150 scallop recipes

Broiled scallop and mushroom skewers marinated in olive oil, lemon juice, garlic, bay leaf, and coriander seeds. A simple seafood brochette served with tartar sauce.

Sea scallops with fresh tomatoes and white wine over spinach fettuccine, topped with toasted pine nuts and Parmesan. A light, elegant pasta dinner in under an hour.

Seared bay scallops in a white wine and ginger butter sauce with fresh mint, served over butter-softened carrots. An elegant French-inspired seafood dish with bright, unexpected flavors.

Thai lobster and scallop curry with coconut milk, red curry paste, and fresh basil. Tender seafood in fragrant coconut broth with sweet pepper, mushrooms, and chili-garlic heat over rice.

Grilled sea scallops in an Asian sesame marinade with hoisin, soy sauce, ginger, and dry sherry. Marinated overnight and skewered over charcoal.

Tender scallops poached in their own cooking liquid, then folded into a velvety mayonnaise sauce flavored with thyme. Served over buttered toast for an elegant brunch or light supper that feels special.

Plump shrimp or scallops seared in garlic butter with sweet red pepper strips and a bright squeeze of lemon. This 5-ingredient Provencal-style seafood dinner is on the table in 30 minutes over steamed rice.

Scallop and green bean terrine is a French mousse of pureed scallops and creme fraiche folded with blanched green beans, baked in a water bath and served with tomato coulis.

Baked bay scallops with sauteed mushrooms, shallots, and breadcrumbs served in seafood shells. A classic French-style appetizer finished under the broiler.

Microwave scalloped oysters: oysters layered with buttered onion-celery, milk, and crushed crackers, then topped with cheese. Ready in ten minutes, no oven required.

Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.

Creamed scallops in wine sauce, a retro microwave-friendly coquilles St. Jacques with mushrooms, white wine, and cream. Broiled golden in shells or ramekins for an elegant starter.

A simple yet scrumptious side dish that can accompany any meal you make this summer!

A simple and scrumptious dish made with shrimp and sea scallops that makes the perfect dinner for two.

Citrus shrimp and scallop kabobs marinated in orange juice, soy sauce, ginger, and garlic, grilled with snow peas and orange wedges. A bright, gluten-free seafood skewer for summer.

Szechwan spicy scallops: quick-fried sea scallops tossed in a hot-sweet-sour sauce of red pepper flakes, soy, ginger, garlic, and scallions. A fiery Chinese restaurant classic in 40 minutes.