18 Delicious Patagonian Scallops Recipes for Seafood Lovers

Get ready to dive into the ocean’s bounty with these 18 Delicious Patagonian Scallops Recipes that will transform your seafood nights into a gourmet adventure. Perfect for home cooks looking to spice up their dinner routine, these dishes range from quick and easy to impressively elegant. Whether you’re a scallop aficionado or just dipping your toes in, there’s something here to make your taste buds sing. Let’s get cooking!

Grilled Patagonian Scallops with Garlic Butter

Preparing Grilled Patagonian Scallops with Garlic Butter is simpler than you might think, and the result is a dish that’s both elegant and packed with flavor. Let’s walk through the process together, ensuring you achieve perfectly grilled scallops every time.

Ingredients

• 1 lb Patagonian scallops (fresh or thawed if frozen, for the best texture)
• 3 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp lemon juice (freshly squeezed for that bright, tangy flavor)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground to enhance the scallops’ natural sweetness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. This ensures a good sear without overcooking.
2. While the grill heats, pat the scallops dry with paper towels. Removing excess moisture is key to getting that perfect sear.
3. In a small saucepan over low heat, melt the butter. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in the lemon juice, salt, and pepper. Set aside.
4. Brush the scallops lightly with olive oil on both sides. This prevents sticking and adds a subtle flavor.
5. Place the scallops on the grill. Cook for 2-3 minutes on the first side, then flip and cook for another 1-2 minutes. They should have a golden crust and be just opaque in the center.
6. Remove the scallops from the grill and immediately drizzle with the garlic butter sauce. The residual heat will meld the flavors beautifully.

Mouthwatering doesn’t even begin to describe these scallops. The exterior boasts a slight char from the grill, while the interior remains tender and juicy. Serve them over a bed of quinoa or alongside a crisp green salad for a meal that’s as nutritious as it is delicious.

Patagonian Scallops Ceviche with Lime and Cilantro

Venturing into the world of ceviche can be a delightful experience, especially when it involves the delicate flavors of Patagonian scallops. This recipe, infused with lime and cilantro, is a perfect introduction to the art of ceviche, offering a balance of tanginess and freshness that’s hard to resist.

Ingredients

• 1 lb fresh Patagonian scallops – look for scallops that are shiny and smell like the ocean, a sign of freshness.
• 1/2 cup freshly squeezed lime juice – about 4-5 limes, and yes, fresh is non-negotiable here.
• 1/4 cup finely chopped red onion – soaking it in cold water for 10 minutes tames the sharpness.
• 1/4 cup chopped cilantro – stems included for extra flavor, just give them a fine chop.
• 1 jalapeño, seeded and minced – adjust the amount based on your heat preference.
• 1 tsp salt – I find sea salt enhances the natural flavors best.
• 1 tbsp extra virgin olive oil – my go-to for a smooth finish.

Instructions

1. Rinse the scallops under cold water and pat them dry with paper towels. Tip: Dry scallops ensure the lime juice ‘cooks’ them evenly.
2. Slice the scallops into 1/4-inch thick rounds. Uniformity is key for consistent ‘cooking’.
3. In a non-reactive bowl, combine the scallops with lime juice, ensuring they’re fully submerged. Let marinate in the fridge for 20 minutes. Tip: The scallops should turn opaque when ready.
4. Drain the red onion and add it to the scallops along with cilantro, jalapeño, and salt. Gently toss to combine.
5. Drizzle with olive oil and give one final gentle mix. Tip: The oil adds a lovely sheen and rounds out the acidity.

Unbelievably fresh and vibrant, this ceviche boasts a tender texture with a zesty kick. Serve it atop crispy tostadas or alongside avocado slices for a refreshing contrast.

Seared Patagonian Scallops with Lemon Caper Sauce

Preparing a dish that’s both elegant and approachable can seem daunting, but with these seared Patagonian scallops, you’ll find the process straightforward and the results impressive.

Ingredients

• 12 Patagonian scallops (about 1 lb) – look for dry-packed scallops for better searing.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1/4 cup unsalted butter – I prefer European-style for its richness.
• 2 tbsp capers, drained – their briny pop is essential.
• 1 lemon, juiced – about 2 tbsp, fresh is key here.
• 1/4 cup dry white wine – a Sauvignon Blanc works beautifully.
• Salt to taste – I like to use flaky sea salt for finishing.

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season scallops lightly with salt and place them in the skillet, not touching, to sear for 2 minutes per side until golden brown. Tip: Don’t move them once they’re in the pan to get that perfect crust.
4. Remove scallops to a plate and reduce heat to medium.
5. Add butter to the skillet, swirling until melted and slightly browned, about 1 minute.
6. Stir in capers and lemon juice, then deglaze with white wine, scraping up any browned bits. Tip: This builds a flavorful sauce.
7. Return scallops to the skillet, spooning sauce over them, and cook for an additional 1 minute to warm through. Tip: Avoid overcooking to keep them tender.

You’ll love the contrast of the scallops’ crispy exterior against their buttery interior, with the lemon caper sauce adding a bright, tangy finish. Serve them over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Patagonian Scallops Pasta with Creamy Alfredo Sauce

Here’s a dish that combines the delicate flavors of the sea with the rich, comforting embrace of Alfredo sauce, perfect for a cozy dinner that feels both luxurious and approachable.

Ingredients

• 1 lb Patagonian scallops (fresh or thawed if frozen, for the best texture)
• 8 oz fettuccine pasta (I love the way its thickness holds onto the sauce)
• 2 tbsp unsalted butter (because it adds a richer flavor than salted)
• 1 cup heavy cream (the secret to that velvety sauce)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 cloves garlic, minced (for that essential aromatic kick)
• Salt to taste (I start with 1/4 tsp and adjust from there)
• Freshly ground black pepper (a few twists from the mill make all the difference)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat the scallops dry with paper towels to ensure a good sear, then season lightly with salt and pepper.
3. Add the scallops to the skillet, making sure not to overcrowd them. Sear for 2-3 minutes per side until golden brown, then remove and set aside. Tip: Don’t move them around too much to get that perfect crust.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
5. Pour in the heavy cream, stirring constantly. Let it simmer gently for 2 minutes to thicken slightly.
6. Stir in the grated Parmesan until the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Tip: The sauce should coat the back of a spoon.
7. Add the drained pasta to the skillet, tossing to coat evenly with the Alfredo sauce.
8. Gently fold in the seared scallops, heating them through for about 1 minute.
9. Garnish with freshly ground black pepper and chopped parsley before serving.

Buttery scallops and creamy Alfredo-coated pasta create a dish that’s both indulgent and balanced. Serve it with a crisp white wine and a simple green salad to round out the meal.

Baked Patagonian Scallops with Parmesan Crust

Baking Patagonian scallops with a Parmesan crust is a delightful way to bring a touch of elegance to your dinner table, and it’s simpler than you might think. Let’s walk through the process together, ensuring you end up with a dish that’s perfectly cooked and bursting with flavor.

Ingredients

• 1 lb Patagonian scallops (fresh or thawed if frozen, for the best texture)
• 1/2 cup grated Parmesan cheese (I love the sharpness of aged Parmesan here)
• 1/4 cup panko breadcrumbs (for that irresistible crunch)
• 2 tbsp unsalted butter, melted (extra virgin olive oil is my go-to, but butter adds richness)
• 1 tbsp fresh lemon juice (a squeeze of fresh lemon brightens the dish)
• 1 tsp garlic powder (for a hint of warmth)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for a perfect crust.
2. Pat the scallops dry with paper towels; this helps the crust adhere better.
3. In a small bowl, mix the Parmesan, panko, and garlic powder for the crust.
4. Brush each scallop with melted butter, then drizzle with lemon juice for flavor.
5. Sprinkle the scallops lightly with salt and pepper, to taste.
6. Press the Parmesan-panko mixture onto the top of each scallop, coating evenly.
7. Place the scallops on a baking sheet lined with parchment paper for easy cleanup.
8. Bake for 12-15 minutes, until the crust is golden and the scallops are just opaque.
9. Let them rest for 2 minutes before serving to allow the juices to redistribute.

Ready to enjoy? The scallops should be tender and juicy, with a crispy, cheesy topping that’s utterly addictive. Serve them over a bed of fresh greens or alongside a creamy risotto for a meal that feels gourmet but is surprisingly straightforward to make.

Patagonian Scallops Risotto with White Wine and Mushrooms

Every now and then, a dish comes along that combines simplicity with elegance in a way that’s both approachable and impressive. Today, we’re diving into a recipe that does just that, featuring the delicate flavors of Patagonian scallops paired with the creamy richness of risotto, all brought together with white wine and earthy mushrooms.

Ingredients

• 1 cup Arborio rice (the high starch content is key for that creamy texture)
• 1/2 lb Patagonian scallops (fresh or thawed, but always pat dry for the best sear)
• 2 cups chicken stock (homemade if you have it, but store-bought works fine)
• 1/2 cup dry white wine (I reach for a Sauvignon Blanc for its crisp acidity)
• 1 cup sliced mushrooms (cremini are my favorite for their depth of flavor)
• 2 tbsp unsalted butter (divided, because we’ll use it at two different stages)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (freshly grated makes all the difference)
• 1 small shallot, finely diced (about 2 tbsp)
• 1 clove garlic, minced (because garlic makes everything better)
• Salt and freshly ground black pepper (to season, but we’ll be specific about when)

Instructions

1. In a medium saucepan, heat the chicken stock over low heat. Keep it warm throughout the cooking process.
2. Heat 1 tbsp of olive oil and 1 tbsp of butter in a large skillet over medium heat until the butter is melted and foamy.
3. Add the shallot and garlic, sautéing until translucent, about 2 minutes. Be careful not to let them brown.
4. Stir in the Arborio rice, coating it in the fat and toasting it slightly, about 1 minute. This step enhances the nutty flavor of the rice.
5. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice. The alcohol will cook off, leaving behind a lovely acidity.
6. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. While the risotto cooks, season the scallops with salt and pepper. In a separate skillet, heat the remaining 1 tbsp of butter over medium-high heat. Once hot, add the scallops, searing for 2 minutes per side until golden. Remove and set aside.
8. In the same skillet, add the mushrooms, sautéing until golden and tender, about 5 minutes. Season with a pinch of salt.
9. Once the risotto is creamy and the rice is al dente, stir in the Parmesan cheese, then fold in the mushrooms.
10. Divide the risotto among plates, topping each with seared scallops. Garnish with a sprinkle of Parmesan and a twist of black pepper.

Creamy with a slight chew from the al dente rice, this risotto is a textural dream. The scallops add a sweet, briny contrast, while the mushrooms lend an umami depth. For a festive touch, serve with a drizzle of truffle oil or a sprinkle of fresh herbs.

Spicy Patagonian Scallops Stir Fry with Vegetables

Every now and then, we stumble upon a dish that’s not only a feast for the taste buds but also a joy to prepare. Today, we’re diving into a vibrant stir fry that brings the exotic flavors of Patagonia to your kitchen, with scallops taking the center stage.

Ingredients

• 1 lb Patagonian scallops – look for the ones that are dry-packed for the best sear.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the scallops.
• 1 cup bell peppers, sliced – I love using a mix of red and yellow for color and sweetness.
• 1/2 cup snow peas – their crunch adds a nice texture contrast.
• 2 cloves garlic, minced – because what’s a stir fry without garlic?
• 1 tbsp soy sauce – for that umami depth.
• 1 tsp red pepper flakes – adjust according to your heat preference.
• 1/2 tsp salt – to enhance all the flavors.

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add scallops to the skillet, making sure not to overcrowd them. Sear for 2 minutes on each side until golden brown, then remove and set aside.
4. In the same skillet, add bell peppers and snow peas. Stir fry for 3 minutes until they start to soften but still retain some crunch.
5. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
6. Return the scallops to the skillet, drizzle with soy sauce, and sprinkle salt. Toss everything together gently for 1 minute to combine.
7. Tip: Let the scallops rest for a minute off the heat before serving to allow the flavors to meld.

Unbelievably tender scallops with a spicy kick, paired with crisp vegetables, make this dish a standout. Serve it over a bed of jasmine rice or with a side of crusty bread to soak up the delicious sauce.

Patagonian Scallops Salad with Avocado and Grapefruit

Making a refreshing and elegant salad doesn’t have to be complicated, and this Patagonian Scallops Salad with Avocado and Grapefruit is proof. Let’s dive into creating this dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 lb Patagonian scallops (fresh or thawed if frozen, for the best texture)
• 2 ripe avocados (I like them just slightly firm to hold up in the salad)
• 1 large grapefruit (peeled and segmented, save the juice for dressing)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp honey (to balance the grapefruit’s tartness)
• 1/2 tsp sea salt (for that perfect seasoning)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1/4 cup fresh cilantro leaves (for a burst of freshness)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
3. Add scallops to the skillet, seasoning with half the salt and pepper. Cook for 2 minutes per side until golden and just opaque in the center.
4. Remove scallops from heat and let them rest on a plate.
5. In a small bowl, whisk together the remaining olive oil, honey, grapefruit juice, salt, and pepper to make the dressing.
6. Slice the avocados and arrange them on a serving platter with grapefruit segments.
7. Place the seared scallops on top of the avocado and grapefruit.
8. Drizzle the dressing over the salad and garnish with cilantro leaves.

Here’s a tip: let the scallops come to room temperature before cooking for even searing. Another tip: when segmenting the grapefruit, do it over a bowl to catch all the juices for the dressing. Lastly, avocados brown quickly, so assemble the salad just before serving. How the creamy avocado pairs with the tangy grapefruit and sweet scallops is nothing short of magical. Try serving this salad on a warm summer evening for a light yet satisfying meal.

Pan Fried Patagonian Scallops with Herb Butter

Venturing into the world of seafood brings us to a delicacy that’s both luxurious and surprisingly simple to prepare at home. Today, we’re focusing on creating a dish that’s as elegant as it is flavorful, perfect for impressing guests or treating yourself to a gourmet experience.

Ingredients

• 1 lb Patagonian scallops (look for dry-packed scallops for the best sear)
• 2 tbsp unsalted butter (I always use European-style for its richer flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh thyme leaves (fresh herbs make all the difference here)
• 1 tbsp fresh parsley, finely chopped (for that bright, fresh finish)
• Salt (I prefer sea salt for its clean taste)
• Freshly ground black pepper (freshly ground is a must for maximum flavor)

Instructions

1. Remove the scallops from the refrigerator and pat them dry with paper towels. This step is crucial for achieving a golden sear.
2. Season both sides of the scallops lightly with salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat and add the olive oil. Wait until the oil is shimmering but not smoking, about 1 minute.
4. Carefully add the scallops to the skillet, ensuring they’re not touching. Cook for 2 minutes without moving them to allow a crust to form.
5. Flip the scallops and add the butter and thyme to the skillet. Cook for another 2 minutes, basting the scallops with the melted butter.
6. Remove the skillet from the heat and transfer the scallops to a plate. Sprinkle with chopped parsley before serving.

Buttery and tender, these scallops boast a delicate sweetness complemented by the aromatic herb butter. Serve them atop a bed of creamy risotto or alongside a crisp green salad for a meal that’s as visually stunning as it is delicious.

Patagonian Scallops Tacos with Mango Salsa

Gather around as we dive into the delightful world of Patagonian Scallops Tacos with Mango Salsa, a dish that brings the ocean’s freshness and tropical sweetness to your table in a harmonious blend.

Ingredients

• 1 lb Patagonian scallops – ‘Freshness is key, so ask your fishmonger for the day’s catch.’
• 1 cup diced mango – ‘Ripe but firm mangoes will give the salsa the perfect balance of sweetness and texture.’
• 1/2 cup diced red onion – ‘Soaking them in cold water for 10 minutes tames their sharpness.’
• 1 jalapeño, finely diced – ‘Remove the seeds for less heat, or keep them if you like a spicy kick.’
• 2 tbsp fresh lime juice – ‘Freshly squeezed lime juice brightens up the salsa beautifully.’
• 1/4 cup chopped cilantro – ‘I love the freshness it adds, but parsley is a fine substitute for cilantro haters.’
• 8 small corn tortillas – ‘Warming them up before serving makes all the difference.’
• 2 tbsp olive oil – ‘Extra virgin olive oil is my go-to for its fruity notes.’
• Salt to taste – ‘A pinch can elevate the flavors significantly.’

Instructions

1. In a medium bowl, combine the diced mango, red onion, jalapeño, lime juice, and cilantro to make the salsa. Set aside to let the flavors meld.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Pat the scallops dry with paper towels to ensure a good sear, then season lightly with salt.
4. Add the scallops to the skillet, making sure not to overcrowd them. Cook for 2 minutes on one side without moving them to get a golden crust.
5. Flip the scallops and cook for another 1-2 minutes until just opaque in the center.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 30 seconds.
7. Assemble the tacos by placing a few scallops on each tortilla and topping generously with mango salsa.

Enjoy the contrast of the tender, slightly sweet scallops against the vibrant, tangy mango salsa. For an extra touch, serve with a wedge of lime on the side to squeeze over just before eating.

Patagonian Scallops Chowder with Corn and Bacon

Yearning for a dish that combines the richness of the sea with the comfort of a hearty chowder? This Patagonian Scallops Chowder with Corn and Bacon is a perfect blend of flavors and textures, guiding you through each step to ensure a delicious outcome.

Ingredients

• 1 lb Patagonian scallops – fresh or thawed if frozen, for the best texture.
• 4 slices thick-cut bacon – I love the smoky flavor it adds, diced.
• 1 cup corn kernels – fresh off the cob or frozen, for a sweet crunch.
• 2 cups heavy cream – it makes the chowder luxuriously creamy.
• 1 medium onion – finely chopped, to build the flavor base.
• 2 cloves garlic – minced, because garlic makes everything better.
• 4 cups fish stock – homemade if possible, for depth of flavor.
• 2 tbsp butter – unsalted, to control the seasoning.
• 1 tbsp olive oil – extra virgin is my go-to for sautéing.
• Salt and pepper – to season, but we’ll be specific about amounts.

Instructions

1. Heat a large pot over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
2. In the same pot, add 1 tbsp olive oil and 2 tbsp butter. Once melted, add the chopped onion and minced garlic. Sauté until translucent, about 3 minutes.
3. Add the corn kernels to the pot and sauté for another 2 minutes, until slightly softened.
4. Pour in the fish stock and bring to a simmer. Let it cook for 10 minutes to meld the flavors.
5. Add the heavy cream to the pot and stir well. Bring the mixture to a gentle simmer, being careful not to boil.
6. Season the scallops with salt and pepper on both sides. Gently add them to the chowder and cook for 3-4 minutes, just until they turn opaque.
7. Divide the chowder among bowls, top with the crispy bacon, and serve immediately.

Just imagine the creamy texture of the chowder contrasting with the tender scallops and the crispy bacon on top. Serve it with a slice of crusty bread to soak up every last drop of this flavorful dish.

Garlic Butter Patagonian Scallops with Quinoa

For a dish that combines the richness of the sea with the heartiness of grains, look no further than this exquisite recipe. It’s a perfect blend of flavors and textures that will transport your taste buds straight to the coast of Patagonia.

Ingredients

• 1 lb Patagonian scallops (fresh or thawed, they should smell like the ocean, not fishy)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 cup quinoa (rinsed well to remove any bitterness)
• 2 cups water (for cooking the quinoa)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt to taste (I prefer sea salt for its mineral quality)
• Fresh parsley, chopped (for garnish, it adds a fresh contrast)

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove its natural coating, which can be bitter.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While the quinoa cooks, pat the scallops dry with paper towels to ensure a good sear.
4. Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops, seasoning them with salt. Cook for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to get a perfect sear.
5. Remove scallops from the skillet and set aside. In the same skillet, melt butter over medium heat. Add minced garlic, sautéing for about 1 minute until fragrant.
6. Return the scallops to the skillet, tossing them in the garlic butter for about 1 minute to coat and warm through.
7. Serve the scallops over a bed of fluffy quinoa, garnished with chopped parsley. Tip: A squeeze of lemon juice before serving can brighten the dish.

Succulent scallops with a golden crust pair beautifully with the nutty quinoa, creating a dish that’s both elegant and satisfying. The garlic butter sauce ties everything together, making each bite a delightful experience. Consider serving with a side of steamed greens for a complete meal.

Patagonian Scallops Skewers with Teriyaki Glaze

Savory and succulent, these Patagonian Scallops Skewers with Teriyaki Glaze are a delightful way to bring a taste of the sea to your table. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb Patagonian scallops (fresh or thawed if frozen, for the best texture)
• 1/2 cup teriyaki sauce (I swear by the homemade version for its depth of flavor)
• 2 tbsp honey (for that perfect glaze consistency)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (a quick flavor booster)
• 1/2 tsp ground ginger (adds a warm, spicy kick)
• Bamboo skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s hot enough for a good sear.
2. In a small bowl, whisk together the teriyaki sauce, honey, olive oil, garlic powder, and ground ginger until well combined. This will be your glaze.
3. Thread the scallops onto the soaked bamboo skewers, about 3-4 scallops per skewer, leaving a little space between each for even cooking.
4. Brush the scallops generously with the teriyaki glaze on all sides. Tip: Reserve some glaze for serving.
5. Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the scallops are opaque and have nice grill marks. Tip: Avoid overcooking to keep them tender.
6. During the last minute of cooking, brush the scallops with another layer of glaze for extra flavor.
7. Remove the skewers from the grill and let them rest for a minute before serving. Tip: Resting allows the juices to redistribute.

Beautifully glazed and perfectly cooked, these scallop skewers offer a tender bite with a sweet and savory teriyaki flavor. Serve them over a bed of steamed rice or alongside a crisp salad for a complete meal that’s sure to impress.

Patagonian Scallops with Roasted Red Pepper Sauce

Unlock the flavors of the sea with this exquisite dish that combines the delicate sweetness of Patagonian scallops with the smoky richness of roasted red pepper sauce. Perfect for a special dinner, this recipe guides you through each step to ensure a restaurant-quality meal at home.

Ingredients

• 1 lb Patagonian scallops (fresh or thawed if frozen, for the best texture)
• 2 large red bell peppers (roasted and peeled, my kitchen always smells amazing when I do this)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small garlic clove (minced, because fresh is always better)
• 1/2 cup heavy cream (for a luxuriously smooth sauce)
• Salt to taste (I like to use sea salt for its clean flavor)
• Freshly ground black pepper (a must for that slight kick)

Instructions

1. Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until the skins are charred and blistered.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling them a breeze.
3. Peel the peppers, remove the seeds and stems, and blend until smooth with the garlic and olive oil.
4. In a saucepan over medium heat, warm the pepper puree, then stir in the heavy cream. Simmer for 5 minutes until the sauce thickens slightly. Season with salt and pepper.
5. Pat the scallops dry with paper towels to ensure a perfect sear. Season lightly with salt.
6. Heat a skillet over high heat. Add a drizzle of olive oil and sear the scallops for 2 minutes on each side until golden brown.
7. Serve the scallops drizzled with the roasted red pepper sauce.

Lusciously tender scallops paired with the velvety, slightly sweet sauce create a harmony of flavors that’s hard to resist. For an extra touch of elegance, garnish with microgreens or a sprinkle of smoked paprika.

Patagonian Scallops Gratin with Gruyere Cheese

When you’re looking to impress with minimal effort, this Patagonian Scallops Gratin with Gruyere Cheese is your go-to dish. It’s a luxurious yet straightforward recipe that brings the ocean’s sweetness and cheese’s richness together in perfect harmony.

Ingredients

• 1 lb Patagonian scallops (fresh or thawed, patted dry for the best sear)
• 1 cup Gruyere cheese, grated (I love the nutty flavor it adds)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter adds richness here)
• 1/2 cup heavy cream (for that velvety sauce)
• 1 garlic clove, minced (fresh is always better)
• Salt and pepper (to season, but we’ll be specific in the steps)
• 1/4 cup breadcrumbs (for that irresistible crunch)
• 1 tbsp fresh parsley, chopped (adds a fresh pop of color and flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a skillet over medium heat, melt the butter and sauté the minced garlic until fragrant, about 1 minute. Tip: Don’t let the garlic burn; it turns bitter.
3. Add the scallops to the skillet, seasoning them lightly with salt and pepper. Sear for 2 minutes on each side until just golden. Tip: Overcooking scallops makes them rubbery; they should be slightly translucent in the center.
4. Remove the scallops and set aside. In the same skillet, pour in the heavy cream, bringing it to a gentle simmer. Let it reduce slightly, about 3 minutes.
5. Arrange the scallops in a baking dish, pour the cream sauce over them, and sprinkle with Gruyere cheese and breadcrumbs.
6. Bake for 10-12 minutes until the cheese is bubbly and the breadcrumbs are golden. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Garnish with fresh parsley before serving.

Now, the gratin emerges with a golden crust giving way to tender, juicy scallops beneath. The Gruyere’s nuttiness complements the scallops’ sweetness, making it a dish that’s as delightful to eat as it is to present. Serve it straight from the oven with a crisp white wine and watch it disappear.

Patagonian Scallops with Saffron Cream Sauce

First, let’s dive into the world of exquisite seafood with a dish that’s as luxurious as it is simple to prepare. Patagonian scallops with saffron cream sauce is a recipe that brings the ocean’s bounty to your table with minimal fuss but maximum flavor.

Ingredients

• 1 lb Patagonian scallops (fresh or thawed if frozen, for the best texture)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s seasoning)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup heavy cream (for that rich, velvety sauce)
• 1 pinch saffron threads (a little goes a long way, but it’s worth every strand)
• 1/2 tsp sea salt (I prefer the subtle crunch and clean taste)
• 1/4 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1 tbsp fresh lemon juice (to brighten up the dish)
• 2 cloves garlic, minced (for a hint of pungency)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat a large skillet over medium-high heat and add the olive oil and butter, swirling to combine.
3. Once the butter is foaming, add the scallops, making sure not to overcrowd the pan. Sear for 2 minutes on each side until golden brown, then remove and set aside.
4. In the same skillet, reduce the heat to medium and add the minced garlic, sautéing for about 30 seconds until fragrant.
5. Pour in the heavy cream and add the saffron threads, stirring gently to infuse the cream with the saffron’s color and aroma.
6. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
7. Season the sauce with sea salt and freshly ground black pepper, then stir in the lemon juice.
8. Return the scallops to the skillet, spooning the sauce over them, and heat for an additional minute to warm through.

Marvel at the creamy, golden sauce clinging to the perfectly seared scallops, offering a luxurious texture and a symphony of flavors. Serve this dish over a bed of creamy polenta or alongside a crisp green salad for a complete meal that’s sure to impress.

Patagonian Scallops and Shrimp Paella

Gathering around the table for a meal that transports you to the coasts of Patagonia doesn’t require a passport, just a passion for seafood and a bit of patience. This Patagonian Scallops and Shrimp Paella is a vibrant, flavorful dish that’s surprisingly straightforward to make, even for beginners.

Ingredients

• 1 cup Arborio rice – the short grain is key for that perfect paella texture.
• 2 cups seafood stock – I find homemade adds depth, but store-bought works in a pinch.
• 1/2 lb Patagonian scallops – fresh if possible, thawed if frozen.
• 1/2 lb large shrimp, peeled and deveined – I leave the tails on for presentation.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 1 medium onion, finely diced – yellow onions are my preference here for their sweetness.
• 3 cloves garlic, minced – because more garlic is always better.
• 1/2 tsp saffron threads – soak them in a tbsp of warm water to unleash their aroma.
• 1 red bell pepper, thinly sliced – for a pop of color and sweetness.
• 1/2 cup frozen peas – no need to thaw, they’ll cook quickly in the paella.
• Salt to taste – I start with 1/2 tsp and adjust as needed.

Instructions

1. Heat the olive oil in a large paella pan or wide skillet over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and sliced red bell pepper, cooking for another 2 minutes until fragrant.
4. Tip: Keep the heat medium to avoid burning the garlic, which can turn bitter.
5. Add the Arborio rice to the pan, stirring to coat the grains in oil, and toast lightly for 2 minutes.
6. Pour in the seafood stock and soaked saffron (with its water), stirring to combine. Bring to a simmer.
7. Arrange the scallops and shrimp on top of the rice, pressing them slightly into the mixture.
8. Tip: Don’t stir the paella after adding the seafood to allow the socarrat (crispy bottom) to form.
9. Scatter the frozen peas over the top, cover the pan, and reduce the heat to low. Cook for 15 minutes.
10. After 15 minutes, remove the lid and increase the heat to medium-high for the last 5 minutes to crisp the bottom.
11. Tip: Listen for a slight crackling sound to know the socarrat is forming.
12. Remove from heat and let stand, covered, for 5 minutes before serving.

Just like that, you’ve got a paella with tender, juicy seafood, a slightly crispy bottom, and rice infused with the rich flavors of the sea. Serve it straight from the pan for a dramatic presentation that’s sure to impress.

Patagonian Scallops with Black Bean Sauce

Just when you thought scallops couldn’t get any more luxurious, along comes this Patagonian Scallops with Black Bean Sauce recipe to prove you wrong. Perfect for a special occasion or when you’re in the mood to treat yourself, this dish combines the delicate sweetness of scallops with the deep, umami richness of black bean sauce.

Ingredients

• 1 lb Patagonian scallops (fresh or thawed if frozen, because freshness is key)
• 2 tbsp black bean sauce (I like the Lee Kum Kee brand for its perfect balance of salty and sweet)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup chicken stock (homemade if you have it, but store-bought works in a pinch)
• 1 tsp cornstarch (for that silky sauce consistency we’re after)
• 1 tbsp water (to mix with the cornstarch)
• 1/4 tsp red pepper flakes (adjust according to your heat preference)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the scallops to the skillet, making sure not to overcrowd them. Sear for 2 minutes on each side until golden brown, then remove from the skillet and set aside.
4. In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
5. Whisk together the black bean sauce and chicken stock, then pour into the skillet, scraping up any browned bits from the bottom.
6. Mix the cornstarch with water to create a slurry, then stir into the sauce to thicken it, cooking for another minute.
7. Return the scallops to the skillet, spooning the sauce over them, and heat through for about 1 minute.

Finished with a glossy, savory sauce that clings to each scallop, this dish is a textural dream. Serve it over a bed of steamed jasmine rice to soak up every last drop of that delicious black bean sauce, or alongside some crisp, blanched greens for contrast.

Conclusion

These 18 Delicious Patagonian Scallops Recipes are a treasure trove for seafood lovers, offering a variety of flavors and techniques to explore. Tantalize your taste buds and bring the taste of the sea to your table. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!

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