5 Delicious Scallop Recipes for Seafood Lovers

Exploring the Delights of Scallops

If you’re a fan of seafood, scallops are a must-try for their delicate texture and sweet, buttery flavor. Known for their versatility in cooking, scallops can elevate any dish from appetizer to main course. In this post, we dive into five delicious scallop recipes that will not only tantalize your taste buds but also introduce you to the ease and joy of cooking with scallops.

Garlic Butter Seared Scallops

This recipe is perfect for those who appreciate the classic combination of garlic and butter:

• Ingredients:
  • 8 large sea scallops
  • 2 tablespoons unsalted butter
  • 3 cloves of garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Lemon juice, for serving
• Instructions:
  1. Pat the scallops dry with paper towels. Season both sides with salt and pepper.
  2. Heat a large skillet over medium-high heat. Add the olive oil and half of the butter.
  3. Once the butter is foamy, add the scallops. Sear them for about 2-3 minutes on each side until golden.
  4. Remove scallops from the skillet and set aside.
  5. Add the remaining butter to the skillet. Add the minced garlic and sauté for a minute, ensuring it does not burn.
  6. Pour the garlic butter over the scallops and serve immediately with a squeeze of lemon.

⭐ Note: Cooking scallops requires attention; ensure they are not overcrowded in the pan to achieve that perfect sear.

Scallop Risotto with Asparagus

For a more complex but still manageable dish, try this risotto:

• Ingredients:
  • 1 cup Arborio rice
  • 4 cups seafood or vegetable stock
  • 1 bunch asparagus, trimmed and cut into pieces
  • 6-8 large scallops
  • ¹⁄₂ cup Parmesan, grated
  • 2 tablespoons olive oil
  • ¹⁄₂ onion, finely chopped
  • ¹⁄₄ cup white wine
• Instructions:
  1. Warm the stock in a saucepan. Keep it simmering.
  2. In a separate pan, heat olive oil, then sauté onion until translucent. Add rice, stir to coat in oil, then add wine and cook until evaporated.
  3. Gradually add stock to the rice, one ladle at a time, stirring until absorbed. Continue until rice is al dente.
  4. Blanch asparagus in boiling salted water until tender, then add to the risotto.
  5. Season the scallops with salt and pepper. Sear in a hot skillet with some oil, about 2-3 minutes per side.
  6. Stir Parmesan into the risotto, adjust seasoning, and plate. Top with scallops.

Grilled Scallops with Lemon Herb Sauce

Grilled scallops can be a summer delight:

• Ingredients:
  • 12 large sea scallops
  • Zest and juice of 1 lemon
  • ¹⁄₄ cup extra virgin olive oil
  • Fresh herbs like parsley, basil, or dill
  • Salt and pepper to taste
  • Lemon wedges for serving
• Instructions:
  1. In a bowl, mix lemon zest, juice, olive oil, herbs, salt, and pepper.
  2. Pat scallops dry and marinate them in this mixture for about 15 minutes.
  3. Preheat the grill to high heat. Grill scallops for 2-3 minutes on each side.
  4. Serve immediately with the remaining lemon herb sauce and lemon wedges.

Scallop Ceviche

A no-cook option that’s both refreshing and vibrant:

• Ingredients:
  • 1 pound fresh sea scallops, thinly sliced
  • Juice from 3 limes
  • ¹⁄₂ cup orange juice
  • 1 small red onion, thinly sliced
  • 1 jalapeño, finely chopped
  • 1 tomato, diced
  • Fresh cilantro, chopped
  • Salt to taste
• Instructions:
  1. Slice scallops and place in a non-reactive bowl.
  2. Combine lime and orange juice, pour over the scallops. They should be submerged.
  3. Add onion, jalapeño, and tomato. Let it sit in the refrigerator for 2-4 hours until scallops are slightly opaque.
  4. Season with salt, stir in cilantro, and serve chilled.

Scallop and Spinach Alfredo

For a creamy, indulgent experience:

• Ingredients:
  • 1 pound of fresh spinach
  • 8 large scallops
  • 1 cup heavy cream
  • ¹⁄₂ cup Parmesan cheese, grated
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • Freshly ground black pepper and nutmeg to taste
• Instructions:
  1. Sauté the spinach with a little garlic and butter until wilted. Remove from pan.
  2. In the same pan, sear scallops until golden on both sides, set aside.
  3. Return pan to medium heat, add remaining butter and garlic. Pour in cream, bring to a simmer.
  4. Add cheese, stir until melted. Add spinach, adjust seasoning with pepper and nutmeg.
  5. Plate the Alfredo sauce, top with scallops, and serve hot.

Scallops, with their delicate nature, open up a world of culinary possibilities. From quick sears in garlic butter to the gentle 'cooking' of ceviche, the versatility of scallops is a testament to their culinary value. Whether you're a seafood novice or a seasoned chef, these recipes demonstrate that scallops can be both simple to prepare and lavish in flavor. Explore these dishes, and let your palate enjoy the symphony of tastes that scallops offer.

What’s the best way to store fresh scallops?

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Keep scallops in the coldest part of your refrigerator, ideally below 40°F (4°C). Place them on a bed of ice or in a bowl of ice, covered with a damp cloth or paper towel to maintain humidity and prevent them from drying out. They should be used within two days for the freshest taste.

How can you tell if scallops are fresh?

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Check for a sweet, mild sea smell, not fishy. They should be firm to the touch, slightly translucent, and not overly slimy. A fresh scallop will snap back when gently pressed, and the color should be consistent throughout.

Can scallops be frozen?

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Yes, scallops can be frozen. Lay them out on a baking sheet to freeze individually before transferring them to an airtight container or freezer bag to prevent them from sticking together. They can last up to three months in the freezer, but always remember to thaw them in the refrigerator for best results.