Scallop Recipes

Ingredients

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Yakitori Scallops

1 pound Maine dayboat scallops

1 ½ teaspoons salt

¼ teaspoon white pepper

1 tablespoon vegetable oil

Skewers for grilling

Sesame Miso Sauce

1 tablespoon country or red miso

1 tablespoon tahini

1 tablespoon mirin

2 tablespoons seasoned rice wine vinegar

2 tablespoons sesame oil

Water as needed to thin

Directions

Yakitori Scallops

1. Season the scallops with salt and pepper 30 minutes before grilling. 
2. Thread 3 to 4 scallops per skewer and brush with vegetable oil.
3. Heat a grill or Yakitori until a medium-high heat is sustained. 
4. Grill the scallops over direct heat for 2 to 3 minutes per side. The goal is for the scallops to develop a crisp golden sear and still be slightly translucent in the middle.
5. Plate the scallop skewers with the sesame miso sauce.

Sesame Miso Sauce

1. Combine the ingredients in a bowl and stir well. Thin with water until a pourable consistency is achieved.
2. Plate the scallops by placing the sauce on the plate followed by the scallops.
3. Garnish with seaweed flakes (dulse, laver, sea lettuce), lime zest, and sliced chives or chive flowers.

Recipe courtesy of Chef Robert Dumas, University of Maine Research and Development Chef.

Ingredients

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12 sea scallops

8 tablespoons salted butter

½ cup loosely packed fresh sage, washed and dried

1 package fresh ravioli (butternut stuffed or your choice)

1 10-ounce jar of butternut squash sauce

3 tablespoons pepitas, toasted

Microgreens

Directions

1. Boil water for cooking the ravioli, add a pinch of salt.
2. Remove and discard the small muscle off the side of the scallop.
3. Heat a cast iron pan (or other heavy-bottomed pan) over high heat and add the butter. Before it reaches the brown butter stage, add in the sage. Stir to coat the sage in butter and cook for a few minutes until crispy. Then remove the sage from the pan and set it aside, leaving the remaining butter to brown in the pan.
4. Place the ravioli in the boiling water and cook according to the package instructions. Drain the ravioli.
5. Once the butter is brown, add the scallops and do not crowd them. After 30 to 60 seconds, flip them over. Use a spoon to scoop up the butter and baste the scallops. Cook for 1 to 2 minutes until seared and cooked through. They should be slightly firm to touch and fully opaque.
6. Remove the scallops from the pan and turn off the heat.
7. In a second pan, heat the squash sauce and add a touch of the brown butter sage that the scallops were cooked in. Stir and, once hot, add the cooked ravioli to the pan and toss to coat with the squash sauce. Cook for about 1 minute to infuse the flavor.
8. For each plate: Add 4 rabiolis and top with 4 sea scallops. Dress with microgreens around the edge of the plate. Top with 1 tablespoon of toasted pepitas and crumble the crispy sage leaves over the top.

Recipe and photo courtesy of Cape Cod Commercial Fishermen’s Alliance Meet the Fleet Program, in partnership with Chef Jeni Wheeler, Family Table Collaborative. For more delicious seafood recipes visit their local seafood page.

Ingredients

Saffron Corn Cream

4 tablespoons butter

2 shallots, finely diced

8 ears fresh corn, husked and shucked

1 ½ teaspoon saffron threads

1 cup heavy cream

Potato-Scallion Pancakes

1 pound russet potatoes

1 bunch scallions

2 eggs

1 tablespoon salt

1⁄2 tablespoon pepper

2 tablespoons clarified butter for frying

Fiery Dusted Scallops

1 ½ pounds sea scallops

1 teaspoon smoked sea salt

½ teaspoon smoked sweet paprika

2 tablespoons tomato powder

1 tablespoon black pepper

2 tablespoons butter

½ cup diced tomatoes

¼ cup fresh basil leaves, cut into long, thin strips

Directions

1. Sweat shallots in 3 tablespoons butter until they are soft and translucent. Add the corn and sauté for 2 to 3 minutes. Add the saffron and cream, then simmer for 4 minutes until the saffron has released its aroma and color. Season with salt and pepper. Place the corn mixture in a blender and blend until smooth. Strain through a fine sieve. Finish with a tablespoon of butter. Keep warm until service.
2. Wash potatoes but do not peel. Grate potatoes in a food processor. Soak in water to remove starch. Drain thoroughly and toss in a large bowl with chopped scallions, eggs and salt and pepper. Form the potato mixture into pancakes. Coat the bottom of the pan with clarified butter and add the pancakes. Sauté until golden brown on each side, about 6 minutes per side. Keep warm in the oven until service.
3. Combine dry spices and brush lightly onto scallops. Heat a non-stick pan over high heat. Brush the pan with butter and sear the scallops—about 3 minutes on each side—until caramelized and firm to touch. To serve, place sauce on a plate; lay a potato pancake on top. Arrange scallops on top of pancake and garnish with chopped tomatoes and basil.

Recipe courtesy of Chef Laura Rogers, NOAA chef, 2006 Great American Seafood Cookoff.

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Ingredients

Parmesan Risotto

2 tablespoons salted butter

4 garlic cloves, minced

1 large shallot, minced

1 cup Arborio rice

½ cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)

4 cups chicken broth, warmed

½ cup parmesan cheese

Salt and pepper, to taste

Parsley (optional for garnish)

Sautéed Spinach

Large drizzle of olive oil

3 garlic cloves, minced

8 cups spinach (roughly ½ of a 16-ounce bag)

Pan-Seared Scallops

Olive oil

1 pound large scallops

Salt and pepper, to taste

Directions

Parmesan Risotto

1. Note: This is the longest step of the meal (30 minutes is best for the most creamy, delicious risotto) so get it started as soon as possible.
2. Melt the butter in a large sauté pan over medium heat.
3. Add the garlic and shallots and sauté until soft and fragrant, about 3 to 5 minutes.
4. Add the Arborio rice, stir to coat with the melted butter. Stir in the white wine.
5. Slowly add the warmed chicken broth—about ½ a cup at a time—and stir/simmer until the rice is soft and creamy. Do not let the mixture boil! Slow and low is always best.
6. Add the parmesan, salt, and pepper and stir together.

Sautéed Spinach

1. Using a pan with a lid, add a large drizzle of olive oil.
2. Add the minced garlic and sauté until fragrant, about 1 to 2 minutes.
3. Slowly add the spinach as it reduces in the pan (using the lid helps the spinach wilt faster).

Pan-Seared Scallops

1. Prepare the scallops by removing all moisture—this is the key to the best pan-seared scallops! Use a kitchen towel (or paper towels) to pat the scallops dry.
2. Heat a large cast iron skillet or non-stick pan over high heat, add a large drizzle of oil to coat the whole pan.
3. Salt the scallops and add them to the hot pan. It’s best to cook the scallops in small batches and not overcrowd them.
4. Just before serving, add a few pads of butter to the hot pan and toss the cooked scallops in the butter.
5. Serve with sides and enjoy!

Photo and recipe courtesy of Scallop Shack Farms in Cape May, New Jersey.

Ingredients

1 red bell pepper

1 tablespoon olive oil

1 pound fresh sea scallops

1 clove garlic, chopped

½ tablespoon fresh lemon juice

⅛ cup dry white wine

2 teaspoons Dijon mustard

1 ½ tablespoons horseradish

Pinch of white pepper

Pinch of chopped parsley

½ cup heavy cream

Directions

1. Rub the red bell pepper lightly with oil and roast in a 400 degrees Fahrenheit oven until almost black. Place it in a plastic bag to sweat, then clean skin away and remove seeds. Puree in a food processor and set aside.
2. Heat oil in a heavy skillet over medium heat and sear scallops on each side for about 1½ minutes. Remove scallops and set aside.
3. Brown garlic in a little butter. Add lemon juice, wine and mustard and stir well. Add horseradish, pepper and parsley. Slowly add cream and red pepper puree and stir well. Lower heat and reduce to desired thickness.
4. Place scallops on a plate and place the sauce around the scallops.
5. Additional serving suggestion: Serve scallops over a bed of fresh sautéed spinach.

Recipe by Mark Kimmel, Culinary Arts Instructor at Chesterfield Technical Center and courtesy of the Virginia Sea Grant “Chefs’ Seafood Symposium” archives.

Ingredients

8 littleneck clams, rinsed of sand

4 large sea scallops, muscle removed

3 ounces calamari (squid) rings

3 ounces monkfish, skinned and cut into bite-size pieces

½ cup large diced tomato

½ cup julienned cucumber

¼ fennel bulb, julienned; reserve a few fronds for garnish

4 basil leaves chiffonade; plus a couple of whole leaves for garnish

1 scallion cut lengthwise into thin slices; reserve the green top for garnish

½ cup extra virgin olive oil

2 garlic cloves, sliced

½ teaspoon sea salt

Black pepper to taste

1 cup water

1 large baguette

Directions

1. Remove crust from the bread and cut it into ½ - inch cubes. Lightly toast bread cubes in a 350 degrees Fahrenheit oven and set aside. You’ll need about ½ cup of toasted bread cubes for the recipe.
2. Heat a large sauté pan. Add olive oil. Season scallops and monkfish with salt and pepper. Sear until browned on the outside, remove from the oil and set aside.
3. Add garlic and brown slightly, then add calamari and toss quickly.
4. Add clams and water, season lightly with salt and pepper. Cover until clams begin to open.
5. Return scallops and monkfish to the pan. Cook covered until all clams open, about 1 minute. You may have to add more water if the clams do not open. Make sure that you have about a ½ cup of liquid left when the dish is finished.
6. Put cut vegetables into a large bowl with basil. Season with salt and pepper, add bread cubes, and toss.
7. Just before serving, toss in the hot seafood and half of the cooking liquid. Portion onto plates, garnish with scallion sprigs and fennel fronds.
8. Pour remaining seafood broth around each plate.

Recipe credit: Chef Jim Weaver, New Jersey chef, 2004 Great American Seafood Cook-off

Ingredients

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¼ cup toasted hazelnuts, coarsely chopped

10 ounces shaved Brussels sprouts (store-bought or done at home on a mandoline)

5 dates, pitted, coarsely chopped

Kosher salt and freshly ground black pepper

2 ounces parmesan, shaved

Extra-virgin olive oil

Crushed red pepper flakes (optional)

1 pound dry sea scallops, thawed if frozen and patted dry, tough side muscle removed

Directions

1. In a medium bowl, toss the hazelnuts, Brussels sprouts, dates, and lemon juice; season to taste with salt and pepper.
2. Add the parmesan and 3 tablespoons of extra-virgin olive oil and toss gently; season with red pepper flakes (if using).
3. Heat 1 tablespoon of oil in a large well-seasoned cast iron skillet or a nonstick skillet over medium-high heat.
4. Ensure the scallops are well-dried and season both sides with kosher salt and black pepper. Add the scallops to the skillet, avoiding overcrowding, and cook about 1 ½ to 2 minutes per side or until the scallops are just beginning to turn opaque. Avoid overcooking.
5. Serve the scallops over the shaved Brussels sprout salad.

Recipe and photo courtesy of the Seafood Nutrition Partnership.

Ingredients

Asian Vinaigrette

1 tablespoon finely grated fresh ginger

2 cloves garlic, minced

1 green onion, minced

2 tablespoons cilantro leaves, minced

1 tablespoon rice wine vinegar

1 tablespoon sesame oil

1 tablespoon soy sauce

1 tablespoon canola oil

1 tablespoon sake or rice wine

Pan Seared Scallops

12 large sea scallops

1 tablespoon canola oil

Salt and pepper

½ cup sesame seeds

4 cups mesclun salad mix

Directions

1. In a bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy sauce, 1 tablespoon of canola oil, and sake. Whisk the ingredients together to make the Asian vinaigrette. Set aside.
2. Season the scallops with salt and pepper. Place the sesame seeds on a plate and pat down the top and bottom sides of each scallop into the sesame seeds.
3. In a sauté pan, over medium-high heat, add the remaining tablespoon of canola oil. When the oil is hot, add scallops, placing them crusted-side down. Sear for approximately 1 minute, or until sesame seeds are brown. Turn and sear on the other sesame-crusted side for 1 minute.
4. Place on top of the mesclun salad mix and drizzle with your Asian vinaigrette dressing.

Recipe by Chef Dominador Valeros of Hampton, VA and courtesy of the Virginia Sea Grant “Chefs’ Seafood Symposium” archives.

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