402 scallop recipes

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.

Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.

Tender bay scallops in a light thyme-nutmeg cream sauce tossed with pasta shells and finished with fresh parsley and lemon zest. Elegant enough for date night, easy enough for a weeknight.

Scallops with garlic, ginger and chives: bay scallops seared in butter, baked in coquille dishes under a parmesan-bread crumb crust. A 30-minute dinner party appetizer with restaurant polish.

Mousseline of scallops and salmon, a silky two-tone seafood mousse with a truffled scallop outer layer and a salmon center, steamed in ramekins and served on sauteed spinach with a beurre blanc. An elegant French starter.

Light linguine tossed in a tarragon-shallot sauce with thinly sliced sea scallops and tender asparagus. A spa-cuisine pasta that delivers restaurant flavor without the heavy cream.

Seared scallops in a white wine, cream, and lime butter sauce made with almond oil. Restaurant-quality pan sauce technique in 30 minutes flat.

Classic Coquilles St-Jacques with a curry twist. Poached scallops in a creamy curry-mushroom sauce, piped into shell dishes with buttery mashed potato borders, then broiled golden. Old-school French elegance.

Seared bay scallops glazed with a reduced vermouth and lemon sauce, finished with fresh dill and cracked pepper. A light, elegant 20-minute seafood dish with bright, clean flavors.

Bay scallops and steamed mussels tossed in a from-scratch Dijon mustard vinaigrette, served over asparagus and Boston lettuce. An elegant seafood appetizer or light main.

Sauteed sea scallops with feta and mozzarella, bell peppers, jalapenos, and white wine. A cheesy, spicy skillet seafood dish served over rice.

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.

Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.

Scallop and shrimp dumplings pack a gingery seafood filling into pan-fried potstickers, crisp on the bottom and tender on top. Served with a bright ginger-garlic dipping sauce for dunking.

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.

Elegant seafood appetizers with bay scallops, Granny Smith apples, and mushrooms in white sauce, served in individual ramekins. Breadcrumb topping broils golden. Sophisticated starter for special dinners.