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    Recipes — Scallops

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    Scallops and Sauce, Garlic Cream

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Fish Topper: Use Garlic Cream Scallops & Sauce to top salmon, filet of sole, cod, or haddock.

    Cheese: Finish with a spoonful or two of shredded Parmigiano Reggiano to create an Alfredo, or 2 tablespoons of shredded Jarlsburg to make a Mornay sauce.

    Mushrooms: Sauté a few mushrooms, then add Scallops & Sauce for the perfect Mushroom Garlic Cream Sauce.

    Steak Topper: Finish on a steak and add a tablespoon of demi-glaze along with a teaspoon of peppercorns.

    Pesto: Add a couple spoonfuls of pesto for an interesting twist.

    Bacon: Adding a couple tablespoons of crispy bacon makes a deliciously simple Carbonara sauce.

    Risotto: Pair with a pesto, pea, or asparagus risotto.

    Peppers: Julienne & sauté a few red and green peppers, adding a pinch of cheese to make an à la King.

    Tomato: A spoonful of any tomato sauce along with a pinch of fresh diced tomatoes creates a Rose sauce.

    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/scallops-and-sauce-cooking-instructions-and-applic/scallops-and-sauce-garlic-cream-uses-and-applicati/

    Scallops and Sauce, Garlic Cream

    Two ways to cook this simple Scallops recipe, by stove-top or microwave.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


    To cook by using Stove-top:

    1. Remove frozen scallops from all packaging and place in a single layer in sauce pan.
    2. Place on medium-high heat and stir occasionally for 6-8 minutes, or until scallops are cooked.
      (Adjust sauce consistency by adding a splash of cream or milk while heating.)
    3. Let rest 1 minute before serving.

    To cook by using Microwave:

    1. Remove frozen scallops from all packaging. Place scallops in a two-cup microwave safe dish.
    2. Cover and cook for 2 minutes. Stir, cover and cook for another 2 minutes.
    3. Let rest 1 minute in the covered dish before serving.

    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/scallops-and-sauce-cooking-instructions-and-applic/scallops-and-sauce-garlic-cream-cooking-instructio/

    Crostada of Scallops

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6


        •   90 g Clearwater Patagonian scallops sliced in 1 to 3 slices
        •   1 lime zested and juiced
        •   1 orange juiced
        •   5 ml grated ginger
        •   15 ml chopped cilantro
        •   10 ml minced shallot
        •   2 stalks green onion sliced
        •   1/4 jalapeno minced seeds and ribs removed
        •   10 ml honey
        •   60 ml olive oil
        •   12 bread rounds (toasted baguette slices)
        •   1 garlic clove
        •   1 tomato seeded and diced fine
        •   ½ mango diced


    1. In a bowl mix together the juice and zest of lime and
      add scallop slices.
    2. Allow to marinate for 30 minutes; then add orange,
      grated ginger, shallot, tomato, jalapeño, honey, mango
      and cilantro.
    3. Add scallop slices and allow to rest for 2 hours.
    4. Toast bread rounds and drizzle with olive oil.
    5. Arrange scallop slices and diced vegetable mixture
      evenly on bread rounds and sprinkle with green onion.
    6. Plating: Present on a Tapas plate. Garnish plate with a twist of lime and a few sprigs of cilantro.

    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/argentine-scallop-recipes/crostada-of-scallops/

    Patagonian Scallop Quesadilla

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4-6


        •   1½ lbs Patagonian Scallops, cooked
        •   4 oz cream cheese
        •   4 oz pepperjack cheese, shredded
        •   ¾ cup dried pineapple rings*, chopped finely
        •   ¾ cup green onion, chopped
        •   ¼ cup cilantro, chopped finely (optional)
        •   2 tbsp lime juice
        •   ¾ cup almonds, chopped
        •   Tabasco, salt and pepper to taste
        •   10 to 12 10” flour tortillas


    1. Combine and mix well all ingredients, except scallops.
    2. Add scallops and mix gently.
    3. Coat ½ of 10” tortilla with an even ½ inch layer of scallop
    4. Fold tortilla in half and gently press two sides together. 
      Repeat process with second tortilla.
    5. Spray sauté pan with vegetable spray and place both
      tortillas in pan, OR very lightly brush each side of folded tortilla with mayonnaise.
    6. Cook on both sides until browned. Remove from pan
      and cut each tortilla into 4-6 equal pieces.
    7. Plating: Arrange on plate and serve with your favorite fresh salsa.

    * Dried fruit options: Golden raisins, Dates, Apricots, Mangoes, Cherries, Papaya or Cranberries.

    This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/argentine-scallop-recipes/patagonian-scallop-quesadilla/

      Patagonian Scallop New Orleans Style

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 25 minutes
          •    Yield: Serves 4


          •   1 1/2 lbs Patagonian Scallops
          •   1 lb penne, cooked following package instructions
          •   3/4 cup New Orleans Style Seafood Baste
          •   1 cup cream
          •   1 cup green onion, chopped
          •   1/4 cup parsley, chopped
          •   A pinch of kosher salt and several grinds of black pepper
          •   Parmesan or Asiago cheese, shredded, for garnish

      Seafood Baste:

          •   1 cup mayonnaise
          •   1/2 cup red bell pepper, well drained and diced
          •   3 tbsp blackened seasoning
          •   1 tbsp garlic, finely minced
          •   1 tbsp lemon pepper
          •   1 tbsp lemon juice
          •   1 dash white vermouth


      1. Combine all of the baste ingredients, cover and
        thoroughly chill.
      2. In a large mixing bowl, combine Seafood Baste with
        scallops and toss until all scallops are evenly coated.
      3. Place large sauté pan over high heat. When pan is hot,
        add scallop mixture and spread evenly on the pan
      4. Sauté for 2 minutes, toss, add remaining ingredients
        and continue to sauté for an additional 2 to 3 minutes.
      5. Plating: Serve over hot Penne pasta and garnish with Parmesan or Asiago cheese with a small Caesar Salad, crusty French bread.

      This great family recipe is thanks to Clearwater Recipes at https://www.clearwater.ca/en/clearwater-kitchen-industry/recipes/scallop-recipes/argentine-scallop-recipes/patagonian-scallop-new-orleans-style/