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About Sea Scallops

Scallops differ in an important way from clams, mussels and other bivalve mollusks: Because their shells never close completely, whole scallops are especially prone to spoilage, and are therefore almost always shucked immediately after harvest. Many people believe that the creamy and almost translucent scallop offers the most complex flavors and enjoyable texture of any mollusk. In any case, scallops certainly are cooked in more ways than any of their cousins. Some shells are as big as salad plates, with the muscles the size of small dinner rolls; others are the size of a small stack of quarters.

ChefFishTales

Sea Scallop Seviche

½ lb. large sea scallops
Juice of 1 lemon
¼ cup extra virgin olive oil
Salt and Pepper to taste
3 Tablespoons minced fresh basil

Cut the scallops horizontally into 1/8 inch thick slices; divide among four plates. Drizzle a quarter of the lemon juice and olive oil over the scallops on each plate, then sprinkle with a little salt and pepper. Top with basil and let rest 5 minutes, then serve.

½ lb. large sea scallops
Juice of 1 lemon
¼ cup extra virgin olive oil
Salt and Pepper to taste
3 Tablespoons minced fresh basil

Cut the scallops horizontally into 1/8 inch thick slices; divide among four plates. Drizzle a quarter of the lemon juice and olive oil over the scallops on each plate, then sprinkle with a little salt and pepper. Top with basil and let rest 5 minutes, then serve.

ChefFishTales

Roasted Sea Scallops Galician Style

1 medium-size fresh ripe tomato, seeded and roughly chopped
1 medium size onion chopped
2 tablespoons minced fresh parsley
1-teaspoon paprika
1-tablespoon olive oil
Salt and pepper to taste
1 ½ lbs. sea scallops

Preheat the oven to 400 degrees. Mix together all the ingredients except the scallops in a baking dish just large enough to hold the scallops in one layer. Bake until the juices begin to bubble, about 10 minutes. Mix in the scallops, return to the oven , and bake just until the scallops are opaque about halfway through, about 10 minutes more, depending on their size, Serve with white rice. Serves 3.

1 medium-size fresh ripe tomato, seeded and roughly chopped
1 medium size onion chopped
2 tablespoons minced fresh parsley
1-teaspoon paprika
1-tablespoon olive oil
Salt and pepper to taste
1 ½ lbs. sea scallops

Preheat the oven to 400 degrees. Mix together all the ingredients except the scallops in a baking dish just large enough to hold the scallops in one layer. Bake until the juices begin to bubble, about 10 minutes. Mix in the scallops, return to the oven , and bake just until the scallops are opaque about halfway through, about 10 minutes more, depending on their size, Serve with white rice. Serves 3.

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Bobby-Flay

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