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Recipe Series

Sea Scallop

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 the enjoyable texture of any mollusk. In any case, scallops certainly are cooked in more ways than any of their
cousins. Harvested year-round in the North Atlantic, sea scallops range from mild to quite briny. They are best cooked so that their interior remains creamy. 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.


North Atlantic


Shelled muscle


Sweet, mild


Tender, Firm.


.9g fat per 4oz.
.2g saturated fat
100 calories
19g protein
38mg cholesterol
183mg sodium




Scallop Seviche


  • 1/2 lb. large sea scallops
  • 1 lemon juiced
  • 1/4 cup extra virgin olive oil
  • salt & pepper to taste
  • 3 tbsp fresh basil minced


  • 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 for 5 minutes, then serve.

Roasted Sea Scallops Galician Style

Servings 3


  • 1 medium-size fresh ripe tomato seeded & roughly chopped
  • 1 medium size onion chopped
  • 2 tbsp fresh parsley minced
  • 1 tsp paprika
  • 1 tbsp olive oil
  • salt & pepper to taste
  • 1 1/2 lbs. sea scallops


  • Preheat the oven to 400 ℉.
  • Mix 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.