cloves)

fennel seeds

red pepper flakes

(28-ounce) can crushed tomatoes,

seafood stock, preferably homemade (recipe follows)

dry white wine,

salt and black pepper

sea scallops,

mussels, scrubbed

parsley

Garlic Toasts, for serving (recipe follows)

yellow onion (2 onions)

carrots,

celery stalks, chopped

garlic cloves,

thyme

baguette

Close-up of Cioppino, as seen on Barefoot Contessa: Back to the Basics, Season 16.

Heat 1/4 cup olive oil in a large (12-inch) heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 10 minutes, until tender. Stir in the garlic, fennel seeds, and red pepper flakes and cook for 2 minutes, until fragrant. Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. The stock will be highly seasoned.

Add the seafood in the following order: first the cod, then the shrimp, scallops, and finally the mussels. Do not stir! Bring to a simmer, lower the heat, cover, and cook for 8 to 10 minutes, until all the seafood is cooked and the mussels are open. Stir in the Pernod, being careful not to break up the fish; cover and set aside for 3 minutes for the flavors to blend. Discard any mussels that have not opened. Ladle into large shallow bowls, sprinkle with parsley, and serve hot with Garlic Toasts.

Warm the oil in a medium pot set over medium heat. Add the shrimp shells, onions, carrots, and celery and cook for 15 minutes, until lightly browned. Add the garlic and cook for one more minute. Add 1 1/2 quarts water, the wine, tomato paste, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring to a boil, lower the heat, and simmer for one hour. Strain through a sieve, pressing on the solids. You should have approximately 1 quart of stock. If not, add enough water or white wine to make 1 quart.

Cool completely, transfer to containers, and refrigerate for up to 3 days or freeze for up to 1 month. 

Slice the baguette diagonally in 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

Lay the slices in one layer on a sheet pan, brush each with olive oil, and sprinkle generously with salt and pepper. Bake for 15 to 20 minutes, until browned and crisp. As soon as they're cool enough to handle, rub the top of the toasts with a cut side of the garlic. Serve at room temperature.

Love this dish. Instead of using fresh fennel, I crushed the fennel seeds. I think it tastes better given that the fennel sometimes can overpower the recipe.

What a fabulous recipe! I made this for my husband’s birthday, who is forever searching for the perfect cioppino. He absolutely loved it! It was rich and had wonderful depth of flavors. I had never attempted this type of recipe before and had to search a bit for Pernod, but it turned out perfectly. I’ve yet to find an Ina recipe that isn’t amazing! 

Really tasty. My husband said this might be the best meal I have ever made. 

Absolutely fabulous.  Substituted clams for mussels as that was what was available.  Easy and delicious.  Thanks Ina!

I made this recipe for Christmas Eve dinner, and it turned out beautifully! It was definitely a hit. I added two small lobster tails to it for an extra bit of decadence. The only other modification I made, was with the stock - I used 1 quart of vegetable stock for an extra bit of flavor, with about 3/4 cups water. I will definitely be making this recipe again, and again!

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Top 29 scallop recipes recipes from across the web

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

Top Tags

Seared Scallops with Creamed Corn

Seafood Newburg

Seafood Gumbo

Bay Scallop Gratin

Seafood Spaghetti

Seared Scallops

Cioppino

Scallop Tostadas

Risotto with Wild Mushrooms and Sca...

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Scallops Provencal

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7 Fishes Fra Diavolo Pasta

B.E.D. of Scallops and Nori " egg r...

Easy Coquilles Saint Jacques

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

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