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    Recipes — scallops

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    Scallop & Apple Salad with Hazelnut Dressing

    Fat, juicy scallops are always a treat- the secret is not to overcook them and to team with contrasting sweet flavours

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 2


        •    25g butter
        •    juice 1/2 lemon
        •    6 scallops, without roe
        •    1/2 crispy, green eating apple
        •    small handful watercress leaves
        •    2 tbsps finely chopped toasted hazelnut
        •    2 tsps extra virgin rapeseed oil, plus extra for drizzling

    For the dressing:

        •    175g hazelnut
        •    2 tsps maple syrup
        •    3 tbsps cider vinegar


    1. To make the dressing, tip the hazelnuts into a frying pan, toast until golden, then transfer to the small bowl of a food processor. Whizz for 5-10 mins until they make a smooth paste – the nuts will start to release some of their oil and the paste should look like smooth peanut butter. Add the vinegar, maple syrup, season and blend to combine. With the motor running, pour in 150ml water and continue blending until smooth. Can be kept in the fridge for up to 1 week.

    2. Cut the apple into really fine matchsticks using a mandolin or sharp knife. Toss in a little of the lemon juice as you go to prevent the apple from turning brown.

    3. Put the hazelnuts in a shallow dish. Heat the butter in a frying pan until foaming and nut brown. Add the scallops and cook for 1 min on each side, or to your liking, seasoning as they cook. Remove from the pan and roll each scallop in hazelnuts. If cooking for larger numbers, cook the scallops in batches so that you don’t overcrowd the pan.

    4. To serve, spoon a dollop of the hazelnut dressing in the centre of each plate; use the back of the spoon to spread out the dressing slightly. Toss the watercress in the remaining lemon juice and oil, season and place a pile in the centre of each dressing dollop. Arrange the scallops around the watercress and place piles of apple between each scallop. Drizzle with a little oil and serve immediately.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2774679/scallop-and-apple-salad-with-hazelnut-dressing

    Diver Scallops Grilled on Rosemary

    For easier turning on the grill and added rosemary flavor, use two rosemary sprigs as each skewer.

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 4


        •    1/8 tsp salt
        •    1 tbsp olive oil
        •    12 large sea scallops
        •    Garnish: lemon slices
        •    Hot cooked basmati rice
        •    1/8 tsp freshly ground pepper
        •    8 (12-inch) fresh rosemary sprigs
        •    1 tsp finely chopped fresh rosemary


    1. ombine scallops and next 4 ingredients in a medium bowl; cover and chill 30 minutes.
    2. Pick leaves off 6 inches of one end of each rosemary sprig, leaving the other end intact. Soak rosemary sprigs in water in a shallow dish 20 minutes.
    3. Place 2 rosemary skewers side by side, leaving a small space between. Thread 3 scallops onto bare part of rosemary skewers. Repeat with remaining rosemary and scallops. Grill over medium-high heat 2 to 3 minutes on each side. Serve on a bed of basmati rice with lemon slices, if desired.

    NOTE: For smoky flavor, cut slices of prosciutto in half lengthwise and wrap 1 piece around each scallop before skewering.

    This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/diver-scallops-grilled-on-rosemary

    Pan-fried Scallops with Cauliflower Vanilla Purée

    Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    150ml milk
        •    2 tbsps olive oil
        •    4 slices pancetta
        •    drizzle maple syrup
        •    2 knobs of unsalted butter
        •    a few chives, snipped, to serve
        •    ½ vanilla pod, seeds scraped out
        •    140g cauliflower, cut into small florets
        •    6 scallops, with or without roe, it's up to you
        •    50g fresh porcini or chestnut mushrooms, cleaned and sliced


    1. Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.

    2. Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.

    3. Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/166610/panfried-scallops-with-cauliflower-vanilla-pure

    Lemon Orzo with Scallops

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1 cup orzo
        •    kosher salt
        •    2 cups baby arugula
        •    freshly ground pepper
        •    1/2 cup dry white wine
        •    2 cloves garlic, minced
        •    5 tbsps unsalted butter
        •    2 tbsps extra-virgin olive oil
        •    1 to 2 tbsps capers, drained
        •    2 tbsps chopped fresh parsley
        •    grated zest and juice of 1 lemon
        •    1 pound sea scallops, "foot" muscles removed
        •    1 cup cherry tomatoes, halved or quartered if large


    1.  Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.

    2. Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.

    3. Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.

    4. Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/lemon-orzo-with-scallops-3364362

    Lemon Orzo with Scallops

    Prep Time

        •    Prep and cook time: 15 minutes
        •    Yield: Serves 2


        •    1/4 tsp salt
        •    1 tsp fresh thyme
        •    Hot cooked pasta
        •    5 tbsps butter, divided
        •    1/2 cup dry white wine
        •    Garnish: fresh thyme sprigs
        •    1/4 cup heavy whipping cream
        •    1/4 cup finely chopped hazelnuts
        •    Pinch of grated or ground nutmeg
        •    1/4 tsp freshly ground black pepper
        •    1 pound sea or bay scallops, drained
        •    1/4 cup panko (Japanese breadcrumbs)


    1. Preheat oven to 375°.
    2. Melt 4 tablespoons butter in a cast-iron or ovenproof skillet. Stir in wine and next 5 ingredients. Add scallops, turning to coat. Remove from heat.
    3. Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts. Sprinkle mixture over scallops. Bake at 375° for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta. Garnish, if desired.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/hazelnut-crusted-scallops