Scallops Recipes

Love for scallops is one of the common things I have with my childhood bestfriend Carlo. This is the reason I decided to prepare a scallop dish for our reunion dinner this weekend at my pad. At first, I wanted to cook a luscious German dish for him, but then again I changed my mind when I browsed the Internet; I found the perfect meal to prepare. I decided to cook Grilled Sea Scallops with Papaya Salsa, which tastes so good and combines different flavors. Surely, this dish will make your mouth water.

1 lb. scallops
4 (10 inch) bamboo skewers
1 ripe papaya, diced
1/2 med. red onion, chopped (1 cup)
1/4 c. coarsely chopped fresh cilantro
2 tbsp. lime juice, about 1 lime
1 clove garlic, minced or pressed
1/8 tsp. pepper
2 tsp. vegetable oil

First, wash the scallops and dry it afterwards then set aside. Get the bamboo skewers and soak it in water. You place and combine red onion, papaya, garlic, pepper, cilantro, and one tablespoon of lime juice in a bowl. Mix it gently and thoroughly to combine all flavors to form the salsa. After that, cover it and place it in a refrigerator. Get the soaked skewers and insert the scallops. Using oil and one tablespoon lime juice, mix them with the scallops. Then, place the skewered scallops on the grill for about three to four minutes on every side. After that serve it with the salsa you created earlier. Voila! You now have a Grilled Scallop with Papaya Salsa.

As much as I want to cook some of the best scallop recipes, not many of my friends at work are into such kinds of dishes. I find that very unlikely compared to my family who love scallops regardless of how they are cooked.








3/4 pounds of chopped scallops
1/2 cup of fresh lime juice
3 tablespoon of peanut or vegetable oil
24 crushed green peppercorns
1 large and peeled ripe avocado
2 tablespoon of chopped fresh chives
40 small and white mushrooms
1/4 cup of vegetable oil
2 tablespoon of fresh lemon juice
1 medium peeled and crushed garlic clove
salt
pepper

First, combine the lime juice, oil, peppercorns, pepper, and salt in a bowl. Then, stir in the scallops, cover, and refrigerate for at least 4 hours while they marinate and become opaque during this time. Next, mash the avocado until it is almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain these) and mix well. Set the mixture aside for at least half an hour inside the refrigerator. For about half an hour before serving the scallops, remove the stems from mushrooms and wipe them to remove any dirt. Then, combine the vegetable oil, lemon juice, garlic, pepper, and salt in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Drain the caps and fill with the scallop mixture just before serving. You can garnish scallop ceviche with additional chives, if you want, but basically, this recipe already makes for eight servings.

My aunt who works in a restaurant in London shared this recipe to me. From time to time she emails me new recipe that she learns, some of which I have successfully tried cooking all by myself. Scallops may not be a known sea creature popular dish to most people but those who want to try a new seafood, maybe you can try this Scallops With Asparagus and Mushrooms.





These are the ingredients that you have to prepare:

scallops, must be one pound
eight ounce of mushrooms, sliced
two tbsp of margarine or butter
two cups cut up asparagus
one to two ounces of jar sliced pimentos
cornstarch, should be three tablespoons
one tenth to three-fourth ounces of can condensed chicken broth
soy sauce, three teaspoons
and last but not the least cooked rice

First you need to saute mushrooms in margarine in a large pan for about five minutes, then add scallops, fresh green asparagus & pimentos. Saute until scallops are opaque white, about three to four minutes.

Stir the cornstarch gradually into chicken broth and soy sauce, stirring until smooth, and pour this over the scallop mixture. Heat it to boiling while stirring constantly. Boil and stir for about one minute, then serve over cooked rice.

If you haven't tried any new dishes lately, maybe you can give Blackened Scallops over Angel Hair Pasta a taste. The name might be to sophisticated but I'm telling you it's just so simple to prepare. Those who are into spicy dishes will definitely love this one.





Scallops, buy 1 lb
9 or 12 oz pkg of Fresh Angel-hair pasta
1 cup Mushrooms, must be sliced
1/2 yellow Onion, must be chopped
1/2 Tomato., must be chopped
olive oil, Lemon-flavored to be specific

Blackening Spices is composed of:

1/4 Tbsp of Salt to taste
Pepper, 1/3 Tbsp White and 1 Tbsp Black
3/4 tsp Mustard, must be dry
3/4 tsp of Cayenne Pepper and 1/2 tsp of Garlic Powder
1/8 tsp Thyme dried Leaves


Mix blackening spices together, then dredge scallops into it. Sauté onion in butter in a skillet, add mushrooms after onions are translucent, then set aside. Next, boil pasta in water and add a little olive oil, cook the pasta for four to five minutes. Then heat a pat of butter in skillet to high heat, and add scallops on high heat for 6-8 minutes. Cover to keep warm and set it aside for a while. Place pasta in a bowl and drizzle with lemon-flavored olive oil. Add the small pat of butter, mushrooms, chopped yellow onions, tomatoes. Toss, then serve pasta, put scallops on top. Serve it with parmesan if you want.

If you're concerned about your health, chances are you watch your diet carefully. Now most people following a special diet usually exclude meat in their menu. So what's left on their list? Fruits, vegetables and seafood! I've been looking for some healthy recipes that involves using vegetables and seafood and I found this great recipe - Pumpkin and Scallop Soup. Not only is this great for people watching their diet, you can also serve this dish to your vegetarian friends.







Here are the ingredients for the dish:

4 tablespoons olive oil
1 clove garlic, peeled and crushed
1 stalk celery, minced
1 medium yellow onion, peeled and coarsely chopped
1/3 cup flour
1 quart fish or chicken broth
1/4 teaspoon allspice
1/8 teaspoon mace
1 tablespoon Worcestershire sauce
Dash Tabasco
1 cup frozen squash
1 cup canned pumpkin
1 cup whipping cream
salt and freshly ground black pepper to taste
1 pound fresh bay scallops

Pre-heat a pot that has a 4 quarts capacity. Pour in the olive oil and saute the celery, onion and garlic until the onion becomes transparent then add in the flour. Form a roux by stirring the mixture in medium heat. Pour the broth and whisk the mixture until it thickens. Add the rest of the ingredients but set aside the scallops, cream, salt and pepper. Cover the pot and let the mixture simmer for half an hour. After 30 minutes, add the cream and season the mixture with your pepper and salt. Add the scallops and let it sit for just a few minutes. Be careful and avoid overcooking your scallops. Serve the soup while it's still hot. This recipe is good for six to eight servings.

Whenever I travel to Asia, I always make sure to eat in a Chinese restaurant. Chinese restaurants have a way of combining seafood and dimsum together, and one of the dishes that I particularly like to spend money on ordering is the scallops with broccoli. I know many people out there are not very fond of these vegetables, but once you try this scallops dish with rice, you will begin to appreciate broccoli and you can even forget you are allergic to seafood. Curious? Try to make one for yourself and see.






You would need:

- 1 pound scallops
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/2 teaspoon fish sauce
- 1/4 teaspoon white pepper
- 2 tablespoons rice wine
- 1 tablespoon corn oil
- 1/2 pounds broccoli
- 2 thin slices of ginger root
- 1 tablespoon water
- pinch of salt

First, you have to clean and marinate the scallops in a bowl with a mixture of cornstarch, white pepper, fish sauce, sugar, and half the rice wine. Leave the scallops in marinade for fifteen minutes while you are attending to the preparing of the broccoli. After washing and trimming broccolis, heat a frying pan with corn oil. Add ginger root and when you smell its aroma, add the broccoli. Stir fry then put in water and salt. When broccolis turn dark green, set aside the broccolis. On another pan, add the scallops and marinade to corn oil and stir fry for about three minutes. On medium heat, add the remaining rice wine and then broccoli. Cook until the vegetables become hot. You may also want to add some more of the ingredients in case you need to spice up the scallops dish.

Love bacon? Do you like them peppered with scallops on skewers? This recipe on Scallop Kabobs is perfect for you.

Clean your scallops (about 20 to 30 pieces). You'll need a package of thickly-sliced bacon, halved mushrooms (about 12 pieces), green pepper cut into eight, cherry tomatoes cut into 1 inch sizes, and a quarter pound of butter. Since this is a kabob, you'll have to use 4 pieces of 8 inch skewers.

After you've sliced your veggies, string them alternately along with the bacon and the scallops on the skewer. You need to melt the butter first, then brush it on your kabobs. Then place them on the hot-coal grill for at least 5 minutes. Turn it over for a few more minutes until the scallops turn golden and the bacon looks crisp enough.

Okay, my rule of thumb is you can't go wrong with pepper. Ha! Easy for me to say because I dig the stuff. I like the circus of color spread all over my food, plus I certainly don't mind the fact that peppers are rich in Vitamin C, A, anti-oxidants, and they have capsaicin besides, a known anti-coagulant that can prevent strokes and heart attacks. Surprisingly, as if humanity hasn't run out of things to measure in this world yet, the hotness of a pepper is also measured. For this, we have the Scolville Heat Unit Scale, and some peppers like the Harabeno can give off as much as 400,000 heat units. Imagine if Christopher Columbus hadn't gone on that voyage around the world in search of secret spices; then, he wouldn't have stumbled upon these colorful gems called peppers.

Now, for the recipe: melt butter in a non-stick frying pan, dump in the diced, seeded, and pre-cooked peppers (the red, green and jalapeno variety). Add in a pound of scallops, then cook for about 6 minutes. Season with salt, pepper, garlic powder, and a twist of lemon.

The term scallop is derived from the French word "escalope" which means shell. Among the earliest documents mentioning scallops are the accounts written by Marco Polo who spoke of them after visiting China. He mentioned that scallops abounded in the markets of Hangchow, China.

Then in Paris, Gustave Chatagnier began to use scallops in his recipes in 1936. Soon afterwards, the popularity of scallops as an ingredient started to spread not only in France but also to the rest of the world.

Perhaps, the best and most popular scallop recipe is the "Coquille St.-Jacques. Coquille is another French word for shell. Actually, its shell has a certain religious value since it was used as a sign of the early pilgrims along the "camino de Santiago" who were visiting the Cathedral where St. James was buried. The recipe is a rich combination of scallops, cream, and butter.

This recipe, although a bit lengthy to prepare, is certainly worth every second to prepare. First off, prepare every ingredient ahead of time, either by getting them yourself or by going online to a site like peapod and order your groceries and have them delivered to your doorstep.

For this recipe, you'll need scallops, red bell pepper, garlic, green onions, cornstarch dissolved in water, oyster sauce, chicken broth, a little sugar, cilantro leaves and Chinese rice wine, or a dry sherry.

After washing the scallops, cut the bell pepper into this strips (remove the stem and the seeds) and chop the garlic and the onions. In a bowl, mix the chicken broth, rice wine, sugar and the oyster sauce together.

Stir fry the garlic and onions (about half) until the garlic becomes aromatic, then add the bell pepper and scallops. Fry for 2 minutes, then add the sauce. Simmer and cook for around 5 minutes, then add the cornstarch mix. After stirring quickly to thicken, add the rest of the ingredients, then serve. Add the cilantro as a garnish when you serve the dish with rice.

Scallops are often eaten fried, but steaming them works just as well, and as we'll see here, can even add a new dimension to dining on scallops.

For this recipe, you'll need scallops (of course), shallots, white wine, wine vinegar, heavy cream, curry powder, butter (cut into 12 pieces), salt and pepper.

The only hard part about this recipe is making the sauce. The Scallops are easily cooked by seasoning them with salt and pepper then steaming them for 2 minutes, then turning them over and steaming for another 2-3 minutes.

In a saucepan, simmer the shallots in wine and vinegar over low heat until just a little (2 tablespoons) of the liquid remain. Add the cream and curry powder and cook until about 3 tablespoons of the mix remain. Then, add the butter, whisking it until it's almost mixed with the sauce, adding another and another until all the butter is incorporated into the mix. Spoon a little of this curry sauce over the steamed shallots just before serving.

This relatively easy to do recipe is sure to leave your guests asking for more, so be prepared and whip up a lot of these bite-sized pieces of heaven!

First, you'll need to marinade the scallops in a bowl with lemon juice, olive oil, pepper and any other spice you want; refrigerate while you proceed with the next step.

Next, fry the bacon until its fat is rendered but the meat is still pliable. Take out the scallops and wrap the bacon around each one, stick 'em in with some metal skewers, alternating with lemons and mushrooms and grill.

Next, serve and wait for the adulation of the crowd.