From the bay or the sea, scallops take well to all kinds of cooking methods. Whether grilled, fried, or bacon-wrapped scallops, these easy recipes are ready in flash.See Popular Scallops Recipes
Moist and tender, these crispy golden fried clams are a treat, especially when served with two homemade dipping sauces.
Scallops are sweet, tender and delicious when cooked properly. The key factor in how to cook scallops that are moist and soft is to never overcook them. They only need a short amount of cooking time so make them at the very last minute and whatever you do, don't walk away from the stove as they are usually perfectly done in only 2 or 3 minutes depending upon size.
Have dinner on the table in no time with this easy grill recipe. Paprika adds a zesty flavor to the scallops.
Sea scallops are larger than bay scallops but can be eaten in just a few bites, making them the perfect appetizer size.
Hugh Acheson (an F&W Best New Chef 2002) of Five & Ten restaurant and Gosford Wine in Athens, Georgia, flavors shallots with butter and Pinot Gris to create a sauce for scallops: "Pinot Gris loves shellfish," he says.
Chef Payton Curry drizzles deliciously caramelized cauliflower with vinaigrette, then tops the dish with meaty scallops.
Sail through your next holiday party with a little help from this quick and easy recipe. Your guests will never believe that you prepared this delicious appetizer in only 30 minutes.
"In 1994, when I enrolled at the Culinary Institute oh America in Hyde Park, I had to catch up on so much -- it was like I had a virgin palate for food and wine," says Rajat Parr. "For instance, I'd never had a scallop before; I didn't even know what they were. I had never seen a chestnut before, either. So cooking school was an eye-opening experience."
Takashi Yagihashi cooks scallops, squid, and shrimp in stock, soy sauce, sugar, vinegar, chili oil, sesame oil, and mirin, then tops the dish with crispy deep-fried noodles. Stir-fry shrimp in a small amount of oil and top with a light sprinkling of crunchy instant ramen noodles.
Here, Grace Parisi revamps the classic shrimp-cocktail recipe by including scallops and stone-crab claws, then tweaks the cocktail sauce by replacing the ketchup with bottled chile sauce and seasoning it with hot pimenton de la Vera and prepared horseradish.
This is a take on the more-familiar shrimp remoulade. However, in this case we want the bold grilled flavor to come through, so we use the remoulade sauce as a dipping sauce, much like you would a cocktail sauce. If you prefer, you could toss everything together and serve it over shredded lettuce in the style of a New Orleans lunch.
"When you learn how to cook scallops with a crisp golden crust, they're just so good," says Top Chef winner Stephanie Izard. To help brown the scallops, she adds butter to the pan halfway through cooking. The butter and bacon that flavor the colorful chard make the dish nicely rich.
In American Colonial days, waters along the Eastern seaboard brimmed with oysters. Because many abstained from eating meat on Christmas Eve, scallops and oysters became a holiday food. As the railroad stretched across the country, oysters were transported to the plains. Today, even Midwesterners serve oyster stew on Christmas Eve or New Year's Eve.
With this mixed seafood roast, Grace Parisi proves that a dish can be both luxurious and simple. "As a kid, I thought shrimp scampi was the height of sophistication," Grace says. "I've taken it several steps higher by adding lobster, oysters, and scallops."
Sweet scallops are given a Cajun-flavored crust, then tossed with balsamic-vinegar-dressed spinach and crisp-cooked bacon in no time flat for a dish that's both homey and elegant.
Serve these light shrimp, scallop, and orange kabobs with rice or couscous.
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