Scallop Recipes

Moroccan-Spiced Seared Scallops with Green Grape and Lemon Relish

A blend of six spices you probably have in your pantry and a preserved-lemon shortcut make this impressive,
exotic dish feasible for a weeknight meal.
Serves 4


1 medium lemon 
Kosher salt 
1-1/2 cups seedless green grapes, quartered lengthwise and at room temperature 
1/4 cup extra-virgin olive oil 
2 scallions, thinly sliced 
2 Tbs. chopped fresh cilantro 
2 Tbs. chopped fresh mint 
1 tsp. ground cumin 
1 tsp. sweet Hungarian paprika 
1 tsp. ground turmeric 
1/4 tsp. ground cinnamon 
1/4 tsp. ground ginger 
1-1/2 lb. large all-natural “dry” sea scallops, side muscles removed 
Freshly ground black pepper 

Using a vegetable peeler, remove the zest from the lemon in strips (yellow part only).
Reserve the lemon.
In a small saucepan, combine the lemon zest with 1/2 cup water and 1 tsp. salt.
Bring to a simmer over medium-low heat and cook until the liquid reduces to about 1 Tbs., about 10 minutes.
Drain, rinse, drain again, and pat dry.
Finely mince the lemon zest and combine it with the grapes, 2 Tbs. of the olive oil, scallions, cilantro, and mint in a medium bowl.

In a small bowl, combine the cumin, paprika, turmeric, cinnamon, and ginger.

Pat the scallops dry. Season them liberally with salt and pepper and coat them with the spice mixture.

Heat 1 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
Add half of the scallops and cook, turning once, until seared on the outside but still translucent in the center, 1 to 2 minutes per side.
Transfer to a warm plate.
Repeat with the remaining 1 Tbs. oil and scallops.

Divide the scallops among 4 plates and serve with the relish.
Cut the reserved lemon into quarters and squeeze over the scallops and relish.
Serve immediately.

Serving Suggestions. Serve with Couscous with Chickpeas and Pistachios on the side.

Grilled Skewered Scallops and Stir-Fried Sweet Peppers

•a dozen bamboo skewers, soaked for 1 hour •1 pound bay scallops •2 Tablespoons mirin

Scallops’ Glaze:
•¼ cup sugar •¼ cup soy sauce •¼ cup mirin

Rinse scallops and pat dry with a paper towel. Toss with the mirin and let sit for 10 minutes. Pat dry.

Melt the sugar in a well-seasoned cast iron pan (or other non-stick pan) over low to medium heat.
Do not let it burn: stir and shake the pan until the sugar liquifies.
Add the soy sauce and mirin.
Simmer this glaze very gently until it’s thick and glossy.

Put the scallops onto skewers. Suspend the skewers over the rim of a jelly-roll pan, and brush the scallops with a bit of the glaze.
Broil for about 3 minutes, turning once.
Remove from heat and brush with teriyaki glaze again.
Broil for another minute or two, until the scallops start to brown.
Brush with glaze again, and re-arrange the skewers to lay directly on the pan in the sauce which dripped down.
Ideally, you’d aim to serve these hot, but lacking kitchen help I let the skewers rest in the glaze and come up to room temperature.

Scallops and Endive

serves 4

2 shallots, chopped
2 garlic cloves, chopped
3 tablespoons olive or vegetable oil
1 pint cherry tomatoes, halved
1 pinch of each thyme, marjoram,
oregano, basil
4 Belgian Endives, cut up
1 1/2 pounds of bay scallops
a splash of sherry
2 tablespoons butter
basil sprigs for garnish

scallop1.jpg - 20.52 K

Saute the shallots and garlic in the oil until the shallots are translucent.
Add 3 cut up Belgian Endives (reserve one for later),
tomatoes, scallops, spices, sherry, and butter.
Saute until the scallops are done (about five minutes) and remove from heat.
Add the reserved cut up endive and stir.
Serve over cooked pasta.
Garnish with basil.

Scallop and Mushroom Pie

Scallops have a delicate flavour and pleasant texture which blends well with the haddock. the sliced corals add colour to the dish, which in Ireland is usually baked and served in the individual scallop shells. Here an oven-proof dish is used.

Scallops - 4
Haddock fillets - 450g (1 lb), skinned, bones discarded and cut into chunks
Bay leaf - 1
Black peppercorns - 6
Onion - 1 small, finely chopped
Milk - 450 ml (¾ pint)
Potatoes - 700g (1½ lb), cooked
Butter - 65g (2½ oz)
Mushrooms - 110g (4 oz), sliced
Plain flour - 25g (1 oz)
Dry sherry - 4 tbsp
Single cream - 2 tbsp
Fresh parsley - chopped, for garnish


  1. Pre-heat oven to 180 °C / 350 °F / Gas 4.
  2. If necessary, remove and discard the tough white ‘muscle’ from each scallop. Separate the red corals from the scallops, then cut the white part into fairly thick slices.
  3. Put the sliced scallops and the haddock in a medium saucepan with the bay leaf, peppercorns, onion and 300 ml (½ pint)of the milk. Simmer gently for 10-15 minutes, until tender. Five minutes before the end of cooking time, add the corals.
  4. Meanwhile, mash the potatoes with the rest of the milk and 25g (1 oz) of the butter. Drain the haddock and scallops, reserving the milk.
  5. Melt 25g (1 oz) of the butter in another saucepan and fry the mushrooms for 2 minutes. Stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the reserved milk. Bring to the boil, stirring constantly, then simmer for 2-3 minutes until thick and smooth. Add the sherry, cream and the haddock and scallops and mix well.
  6. Turn into an ovenproof serving dish, cover with the mashed potatoes and dot with the remaining butter. Bake for 20 minutes or until the top is brown. Sprinkle with parsley to garnish.

Fried Scallops With Hawaiian Nut



Honey Dew - 1/2 nos (Clean and Cut)
Hawaiian Nut - 100 gm
Scallops - 300 gm
Sweet Beans - 100gm
Diced Red Chilly - 20 gm
Diced Celery - 100 gm


Ajinomoto - 1 teaspoon
Salt - 1/2 teaspoon
Pepper Powder - 1 pinch
Broth - 2 teaspoon

1. Clean Honey Dew Melon and cut in half.

2. Boil scallops till half cooked and drain broth.

3. Add Ingredients A and B and stir fry for 1 minute.

4. Add corn starch till sauce sticks to scallops.

5. Pour cooked ingredients into melon before serving.



Seafood Risotto
This easy main-dish risotto combines the appealing creaminess of Arborio rice with ham and succulent seafood.
Since the rice is cooked in the microwave instead of on the stove, there is no need for the constant stirring risotto usually demands.
This is an eye-catching dish, with turmeric-tinted rice brightened by red peppers, green peas and shrimp.
To reduce the fat and calories we:

* substituted defatted chicken broth for regular
* reduced the amount of olive oil
* reduced the amount of butter
* eliminated the wine


2/3 cup chopped onions
1/3 cup diced sweet red peppers
2 teaspoons olive oil, preferably extra-virgin
1 cup uncooked Arborio rice
2 cups defatted chicken broth
1/8 teaspoon turmeric
1 1/4 cups bottled clam juice, divided
1 can well-drained chopped canned tomatoes
1/4 cup well-trimmed and finely diced country ham
1/2 cup frozen green peas
1 teaspoon nondiet tub-style canola or corn-oil margarine or butter
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon chili powder
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground white pepper
Salt, to taste
6 ounces bay scallops or quartered sea scallops

In a 2-quart round microwave-safe casserole, combine the onions, red peppers and oil. Microwave on high power for 1 1/2 to 2 minutes, or until the onions are limp. Stir in the rice. Microwave on high power for 1 1/2 minutes longer. Stir in the broth, turmeric and 1 cup of the clam juice. Loosely cover with wax paper and microwave on high power for 10 minutes. Stir the mixture well and rotate the casserole a quarter turn. Continue microwaving, uncovered, for 7 to 9 minutes longer, or until the rice is almost tender and most of the liquid has been absorbed. Stir in the tomatoes, ham and peas. Microwave on medium power (50%) for 2 minutes. Cover lightly with wax paper and let stand for 5 minutes.

Meanwhile, in a 12-inch nonstick skillet over medium-high heat, melt the margarine or butter. Stir in the shrimp, parsley, chili powder, thyme, white pepper, salt and 2 tablespoons of the remaining clam juice. Cook, stirring, for 2 minutes; if the skillet starts to boil dry, add the remaining 2 tablespoons of clam juice. Add the scallops and cook for 1 to 2 minutes longer, or until the shrimp is pink and curled and the scallops are cooked through. Stir the seafood into the rice.

Makes 5 servings.

Minted Lime Scallops


1 1/4 pounds sea scallops
1 clove garlic, minced
1 tablespoon vegetable oil
1/4 cup water
1/4 cup lime juice
1/4 cup green onions, finely chopped
1 teaspoon grated lime zest*
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1/8-1/4 teaspoon cayenne pepper
1/4 cup fresh mint, chopped
1 ripe avocado - diced.

Minted Lime Scallops

In a covered saucepan, gently poach scallops with garlic, vegetable oil and water for 3 to 4 minutes, turning once.
Using a slotted spoon, remove scallops to a ceramic or glass bowl.
Rapidly boil down liquid in a pan to about 1/4 cup.
Cool and combine this liquid with remaining ingredients, except avocada and lettuce.
Pour over scallops in bowl.
Refrigerate for 1 to 2 hours.
Just before serving, peel and dice avocado.
Toss gently with the scallops. Serve
on the lettuce garnished with additional mint sprigs.

Grilled Scallops with Tropical Fruit Salsa

Seafood Alternatives: shrimp
Big sea scallops retain all their juicy goodness when quickly cooked on a hot grill.
The zippy fruit salsa, with a hint of dried red pepper flakes, is an ideal partner for the sweetness of the scallops.

2 Tbsp. fresh lime juice
2 tsp. honey
2 Tbsp. vegetable oil
Pinch cayenne pepper
1 tsp. salt
12-16 large sea scallops (1- 1 1/2 lb.)
8 8-inch bamboo skewers
Tropical Fruit Salsa
2 Tbsp. chopped macadamia nuts, lightly toasted

In a medium bowl whisk together the lime juice, honey, oil, cayenne pepper and salt.
Add the scallops and gently toss, coating well.
Cover and marinate in the refrigerator at least 2 hours or overnight.
Soak the bamboo skewers in a bowl of water for at least 1 hour to prevent them from burning on grill.

Heat the barbecue grill until the coals glow red with white ash around the edge.
Double-skewer the scallops using 3 to 4 per serving by threading on 2 parallel skewers about 1/2 inch apart.
Put the scallop skewers on the hot grill and cook until nicely marked about 1 1/2 minutes.
Turn and contine cooking until the scallops are just cooked and still very juicy, about 1 minute longer.
Arrange on individual plates, dollop with Tropical Fruit Salsa and sprinkle with macadamia nuts, if using.

Servings per Recipe:  4