Scallops



Sea Scallop Stewed with Chili Sauce Recipe
Sea Scallop Stewed with Chili Sauce Recipe

1. Stir together marinade ingredients in a bowl. 2. Thaw and dry sea scallops, as described here. Add scallops to the marinade bowl, mix them with marinade. Cover the bowl and put it into the refrigerator for half an hour. 3. Remove marinade bowl from the refrigerator. Drain the marinade with scallops to the pan. Add olive oil and warm at medium heat, but don’t boil. Stir and turn over scallops once or twice (a total 6 minutes of stewing). 4. Place finished scallops onto the shells. Pour marinade and add chopped green onions and sliced red sweet pepper.


Seared Scallops with Cava Cream Sauce Recipe
Seared Scallops with Cava Cream Sauce Recipe

1. Thaw and dry sea scallops, as described here. 2. Place scallops into large bowl. 3. Chop the garlic clove into thin slices, chop parsley finely. 4. Add chopped garlic, parsley, lemon juice and two tablespoons of olive oil to the bowl with scallops. Stir and set aside for half an hour. 5. Sear scallops quickly in a hot pan with olive oil until a golden crust appears on both sides, then place scallops onto the plate. 6. Make Cava cream sauce. Pour the wine into the pan, heat a little; add heavy cream, salt and pepper. Warm at low heat without boiling, stirring constantly. Add wheat flour after 3 minutes and continue stirring until smooth (another 2 - 3 minutes on low heat). 7. Pour Cava cream sauce onto the scallops in the plate. Season with minced chives.


Tomato Spaghetti Seared Scallops Recipe
Tomato Spaghetti Seared Scallops Recipe

1. Make the spaghetti sauce. 2. Make spaghetti. 3. Transfer spaghetti to the plate, pour tomato sauce, and add some chopped scallions. 4. Make quickly seared sea scallops as described here, and place three scallops to the plate onto the spaghetti.


Seared Scallop Recipe
Seared Scallop Recipe

1. Thaw and dry sea scallops, as described here. 2. Season scallops with salt and pepper. 3. Sear scallops quickly in a hot pan with a butter or oil until a golden crust appears on both sides. Your pan should be sufficiently spacious so scallops do not touch each other. Turn them over with tongs. 4. Transfer hot scallops to the plate and put onto lettuce, or serve it with boiled brown rice. Add some chives.


Sea Scallops with Herb Butter in Shell Recipe
Sea Scallops with Herb Butter in Shell Recipe

1. Make herb butter.
2. Fry sea scallops.
3.  Warm the herb butter at low heat until it turns to liquid.
4. Transfer each scallop to the shell, pour warm herb butter on top, and sprinkle with juice from half a lemon.
5. Serve with lemon slices and dill.


Bacon Wrapped Sea Scallops with Cheese Recipe
Bacon Wrapped Sea Scallops with Cheese Recipe

1. Thaw sea scallops, as described here. 2. Roast whole hazelnuts slightly, then cool and chop them. 3. Mix 1/3 teaspoon of curry powder and 2 tablespoons of chopped hazelnuts. That is all the mixture you need for preparing 12 scallops. Roll scallops in mixture. 4. Wrap each scallop with a strip of bacon. Fix bacon strip to the scallop with wooden stick. 5. Cut cheese into slices and put a cheese slice onto each scallop. 6. Preheat your oven or pan to 350 - 425 degrees F (180 – 220 degrees C). 7. Place wrapped scallops on a slotted baking pan, broiler pan, or turbo oven to allow grease draining. 8. Bake scallops 8 to 15 minutes until scallops turn opaque throughout and bacon is browned. 9. Transfer scallops to ceramic plate using cooking tongs.


Grilled Sea Scallops with Asparagus Recipe
Grilled Sea Scallops with Asparagus Recipe

1. Thaw frozen sea scallops overnight in the home refrigerator without opening the packaging.
2. Remove the scallop “foot”, if present. That is a small inedible muscle through which a scallop is attached to the shell.
3. Dry sea scallops after thawing with a napkin.
4. Fry scallops in a hot pan of olive oil for 1-2 minutes until each side slightly browned.
5. Boil the asparagus in a small amount of water for 3 minutes. Immediately after cooking, cool the asparagus in cold water for 30 seconds. Dry asparagus with a napkin, sprinkle it with olive oil and fry it in hot pan for 3 minutes.
6. Place two asparagus stalks on a narrow oblong dish.
7. Put three fried sea scallops above asparagus stalks.  Sprinkle scallops with lemon juice.
8. Spread some salmon caviar above sea scallops.