We love scallops for their tender but meaty texture and rich seafood flavor. They’re just about perfect simply seared, but lend themselves to all sorts of other preparations, from ceviche to chowder and more. We’ve rounded up our favorite scallop recipes to help you use this luxurious shellfish. You’ll generally find scallops already shucked at your local fishmonger, but if you can find them in the shell check out our video on how to shuck a scallop.
By searing scallops over high heat, you can develop a crust on the outside without overcooking the delicate interior. Once you’ve perfectly seared your scallops, serve them with a simple sauce. We like using a ginger soy sauce and pairing the scallops with Brussels sprouts leaves or dressing the scallops with a rich finger lime beurre blanc. Alternatively, try basting your scallops with a wasabi compound butter as they sear.
Scallops pair well with other seafood. Our seafood Newburg supplements the traditional lobster with scallops and shrimp. For an extravagant summer party appetizer, look to our grilled seafood tower with king crab legs, lobsters, langoustines, clams, mussels, and scallops on the half shell. Serve the feast with seaweed butter, chile sauce, and coffee butter and watch your guests go crazy.
Scallops add depth and body to seafood chowders. Water-Prince Corner Shop chowder is rich with cream and potato and packed with haddock, halibut, lobster, crab, scallops, and—for good measure—bacon. For something a little simpler, try our thick, creamy chowder made with scallops and milk-poached smoked whiting.
Find all of these dishes and more in our collection of scallop recipes.
Besides salt, you can use seaweed or sand to form a bed for any shellfish on the half shell. For a rustic, low-country feel, pile your fish into a multi-tiered galvanized metal server like this one by Benzara. Michael Turek The aroma of a California bay leaf lends subtle sharpness to this essential French dish. Todd Coleman Milk-poached smoked whiting gives thick, creamy seafood chowder a briny, woodsy depth of flavor. James Oseland Sweet potato puree and onion marmalade enhance the natural sweetness of scallops in this dish. Todd Coleman After discovering that fresh whole wasabi plants were available in the United States, Adrian J.S. Hale found all kinds of innovative uses for them, such as this butter-rich sauce in which the pungent heat of the wasabi root, or rhizome, is balanced by the delicate earthiness of the leaves for a mild heat and slight bitterness that accentuate the sweet flavor of plump pan-seared scallops. Helen Rosner Sweet sea scallops complement this creamy prosciutto-laced risotto accented with tart grapefruit. Ingalls Photography This elegant dish, which marries the light sweetness of scallops with the deep, rich flavors of earthy chicken liver and caramelized apples, comes from by Anita Lo, chef at New York’s Annisa restaurant. Helen Rosner The umami-rich combination of ginger and soy sauce in this scallop dish from Margaux Laroche of Domaine d’Henri is an unusual yet perfect pairing for a glass of crisp chablis. Ingalls Photography Finger limes, sometimes called “the caviar of citrus,” add tartness and balanced sweetness to this rich dish of seared scallops in decadent beurre blanc sauce. Todd Coleman For this classic French preparation, scallops are broiled with mushrooms in a cream sauce topped with bubbling cheese. Penny De Los Santos In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root puree into split marrow bones and broils them under a blanket of bone marrow. Todd Coleman Grapefruit juice, fiery jalapeño, and fragrant ginger transform shrimp, scallops, and calamari into an aromatic, spicy salad. Get the recipe » Ingalls Photography Puréed scallops and whipped egg whites lend heft and creamy texture to these crab cakes from Ocean Bleu @ Gino’s restaurant in Newport, Oregon. Andrew Ingalls While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. Ingalls Photography Haddock, lobster, and scallops combine in a creamy baked casserole from North Rustico Harbour’s Blue Mussel Cafe; any combination of seafood—cod, clams, mussels, shrimp—will work just as well. Gemma and Andrew Ingalls Curry powder and smoky pimento d’Espelette, a mild, complex chile powder made with a pepper grown in the Basque region of France, contribute a warming kick to this custardy terrine. Ingalls Photography The Water-Prince Corner Shop and Lobster Pound in Charlottetown on Prince Edward Island is known for their seafood-laden chowder. Gemma and Andrew Ingalls