scallop recipes

Scallop Recipes

• Scallops are enjoyed around the world, and found in nearly every cuisine. The scallop grows in a beautiful shell. Scallops are active in their ocean and bay surroundings, moving by opening and closing their shells. The abductor muscle, which helps propel the scallop through the water, is the part of the scallop most commonly consumed.
• The soft, sweet scallop is enjoyed as raw sushi, and cooked in an infinite number of ways. Scallop seasons vary throughout the world. Fresh and frozen scallops are usually readily available. Scallops are a great source of protein, vitamin B-12, omega-3 fatty acids, magnesium and potassium.
• Scallops can be prepared in seconds when flash frying over high heat. They can be pan seared and baked, broiled, grilled, and sautéed. They are delicious any way they are prepared. The scallop itself has such a wonderful flavor it is often prepared and served very simply so as not to overwhelm the taste of the scallops.
• Scallops are great for brunch, lunch, or dinner, as an appetizer or a main dish. Check out our growing collection of tried and tested scallops, bookmark the site and come back often.

Featured Scallop Recipe

A. Grilled Scallops With Pineapple, Peach Salsa

Ingredients

• 1 pound Sea Scallops
• 1 tablespoon Fresh Mint Leaves
• 1 tablespoon Fresh Rosemary, chopped
• Extra Virgin Olive Oil
• Fresh Ground Black Pepper
• Salt, to taste

Salsa:

• 2 whole Peaches, pitted, diced
• 1 Sweet Red Pepper, seeded, chopped
• 1 Jalapeño, seeded, chopped
• 1 tablespoon Fresh Lime Juice
• 1/4 cup Fresh Cilantro - chopped
• 1/2 Red Onion, chopped
• 15 ounces canned Crushed Pineapple, drained

Preparation:

• Place half dozen scallops per skewer.
• Drizzle each kabob with extra virgin olive oil.
• Season scallops with mint, rosemary and black pepper.
• Place kabobs in refrigerator. Marinate for 30 minutes, up to an hour.
• In a medium serving bowl, combine all salsa ingredients. Chill until ready to serve.
• Preheat grill to medium heat.
• Season scallops with salt.
• Grill over direct heat a few minutes. Turn. Grill the other side.
• Serve with salsa.

B. Scallops with Red Pepper Sauce

Ingredients

• 4 ounces uncooked linguine
• 1/4 pound fresh or frozen sea scallops, sliced into thin rounds
• 1/2 cup diced sweet red pepper
• 1 garlic clove, minced
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon salt
• 1 tablespoon olive or vegetable oil
• 2 tablespoons grated Parmesan cheese

Directions

• Cook linguine according to package directions. Meanwhile, in a skillet, saute the scallops, sweet red pepper, garlic, pepper flakes and salt in oil until scallops become firm and opaque. Remove from the heat. Drain pasta. Serve scallop mixture over linguine. Sprinkle with Parmesan.

Footnotes

Nutritional Analysis: 

• One serving equals 348 calories
• 10 g fat (2 g saturated fat)
• 23 mg cholesterol
• 335 mg sodium
• 46 g carbohydrate
• 3 g fiber
• 20 g protein

Diabetic Exchanges: 

• 3 starch
• 2 lean meat