Best Fresh Scallops Recipes

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC

Steps:

• Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
• Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
• Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.

CARAMELIZED SCALLOPS WITH FRESH GREEN PEA VINAIGRETTE

Steps:

• For the vinaigrette: Blanch the peas in salted water until tender, and then shock in an ice bath. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss to combine. Let sit at room temperature for 30 minutes to allow the flavors to meld.
• For the scallops: Heat a charcoal or gas grill to high for direct grilling. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle some sugar over one side and let sit for 2 minutes to slightly dissolve. Place the scallops, sugar-side down, on the grill and cook until golden brown and caramelized, 1 to 2 minutes.
• Flip and continue grilling until just cooked through, about 2 minutes.
• Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some of the chopped mint and parsley.

SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC

Steps:

• Beurre Blanc: Combine shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add cream. Begin adding butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter added. Strain through a fine mesh strainer. Taste & adjust the seasoning with salt & pepper. If sauce is too acidic, add a bit of honey to balance flavor. Use only a small amount of honey so as not to make the sauce taste too sweet. Cover & keep warm until ready to serve. Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover bottom of the pan. Allow pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add mushrooms and begin to saute until mushrooms are cooked halfway. Add garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust seasoning, if necessary. Cover and keep warm while you saute the scallops. Scallops: In bowl, toss sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 F oven until they reach the desired doneness. Serve with mushrooms & drizzle with buerre blanc sauce

SCALLOPS WITH FRESH TOMATO SAUCE

Steps:

• Make the sauce: Add all ingredients to a bowl.
• Let it sit at room temperature for 1 hour, then start the scallops.
• Dredge the scallops in flour mixed with salt and pepper, shaking off excess.
• Heat olive oil in a pan.
• Add scallops and sauté 2-3 minutes.
• Turn over and cook 3 minutes more until browned.
• To serve, place 2 romaine leaves on a plate.
• Top lettuce with 4-5 tablespoons of sauce.
• Add 3 scallops to each plate and garnish with a lemon wedge and parsley.

SEARED SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD AND ROASTED GARLIC BEURRE BLANC

Steps:

• Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops. Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.

SEARED SEA SCALLOPS WITH FRESH FAVA BEAN PUREE AND SHIITAKE MUSHROOMS

Steps:

• Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Slip the skins off the beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
• Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Season lightly with salt and pepper. Keep warm.
• Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
• Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.

SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC

Steps:

• Beurre Blanc:
• Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
• Mushrooms:
• Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
• Scallops:
• In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.

PAN SEARED DIVER'S SEA SCALLOPS WITH FRESH BLACKBERRY COULIS

Steps:

• In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
• Bring wine to a full boil and reduce by half.
• Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service.
• Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated.
• In a sauté pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half.
• Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
• Garnish plates with Fresh Mint Sprigs and Serrano Pepper.

SEARED SCALLOPS WITH FRESH FENNEL SALAD AND KUMQUAT-TARRAGON VINAIGRETTE

Steps:

• Puree oil, kumquats, and tarragon in processor. Add vinegar, orange juice concentrate, and mustard; process until just combined. Season vinaigrette with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Combine fennel, radicchio, and green onions in large bowl. Add 3/4 cup vinaigrette; toss to combine.
• Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat. Add 12 scallops and sauté until golden on both sides and just opaque in center, about 3 minutes total. Transfer sautéed scallops to large plate, then tent with foil. Repeat with remaining butter and scallops.
• Divide salad among 8 plates. Place 3 scallops on top of each. Drizzle scallops with remaining vinaigrette and serve.

SEARED SCALLOPS WITH LEMON, GARLIC AND FRESH DILL RECIPE

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. When very hot, add scallops in single layer without overcrowding. Cook until well browned on 1 side, about 2 minutes. Shake pan to avoid sticking. Use tongs to turn, season with salt and pepper and continue to cook until browned and slightly firm to touch, about 2 minutes. Do not overcook. Use tongs to transfer scallops to warm dish. Remove skillet from heat to cool slightly. Combine zest, garlic and juice in small bowl. Add to slightly cooled skillet. Cook over medium heat until hot, about 5 seconds, scraping up bits from skillet. Stir in butter until melted. Season with salt and pepper. Drizzle over scallops. Garnish with dill. Serve hot over rice. This recipe yields 2 servings. Each serving, scallops only: 195 calories; 332 mg sodium; 43 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 10 grams protein; 0.01 gram fiber.

STIR-FRIED SCALLOPS WITH FRESH BASIL

Steps:

• Rise scallops and score diagonally.
• In a wok, heat oil, garlic and lime leaves on high heat until oil bubbles.
• Add scallops, mushrooms, bamboo shoots and oyster sauce. Stir-fry for 3-5 minutes or until scallops are cooked.
• Mix in basil and serve on a bed of steamed cabbage.

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.

HEIRLOOM ROASTED PUMPKIN BISQUE WITH FRESH ALASKAN SEA SCALLOPS

Steps:

• Pre-Heat oven to 450°F and place oven rack in middle.
• Coat pumpkin cavity with Maple Syrup using a pastry brush. Place on a sheet pan and roast for 1-hour at 375°F.
• Baste pumpkin every 15-minutes.
• Remove pumpkin flesh from shell and place into a bowl.
• In a 5-quart soup pot melt 2-tablespoons butter, add bay leaves, Maui onion, carrots, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper and Saute' 4-5 minutes.
• Add 1/4 cup white wine and reduce by half.
• Add chicken stock, roasted pumpkin and slowly bring to a full boil stirring. Reduce to a simmer for 20-minutes uncovered.
• Wisk in cream, allspice, mace, pumpkin pie spice, nutmeg, tabasco sauce and bring to a full boil for for 10-minutes. Stir to prevent from burning.
• Reduce to a simmer for 30-minutes and stir several times.
• Remove from heat, discard bay leaves and puree the bisque.
• Season Alaskan Scallops with old bay seasoning, cajun seasoning, cayeene pepper, salt and white pepper.
• Add butter to a hot saute pan and saute scallops 2-3 minutes; turning scallops only once. Remove and hold warm for service.
• Season bisque with salt and pepper to taste.
• Serve bisque in hot bowls with Blackened Alaskan Sea Scallops.
• Garnish Pumpkin Bisque with Fresh Chopped Parsley.

FRESH BAY SCALLOPS ON THE HALF SHELL

Steps:

• 1. When cleaning your scallops only remove the meat from the top shell. Leave the meat attached to the bottom half
• 2. Melt 1 stick of butter with 4 minced cloves of garlic on a low heat. Add your creole seasoning( to your taste) and a generous squeeze of lemon juice. Low heat just to bring the flavors together.
• 3. Crush up the sleeve of crackers and put in separate bowl. Cut the tomato in 4 pieces, de-seed and dice the flesh fine and add to the cracker mixture.
• 4. Mix together the cracker mixture and melted butter mixture.
• 5. Add "Just A Pinch" of cracker mixture to each scallop. You don't want to over power the flavor of the scallop. I then add more creole seasoning and a sprinkle of parmesan cheese and another squeeze of lemon. Bake at 350 for about 8 minutes

SCALLOPS AND PASTA WITH FRESH TOMATO CREAM SAUCE

Steps:

• Plunge the tomatos into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid) Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper Cover the pan and let simmer for five minutes or until the scallops are just done. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid. Put the cream and tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute. Serve with freshly grated parmesan cheese.

FRESH SCALLOPS

Steps:

• Season scallops on each side with salt and pepper. In a large skillet, heat 1 tablespoon vegetable oil over medium heat until it just reaches the smoking point. Add 8 scallops to the pan, and saute until golden brown, about 2 minutes per side. Remove from pan to a warm plate. Repeat with remaining scallops.
• In a second skillet, heat 1/4 cup vegetable oil over medium-high heat. Add capers, and cook until they open, about 1 minute. Remove with a slotted spoon to a plate lined with paper towels.
• Place 4 sea scallops on each of the four plates. Garnish each plate with 1 tablespoon fried capers, 1 tablespoon fresh chopped herbs, and a wedge of lemon. Serve immediately.

BEEF SCALLOPS WITH FRESH TOMATO SAUCE

Steps:

• 1. About 45 minutes before serving: On cutting board with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8-inch thickness.
• 2. Cut steaks into about 6 x 3-inch pieces.
• 3. In 3-quart saucepan over high heat, heat 3-inches water to boiling; add tomatoes.
• 4. Cook 30 seconds.
• 5. With slotted spoon, remove tomatoes to large bowl of cold water; remove from water and slip off skins.
• 6. Cut out stem end.
• 7. Chop 3 tomatoes; slice remaining 2 tomatoes.
• 8. Set aside.
• 9. In 12-inch skillet over medium-high heat in hot salad oil cook steak, a few pieces at a time, until browned on both sides with pancake turner, removing pieces to warm platter as they brown.
• 10. Keep steaks warm.
• 11. Reduce heat to medium.
• 12. To same skillet add chopped tomatoes, green onions, sugar, salt and basil.
• 13. In cup with spoon, mix cornstarch and 1/2 cup water until smooth; gradually stir cornstarch mixture into tomato mixture and cook, stirring constantly until mixture thickens and boils; cook 1 minute.
• 14. Add sliced tomatoes; heat through.
• 15. Gently spoon tomato mixture over and around steaks.
• 16. Makes 8 servings

SCALLOPS WITH MANGO SALSA ON FRESH SPINACH

Steps:

• Mix the mango, red bell pepper, shallot, jalapeno chile, and lime juice together in a small bowl; season with salt and pepper and set aside.
• Heat the olive oil and butter together in a skillet over high heat. Once the butter melts, add the scallops and cook until opaque and browned on the sides, 2 to 3 minutes per side.
• Combine the water, vegetable bouillon, and garlic in a large skillet over medium-high heat; bring the mixture to a boil. Add the spinach to the mixture by the handful; cooking until each batch is wilted completely. Remove from heat, squeeze excess moisture from the spinach, and place equal portions into the center of 2 plates. Place half the scallops atop each pile of spinach. Spoon the mango salsa over the scallops.

LINGUINE WITH SCALLOPS, BASIL AND FRESH TOMATOES.

Steps:

• Cook pasta according to directions.
• While pasta is cooking, saute garlic in olive oil until lightly golden (4 minutes on medium low heat)
• Add mushrooms and saute until mushrooms are turning soft (about 5 minutes on medium heat)
• Add Scallops and wine and cook until opaque. Add tomatoes and basil and toss. Pour over cooked linquine and toss until blended. Sprinkle with fresh parmesan cheese. Have plenty of italian bread to sop up the juices. Enjoy!