Recipes — scallops

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    1 bay leaf
    •    kosher salt
    •    1 cup white rice
    •    3 scallops, sliced
    •    2 tbsps vegetable oil
    •    2 tbsps unsalted butter
    •    1/2 tsp Cajun seasoning
    •    lemon wedges, for serving
    •    1/2 cup chopped fresh parsley
    •    1 jalapeno pepper, seeded and chopped
    •    1 pound medium sea scallops (about 20)
    •    4 cups frozen chopped greens, such as collards and/or kale (about 10-ounces), thawed and squeezed dry

Method

1. Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.
2. Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.
3. Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/cajun-scallops-and-rice-3363048

Prep Time

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

Ingredients

    •    olive oil
    •    1/2 tsp salt
    •    1/4 tsp salt
    •    1 tbsp butter
    •    1 tsp olive oil
    •    12 sea scallops
    •    2 tbsps dry vermouth
    •    2 tbsps chopped chives
    •    12 medium asparagus spears
    •    1/4 tsp freshly ground pepper
    •    2 tbsps shaved Parmesan cheese
    •    3/4 cup freshly squeezed orange juice
    •    2/3 cup diced uncooked pancetta or centre-cut bacon (about 3 1/2 ounces)

Method

1. Cut off each asparagus tip into 2 1/2-inch-long pieces. (Reserve stalks for other uses.) Toss asparagus with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in an 8-inch square baking pan. Bake at 475° for 6 minutes. Remove from pan, and set aside.
   
   
2. Cook pancetta or bacon in a large skillet until crisp. Remove from skillet, and drain on paper towels. Measure drippings, and add olive oil to measure 2 tablespoons.
   
   
3. Sprinkle both sides of scallops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat reserved 2 tablespoons drippings and oil in skillet over medium-high heat until hot; add scallops. Cook scallops 5 minutes, turning once, until browned on both sides. (Cook in batches if scallops don't fit in the skillet without touching.) Set aside and keep warm.
   
   
4. Heat skillet over medium-high heat until hot. Add orange juice and vermouth to skillet. Cook, stirring constantly, until mixture is reduced to 1/2 cup. Remove from heat, and whisk in butter.
   
   
5. Place 3 scallops on each serving plate, forming a triangle in center of plate. Arrange 3 asparagus spears, tip end up, against the scallops. Drizzle with sauce, and sprinkle with reserved pancetta, chives, and Parmesan.

This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/pan-seared-scallops-with-asparagus-pancetta

Whether as a deliciously fiery appetizer or healthy entree, Cajun scallops are a must for your spicy kitchen repertoire. They take only a few minutes to make, yet you would never guess that from the delicious flavor. Seriously, your flavor to time ratio is wicked high with this spicy recipe.

Prep Time

    •    Prep time: 1 hour & 10 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 8-10

Ingredients

    •    1/2 tsp salt
    •    1/2 tsp pepper
    •    2 tbsps olive oil
    •    1 tbsp seasoning
    •    greens your choice
    •    1 tbsp pepper powder
    •    15 to 20 fresh sea scallops medium-sized

Method

1. Toss the scallops with the Cajun seasoning, cayenne pepper powder, olive oil (1 tablespoon's worth), salt and pepper. Place the scallops in the refrigerator and allow the spices to set for 1 hour.
2. In a skillet over high heat, add the additional tablespoon of olive oil and butter. Spread the butter and oil to evenly coat the skillet.
3. Place the scallops in the pan, and cook them over high heat for 2 to 3 minutes per side until browned. Flip the scallops and cook for 1 to 2 minutes until the second side is browned.
4. Place the scallops on a bed of lettuce and serve.

This great family recipe is thanks to Pepper Scale Recipes at https://www.pepperscale.com/cajun-scallops/

Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 3

Ingredients

    •    juice 1/2 lemon
    •    1 tbsp vegetable oil
    •    9 large scallops, coral removed

For the pancetta crumbs:

    •    50g fresh breadcrumb
    •    1 tbsp thyme leaf, chopped
    •    50g pancetta, cut into 5cm slices

For the parsnip purée:

    •    200ml full-fat milk
    •    small knob of butter
    •    200g parsnip, cut into chunks

Method

1. To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
   
   
2. To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
   
   
3. Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
   
   
4. Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/pan-fried-scallops-parsnip-puree-pancetta-crumbs

Prep Time

    •    Prep and cook time: 40 minutes
    •    Yield: Serves 2

Ingredients

    •    kosher salt
    •    3/4 cup arborio rice
    •    freshly ground pepper
    •    1/3 cup dry white wine
    •    3 tbsps unsalted butter
    •    2 tbsps extra virgin olive oil
    •    2 tbsps chopped fresh chives
    •    1/4 cup chopped fresh parsley
    •    grated zest and juice of 1 lemon
    •    1/3 cup grated parmesan cheese
    •    3 cups low-sodium chicken broth
    •    8 medium sea scallops, muscles removed, patted dry
    •    1 small leek (white and light green parts only), halved lengthwise, thinly sliced and rinsed

Method

1. Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
   
   
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
   
   
3. Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
   
   
4. During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
   
   
5. Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.

This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/food-network-kitchen/lemon-herb-risotto-with-scallops-3612442