Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

The best Scallop recipes - 176 recipes

Google Ads

Top Recipe

By á-9182

Rate this recipe 4.1/5 (28 Votes)
12345
Scallops with Apple Pan Sauce 1 Picture
Details

  • 2 Granny Smith apples
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 12 large sea scallops (about 1 pound), side muscle removed
  • kosher salt, freshly ground pepper
  • 1 tablespoon unsalted butter
  • 1/4 cup hearty sprouts (such as daikon or sunflower) or pea shoots

See this recipe

This recipe for scallops in a simple apple pan sauce is great for special occasions, or when you just want to add a...

Top rated Scallop recipes

By

This scallop & salad combo is as tasty as it is beautiful! With a mix of fruity and herbaceous, sweet and savory, t...

  • 2 tablespoons pomegranate molasses
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground fennel seed
  • coarse salt and ground white pepper
  • 1 tablespoon vegetable oil
  • 16 medium-sized scallops
  • 1 bulb fennel, tough outer leaves discarded, halved lengthwise, cored, and thinly sliced crosswise
  • 1 bunch arugula, tough stems discarded, well washed (2 cups)
  • 1 cup flat-leaf parsley leaves
  • 2 tablespoons minced chives
  • 1 ripe avocado, diced
  • 1/4 cup fresh pomegranate seeds, for garnish (optional)
4.5/5 (13 Votes)

By

You'll really love this recipe because it is not only healthy and gourmet but also incredibly healthy! Patting the ...

  • 2 cups chopped cauliflower florets
  • 1 cup cubed peeled Yukon gold potato
  • 1 cup water
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon canola oil
  • 1 1/2 pounds sea scallops
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 1 1/2 tablespoons unsalted butter
  • 1/8 teaspoon crushed red pepper
4.9/5 (17 Votes)

By

This delectable gorgonzola crusted scallop dish has all the makings for a delicious meal, a little rich, a lot of h

  • 1 mango, peeled, diced
  • 1 red onion, diced
  • 4 scallions, thinly sliced
  • 3 tomatoes, diced
  • 1/2 cup finely chopped basil leaves
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 12 (10-20 count) large scallops
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cup shredded Gorgonzola cheese
4.4/5 (9 Votes)

By

From Schwans

  • 1 pkg Schwans Scallop Sautés (532), frozen
  • 2 Tbsp butter
  • 2 tsp minced garlic
  • 1/2 cup diced tomatoes
  • 1/2 cup white wine
  • 2 Tbsp fresh lemon juice
  • 1 lb cooked angel hair pasta
  • 2 Tbsp chopped fresh parsley
4.5/5 (56 Votes)

By

The cayenne pepper in these scalloped potatoes gives them the most delicious kick of flavor! These are DEFINITELY t...

  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated cheese, to sprinkle on top
  • Paprika, to taste
4.2/5 (100 Votes)

By

Easy - Preheat Oven to 425 degrees F

  • 8 large sea scallops
  • 2 tablespoons melted butter
  • 2 cloves garlic minced
  • 1 shallot chopped
  • 1/4 teaspoon nutmeg freshly grated or a few pinches of ground
  • salt and pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Panko Italian bread crumbs
  • Small Handful of chopped flat leave parsley (optional)
4.5/5 (78 Votes)

By

Pan-searing scallops can be intimidating

  • 10 sea scallops
  • Salt and black pepper
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons shallots, minced
  • 1/4 cup white wine
  • 1/2 teaspoon Dijon mustard
  • 1/2 tablespoon butter
4.6/5 (68 Votes)

By

The secret to getting a beautiful sear on scallops is to make sure that you pat them very, very dry

  • 4 ounces uncooked pasta, your choice
  • 10 whole giant sea scallops, or jumbo shrimp
  • 1 tablespoon olive oil
  • 1 tablespoon butter (I omitted the butter and used all olive oil)
  • 1 clove garlic, finely diced
  • 2 tablespoons shallots, finely diced (optional)
  • 1 whole tomato, chopped (I used Roma)
  • 1/2 to 1 cup white wine (I used Sauvignon Blanc)
  • 1/2 cup chicken or vegetable stock (double, if not using the white wine)
  • 4 to 6 leaves fresh basil (or 1 sprig parsley, finely minced)
  • Just a bit of freshly squeezed lemon juice
  • Salt and pepper
4.5/5 (53 Votes)

By

These little individual portions are intensely delicious with creamy parmesan and fresh thyme

  • 2 garlic cloves
  • 1 shallot
  • 2 cups half and half *
  • 1 cup + 1/2 cup Parmesan, freshly grated
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 3 to 4 small to medium baking potatoes
4.4/5 (64 Votes)

By

A delicious combination of sautéed shrimp and scallops with Adobo seasonings

  • 2 pounds shrimp, peeled and de-veined
  • 1 pound scallops
  • 1 (7.75-ounce) can El Pato tomato sauce
  • 2 tablespoons Adobo Seasoning
  • 2 tablespoons olive oil
4.3/5 (59 Votes)

By

Preheat oven to 400 degrees F

  • 1 (10-3/4 ounce) can reduced-fat condensed cream of mushroom soup
  • 3/4 cup low-fat milk
  • 1/2 cup reduced-fat sour cream
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 (32 ounce) package frozen shredded potatoes, thawed
  • 1/8 teaspoon paprika
  • 1 scallion, sliced
4.5/5 (43 Votes)

By

1. Mix soup, milk, mozzarella cheese, onion, oregano, garlic and pepper in shallow 4 qt (4 L) baking dish

  • 1 can (10oz/284mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
  • 1/2 cup (125mL) 1% milk
  • 3/4 cup (175 mL) shredded part-skim Mozzarella cheese
  • 1 large onion, thinly sliced
  • 1 tbsp (15 mL) chopped, fresh oregano leaves
  • 2 cloves garlic, minced
  • 1/8 tsp (0.5 mL) ground black pepper
  • 3 cups (750 mL) peeled white potatoes, halved, very thinly sliced
  • 3 cups (750 mL) peeled sweet potatoes, halved, cut into 1/4" (0.5 cm) slices
  • 1/3 cup (75 mL) shredded light Parmesan cheese
4.7/5 (27 Votes)

By

To make the puffed rice: In a medium sauce pan heat oil to 325°F

  • For the puffed rice:
  • 1 seedless Japanese or English cucumber, cut into at least 40 paper-thin slices
  • 2-3 large or 4 medium-sized diver scallops,cut into at least 20 1/4-inch slices
  • 1/2 teaspoon sea salt
  • 1/2 cup Meyer lemon vinaigrette (recipe follows)
  • 1/4 cup honeydew, chopped into small dice
  • 4 tablespoons puffed wild rice (recipe follows)
  • 3 cups grapeseed oil
  • 1/2 cup wild rice, uncooked
  • 1 teaspoon kosher salt
  • For the Meyer lemon vinaigrette:
  • Zest from one Meyer lemon
  • 4 tablespoons Meyer lemon juice (about 2 lemons)
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon kosher salt
  • Pinch of cayenne pepper
  • 3/4 cup grapeseed oil
5/5 (2 Votes)

By

Preheat saute pan on high heat for 2 minutes

  • 1 Tbsp. Pompeian Olive Oil
  • 1 Lb. Publix Bay Scallops, thawed
  • 1/4 Cup Redwood Creek Sauvignon Blanc
  • 1 Cup Buitoni Alfredo Sauce
5/5 (2 Votes)

More Scallop recipes

previousnext

Any burning questions? Our chefs answer!

Scalloped Potatoes and Pork Chops Scallops with Apple Pan Sauce