Scallop Receipes

King and Queen scallops can be cooked in just a couple of seconds when flash frying over high heat. They can be also be seared in a pan, grilled, baked, broiled, sautéed and delicious BBQ'd. Scallops have a wonderful flavour and are often prepared and served very simply so as not to overpower the natural taste.

Please click on a dish below to see the receipe. All of these receipes can be served in a scallop shell.

Garlic Scallops
Breaded Scallops
Scallop Chowder
Crab Imperial
Scallop Salad
Queenies in Cream and Brandy Sauce
Stir Fried Queenies with Bacon
Queenies Mornay
Pan Fried Queenies

 

Garlic Scallops

Ingredients
1 lb King Scallops
1 medium sized Onion, diced finely
4 to 6 cloves of Garlic, finely chopped or crushed
1 Tbsp Olive Oil
120ml Pouring Cream
4 spring Onions, sliced Chinese style (on an angle)
Splash of White Wine
1 Tbsp finely chopped Chives or Parsley

Directions
For this recipe, fry garlic and onion with oil in a medium hot pan for 2 minutes, but don't allow to colour. Add king scallops, lightly cook on one side for 20 seconds. Continue to turn and cook for another 20 seconds and then remove from pan. On medium to high heat, add the splash of white wine to pan and reduce for 1 minute. Add cream and reduce until the sauce thickens to a nice coating consistency. Add scallops, spring onions and gently toss in sauce for about 1 minute. Place garlic scallops on big mound of rice pilaf and pour over sauce, then garnish with chives or parsley. Serves 4 to 6.

 

 

Breaded Scallops

Ingredients:
32 King Scallops
Salt and Pepper
Flour, for dredging
1 large Egg, lightly beaten
9oz Bread Crumbs
Oil, for deep frying
Lemon wedges, garnish

Directions:
If using medium scallops, leave whole. Cut jumbo scallops in half. Lightly season scallops with salt and pepper. Roll scallops in flour and coat with egg. Then roll them in bread crumbs. Deep fry breaded scallops 2 to 3 minutes. Garnish with lemon and a sprig of parsley. Makes 4 servings.

 

 

Scallop Chowder

Ingredients:
1 1/2 lb medium Scallops
1 large Onion, chopped
3 stalks Celery, chopped
4 Tbsp Butter
3 cups Water
1 qt. Milk
2 large Potatoes, diced
4 Tbsp Flour
1/4 tsp Pepper
1/2 tsp Salt
6 large Chowder Crackers, buttered

Directions:
Cut scallops into bite-size pieces and place them in a deep pan and cover with 1 1/2 cups of cold water. Bring to a simmer over medium heat for 5 to 10 minutes, or until scallops turn opaque and can be flaked with a fork. Save scallop stock for use later.

In a large deep pan, on medium heat, add butter and sauté the chopped onion until golden brown. Add potatoes, celery, and 1 1/2 cups of water. Cover and cook on medium heat for 15 minutes, or until potatoes and celery are tender.

Blend flour in small mixing bowl with one half of the milk. Blend until smooth and then add the other half of the milk. Add the flour mixture to the cooked potatoes and celery, then add scallops and scallop stock. Heat to a boiling point but do not boil. Season with salt and pepper. Serve hot in large chowder bowls with big soup spoons. And don't forget the buttered chowder crackers. A pinch of chopped parsley and paprika makes for a nice garnish on top of the scallop chowder as well. Serves 6 to 8.

 

 

Crab Imperial

Ingredients:
1/4 cup butter
1/4 cup flour
1 cup milk
Salt and pepper
1/4 cup diced green pepper
2 pimentos, diced
1/2 tsp. Worcestershire sauce
Drop or two of Tabasco sauce
2 tbsp. minced parsley
2 lbs. fresh crabmeat
2 egg yolks, well beaten

Directions:
Melt the butter then add the flour. Stir until smooth. Add the milk and continue cooking over medium heat, stirring constantly, until mixture has thickened. Add the rest of the ingredients and mix well together. Continue cooking until heated through, but do not boil. Put into 8 individual scallop shells and brown under the broiler.

 

 

Scallop Salad

Ingredients:
1 to 2 lb Scallops
2 Tbsp Olive Oil
1 Garlic clove

Dressing Ingredients:
juice of 1 Lemon
1/2 cup Oil
1 Clove garlic, crushed
1 tsp Ginger, fresh, grated
1 Tbsp Sesame Oil

Salad Ingredients:
Lettuce
Red Pepper, julienned
fresh whole Cilantro
Mushrooms

Directions:
Mix dressing ingredients and let sit while preparing the rest of the dish. Arrange on each plate a bed of lettuce, mushrooms on either end with heads pointing out, sprinkle red peppers from center out (like spokes of a wheel) and arrange whole cilantro amongst the peppers. Sauté the scallops in the olive oil and garlic until just done. Drain and then pile in the middle of each plate. Pour dressing over top and serve immediately. Yields 6 servings.

 

 

Queenies in Cream and Brandy Sauce

Ingredients:
1lb of Queenies
Large carton of Cream or Elmlea
1 tablespoon of Brandy
½ teaspoon mustard
Ground Black Pepper

Directions:
1. Heat the oil in a large frying pan
2. Fry the Queenies until nicely browned
3. Remove with a slotted spoon and drain on kitchen paper
4. Drain any excess oil from pan and return the Queenies to the pan
5. Pour in cream and stir, add the brandy, mustard and black pepper
6. Cook until the cream has reduced and thickened
7. Serve in bowls with crusty bread

 

 

Stir Fried Queenies with Bacon

Ingredients:
1lb of Queenies
1 small onion
6-8 mushrooms
3-4 rashers of bacon
½ a red or yellow pepper

Directions:
1. Rinse and dry Queenies
2. Heat oil in a wok or large frying pan
3. Add the Queenies and stir-fry over a medium heat
4. Add the chopped onion, bacon and pepper and stir-fry until all the ingredients are cooked – approx. 5 minutes
5. Serve with warm crusty rolls or salad

 

 

Queenies Mornay

Ingredients:
1lb of Queenies
½ an onion
1 Packet of Cheese Sauce Mix
2 ozs of Grated Cheese
Salt and Pepper

Directions:
1. Wash the Queenies
2. Chop the onion
3. Boil together in a saucepan for 3 minutes (seasoning to taste)
4. Drain and put the Queenies and onions into an ovenproof dish
5. Make up the cheese sauce mix or make your own
6. Pour over Queenies and top with grated cheese
7. Bake in the oven until the top is nicely browned
8. Serve with mashed potato, peas and broccoli

Pan Fried Queenies

Ingredients:
1lb Queenies
Cook Oil
Salt and Pepper

Directions:
1. Wash the Queenies in cold water and dry with kitchen paper
2. Heat the oil in a large frying pan
3. Add the Queenies to the pan, stir occasionally, fry until nicely browned
4. Serve as a starter with seafood