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Favorite recipes for sea scallops?

I love simple seared sea scallops, but thought I might try something new tomorrow night for a very small dinner party. Any favorite recipes?

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  1. Hey there,
    If they are really fresh, I love a simple sear (just a minute or so per side). I then make a quick brown butter and throw in some capers and a squeeze of lemon at the last minute. If you can get great scallops, don't do too much! Have fun and please report back!

    1. Slice very thin, squirt with fresh lime juice, add some scallions, cilantro and seve cheveche style.

      1 Reply
      1. re: treb

        Yum. That sounds delicious. So easy and wonderful.

        1. re: rasputina

          Do you cook the bacon first? I think I tried bacon wrapped shrimp once and that did not go so well.

          1. re: fldhkybnva

            Not cooked. Half a strip around half a scallop and broiled until done. Then dip in mango chutney.

            1. re: fldhkybnva

              cook the bacon half-way first. Otherwise, by the time the bacon is done, the scallop will be way overcooked.

                1. re: MGZ

                  In my opinion, the smoked bacon overwhelms the delicate taste of the scallop. Once in Florida, we had tasso wrapped and, while very tasty, again the scallop flavor was lost. I suggest blanched strips of unsmoked hog jowl. Gets rid of some of the fat and prevents flare-ups on the grill or under the broiler.

                  1. re: grampart

                    That jowl sounds like a terrific idea.

                    I'm lucky enough to get lots of cheap (sometimes even free) scallops and lobster (as well as fluke and striped bass). Consequently, I have no real problem treating them with a bit of vigor.

                    As to twice smoked bacon, I find the fact that it has been fully cooked and safe to eat "raw" means it is a good thin go grind into beef for burgers or use in preps where it does not get fully heated to temp.

          2. Perfect dinner party fare. And depending on the rest of your menu, take your pick.

            Sear your scallops & then top them with dollops of either Thai Sweet Chili Sauce, or Basil Pesto. Serve over either noodles or greens.

            Depending on the number of scallops, this can be an appetizer or a main.

            1. I tried this recipe for Miso Butter Shrimp last week and this week I'm going to try it with seared scallops. These were so simple to prepare and I couldn't get over how delicious they were. It's got to be good with scallops.


              1 Reply
              1. re: dmjordan

                I love this recipe. I have even used it with snapper.

              2. My absolute favorite is the Scallops Mueniere recipe from Joy. The scallops have a bound breading, then sauteed in butter. I serve it with warm clarified butter and lemon wedges.

                For a healthier dish, last night I made sauteed ocean scallops with bacon, shallots and Brussels sprouts. Very yummy.

                1. Might have posted here about "bacon wrapped stuff"?? MOST foods that come wrapped in bacon cook WAY faster than the bacon. Now I cook bacon JUST till it has rendered out most of fat... still seriously "bendy"... that's a technical term!! Then wrap around whatever your cooking.

                  1. Love scallops but DH doesn't like the smell it leaves in the house after cooking them so I don't cook them much unless on vacation..

                    Just got a pound of diver scallops for dinner tonight and thinking of seared medium over a nest of scalloped pot's, light wilted spinach with baby portobellas, shallots in a very lemony beurre blanc.

                    Do you all think this is a good combo or should I forgo the scallop pot's and use a brown rice/mashed pot's or quinoa?

                    Thanks all

                    3 Replies
                    1. re: Beach Chick

                      Sounds amazing! I have recently been obsessed with spinach salads. I had run out of meat options and had some scallops I didn't know what to do with. I seared them in a cast iron pan and threw them on top of a big pile of spinach with bacon, blue cheese, tomatoes and balsamic vinaigrette and it was delicious. Let us know how it turns out.

                      1. re: fldhkybnva

                        Out of the park home run on the baby portobello's sliced with shallots, garlic in a cream sauce on a bed of brown rice and lightly tossed spinach over seared medium cooked diver scallops.
                        I roasted asparagus and Brussel sprouts too.

                    2. Sear in an All-Clad fry pan, then a quick butter-garlic-lemon juice and/or white wine pan sauce. Sprinkle parsley.

                      2 Replies
                      1. re: Jay F

                        I'm with you on this one. Keep it simple and don't mess with nature's recipe :)

                        1. re: FutureChefAdam

                          This is exactly what I did a few days ago and it was the most delicious plate of scallops. Simple does not mean no flavor.

                      2. I s'pose I'm a sucker for the classics. Though I love it when I get scallops in the shell and eat them raw, there is a reason that Coquilles Saint Jacques is a legendary plate.
                        See, e.g.,

                        2 Replies
                        1. re: MGZ

                          Ha ha. The first time I made Coquilles St. Jacques, all I had was red wine, and I was too young to go to the liquor store and buy white, so we had Coquilles St. Pink-n-purple.

                          1. re: MGZ

                            I second the Coquilles Saint Jacques. My version uses large scallops, lightly poached, sliced, and (with the mushroom mixture) layered in ramekins with a least one layer of good crab meat. Legendary? Only amongst a very small group of people. The basic recipe is to scallops as is a great Newburg to lobster. Also, both make a little go a long way.

                          2. Hands down, Ina Garten's Scallops Provencal. Easy and yummy....


                            1. I like them seasoned with curry powder, seared and served with a little curry oil on the plate
                              Kale, plantain, lotus root or spinach "chips" for texture

                              I also like them lightly poached in dashi broth.

                              Finally, I also grill them on bamboo skewers and coat with yakitori sauce.

                              When I eat out, I love the sea scallop pan roast at the grand central oyster bar, but I have never made it at home. Now I'm inspired to try and make a lighter version!

                              1. Apparently, I am going to be "gifted" a bunch of scallops from a local captain (I work in barter sometimes). Coincidently, I have six for dinner on Sunday. Probably gonna do half with Mom's favorite prep - Fried. There is something really special about a properly breaded and fried scallop.

                                1 Reply
                                1. re: MGZ

                                  I need to find better friends :)

                                2. This is not much of a recipe but I have been enjoying a lovely spinach and scallop salad at least once a week for a month or so. The best prep I have found is scallops sprinkled with seasoning salt, simple dry sear in a cast iron pan, sprinkle with pepper and a squeeze of lemon juice and it's delectable.

                                  4 Replies
                                  1. re: fldhkybnva

                                    I frequently serve seared sea scallops on a bed of mixed baby greens & top each scallop with a little blob of either Thai Sweet Chili Sauce or homemade Basil Pesto.

                                    1. re: Bacardi1

                                      I love this idea of the blob. Do you make the Thai Sweet Chili sauce or is there a brand that you recommend?

                                      1. re: fldhkybnva

                                        No particular brand - & I've found one brand or another at nearly every supermarket around here in their "Asian" section. It's sort of like Chinese "Duck Sauce" with a hint of hot chili added.

                                        Before using I taste a little first, & if I want it hotter, I just stir in some Chili-Garlic Sauce or a dash of crushed red pepper flakes.

                                        It's also great as a glaze on grilled chicken or shrimp, or as a dipping sauce for eggrolls.

                                        Needs to be refrigerated once opened, but lasts forever. Literally - lol!

                                        1. re: Bacardi1

                                          Great, I'll look around. I love my jar of chili garlic sauce and am a serious spicy food fanatic so this sounds great.

                                  2. all depends on whether you have the dry scallops or the more commonly found water bloated scallops which will render any recipe a soggy mess.

                                    9 Replies
                                    1. re: lastZZ

                                      We're 'hounds. We don't use the latter.

                                      1. re: MGZ

                                        I'm hoping that was said in jest or "tongue-in-cheek"?

                                        For many folks, regular scallops are all they can get - or afford (dry-packs here - when available - run between $18-$25/lb; regular seas $9-$15/lb.) Frequently that's all I can get, & I do use them, so long as it's only water & not chemicals they're soaked in (which very few markets sell these days anyway since the process was outed).

                                        Using them doesn't automatically brand someone not a "chowhound", unless the brander is, of course, somewhat of a snob.

                                        If all you can get are regular non-dry-pack scallops, simple rinse them & place them on a plate between several layers of paper towels. Place another plate & a light weight (like a can of beans or something) on top, & let them sit for 15-20 minutes or so. This will help to express some of the excess water. Just don't make the weight too heavy - you don't want to squash the scallops.

                                        1. re: Bacardi1

                                          I do this with dry as well and they always release a spot of water on each towel which I think helps with searing but luckily I have dry scallops readily available.

                                            1. re: Bacardi1

                                              Of course I was havin' some fun with hyperbole. The Mods don't like it when I speak for the entire community.

                                              I will note, however, that I will simply not have scallops if, for whatever reason, I can't get fresh, dry ones. The same goes for lobster if all I can find is frozen tails, shrimp if all that are available are farm-raised, short ribs if the prices continue to be so exorbitant, etc. Life requires balance and we each find our points of equilibrium. For me, if I ever move somewhere where I can't get the scallops I know, maybe I'll figure out a way to make a great Coq St Jacques.

                                          1. re: lastZZ

                                            Nope dry 100% of the time. I once accidentally picked up wet scallops and thought I might vomit on my plate. They had to go before I could eat anything else but the awful residual metallic taste pretty much ruined dinner.

                                            1. re: fldhkybnva

                                              I can only say that that had to have been when chemicals were still being used on scallops. These days it's just water, & certainly wouldn't have you "vomiting on your plate".

                                              No reason to frighten people away from the perfectly good regular scallops at their markets.

                                              1. re: Bacardi1

                                                This was just at most 3 months ago and it tasted like metal but perhaps it was just water. I apologize, just reporting on my only experience with the wet variety which was quite bad but I imagine without the awful metallic taste they would have been just fine.

                                                1. re: fldhkybnva

                                                  I had some at a Chinese restaurant that were that nasty kind, too, whether water or chemicals. I ate it but I didn't really like it.