Recipes — scallops

Crisp bacon, tender-melt-in-your mouth scallops with the most heavenly butter sauce. So fancy yet so easy!

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    1 pound scallops
    •    1/2 tsp dried basil
    •    4 slices bacon, diced
    •    1/2 tsp dried oregano
    •    3 cloves garlic, minced
    •    1/2 cup unsalted butter
    •    2 tbsps chopped fresh parsley leaves
    •    1/2 tsp crushed red pepper flakes, optional
    •    Kosher salt and freshly ground black pepper, to taste

Method

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
3. Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
4. Serve immediately, garnished with parsley, if desired.

This great family recipe is thanks to Damn Delicious Recipes at https://damndelicious.net/2016/02/12/bacon-scallops-with-garlic-butter-sauce/

Marcela Valladolid tosses scallops in a spicy, vibrant combination of garlic, lime, soy and crushed red pepper before quickly grilling them.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 6

Ingredients

    •    1/4 cup plus 1 tbsp olive oil
    •    1/4 cup fresh lime juice
    •    1 tbsp low-sodium soy sauce
    •    1/2 cup chopped fresh cilantro
    •    1 tbsp crushed dried red chile flakes
    •    4 cloves garlic, minced
    •    1 pound jumbo sea scallops (12 to 15)
    •    Salt and freshly ground black pepper
    •    Lime wedges, for serving

Method

1. In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
2. Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/marcela-valladolid/cilantro-scallops-recipe-1925671

Coming from the Catalonia region of Spain, Romesco is a versatile sauce made from nuts and red peppers. It works great on roast chicken, grilled vegetables, or this Spanish-inspired pasta adorned with shaved Manchego cheese and slivered almonds.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4

Ingredients

    •    1 small (5 oz.) tomato, chopped (1 1/4 cups)
    •    2 large roasted red bell peppers (from 1[12-oz.]jar), rinsed
    •    1/4 cup toasted hazelnuts
    •    2 tbsps chopped fresh flat-leaf parsley
    •    2 tbsps sherry vinegar
    •    1 1/2 tsps kosher salt
    •    1 tsp smoked paprika
    •    1/2 tsp cayenne pepper
    •    1/2 tsp black pepper
    •    2 garlic cloves
    •    3/4 cup toasted slivered almonds, divided
    •    3/4 cup extra-virgin olive oil
    •    12 ounces uncooked tagliatelle pasta
    •    2 tbsps salted butter
    •    1 tbsp finely chopped shallot (from 1 shallot)
    •    1 1/2 pounds bay scallops, drained, rinsed, and patted dry
    •    1 ounce Manchego cheese, shaved (about 1/2 cup)
    •    1 tbsp thinly sliced chives

Method

1. Place tomato, bell peppers, hazelnuts, parsley, vinegar, salt, paprika, cayenne, black pepper, garlic, and ½ cup of the almonds in a blender; pulse until finely chopped, 6 to 8 times. With processor running, slowly pour oil through opening in lid. Process until smooth, and set aside.
2. Cook pasta according to package directions; drain. Combine pasta with tomato mixture in a large skillet; cook over medium-high, stirring often, until heated through, about 3 minutes. Cover; remove from heat.
3. Melt butter in a separate large skillet over medium-high. Add shallot; cook, stirring often, until translucent, 1 to 2 minutes. Add scallops; cook, stirring occasionally, until slightly firm, about 2 minutes. Remove from heat.
4. Divide pasta mixture among 4 bowls. Arrange scallops over pasta; top with cheese, chives, and remaining ¼ cup almonds. Serve immediately.

This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/recipe/scallop-pasta-catalan-romesco-sauce

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    Scallops

Method - by using Stove-top:

1. Remove frozen scallops from all packaging and place in a single layer in sauce pan.
2. Place on medium-high heat and stir occasionally for 6-8 minutes, or until scallops are cooked.
   (Adjust sauce consistency by adding a splash of cream or milk while heating.)
3. Let rest 1 minute before serving.

Method - by using Microwave:

1. Remove frozen scallops from all packaging. Place scallops in a two-cup microwave safe dish.
2. Cover and cook for 2 minutes. Stir, cover and cook for another 2 minutes.
3. Let rest 1 minute in the covered dish before serving.

This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/scallops-and-sauce-cooking-instructions-and-applic/scallops-and-sauce-garlic-cream-cooking-instructio/

Ask for "dry" scallops at your fish market; they are free for preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    1 lb. sea scallops, side muscle removed
    •    Kosher salt and freshly ground black pepper
    •    2 tbsps (1/4 stick) unsalted butter, cut into small pieces
    •    4 sprigs herbs (such as tarragon, lemon thyme, or sage)
    •    2 tsps fresh lemon juice
    •    1 tbsp olive oil

Method: Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.

This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Scallops-with-Herbed-Brown-Butter-2592091#directions