Recipezaar: Scallops recipes

Scallops Bonne Femme (Scallops in White Wine Sauce)

Mon, 16 Mar 2009 18:48:22 -0400

WOW what a way to spice up a candle light dinner. This should be served like an appetizer -- posted by Shawn C

Decadent Lobster & Scallop Risotto

Tue, 17 Mar 2009 02:19:19 -0400

An elegant and easy to make dish that can make a little seafood go a long way. Perfect for a romantic dinner for two or for an impress-your-guests dinner party appetizer or side dish. The key to the mouthwatering lobster flavor is in the lobster stock used. The use of frozen lobster and sea scallops (which I always have in my freezer) makes this something you can quickly whip up from ingredients on hand. Substituting King or Snow crab would work just as well. Serve with champagne, sparkling wine or the same dry white wine used in the preparation for a perfect finish. -- posted by Ultimate foodie farmer

Glazed Scallops With Almonds

Sun, 22 Mar 2009 03:28:24 -0400

Tender scallops are nestled in a a sauce of sweet and tart pomegranate juice, rosemary and golden-brown nutty almonds. Serve the sauce with steamed green beans and rice or couscous on the side. -- posted by Chef mariajane

Scallops & Mushrooms in Sour Cream

Mon, 23 Mar 2009 12:10:01 -0400

Served on a bed of rice and or accompanied with a salad, this is a great quick and easy recipe for any scallop lover. Do not overcook the scallops as they will become too tough. If you prefer the sauce thicker, make a paste of cornflour and water and use at the end of the recipe to thicken the sauce. -- posted by Tisme

Pan Seared Scallops With Asian Dipping Sauce

Sun, 29 Mar 2009 20:22:03 -0400

These scallops can be grilled too. put I prefer pan seared. To me this dish can be served as a appetizer or as a surf addition to the turf steak, for a home version of surf and turf meal. enjoy -- posted by Shawn C

Seafood Alfredo Baskets

Sun, 29 Mar 2009 20:26:20 -0400

From Simple & Delicious -- posted by Vino Girl

Seared Scallops or Shrimp With Orzo Risotto

Mon, 30 Mar 2009 18:20:59 -0400

A rich and gourmet dish without needing a gourmet chef! A delicious recipe from Best of Bridge that makes about 16 scallops or shrimp. This risotto is made with orzo, a small rice-shaped pasta. Serve with asparagus for a complete meal. Enjoy! -- posted by Nif

Pan-Fried Scallops With Asparagus and Spam

Sun, 05 Apr 2009 01:48:06 -0400

Starter or small main. -- posted by Chef #1225851

Seared Scallop Salad With Ponzu Sauce

Sun, 05 Apr 2009 21:56:18 -0400

The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works well in this recipe. Ponzu is traditionally made with Japanese lemons (yuzu), sometimes available in the US, but limes may be substituted. Store ponzu sauce, covered, in the refrigerator for up to a year, the flavor improves with age! We didn't use the fennel seeds personal preference & it turned out great without it! ;) Found in Saveur Magazne, Issue # 45. -- posted by Manami

Scallops With Vermicelli

Thu, 09 Apr 2009 12:15:53 -0400

I love this recipe. It uses fresh ingredients and is not a heavy dish. I got this recipe from the "Great American Favorite Brand Name Cookbook", collectors edition. This recipe is also great with shrimp, either as a substitution for scallops or in addition. -- posted by HeathersArk

Coquille St Jacques Pot Pies

Fri, 17 Apr 2009 17:36:07 -0400

Adapted from a recipe by Kerry Saretsky at Serious Eats. Do not use portobellos, as they are too meaty and will overwhelm the scallops. -- posted by DrGaellon

Roasted Sea Scallops With Potato Gnocchi, Peas and Mushrooms

Sun, 19 Apr 2009 23:38:41 -0400

this is a cheap version of a restaurant dish from some place called Great Bay. The original dish calls for english peas and morel mushrooms but hey you buy what you can get cheap right! The dish is somewhat time consuming so you don't want it on a busy night. And this recipe seems to only make enough for 1 large serving or 2 smaller appetizer servings. -- posted by Shawn C

Lori's Sea Scallops With Roasted Red Pepper Pesto

Wed, 22 Apr 2009 01:15:35 -0400

Wanted to try something a little different with Sea Scallops and decided Roasted red pepper and pine nuts sounded like a perfect combination. Have made a few times now and got great reviews from family and friends. Hope you enjoy! -- posted by lhgolden

The Realtor's Sauteed Scallops With Lemon-Mustard Sauce

Wed, 22 Apr 2009 12:42:29 -0400

I serve these delicious little gems on top of big crusty slices of garlic bread... YUM! It's supposed to serve 4 as a main dish but my DH and I finish this off ourselves. As an appetizer, it will serve 8. If you like my idea for serving, be sure to pick up a big loaf of Italian bread to make the garlic bread (it's not in the ingredient list). I found this in a magazine some time ago. -- posted by Realtor by day, Chef by night

Scallop Salad W/Baby Red Potatoes & Creamy Vinaigrette

Wed, 22 Apr 2009 12:44:22 -0400

This is such a nice refreshing main dish salad for a warm spring or summer evening. It's different than the usual ways we serve scallops and that's what I like about it. You need to boil the potatoes and cool them completely so do this earlier in the day. I make the vinaigrette then, too so the flavors have time to blend. The chilling time is not included in the prep time so be sure to remember this. I found this one in a magazine a while back. -- posted by Realtor by day, Chef by night

Scallops Fra Diavolo...the Sauce of the Devil

Thu, 23 Apr 2009 01:20:10 -0400

Fra Diavolo...the "sauce of the devil". I find spicey sauces work really well with shellfish, this sauce is sure put a little fire in your bite and maybe even a little fire elsewhere!! Enjoy! -- posted by SassySheff

Spanish Scallops With Garlic Cream & Tomato Jam

Fri, 24 Apr 2009 14:48:19 -0400

(Vieras Con Crema De Ajo Y Mermelada De Tomates) This modern Catalan way of preparing seafood is not only great for scallops; it's also fabulous for many different types of seafood, from shrimp to lobster to fish fillets, such as turbot or sea bass. The contrast of tastes - the smooth garlicky cream and olive oil emulsion and the sweetened roasted tomatoes - is truly attention grabbing. Adapted from "The New Spanish Table" cookbook. -- posted by TxGriffLover

Scallops With Couscous

Fri, 24 Apr 2009 17:03:44 -0400

A French version. Serve with steamed asparagus. -- posted by Phil Franco

Sautèed Sea Scallops With Braised Leeks

Sun, 26 Apr 2009 21:31:37 -0400

The leeks are braised until they have an almost creamy texture and serve as a bed for the simple pan seared scallops. -- posted by Ice Cool Kitty

Mixed Seafood Corn Chowder

Tue, 28 Apr 2009 00:58:04 -0400

This soup will melt in your mouth. Seafood in every bite! I use 1 lb. of shrimp and 1/2 lb. of scallops, but you can use any kind of seafood you desire! Makes for great leftovers. -- posted by Breezyautumn

Southern Scallops With Sweet Tea Chili Sauce

Fri, 01 May 2009 03:00:55 -0400

2003 Southern Living Cookoff Cookbook -- posted by Debbie R.

Skewered Scallops

Tue, 05 May 2009 12:27:04 -0400

A recipe from Australia, featuring scallops grilled on the barbi! Light seasoning enables the sweet taste of the scallops to come through. Posted for ZWT5. -- posted by breezermom

Shrimp and Scallop Enchiladas

Tue, 05 May 2009 17:12:04 -0400

This recipe is courtesy of Bonnell's Fine Texas Cuisine restaurant in Fort Worth, TX. Chef Jon Bonnell generously shares his recipes. You will love this! -- posted by TxGriffLover

Creamy Seafood Sauce

Wed, 06 May 2009 00:33:36 -0400

Reprinted from Home for the Holidays. "A rich sauce you won't believe is low in fat! A lot of great colour in this delicious sauce. Serve over pasta." " -- posted by sexymommalucas

Zesty Polynesian Scallops

Wed, 06 May 2009 00:56:24 -0400

This Polynesian dish is reminscent of the uniquely tropical cuisines of Hawaii and New Zealand. It's a very easy dish to prepare, and it makes a very elegant dinner, especially paired with a dry white wine or a tropical orange-mango blend fruit juice. But remember to always take care not to overcook scallops or they will become tough. As soon as they lose their translucence and turn opaque, they are done. -- posted by NorthwestGal

Fried Portuguese Style Bay Scallops

Wed, 06 May 2009 01:03:12 -0400

This is a simple, straight-forward way to prepare fresh bay scallops without distracting from their natural sweetness. The larger sea scallops would work just as well here. -- posted by Ice Cool Kitty

Aussie Prawn and Scallop Skewers

Wed, 06 May 2009 13:48:33 -0400

Posted for ZWT 5 Recipe from fooddownunder.com -- posted by Lavender Lynn

Scallops in Wine Sauce

Fri, 08 May 2009 02:18:18 -0400

Sea scallops marinated, then poached in wine and served with a creamy mushroom-wine sauce. -- posted by Ice Cool Kitty

Scallop and Chile Paella

Sat, 09 May 2009 00:10:55 -0400

Hearty Paella from Spain -- posted by Tarteausucre

Scallop Soup

Sat, 09 May 2009 00:47:25 -0400

This is based on a recipe from Bon Appetits May 1984 issue, from a menu titled: Hearty Dinner from Portugal in the Cooking for Two Elegant and Easy section. Be sure to get that broth boiling before you ladle it over those thinly sliced raw scallops! :) I havent yet tried this. -- posted by mersaydees

Bacon-Wrapped Scallops

Tue, 12 May 2009 00:27:16 -0400

This recipe is from the R.S.V.P. section of an April 1982 issue of Bon Appetit magazine. It was requested from the Des Moines Golf and Country Club in Des Moines, Iowa. I like the fact that the scallops are oven-baked, not fried. -- posted by Leslie in Texas

Mexican Seafood Saute With Avocado-Mango Salsa

Wed, 13 May 2009 22:13:39 -0400

Sauteed scallops and shrimp are paired with a vibrant sweet-savory salsa, gives this dish s WOW factor! Serve with warms corn or flour tortillas and a good Mexican beer! Bohemia beer is crisp and slightly spicy ($8 per six-pack) Bon Appetit Magazine, June 2009 edition. Havem't accounted for waiting time of 30 minutes to an hour. -- posted by Manami

Sambuca Seared Diver Scallops With Roasted Red Pepper Brie Cream

Fri, 15 May 2009 01:05:23 -0400

Prepare sauce ahead of time if desired and reheat gently as scallops cook. -- posted by Brookelynne26

Thai Seafood Kabobs With Spicy Peanut Rice

Fri, 15 May 2009 01:06:58 -0400

Any reason to fire up my grill I'm there. This is another one of those summer time meals your sure to love. -- posted by barefootmommawv

Scallops With Creamy Pesto

Sat, 16 May 2009 10:36:05 -0400

From Woman's Day. Quick and easy, nice with pasta or rice. Use your own pesto or refrigerated pesto sauce from the market. I think this would also make a nice first-course, -- posted by duonyte

Creole Garlic Shrimp and Scallop Kabobs - an Easy Weeknight Meal

Sun, 17 May 2009 03:02:30 -0400

For those weeknights when the dinner hour sneaks up quickly and catches you unaware, don't pick-up the phone and order pizza -- Give this delicious, quick and easy seafood recipe a try. It's a feast for both your eyes and palate, yet it requires very little effort. These creole-seasoned Shrimp and Scallop Kabobs marinate and cook in less that 30 minutes! -- posted by Feast Your Eyes!

Sea Scallops & Baby Fennel Provençal

Sun, 17 May 2009 15:38:33 -0400

From figsbaywine.blogspot.com Originally called for "1 good-sized glass white wine" but wrote it as 1 cup. Serves 2 as a main course or 4 as an appetizer. -- posted by ThatSouthernBelle

Grilled Scallops With Mexican Corn Salad

Mon, 18 May 2009 14:08:36 -0400

Recipe by Nick Fauchald, From Pairing of the Day: June 2008, Beer vs Wine in F&W Magazine, June 2008 edition. In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients in "elote", an irresistible Mexican corn-on-the-cob street snack. Faced with the spiciness here.:) Sam Calagione chose the refreshing Allagash White, a low-alcohol wheat beer that won't make the chile's heat taste harsh. Marnie Old zoomed in on the salad's smoky nuances and selected moderate oaky 2006 Alma Rosa Chardonnay, from California. She likes to pair oaky wines with grilled foods , she says "oak gives the same kinds of smoky flavors that grilling gives food." There is a 10 minute "standing" time to allow some flavors to marinate which I didn't include in the preparation time. -- posted by Manami

Blackened Scallops

Mon, 18 May 2009 14:51:12 -0400

Serve this over hot paste. From Pol Martin Cookbook. -- posted by daisygrl64

Delicious Coquilles St. Jacques

Tue, 19 May 2009 17:30:13 -0400

I love this dish. So creamy and delicious. I can't remember where I got this recipe from. It is the one I turn to all the time. I have the ceramic scallop shells for this dish. You can also add a dash of cayenne pepper to the sauce -- posted by FrenchBunny

Cajun Tasso Ham With Seared Scallops

Wed, 20 May 2009 02:22:49 -0400

This cajun delight originated at the One-Eleven Chop House. Tasso is a version of smoked pork, rubbed with cayenne and garlic then smoked. If it is not available in your neck of the woods, you can substitute prusitto,pancetta or ham flavored with a touch of creole/cajun spice. This cajun dish is added to my recipe collection for the ZWT5 tour. -- posted by BakinBaby

Coquilles St. Jacques

Wed, 20 May 2009 02:23:48 -0400

This recipe comes from the "Big Book of Appetizers" cookbook. If you are lucky enough to have some scallop shells (think garage sale!) they make the best presentation of the tender briny scallops in rich cream sauce served in the beautiful shells. If you haven't seen scallop shells at a garage sale lately, any gratin dishes or ramekins will work just fine. Posted for ZWT5. -- posted by TxGriffLover

Crab Cakes With Spicy Remoulade

Fri, 22 May 2009 02:10:55 -0400

This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Recipe #373032. From a September 1988 issue of Bon Appetit magazine in a "Cooking Class" feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree. -- posted by Leslie in Texas

Angel Hair Pasta With Tomato-Scallop Sauce

Sat, 23 May 2009 17:36:09 -0400

submitted by Lori and posted on CatholicMom.com in the Lent Recipes - meatless family meals section. -- posted by Norb

Pancetta Wrapped Scallops With Ginger Citrus Butter

Thu, 28 May 2009 23:31:02 -0400

. -- posted by Brookelynne26

Succulent Baby Scallop Stir-Fry

Tue, 02 Jun 2009 16:48:15 -0400

I purchased baby scallops without a recipe in mind so with some vegetables I had in my refrigerator I came up with this gloriously rich dish! The best part about this recipe is you can use any of your favorite vegetables and it will surely be a hit. -- posted by SOMERTIME247

Linguine With Scallops and Lemon Cream

Thu, 04 Jun 2009 10:21:37 -0400

. -- posted by Brookelynne26

Spicy Seafood and Penne

Thu, 04 Jun 2009 13:01:37 -0400

This great recipe came from a December 1995 issue of Woman's Day magazine. It's so hearty and flavorful - great with garlic bread and a nice green salad. -- posted by loof

Seared Sea Scallops With Lemongrass Sauce and Salad

Thu, 11 Jun 2009 01:34:23 -0400

Seafood is big on benefits: It's high in protein, low in calories and bursting with flavor. What's more, chef Anita Lo proves that preparation is simple! This came from SELF magazine website. 295 calories per serving. 5.8 g fat (0.6 g saturated). 17.1 g carbs. 2.6 g fiber. 33.2 g protein. -- posted by Mrs. Hughes

Seared Scallop Spaghetti

Fri, 12 Jun 2009 02:18:43 -0400

Say that five times fast! This is something that my friend and I threw together one night. Seeing as this was a "throw together" of whatever was in my fridge, (and freezer) add whatever you think would compliment the dish, and let me know how it turns out! Bon apetit! -- posted by pickles83

Creamy Scrumptious Scallops

Tue, 23 Jun 2009 16:17:38 -0400

Creamy luscious scallops as an appetizer or even over pasta, garnished with fresh strawberry. (adapted from "Recipes from the road") -- posted by Derf

Scallops With Mashed Potatoes and Tarragon Sauce

Wed, 24 Jun 2009 11:41:57 -0400

From the Flavors of Bon Appetit 2003, this sounds wonderful. -- posted by lazyme

Scallop and Snow Pea Stir-Fry

Fri, 26 Jun 2009 02:48:08 -0400

Sunset, APRIL 2009 -- posted by dicentra

Linguini Allo Scoglio

Sun, 28 Jun 2009 17:35:20 -0400

This recipe is from Dal Toro Ristorante (Lamborghini Las Vegas) at the Palazzo/Venetian Hotel. The first time we went, the dish was magnificent, inspiring me to call and get the recipe from the Chef. The second time, about a year later, unfortunately the quality of the mussels was such that it was unedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala resturaunt style), but easily double, tripled, etc. and oh so tasty! -- posted by Chef #783575

Curried Stir Fried Pasta With Scallops

Tue, 30 Jun 2009 11:52:21 -0400

Easy Scallop recipe. Very healthy and great tasting. -- posted by bet0625

Scallops and Edamame Pasta

Tue, 07 Jul 2009 02:40:18 -0400

I make this recipe quite often. It is low fat and has a mild, yet satisfying flavor. -- posted by mandagirl

Oven Fried Scallops

Thu, 09 Jul 2009 11:40:52 -0400

This is a good way to enjoy "fried" scallops without all of the added fat from deep frying. This recipe is from a cookbook published in 1979 by the Cape Cod National Seashore Women's Club. -- posted by Dan-Amer #1

Crock Pot Seafood Medley

Tue, 14 Jul 2009 02:27:42 -0400

Crockpot recipe -- posted by CelebrationFL

Scallops With Herbed Raw Tomato Sauce

Wed, 15 Jul 2009 01:45:36 -0400

A recipe from Rachael Ray. -- posted by Boomette

Garlic Scallop Kebabs

Thu, 16 Jul 2009 14:10:15 -0400

This recipe is from Dr. Jane Pentz, from a book called. "If You Don't Take Care of Your Body, Where Are You Going to Live?" She has some fantastic recipes but this one is really nice. My husband and I will grill these up on the back patio with a glass of wine and have a date night at home...sometimes those are the best nights of all! Enjoy! **The prep time includes marinating time! -- posted by Kelly0412

Shrimp and Scallops Marinara

Thu, 16 Jul 2009 14:18:31 -0400

This is a quick and simple way to enjoy two of my favourite shellfih, Italian-American style. -- posted by buckytom

Seared Scallops /W Grilled Corn & Scallion Salad

Thu, 16 Jul 2009 14:20:33 -0400

Perfect summer recipe. I used corn from a local farm and it was great! I used this recipe as a start but didn't really follow it to a T: http://atthehotplate.blogspot.com/2009/07/sitting-on-train-heading-back-to.html I recommend thawing the scallops in the refrigerator or on the counter for best results. Read through the directions before starting. -- posted by Andrew Mollmann

Honey Broiled Scallops

Sun, 19 Jul 2009 13:01:14 -0400

This recipe came from a Costco flyer. Preparation time includes marinate time. I like to serve this with lime rice, recipe #147335, and steamed vegetables. -- posted by sexymommalucas

Wood-Grilled Tilapia in a Spicy Seafood Soy Broth

Fri, 24 Jul 2009 14:07:43 -0400

The makings of a lovely special dinner by Jeffrey Saad on a recent episode of the Food Network's show "The Next Food Network Star." This winning recipe will be featured on the "Today's Fresh Fish" menu at 690 Red Lobsters across North America. Found this in The Wichita Eagle of all places. Plan to substitute tilapia with our next saltwater catch-of-the-day (hopefully a nice fat flounder!). -- posted by Buster's friend

Poached Scallops With Capers

Wed, 29 Jul 2009 15:55:37 -0400

This dish is elegant enough to serve on those special accasions. Serve over linguine or your favorite noodles. Pol Martin Cookbook. -- posted by daisygrl64

Scallop Corn Bacon Burgers

Thu, 30 Jul 2009 10:07:13 -0400

What a delightful burger!! This recipe comes from "Road Grill" - "Road Grill II - 2033. So very delicious - -- posted by Chef mariajane

Fresh Scallops in White Wine over Pasta

Mon, 03 Aug 2009 11:37:43 -0400

This is a meal on its own. But if you'd like to stretch for more servings, serve with some, greens or garlic bread. -- posted by daisygrl64

Seared Scallops on Lemon and Spinach Risotto

Mon, 03 Aug 2009 11:39:20 -0400

I love scallops and this is one of my favorites! -- posted by Realtor by day, Chef by night

Pan-Seared Scallops With Ginger-Orange Spinach (Cooking Light)

Fri, 07 Aug 2009 02:19:26 -0400

. -- posted by Brookelynne26

Thomas A. C. L. F. Du Bois De Villiers De Broglie Coquilles St.

Tue, 18 Aug 2009 17:19:17 -0400

This recipe with the very long name was submitted to "Bach for More" by a member of the French family of de Broglie, among whose members has been a very famous physicist. This preparation of the dish is a Bordeaux one. -- posted by Dan-Amer #1

Seafood Soup With Ginger Broth

Mon, 24 Aug 2009 02:01:36 -0400

An Asian flavored light seafood soup. Makes 8 first course servings, or 4 main course. If you like the flavor of fish sauce, substitute that for the soy sauce. -- posted by mikekey

Linguine With Seafood and Mushroom Saute

Wed, 26 Aug 2009 18:23:48 -0400

An easy and colorful seafood and mushroom medley. A salad and a nice bottle of wine will help make this meal complete! ;) -- posted by Manami

Peach Bourbon BBQ Shrimp & Bacon Wrapped Scallops

Mon, 31 Aug 2009 11:06:28 -0400

These incredible little morsels (made at Red Lobster) are the very best thing on the menu. They absolutely melt in your mouth and can easily be made in your own backyard. I found the recipe on the Internet and really wanted to share it with you, my friends on "Zaar". Feel free to adjust the amount of Bourbon to your own liking. We found this just perfect. These can be served as an appetizer or main course. -- posted by Judikins

Scallops With Soba Noodles and Dashi Broth

Mon, 31 Aug 2009 11:29:16 -0400

from cooking japanese. -- posted by kumiko_aki

Pan-Seared Scallops With Tarragon White Wine Sauce

Tue, 08 Sep 2009 11:05:53 -0400

This is one of those elegant meals that are simple and quick to make. If you are using frozen scallops thaw first. The oil should be hot before adding the scallops to keep them from sticking to the pan. Don't turn the scallops to soon or they will stick and tear. Only turn once when they are cooking otherwise the meat will dry out. Found this in Canadian Living. -- posted by heather in Ont,

Boiled Shrimp

Tue, 08 Sep 2009 18:04:25 -0400

Timmy Cheramie, Cut Off, Louisiana, Southern Living, JUNE 2008 -- posted by Chef #1188379

Scallop Chowder

Mon, 14 Sep 2009 13:42:44 -0400

I found this recipe in Coastal Living. It calls for Pernod which is a licorice-flavored liqueur, but I would think you can leave it out if you wish. I also think you can substitute clams for the scallops. -- posted by Chris Reynolds

Wasabi-Ginger Crusted Scallops With

Mon, 14 Sep 2009 18:07:56 -0400

This is a light, spicy, and sweet Scallop dish perfect for dinner parties. I really love Wasabi and the flavor works well with the tropical fruit salsa. -- posted by Melanie B.

Scallop, Corn and Bacon Chowder

Wed, 16 Sep 2009 17:05:32 -0400

This is wonderful for any occasion. I even make this during the summer, when its 95 degrees out! You can purchase the Bay Scallops frozen or fresh..I prefer fresh but either is great! In case you don't know.. Bay Scallops are small and Sea Scallops are the large ones. Both can be used for thi soup but the Sea scallops are more beneficial to the soup. -- posted by Rachel<3

Crock Pot Cioppino (Fishermans Stew)

Mon, 21 Sep 2009 00:52:41 -0400

Easy and delicious crock pot stew -- posted by Ann 3

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce

Wed, 23 Sep 2009 02:11:05 -0400

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;) -- posted by Manami

Baked Scallops

Fri, 25 Sep 2009 16:11:07 -0400

Another great scallop recipe. -- posted by bmcnichol

Seared Scallops, Orange Rice, and Citrus Key Lime Sauce

Fri, 25 Sep 2009 16:45:26 -0400

This is a very quick cooking dish with tons of flavor. Fresh sea scallops cook up so quick and I love to use some fragrant jasmine rice flavored with orange zest to compliment the flavors. Serve this sauteed snow peas or fresh roasted zucchini, something light and simple to compliment the light dish. -- posted by SarasotaCook

Zuppa Di Pesce Castagna

Wed, 30 Sep 2009 01:22:46 -0400

This recipe from Castagna in Portland, OR, was requested in the LA Times' Culinary SOS column by a fan who described it as "ambrosia". It certainly has all the right stuff. "This striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. The rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and Pernod, and rounded out with just a hint of chile and tomato for added depth. Serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." Substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season. -- posted by Buster's friend

Ww Risotto With Scallops and Asparagus (Microwave)

Fri, 02 Oct 2009 16:40:15 -0400

We all know that you have to stir risotto for a long time. I haven't tried this yet, but it sounds good and easy. From Weight Watchers New 365 Day Menu Cookbook. -- posted by lazyme

Ginger Chili Scallops

Fri, 02 Oct 2009 17:20:13 -0400

A hint of Asian flair to this wonder, fresh seafood dish. -- posted by Chef #643573

Seafood Tostada Bites

Mon, 05 Oct 2009 16:41:06 -0400

This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes -- have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. -- posted by Manami

Seafood-Stuffed Shells

Tue, 06 Oct 2009 12:59:29 -0400

This recipe takes a long time to prepare so start at least 2-3 hours before planning to eat. It can be expensive to make but every mouthful is worth it. You can use Ricotta Cheese or Cottage Cheese. To save on money I've always used the Cottage Cheese and it taste great.This recipe can be cut in halve. -- posted by Catnip46

Seafood - Spinach - Orzo

Thu, 08 Oct 2009 10:56:27 -0400

Delicious and elegant. This makes a perfect (quick) romantic dinner for 2. It's actually easy and healthy. I just made up this recipe using some of my favorite things. I've made this with scallops and another time I made it with shrimp, we really liked it either way. I think it might be wonderful with crab. I have wrapped my scallops in procuitto with delicious results, of course with added calories! Recipe is easily doubled. -- posted by Jb Tyler, TX

Bacon-Wrapped Sea Scallops

Sun, 11 Oct 2009 02:49:41 -0400

A family favorite. -- posted by debbies dishes

Seared Scallops With Basil, Anchovy & Sweet Corn Pudding

Mon, 19 Oct 2009 13:12:28 -0400

The quality of the fresh seafood is key in this lemony, piquant dish. April Bloomfield recommends seeking out day-boat scallops, caught by fishermen who return from a day at sea with supremely fresh scallops that haven't been treated with any kind of preservative. If you can't get the "just-caught" make sure they are of a coral-color instead of a milky-white. Chef Alice Bloomfield - From Pairing of the Day: July 2008, Published 2007. Wine Chardonnays from Californias Carneros region are known for their lemon cream and fruit notes, a nice echo for these scallops. Two good Carneros bottlings are the melon-tinged 2005 St. Clement and the tropical-fruited 2005 Rombauer. -- posted by Manami

Scallops With Cream & Basil

Mon, 19 Oct 2009 21:19:10 -0400

It's from Mark Bittman from the New York Times circa 1990's. Twenty minutes, tops. From Lizzy to me! She used dried basil- it's all she had. -- posted by Oolala

Seafood Scampi

Sat, 24 Oct 2009 02:57:32 -0400

I found this recipe from Good Housekeeping. It is perfect served with warm french bread for dipping in the delicious sauce! -- posted by Chef #1423567

"baby" Scallop Po'boy

Mon, 26 Oct 2009 16:18:45 -0400

I call this "Baby" Scallop Po'Boy because I used to think that Bay Scallops were really called Baby scallops....is it appropriate to LOL at myself? -- posted by Melanie B.

Roasted Corn, Lime and Cilantro Succotash, and Scallops

Sun, 01 Nov 2009 10:08:41 -0500

Crispy Atlantic scallops paired with a flavour-packed creamy succotash that are as visually appealing as they are tasty will be a surefire way to impress your guests!! Serve as a main dish with the anticipation that your guests will ask for seconds - -- posted by Chef mariajane

Scallop Rumaki

Wed, 04 Nov 2009 14:04:36 -0500

Okay, they're not really rumaki, but they're good anyway. From Southern Living. Don't eat the toothpicks! -- posted by Chocolatl

Felix's Seafood Gumbo

Thu, 05 Nov 2009 01:56:58 -0500

You can use whatever you want, or throw in a pint of oysters, add a pound of firm white fish fillets, or use chicken instead of andouille...or leave out any other meat than seafood. Gumbo is as forgiving as any other stew, as long as you start out with a decent roux. The trick to roux is low and slow...if the heat is too high, you'll scorch it and then it's good for nothing but the trash. You can also add as much or as little of your favourite hot pepper sauce (I usually toss in some Tabasco toward the end) depending on how hot you want it. If you're serving folks who like thicker gumbo, pass the file powder at the table for them to mix into their individual bowls. -- posted by Felix4067

Nif's Linguine With Scallops

Sun, 08 Nov 2009 10:47:41 -0500

I wanted to whip up some pasta for dinner tonight and this is what I came up with! I kept it low calorie and low fat but feel free to add some white wine or saute the veggies in butter or oil. If I wasn't watching what I am eating, I would probably do both! :) I used cream cheese to thicken up the sauce a bit and I really like the taste. FYI - it counts as 8 WW points. Enjoy! -- posted by Nif

Seared Nova Scotia Scallops

Wed, 18 Nov 2009 12:13:22 -0500

These are served on a bed of Caramelized Wild Blueberry Onion Chutney - so delicious!! For better results on the scallops, remove the beard of the scallop. When cooking scallops, it is important to do them at the last minute prior to serving to avoid cooking. -- posted by Chef mariajane

Coquilles St. Jacques

Tue, 24 Nov 2009 02:28:00 -0500

With a reputation for being uber-rich and creamy, it's almost too filling for being merely and appetizer. This version retains the creamy reputation, but by using fresh mushroom stock and only a splash of cream in the sauce, this is a touch lighter. Don't worry, it still packs lots of hearty mushroom flavor. -- posted by Claudia Wey