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Scallop Recipes

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Light and Lemony Scallops In reply to
1 1/2 lbs Scallops
3 Tbsp Dry Sherry
3 Tbsp Teriyaki Sauce
juice and zest of one Lemon
1 tsp Cornstarch
1 Tbsp Water

Combine the scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. Marinate at least 2 hours or overnight in the refrigerator. Remove the scallops from the marinade and reserve the marinade. Place scallops on a broiling pan and broil 3 inches from heat for 3 minutes. Keep warm while you prepare the sauce. Dissolve the cornstarch in water. Bring the reserved marinade to a boil and add the cornstarch/water mix. Return to a boil and boil for 1 minute. Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping. Servings: 6.
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Scallops Zinfandel In reply to
8 Scallops
1/2 cup Zinfandel White Wine
2 chopped Onions
Salt and Pepper
1 Tbsp chopped fresh Parsley
Plain Crackers
1 clove Garlic, minced
Rinse scallops briefly and cut large ones in half. Place scallops in a baking dish and pour the Zinfandel wine over them. Sprinkle with chopped onions, garlic, and crumbled crackers. Salt and pepper to taste. Bake for 10 minutes in oven at 300 degrees. Garnish with fresh parsley. Serves 2.
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Honey Broiled Scallops In reply to
1 lb Scallops
3 Tbsp Lime Juice
1 Tbsp Vegetable Oil
1 Tbsp Honey
1 Tbsp Soy Sauce
1/4 tsp Ginger
2 Tbsp toasted Sesame Seeds
Combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally. Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a non-stick coating. Broil 4 to 6 inches from source of heat 2 to 3 minutes. Turn and baste with reserved marinade and continue broiling 2 to 3 minutes or until scallops are opaque throughout. Place sesame seeds on wax paper and roll each broiled scallop skewer over the seeds to evenly coat on all sides. Servings: 4.
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Baked Scallops In reply to
1 lb. Scallops, cut in half
1 oz Sherry, optional
6 Tbsp Butter, melted
1/2 cup dry Bread Crumbs

Arrange scallops in shallow buttered casserole dish. Sprinkle with sherry. Pour half the butter over scallops. Cover with bread crumbs. Pour rest of butter over bread crumbs. Bake at 375 for 15 minutes. Serve scallops hot!
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Swiss Baked Scallops In reply to
2 lbs Alaska Scallops
1 Lemon
1/2 tsp White Pepper
1/2 tsp Celery Salt
1/2 stick Butter
8 slices Swiss Cheese
fresh Parsley
Place scallops in individual baking dishes. Season with lemon juice, white pepper, celery salt and melted butter. Bake in 350F° oven for 15 minutes. Remove from oven and pour off a portion of the excess butter and lemon juice. Place slices of cheese on top of scallops and place under broiler until cheese bubbles. Garnish with sprigs of parsley and a sprinkle of paprika. Serves 4.
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Breaded Scallops In reply to
32 medium Alaska Scallops, or 16 Jumbo Scallops
Salt and Pepper
Flour, for dredging
1 large Egg, lightly beaten
1 1/2 cup Bread Crumbs
Oil, for deep frying
Lemon wedges, garnish

If using medium scallops, leave whole. Cut jumbo scallops in half. Lightly season scallops with salt and pepper. Dredge scallops in flour and coat with egg. Then dredge them in bread crumbs. Deep fry breaded scallops 2 to 3 minutes. Garnish with lemon and a sprig of parsley. Makes 4 servings.
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Scallop and Shrimp Kabobs In reply to
1 lb Scallops, cut in half
1 lb large raw Shrimp
1/2 cup Vegetable Oil
1/4 cup Soy Sauce
2 Tbsp chopped crystalized Ginger
1 tsp Onion Powder
2 small Zucchini, sliced
1/4 cup Lemon Juice
2 cloves Garlic, finely chopped
1 1/2 tsp ground Ginger
16 oz (1 can) Pineapple chunks
Peel and devein shrimp. Drain pineapple chunks. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover and refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. Serving Size: 6
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Scallops l'Orange In reply to
1 1/2 lbs Scallops
Juice from 2 small Oranges (about 1/2 cup, or so)
2 Tbsp Grand Marnier Liqueur (Hey, you deserve it!)
1 clove Garlic minced (alright, make it 2 cloves…what the heck)
2 Tbsp Olive Oil
2 Tbsp melted Butter
1 tsp dried Parsley
White Pepper, to taste Directions:
Lightly dust the scallops on all sides with the pepper. Heat a large skillet to medium high. Add your oil. Now, feel free to drop in your scallops, flat side down and sauté until golden brown (about 2 minutes, or so). (You may have to do this in two batches, since you don't want to crowd the scallops like a box of saltine crackers). Turn your scallops to sauté on the other side (until you see that golden browness thing again). If need be, reduce the heat so as to not burn any of your pan juices.

Get that skillet off the heat and, using tongs (the idea here is to keep the juices in the pan), pluck your scallops aside into a warm bowl.

Reheat the pan to medium low. Toss in the garlic and sauté for about 15 seconds, or so. Pour in the orange juice. Add the melted butter and while you're at it. splash in the grand marnier and lob in the parsley. Using extreme vigilance here 'allow' your sauce to simmer for about 4 minutes, or so, to slightly thicken.

Partitively place your scallops onto individual plates. Delicately drizzle your sauce over your scallops.

Garnish with slivered green parts of a scallion and a slice of fresh orange.

Serve with your favorite sumptuous steamed rice and various vegetables. Or, serve your scallops around a magnificent mound of mashed potatoes particularly placed in the middle of your plate, which will of course be triumphantly topped with a splash of melted butter.
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Jade Scallops In reply to
1 lb Alaska Scallops, soaked in water, dried
1/2 cup canned Baby Corn
1/2 cup stringed Snow Peas
1/2 cup sliced Water Chestnuts
1 cup chunked Bok Choy
1 Carrot, very thinly sliced
2 Garlic cloves; chopped
1 sl Ginger; chopped
1 cup Chicken Broth
1 Tbsp Dry Sherry
1 Egg white
1 tsp Cornstarch
3 cups Oil
Salt and Pepper, to taste
Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1-2 tsp. oil. Heat wok hot and dry. When hot, add 3 cups oil. When it's just beginning to smoke, add scallops, stirring so they separate. After 1-2 minutes, drain them through colander, reserving 2-3 Tbsp oil. Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes. Drain again, reserving 1 Tbsp oil. Again, return reserved oil to wok. Stir-fry garlic and ginger several seconds and add chicken broth, dry sherry, salt, pepper and cornstarch mixture. When it thickens, return scallops and vegetables to wok and allow them to become hot. Serve. Note: Make sure all sand is removed from scallops so they are not gritty. Make certain cooking oil is fresh so scallops remain white. Servings: 6.
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Venezian Scallops In reply to
2 lbs Alaskan Scallops
1 large Onion, sliced thin
1/2 cup Raisins
1/2 cup Pine Nuts
4 Tbsp Butter
3 Tbsp Flour
2 cups Half & Half
Sauté the sliced onions and the scallops in the butter over medium heat until golden brown. Add flour and mix. Add half & half, raisins, and pine nuts. Salt to taste. Lower heat and simmer till reduced by half. Serve with polenta and pepperonata (stewed tomatoes, bell peppers, and onions). Servings: 4.
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Creole Alaska Scallops In reply to
1 lb Alaska Scallops
1 Tbsp Margarine
1 small Onion, chopped
1 Green Pepper, chopped
1 stalk of Celery, chopped
1 lb can of crushed Tomatoes
1 package Herb/Garlic Lipton Soup Mix
hot cooked Rice

Place margarine, onion, green pepper, and celery in a pan and sauté until soft. Add can of tomatoes and Lipton Soup Mix package. Cover and simmer for about 7 minutes. Add scallops and cook until done. Serve over a bed of hot cooked rice. Yields 2 to 4 servings.
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Alaskan Scallop Pasta In reply to
24 Alaska Scallops
1 medium sized Onion, diced finely
1 packet of your favorite Pasta
4 roasted Capsicum, cut into 5-cm strips
2 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
splash of White Wine
Pre-cook pasta to 'al dente'. Fry scallops in a pan on medium to hot heat for 10 seconds each side, remove and place on a warm plate. Deglaze pan with splash of white wine. Sauté chopped onion in wine, continually moving onion around the pan for 1 minute then add capsicum(see below). Plunge the pre-cooked pasta into boiling water for 1 minute, drain well and add to pan. Add scallops, vinegar and dill, tossing gently and evenly. Season with a fresh black pepper and salt if you like.
Roasting Capsicum Directions:
To roast capsicum - Brush all over lightly with olive oil, put into a roasting tray in hot oven at 200 degrees, and cook until blisters form on skin. Turn and cook other side for ten minutes. Remove from oven, let them cool slightly, then peel off skins and slice. Serves 4.
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Scallops Ceviche In reply to
1 lb Scallops
1 cup Lime Juice, to cover
2 Garlic cloves, minced
1 Red Bell Pepper, seeded, julienned
2 Green Chilies, sweet, seeded, julienned
1/2 bn Coriander, stemmed, coarsely chopped
1 large Tomato, cored, chopped
2 Jalapeno Chilies, with seeds, finely chopped
1/2 cup Olive Oil
Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour. After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly. Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well. Serve immediately. Do not keep more than 2 or 3 hours. Servings: 4.
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Alaskan Scallops Fenton In reply to
3 lbs Alaska Scallops
1 1/2 cup dry White Wine
2 Tbsp fresh Lemon Juice
3/4 lb Mushrooms, sliced
1 small Green Pepper, sliced
1/4 cup Butter
1/2 tsp Salt
dash fresh ground Pepper
4 Tbsp Flour
1 cup diced Swiss Cheese
1/2 cup grated Romano Cheese
1 cup Heavy Cream, whipped
2 Tbsp Butter, for topping
Bring wine and lemon juice to boil and add scallops, mushrooms, and green pepper. Simmer just until scallops are tender. Be careful not to overcook! Drain, reserving liquid. Melt butter in saucepan, blending in salt, pepper, and flour until bubbly. Gradually stir in reserved liquid and cook until thickened. Add Swiss cheese and 1/2 of the Romano and stir over very low heat until blended. Remove from heat and fold in whipped cream. Stir in scallop mixture, then divide between eight, individual, buttered scallop shells/baking dishes. Sprinkle tops with remaining Romano, dot with butter and sprinkle with paprika. Broil until golden brown. Watch them carefully so as not to burn. Serving Size: 4.
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Bay Scallop Stew In reply to
1 lb Bay Scallops
2 Tbsp chopped Shallot
3 Tbsp snipped Chives
2 Tbsp Butter
1 cup dry White Wine
1 cup heavy Cream
2 cup Milk
Salt and White Pepper, to taste

In heavy sauce pan sauté shallots in butter. Add wine. Bring to a boil. Lower heat and simmer for 2 minutes. Add bay scallops and simmer for 5 minutes. Add milk, cream and chives. Stir stew until hot. Do not boil. Salt and pepper to taste. Serves 4.
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