Best Crispy Scallops Recipes

CRISPY OVEN-FRIED SCALLOPS

Steps:

• Melt the butter and mix with the fresh lemon juice, finely grated lemon zest, and finely minced fresh lemon thyme. For the breading, mix soft white bread crumbs with the grated Parmigiano Reggiano and Italian parsley. Preheat oven to 375°F. Place melted butter in small bowl and breading in pie pan. Drop garlic into butter and allow to stand 10 minutes; remove garlic and discard. Sprinkle scallops with salt and pepper, dip into melted butter, then Breading, patting it on thickly. Arrange scallops in shallow baking pan large enough to accommodate them in one layer and drizzle remaining butter on top, taking care not to dislodge Breading. Slide onto middle oven shelf and bake uncovered, basting several times with pan drippings, 15 to 20 minutes until lightly browned. Serve hot with a green vegetable- broccoli florets, perhaps, or asparagus - or if you prefer, with a tartly dressed salad of mixed greens.

SHELLFISH AND ANDOUILLE GUMBO WITH SHRIMP, SCALLOPS, CLAMS AND OYSTERS WITH CRISPY OKRA

Steps:

• For the gumbo base: Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft.
• Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring.
• Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste.
• For the seafood: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate.
• Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops.
• Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked.
• For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
• Place the cornmeal in a shallow baking dish and season with salt and pepper.
• Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt.
• Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro.
• In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes.
• Strain though cheesecloth or a fine strainer.

CRISPY SCALLOPS WITH TARRAGON CREAM

Steps:

• In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

CRISPY BAKED SCALLOPS

Steps:

• Preheat oven to 400 degrees.
• Dry scallops well with paper towel.
• Combine the salt, pepper, paprika, cayenne, panko, parmesan, parsley, olive oil and butter in a bowl, stirring until well combined.
• Place scallops into baking dish, then cover with the bread crumb mixture.
• Bake for 15-18 minutes or until the topping is browned.

SCALLOPS BONNE FEMME AND SPINACH WITH CRISPY PROSCIUTTO

Steps:

• Place oven rack at center of oven and preheat broiler.
• Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
• While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.
• In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.
• Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
• While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.
• Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO

Steps:

• For the basil oil: Place the basil into the oil and set aside to infuse.
• For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
• For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
• To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).

SEARED SCALLOPS WITH PEA PURéE, CRISPY BACON, AND MINT OIL

Steps:

• 1. To make the mint oil, put all the ingredients in a blender and whizz. Chill for 2 hours to let the flavour develop, then strain.
• 2. Cook the peas with the mint in salted, boiling water until just tender but not soft. Drain and refresh in very cold water.
• 3. Purée the peas in a blender until very smooth, or push through a sieve.
• 4. Grill the bacon, put it on kitchen paper and keep warm.
• 5. Heat 2 large frying pans until very hot but not smoking. Season the scallops on both sides with sea salt. Add 15 ml (1 tbsp) mild olive oil to each pan and then put in the scallops. They should sizzle. Cook each scallop for 45 seconds on each side, then remove from the pan and keep somewhere warm.
• 6. Whisk all the honey vinaigrette ingredients together.
• 7. Divide the pea purée between 6 warmed plates and place 3 pieces of bacon across each portion. Arrange 3 scallops around the purée and drizzle with the mint oil. Put some salad leaves dressed with honey vinaigrette on top.

POTATO CHOWDER WITH PAN-FRIED SCALLOPS AND CRISPY LEEKS

Steps:

• Heat a large saucepan over medium heat. Add the oil and leeks and cook for 2-3 minutes or until soft. Add the potatoes, stock and water and bring to a boil. Reduce the heat and simmer for 10-12 minutes or until the potatoes are softened. Place the potato mixture in a food processor and process until smooth. Return the chowder to the saucepan, stir in the cream, season with the salt and pepper and simmer for a further 5 minutes. Heat a medium frying pan over high heat. Brush the scallops with olive oil and cook for 1-2 minutes on each side or until golden. Heat the oil in a saucepan over medium heat. Add the extra leeks and cook for 1 minute or until golden. Drain on absorbent paper. Top soup with scallops and leeks to serve.

SEARED SCALLOPS WITH ROASTED TOMATOES, CRISPY PROSCIUTTO AND SMA

Steps:

• Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
• Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
• Place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes until the tomatoes are juicy and the prosciutto is crispy.
• In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
• Add your beans and cook for a couple of minutes before adding a wine glass of water.
• Bring to the boil, then lightly mash to a course puree.
• Loosen the puree with a little more water if need be.
• Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
• Season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them.
• Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
• Don't overcook them.
• Remove to a bowl and coat with a mixture of olive oil and lemon juice.
• Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.

CRISPY SCALLOPS WITH SOY DIPPING SAUCE

Steps:

• Preheat oven to 450*F.
• Lightly oil a wire rack large enough to hold scallops in a single layer over a baking sheet and set aside.
• In a small bowl, whisk together egg white, vegetable oil, sesame oil and soy sauce until creamy.
• In a shallow dish, stir together bread crumbs, sesame seeds and ginger.
• Add the scallops to the egg white mixture, tossing to coat well.
• Coat each scallop with the bread crumb mixture and place on prepared rack.
• Bake for 10 minutes or until outsides are golden and centers are opaque.
• Prepare dippins sauce by combining ingredients and serve along side of the scallops.

SEARED SCALLOPS, WITH CHILI-LIME BUTTER, MINT PEA PUREE AND CRISPY PROSCIUTTO

Steps:

• Preheat oven to 375.
• Pea Puree:
• Place peas in small saucepan with enough water to just cover them.
• Bring to boil and then simmer 3-5 minutes, until hot and tender.
• Drain and place in food processor with mint and mascarpone.
• Pulse until smooth, but still has a bit of texture.
• Season to taste with KSP.
• Crispy Prosciutto:
• Lay Prosciutto out on a baking sheet covered in parchment in a preheated over for 10-12 minutes or until crispy and brown.
• Remove to paper-lined plates and break apart into shreds.
• Jalapeno-Lime Butter:
• Melt butter and then add chili, lime juice and zest.
• Salt to tast.
• To serve:
• Place a dollop of pea puree on each plate and top with scallops.
• Drizzle a spoonful of the butter and crumble prosciutto on top of each scallop.

SEARED SCALLOPS WITH CRISPY LEEKS

Steps:

• 1.Preheat oven to 425°F. 2.Cut leek in half lengthwise, then cut each piece in half crosswise. Cut each quarter into long, thin strips. Rinse the strips in hot water and pat dry. Toss in a medium bowl with 2 teaspoons oil. Sprinkle flour, paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon salt over the leeks; toss well to combine. Spread in an even layer on a baking sheet. Bake, stirring once or twice, until the leeks are crispy and golden brown, 10 to 12 minutes. Let stand on the baking sheet until the scallops are done. 3.Meanwhile, combine the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt with Italian seasoning, lemon zest and pepper in a small bowl. Pat scallops dry and sprinkle both sides with the seasoning mixture. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Serve the scallops with the crispy leeks on top.

CRISPY SCALLOPS WITH FRESH WATER CHESTNUTS

Steps:

• In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels. Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender. Add the red wine vinegar, sugar and ginger. Stir to incorporate. Garnish with Thai basil, cilantro and cucumber slices seasoned with salt.

CRISPY DAY-BOAT SCALLOPS IN A CARROT REDUCTION

Steps:

• Deep fry potato slices in 2 cups of the canola oil. Drain and set aside.
• In a saucepan, combine the carrot juice, star anise and five-spice powder. Simmer until reduced to 1/3 cup. Discard star anise, and transfer mixture to a blender. Blend while slowly adding safflower oil. Season with lemon juice and salt and pepper. Set aside.
• In a skillet over medium-high heat, add remaining 2 tablespoons canola oil. Salt and pepper scallops, and sear about 2 minutes a side. Arrange on serving plates. Drizzle on warm carrot reduction, and wedge potato crisps between the scallops. Garnish with chives.

CRISPY OVEN-"FRIED" SCALLOPS

Steps:

• Preheat oven to 475° and set a rack to the middle position. Take two rimmed baking sheets and set a wire rack in each. Set aside.
• Whisk eggs and lemon juice until thoroughly combined. Pat scallops dry. In a shallow bowl, whisk together flour, paprika, salt, and pepper. Pour melted butter and bread crumbs into additional (separate) shallow bowls.
• Dip a scallop in the egg mixture, then dredge in the seasoned flour. Now dip it in the melted butter and gently roll in panko bread crumbs. Place on a wire rack. Repeat with remaining scallops. When all scallops are breaded, drizzle with some of the remaining butter and transfer to the oven. Bake until scallops are golden brown and cooked through (cut to check), 10 to 13 minutes. Serve with tartar sauce and lemon slices.

CRISPY SCALLOPS WITH CHIPOTLE TARTAR SAUCE

Steps:

• Mix tartar sauce, scallions, orange juice and pepper sauce in a small bowl. Set aside. Put scallops in a plastic food bag with cornmeal, salt and paprika.
• Heat oil in a large nonstick skillet over med.-high heat. Add scallops and cook 3 minutes, turning once until golden brown and just cooked through.
• Serve with the sauce. Good with coleslaw and fries.

SCALLOPS BONNE FEMME AND SPINACH WITH CRISPY PROSCIUTTO

Steps:

• Place oven rack at center of oven and preheat broiler. Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low. While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools. In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F. Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly. While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper. Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

CRISPY SCALLOPS WITH CHIPOTLE TARTAR SAUCE

Steps:

• Mix chipotle tartar sauce ingredients in a small bowl. let stand while cooking scallops.
• Gently pat scallops dry between layers of paper towels. put scallops, cornmeal, salt, and paprika in a plastic food bag; shake to coat.
• Heat oil in large non-stick skillet over medium high heat.
• Add scallops in one layer and cook 3 minutes, carefully turning once with tongs, until golden on the outside and just opaque at centers.
• Serve with sauce.

CRISPY SCALLOPS WITH TARRAGON CREAM

Steps:

• •In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture. • Heat oil in a large skillet over medium-high heat. Cook scallops in batches for 2 minutes on each side or until golden brown. • Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in tarragon. Serve with scallops.

MAGIC CRISPY BAKED SCALLOPS

Steps:

• Preheat oven to 400°F.
• Add butter and white wine to a 8x10-inch baking dish. Place in oven for 10 minutes to let sauce reduce.
• Meanwhile, dry scallops well with a paper towel and remove any attached muscle by pinching and tearing it away from the scallop.
• Add olive oil, garlic, salt, pepper, paprika, and cayenne pepper to a bowl. Add scallops and toss to coat.
• In a separate bowl, stir together the breadcrumbs, melted butter, and parmesan cheese.
• Arrange scallops in a single layer in the baking dish and sprinkle with breadcrumb topping. Bake until topping is golden brown, 15-18 minutes.
• Sprinkle with fresh parsley and serve. Enjoy!