18 Delicious Easy Scallop Recipes for Beginners

Perfect for those nights when you’re craving something fancy yet fuss-free, scallops are your ticket to an impressive meal without the stress. Whether you’re a seafood newbie or a seasoned chef looking for quick inspiration, our roundup of 18 delicious, easy scallop recipes is sure to delight. From buttery pan-seared classics to creative twists, these dishes promise to turn any dinner into a special occasion. Let’s dive in!

Garlic Butter Scallops

Now, let’s dive into creating a dish that’s as luxurious as it is simple to prepare, perfect for both weeknight dinners and special occasions alike.

Ingredients

• 1 lb fresh sea scallops, side muscle removed
• 3 tbsp unsalted butter, clarified
• 2 tbsp extra virgin olive oil
• 4 garlic cloves, finely minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. Pat the scallops dry with paper towels to ensure a perfect sear.
2. Season both sides of the scallops evenly with sea salt and black pepper.
3. Heat a large skillet over medium-high heat, then add the olive oil and clarified butter.
4. Once the butter is frothy, carefully add the scallops, ensuring they are not touching.
5. Sear the scallops for 2 minutes on the first side, without moving them, to achieve a golden crust.
6. Flip the scallops and cook for an additional 1-2 minutes, depending on their size.
7. Reduce the heat to low, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
8. Remove the skillet from heat, drizzle with lemon juice, and sprinkle with chopped parsley.
9. Gently toss the scallops in the garlic butter sauce to coat evenly before serving.

Rich in flavor with a buttery, garlicky aroma, these scallops boast a tender interior and a caramelized exterior. Serve them over a bed of creamy risotto or alongside a crisp green salad for a balanced meal.

Pan Seared Scallops with Lemon Sauce

Mastering the art of pan-seared scallops with lemon sauce is simpler than you might think, especially when you follow these methodical steps to achieve a perfectly golden crust and tender interior every time.

Ingredients

• 12 large dry-packed sea scallops, side muscle removed
• 2 tbsp clarified butter
• 1 tbsp extra-virgin olive oil
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tbsp unsalted butter, cold
• 1 tsp finely chopped fresh parsley
• Kosher salt, to season
• Freshly ground black pepper, to season

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear. Season both sides with kosher salt and freshly ground black pepper.
2. Heat a large stainless steel skillet over medium-high heat. Add clarified butter and olive oil, swirling to coat the pan.
3. Once the butter begins to lightly smoke, carefully add the scallops, ensuring they are not touching. Sear for 1 minute 30 seconds without moving them to develop a golden crust.
4. Gently flip the scallops using tongs and sear the other side for 1 minute 30 seconds. Transfer to a warm plate.
5. Reduce the heat to medium. Deglaze the pan with white wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 2 minutes.
6. Add lemon juice and continue to simmer for 1 minute. Remove from heat and whisk in cold unsalted butter until the sauce is emulsified and slightly thickened.
7. Stir in chopped parsley. Season the sauce with a pinch of salt if needed.
8. Return the scallops to the pan, spooning the sauce over them to warm through for about 30 seconds.

Unbelievably tender scallops with a crisp, caramelized exterior pair beautifully with the bright, buttery lemon sauce. Serve them over a bed of creamy risotto or alongside a crisp green salad for a restaurant-quality meal at home.

Scallop Pasta with Creamy Alfredo Sauce

This scallop pasta with creamy Alfredo sauce is a luxurious dish that combines the delicate sweetness of scallops with the rich, velvety texture of homemade Alfredo sauce. Perfect for a special dinner, it’s surprisingly simple to make with a bit of guidance.

Ingredients

• 1 lb dry fettuccine pasta
• 1 lb fresh sea scallops, side muscle removed
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• 1/4 tsp freshly grated nutmeg
• 1 tbsp clarified butter
• Salt and freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
3. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the scallops, making sure not to overcrowd the pan. Sear for 2 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmigiano-Reggiano cheese and nutmeg, whisking continuously until the sauce is smooth and thickened, about 3-4 minutes.
6. Add the cooked fettuccine to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
7. Gently fold in the seared scallops, being careful not to break them apart. Heat through for 1 minute.
8. Garnish with freshly chopped parsley before serving.

Creamy and indulgent, this scallop pasta offers a perfect balance of flavors and textures. Serve it with a crisp white wine and a side of steamed asparagus for an elegant meal.

Baked Scallops with Parmesan Crust

Savory and succulent, baked scallops with a Parmesan crust is a dish that marries the delicate sweetness of scallops with the rich, umami depth of Parmesan. Perfect for a special occasion or a luxurious weeknight dinner, this recipe is straightforward yet impressive.

Ingredients

• 1 pound fresh sea scallops, side muscle removed
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tablespoons clarified butter, melted
• 1 tablespoon fresh lemon juice
• 1 teaspoon finely chopped garlic
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh parsley

Instructions

1. Preheat your oven to 400°F (204°C) and lightly grease a baking dish with clarified butter.
2. Pat the scallops dry with paper towels to ensure a good sear, then arrange them in the prepared baking dish.
3. In a small bowl, combine the Parmesan cheese, panko breadcrumbs, melted clarified butter, lemon juice, garlic, sea salt, and black pepper.
4. Evenly spoon the Parmesan mixture over each scallop, pressing lightly to adhere.
5. Bake in the preheated oven for 12-15 minutes, or until the topping is golden and the scallops are just opaque.
6. Remove from the oven and let rest for 2 minutes before sprinkling with fresh parsley.

Now, the baked scallops boast a crispy, golden Parmesan crust that contrasts beautifully with their tender, juicy interior. Serve them atop a bed of sautéed spinach or alongside a crisp white wine for an elegant meal.

Scallop and Bacon Skewers

Yieldingly simple yet impressively elegant, these Scallop and Bacon Skewers are a perfect introduction to seafood grilling. With just a few high-quality ingredients and straightforward steps, you’ll create a dish that’s as delightful to prepare as it is to devour.

Ingredients

• 8 large sea scallops, side muscles removed
• 4 slices of thick-cut, applewood-smoked bacon, cut into halves
• 2 tablespoons of clarified butter, melted
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of finely chopped fresh thyme
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to a medium-high heat, aiming for 400°F.
2. In a small bowl, whisk together the clarified butter, lemon juice, thyme, sea salt, and black pepper to create a marinade.
3. Pat the scallops dry with paper towels, then gently toss them in the marinade until evenly coated. Let them sit for 5 minutes to absorb the flavors.
4. Wrap each scallop with a half slice of bacon, securing it with a soaked wooden skewer that pierces through both the bacon and scallop.
5. Place the skewers on the preheated grill, cooking for 3 minutes on each side, or until the bacon is crispy and the scallops are opaque and firm to the touch.
6. Tip: Ensure your grill grates are clean and lightly oiled to prevent sticking.
7. Tip: Do not overcrowd the grill; leave space between skewers for even cooking.
8. Tip: Let the skewers rest for 2 minutes off the grill before serving to allow the juices to redistribute.

Juxtaposing the smoky crispness of bacon with the tender, sweet scallops creates a harmonious blend of textures and flavors. Serve these skewers atop a bed of arugula lightly dressed with lemon vinaigrette for a refreshing contrast.

Scallop Risotto with Fresh Herbs

Mastering the art of risotto begins with understanding its creamy, comforting essence, and our Scallop Risotto with Fresh Herbs is no exception. This dish combines the delicate sweetness of scallops with the aromatic freshness of herbs, creating a harmonious blend of flavors that’s both sophisticated and satisfying.

Ingredients

• 1 cup Arborio rice
• 1 lb fresh sea scallops, patted dry
• 4 cups homemade seafood stock, kept warm
• 1/2 cup dry white wine
• 1/4 cup clarified butter
• 1 small shallot, finely minced
• 2 cloves garlic, finely minced
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tbsp mixed fresh herbs (tarragon, chives, parsley), finely chopped
• Salt, to precise taste

Instructions

1. In a heavy-bottomed saucepan, melt the clarified butter over medium heat until it shimmers.
2. Add the minced shallot and garlic, sautéing until translucent, about 2 minutes, ensuring they do not brown.
3. Stir in the Arborio rice, coating each grain with butter, and toast lightly for 1 minute to enhance its nutty flavor.
4. Deglaze the pan with white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm seafood stock, one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next, about 18-20 minutes total.
6. While the risotto cooks, season the scallops with salt and sear in a separate pan over high heat for 1-2 minutes per side until golden but still tender inside.
7. Once the risotto is creamy and al dente, remove from heat and fold in the Parmigiano-Reggiano and fresh herbs.
8. Gently fold in the seared scallops, reserving a few for garnish.
9. Season the risotto with salt to precise taste, ensuring a balanced flavor profile.

Rich in texture and bursting with the freshness of herbs and the sweetness of scallops, this risotto is a testament to the beauty of simple, quality ingredients. Serve it immediately, garnished with the reserved scallops and a sprinkle of fresh herbs for a visually stunning dish that’s as delightful to eat as it is to behold.

Grilled Scallops with Mango Salsa

Discover the perfect blend of sweet and savory with this grilled scallops dish, complemented by a vibrant mango salsa. Designed for beginners, this recipe breaks down each step to ensure a delicious outcome every time.

Ingredients

• 12 large sea scallops, side muscle removed
• 2 tbsp clarified butter
• 1 cup diced ripe mango
• 1/4 cup finely diced red bell pepper
• 2 tbsp minced red onion
• 1 tbsp freshly squeezed lime juice
• 1/2 tsp finely grated lime zest
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat, aiming for a surface temperature of 400°F.
2. While the grill heats, pat the scallops dry with paper towels to ensure a good sear.
3. Brush the scallops lightly with clarified butter on both sides, seasoning them with sea salt and black pepper.
4. Place the scallops on the grill, cooking for 2 minutes on each side for a perfect medium sear without overcooking.
5. As the scallops grill, combine the diced mango, red bell pepper, red onion, lime juice, lime zest, and cilantro in a bowl to make the salsa.
6. Once the scallops are done, remove them from the grill and let them rest for 1 minute to redistribute their juices.
7. Serve the grilled scallops topped with the mango salsa, ensuring each scallop gets an even amount.

Unbelievably tender scallops paired with the fresh, tangy salsa create a dish that’s both light and satisfying. For an extra touch, serve on a bed of mixed greens or alongside a chilled glass of Sauvignon Blanc.

Scallop Chowder with Corn and Potatoes

Kickstart your culinary journey with this comforting Scallop Chowder with Corn and Potatoes, a dish that marries the sweetness of scallops with the earthy tones of potatoes and the crispness of corn, all enveloped in a creamy, savory broth.

Ingredients

• 1 lb fresh sea scallops, patted dry
• 2 cups fresh corn kernels
• 1 cup Yukon Gold potatoes, diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 1 cup heavy cream
• 2 cups fish stock
• 1/2 cup yellow onion, finely diced
• 1 garlic clove, minced
• 1 tbsp fresh thyme leaves
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large pot over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in the diced Yukon Gold potatoes and fresh corn kernels, cooking for another 5 minutes to lightly caramelize the vegetables.
4. Pour in the fish stock and bring the mixture to a gentle boil, then reduce the heat to simmer until the potatoes are tender, about 10 minutes.
5. Gently add the sea scallops to the pot, ensuring they are submerged in the liquid, and cook for 4 minutes, or until they are just opaque.
6. Stir in the heavy cream and fresh thyme leaves, heating through for 2 minutes. Season with salt and freshly ground black pepper to taste.
7. Remove from heat and let the chowder sit for 5 minutes to allow the flavors to meld.

Yield a chowder with a velvety texture, where the sweetness of the scallops and corn contrasts beautifully with the creamy, herb-infused broth. Serve in warm bowls garnished with a sprinkle of fresh thyme for an elegant touch.

Scallop Ceviche with Avocado

Scallop ceviche with avocado is a refreshing, no-cook dish that’s perfect for warm summer days. Start by ensuring your scallops are sushi-grade for safety, as they’ll be ‘cooked’ in citrus juice.

Ingredients

• 1 lb sushi-grade scallops, thinly sliced
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1 medium avocado, diced
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a non-reactive bowl, combine the thinly sliced scallops with lime and lemon juice, ensuring they’re fully submerged. Cover and refrigerate for 20 minutes, stirring once halfway through.
2. While the scallops marinate, prepare the avocado, red onion, jalapeño, and cilantro, keeping each ingredient separate until assembly.
3. After marinating, drain the scallops, reserving 2 tbsp of the citrus juice for dressing.
4. Gently fold the scallops with the avocado, red onion, jalapeño, and cilantro in a clean bowl.
5. Season the mixture with sea salt and freshly ground black pepper, adding the reserved citrus juice to moisten if necessary.
6. Let the ceviche sit for 5 minutes before serving to allow the flavors to meld.

Yield a ceviche with a perfect balance of creamy avocado and tender scallops, brightened by citrus and a hint of heat. Serve atop crispy tostadas or with plantain chips for contrasting textures.

Scallop Stir Fry with Vegetables

This scallop stir fry with vegetables is a perfect dish for those looking to combine simplicity with elegance in their cooking. The key to mastering this dish lies in the precision of your preparation and the freshness of your ingredients.

Ingredients

• 1 lb fresh sea scallops, side muscle removed
• 2 tbsp clarified butter
• 1 cup snap peas, trimmed
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 cup chicken stock
• 1 tbsp cornstarch
• 2 tbsp water
• 1/4 tsp white pepper

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add scallops to the skillet, searing for 2 minutes on each side until golden brown. Remove and set aside.
4. In the same skillet, add snap peas and red bell pepper, stir-frying for 3 minutes until slightly tender.
5. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
6. Whisk together soy sauce, sesame oil, chicken stock, cornstarch, and water in a small bowl.
7. Pour the sauce over the vegetables, bringing to a simmer for 2 minutes until thickened.
8. Return the scallops to the skillet, tossing gently to coat with the sauce and heat through for 1 minute.
9. Sprinkle with white pepper before serving.

Delightfully tender scallops paired with crisp vegetables create a harmonious balance of textures. The rich, umami-packed sauce elevates the dish, making it ideal served over a bed of steamed jasmine rice for a complete meal.

Scallop Tacos with Lime Crema

Venturing into the realm of seafood tacos brings us to a delightful creation that combines the sweetness of scallops with the tanginess of lime crema. This dish is perfect for those looking to impress with minimal effort, offering a gourmet experience right at your dining table.

Ingredients

• 1 lb fresh sea scallops, side muscle removed
• 2 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 small corn tortillas
• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/4 cup finely chopped cilantro
• 1 avocado, thinly sliced
• 1/4 small red onion, thinly sliced

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Season the scallops evenly with sea salt and freshly ground black pepper.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place scallops in the skillet, ensuring they are not touching, and sear for 2 minutes per side until golden brown and just opaque in the center.
5. While the scallops cook, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, then keep wrapped in a clean towel to stay warm.
6. In a small bowl, whisk together sour cream, lime juice, and lime zest to create the lime crema.
7. To assemble, place two scallops on each tortilla, drizzle with lime crema, and top with avocado slices, red onion, and chopped cilantro.

Relish the contrast of textures between the crispy-edged scallops and the creamy avocado, all brought together by the bright lime crema. For an extra kick, serve with a side of pickled jalapeños or a drizzle of hot sauce.

Scallop and Mushroom Quiche

Now, let’s dive into creating a Scallop and Mushroom Quiche, a dish that perfectly balances the richness of scallops with the earthy tones of mushrooms, all encased in a flaky, buttery crust. This recipe is designed to guide you through each step with precision, ensuring a delightful outcome even for beginners.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 1/2 pound fresh scallops, patted dry
• 1 cup cremini mushrooms, thinly sliced
• 3 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 teaspoon white pepper
• 1 tablespoon clarified butter
• 1/4 cup Gruyère cheese, grated

Instructions

1. In a large bowl, combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup chilled, diced unsalted butter, and using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add 3-4 tablespoons ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Tip: The dough should not be sticky; if it is, add a bit more flour.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, ensuring a tender crust.
4. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim the excess. Prick the bottom with a fork to prevent bubbling.
5. In a skillet over medium heat, melt 1 tablespoon clarified butter. Add 1/2 pound fresh scallops and 1 cup thinly sliced cremini mushrooms, sautéing until the scallops are just opaque and the mushrooms are softened, about 3-4 minutes. Tip: Avoid overcrowding the pan to ensure even cooking.
6. In a bowl, whisk together 3 lightly beaten pasture-raised eggs, 1 cup heavy cream, and 1/2 teaspoon white pepper. Stir in the sautéed scallops and mushrooms.
7. Pour the egg mixture into the prepared crust and sprinkle with 1/4 cup grated Gruyère cheese.
8. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. Tip: Check the quiche at the 30-minute mark to prevent overbaking.

Light and creamy with a satisfying crunch from the crust, this Scallop and Mushroom Quiche is a testament to the harmony of sea and earth. Serve it warm with a side of arugula salad dressed in lemon vinaigrette for a complete meal that’s sure to impress.

Scallop Salad with Citrus Dressing

On a warm summer day, nothing refreshes quite like a Scallop Salad with Citrus Dressing. This dish combines the delicate sweetness of scallops with the bright acidity of citrus, creating a perfect balance of flavors that’s both light and satisfying.

Ingredients

• 1 lb fresh sea scallops, side muscle removed
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 large grapefruit, segmented
• 1 large orange, segmented
• 2 cups mixed baby greens
• 1/4 cup fresh mint leaves, thinly sliced
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp Dijon mustard
• 1/4 cup extra-virgin olive oil

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
3. Season the scallops with sea salt and black pepper, then add to the skillet. Sear for 2 minutes on each side until golden brown and just opaque in the center. Remove from heat and set aside.
4. In a large bowl, combine the grapefruit and orange segments, mixed baby greens, and mint leaves.
5. In a small bowl, whisk together lime juice, honey, and Dijon mustard. Slowly drizzle in 1/4 cup olive oil while whisking continuously to emulsify the dressing.
6. Drizzle the citrus dressing over the salad and toss gently to combine.
7. Divide the salad among plates and top with the seared scallops.

Delight in the contrast of the tender, succulent scallops against the crisp, vibrant salad. The citrus dressing adds a zesty brightness that elevates the dish, making it ideal for a light lunch or an elegant starter. For an extra touch of sophistication, garnish with edible flowers or a sprinkle of microgreens.

Scallop Gratin with Cheese

Kickstart your culinary adventure with this exquisite Scallop Gratin with Cheese, a dish that marries the delicate sweetness of scallops with the rich, creamy embrace of melted cheese. Perfect for beginners, this recipe guides you through each step with precision, ensuring a flawless result every time.

Ingredients

• 1 lb fresh sea scallops, patted dry
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 2 tbsp clarified butter
• 1 tbsp all-purpose flour
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1/4 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the gratin is ready to bake.
2. In a medium saucepan over medium heat, melt the clarified butter, then whisk in the flour to create a roux, cooking for 1-2 minutes until golden.
3. Gradually add the heavy cream to the roux, whisking constantly to prevent lumps, and bring to a gentle simmer.
4. Stir in the Gruyère cheese, sea salt, black pepper, and nutmeg, continuing to whisk until the cheese is fully melted and the sauce is smooth.
5. Arrange the scallops in a single layer in a lightly greased baking dish, then pour the cheese sauce evenly over the top.
6. Sprinkle the panko breadcrumbs over the sauce for a crispy topping.
7. Bake in the preheated oven for 15-20 minutes, or until the scallops are just cooked through and the top is golden and bubbly.

Best enjoyed straight from the oven, this Scallop Gratin with Cheese offers a luxurious texture contrast between the tender scallops and the crispy, cheesy topping. Serve it alongside a crisp green salad or crusty bread to soak up every last bit of the creamy sauce.

Scallop Sushi Rolls

Just when you thought sushi couldn’t get any more luxurious, along comes scallop sushi rolls to prove you wrong. This recipe combines the delicate sweetness of scallops with the umami richness of sushi rice, wrapped in a crisp nori sheet for a textural contrast that’s simply irresistible.

Ingredients

– 1 cup sushi rice, rinsed until the water runs clear
– 1 1/4 cups water
– 2 tbsp rice vinegar
– 1 tbsp granulated sugar
– 1/2 tsp kosher salt
– 4 large, fresh sea scallops, side muscle removed
– 1 tbsp clarified butter
– 1 sheet nori
– 1/2 avocado, thinly sliced
– 1 tsp toasted sesame seeds

Instructions

1. In a medium saucepan, combine the sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes until the water is fully absorbed.
2. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice with a wooden spatula, fanning the rice to cool it quickly for a glossy finish.
3. Heat the clarified butter in a skillet over medium-high heat. Sear the scallops for 1-2 minutes on each side until golden brown but still translucent in the center.
4. Lay the nori sheet on a bamboo mat. Spread the sushi rice evenly over the nori, leaving a 1-inch border at the top. Arrange the scallops and avocado slices in a line along the bottom edge of the rice.
5. Roll the sushi tightly away from you, using the bamboo mat to press firmly as you go. Wet the top border of the nori to seal the roll.
6. Slice the roll into 8 pieces with a sharp, wet knife. Sprinkle with toasted sesame seeds before serving.
Zesty and fresh, these scallop sushi rolls offer a melt-in-your-mouth experience with every bite. Serve them with a side of pickled ginger and wasabi for an extra kick, or drizzle with a bit of spicy mayo for a creamy contrast.

Scallop and Shrimp Paella

Let’s dive into creating a vibrant Scallop and Shrimp Paella, a dish that marries the ocean’s bounty with the earthy warmth of saffron-infused rice. Perfect for beginners, this guide will walk you through each step with precision.

Ingredients

• 1 1/2 cups Bomba rice
• 4 cups seafood stock, kept warm
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb sea scallops, patted dry
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, julienned
• 1 tsp saffron threads, lightly crushed
• 1 tsp smoked paprika
• 1/2 cup frozen peas, thawed
• 1 lemon, cut into wedges
• Salt to taste

Instructions

1. Heat the olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally.
3. Stir in the minced garlic and julienned red bell pepper, cooking for another 3 minutes until softened.
4. Sprinkle the saffron threads and smoked paprika over the vegetables, stirring to coat evenly for 1 minute.
5. Gently fold in the Bomba rice, ensuring each grain is coated with the oil and spice mixture, about 2 minutes.
6. Pour in the warm seafood stock, bringing the mixture to a gentle boil. Do not stir after this point to allow the socarrat to form.
7. Arrange the shrimp and scallops evenly over the rice, pressing them slightly into the mixture. Cover and simmer for 15 minutes.
8. Scatter the thawed peas over the paella, then cover and cook for an additional 5 minutes, or until the rice is al dente and the seafood is cooked through.
9. Remove from heat and let rest, covered, for 5 minutes to allow the flavors to meld.
10. Serve directly from the pan, garnished with lemon wedges for a bright, citrusy finish.

Delight in the contrasting textures of tender seafood and slightly chewy rice, with the smoky depth of paprika and the floral notes of saffron. For a festive touch, serve with a crisp white wine and a simple arugula salad dressed in lemon vinaigrette.

Scallop Pot Pie with Flaky Crust

Delving into the comfort of a classic with a luxurious twist, this scallop pot pie combines tender seafood with a flaky, buttery crust for a dish that’s both elegant and hearty. Perfect for those looking to impress at dinner parties or simply treat themselves to a gourmet meal at home.

Ingredients

• 1 lb fresh scallops, patted dry
• 2 cups heavy cream
• 1/2 cup clarified butter
• 1 cup all-purpose flour
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves
• 1 cup frozen peas
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 egg, lightly beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt 1/4 cup of clarified butter, then add the scallops, searing for 2 minutes per side until golden. Remove and set aside.
3. In the same skillet, add the remaining butter, then stir in the flour to create a roux, cooking for 3 minutes until golden.
4. Gradually whisk in the heavy cream, ensuring no lumps remain, then add the sea salt, black pepper, and thyme. Simmer for 5 minutes until thickened.
5. Fold in the seared scallops, peas, carrots, and celery, then transfer the mixture to a pie dish.
6. Roll out the pastry dough to cover the pie dish, sealing the edges with the beaten egg wash. Cut a few slits on top for steam to escape.
7. Bake for 25-30 minutes, or until the crust is flaky and golden brown.
8. Let the pie rest for 5 minutes before serving to allow the filling to set.

Lusciously creamy with a contrast of textures from the flaky crust and tender scallops, this pot pie is a showstopper. Serve it alongside a crisp green salad or a glass of chilled white wine for an unforgettable meal.

Scallop and Spinach Stuffed Shells

Let’s dive into creating a dish that marries the delicate sweetness of scallops with the earthy tones of spinach, all nestled within tender pasta shells. This recipe is perfect for those looking to impress with minimal fuss, guiding you through each step with precision.

Ingredients

• 12 jumbo pasta shells
• 1 cup fresh scallops, finely chopped
• 2 cups fresh spinach, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 tbsp clarified butter
• 1 garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1 cup marinara sauce

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook for 9 minutes, or until al dente. Drain and set aside to cool slightly.
3. In a skillet over medium heat, melt the clarified butter. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Add the finely chopped scallops to the skillet. Cook for 2 minutes, stirring occasionally, until they just begin to turn opaque.
5. Stir in the chopped spinach, sea salt, and black pepper. Cook for another 2 minutes until the spinach wilts. Remove from heat and let cool slightly.
6. In a mixing bowl, combine the scallop and spinach mixture with ricotta and Parmesan cheese. Mix until well incorporated.
7. Spread the marinara sauce evenly at the bottom of a baking dish.
8. Carefully fill each pasta shell with the scallop and spinach mixture. Arrange the stuffed shells in the baking dish over the marinara sauce.
9. Bake in the preheated oven for 20 minutes, or until the tops are lightly golden and the sauce is bubbling.
10. Remove from the oven and let rest for 5 minutes before serving.

Yielded are shells with a creamy, flavorful filling that contrasts beautifully with the tangy marinara base. For an elegant presentation, garnish with fresh basil leaves and a drizzle of high-quality olive oil.

Conclusion

Zesty flavors and simple steps make these 18 scallop recipes perfect for beginners eager to impress. Whether you’re craving something creamy, spicy, or buttery, there’s a dish here to delight your taste buds. Don’t just take our word for it—try them out, share your favorites in the comments, and pin your top picks on Pinterest to spread the seafood love!

Bella Bacinos