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    Recipes — Scallops

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    Seared Scallops With Garlic Basil Butter

    Seared scallops cook quickly — within 5 minutes — and are best when enjoyed straight-away. If you’re serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

    Prep Time

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


        •    12 large sea scallops, 1 1/4 to 1 1/2 pounds
        •    Salt and fresh ground black pepper
        •    2 tbsps oil, such as olive oil, avocado oil or grape seed oil
        •    1 1/2 tbsps butter
        •    2 garlic cloves, minced
        •    1 cup fresh basil leaves
        •    3 to 4 lemon slices
        •    2 tsps all-purpose flour (Optional)


    1. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
    2. Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
    3. While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
    4. Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
    5. Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.


        •    Do I need to use flour: If you don’t want to use the flour, it’s okay. It helps with even browning, and since some of the flour sticks to the bottom of the pan, it mixes with the butter, helping to thicken the garlic basil butter sauce. If you are gluten-free or don’t want to get out the flour, make sure the scallops are as dry as you can get them for the best chance at a good sear.

        •    Thawing frozen scallops: The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. For a quicker solution, you can add them to a sealed bag and put them in a large bowl under cold running water. Move the bag around the bowl every so often until the scallops have defrosted. Assume they will take half-an-hour, or so. Don’t let the water get into the bag.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Seared-Scallops-With-Garlic-Basil-Butter-2599016#directions

    Warm Salad of Scallops & Bacon

    A hot grill is the key to success here - crisp bacon and a succulent scallop. A classic that everyone should try

    Prep Time

        •    Prep time: 40 minutes
        •    Cook time: 6-8 minutes
        •    Yield: Serves 8


        •    24 Scallops
        •    8 tbsp olive oil
        •    4 tbsp lemon juice
        •    12 thin slices streaky bacon
        •    2 tsp Dijon mustard
        •    1 tsp clear honey
        •    2 tsp chopped caper
        •    4 tbsp chopped parsley
        •    1 head curly endive


    1. Wash and dry the scallops and put them in a bowl. Mix 2 tbsp of the olive oil and 2 tbsp of the lemon juice in a bowl with a little salt and pepper, then pour over the scallops. Leave for 15 mins, until the scallops have turned white.
    2. Cut each strip of bacon in half across and wrap around a scallop. Secure with cocktail sticks.
    3. Whisk together the remaining 2 tbsp lemon juice with the mustard, honey, salt and pepper. Whisk in the remaining 6 tbsp olive oil until the dressing is thick, then stir in the capers and parsley. Divide the curly endive between 8 serving plates.
    4. Preheat a grill to hot. Lay the scallops in one layer over a lined grill pan. Grill the scallops for 3-4 mins each side, until the bacon is crisp and golden. Put three scallops on each plate and spoon over the dressing.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/5055/warm-salad-of-scallops-and-bacon

    Easy Pan Seared Scallops

    These easy pan-seared scallops are seared with very little oil and served over spiralized zucchini noodles, a great low carb pasta alternative.  So quick, simple, and delicious!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    8 jumbo scallops, patted dry
    1/2 tsp sea salt
    1/2 tsp ground black pepper
    1 1/2 tbsp olive oil
    1/3 cup raw pine nuts
    3 garlic cloves, minced
    1/3 cup low sodium chicken broth
    2 zucchini, spiralized
    1 tbsp chopped parsley, for topping


    1. Heat a large skillet (I use a Cristel 11-inch Casteline Frying Pan) over high heat until hot enough to make drops of water dance across the surface.

    2. Add the olive oil and swirl to coat the pan.

    3. Dry off the scallops with a cloth and then lightly season each side of the scallops with sea salt and ground black pepper.

    4. One at a time, add the scallops to the hot pan. Take care not to overcrowd the scallops and place the scallops in the pan with at least 1-2 inches between them (so they don’t crowd and steam one another).

    5. Allow the scallops to cook for three minutes without touching them. After three minutes, the bottom should be browned nicely. Carefully, flip the scallops and cook for 2-3 minutes or until well-browned.

    6. Remove from heat and set aside.

    7. In the same pan, add the pine nuts and minced garlic and cook for 1 minute, stirring constantly.

    8. Once the pine nuts are golden and the garlic is fragrant, add chicken broth and deglaze the pan, scraping off any bits from the bottom of the pan.

    9. Add the zucchini noodles to the pan and toss, cooking for just 2-3 minutes, until slightly tender and heated through.

    10. Quickly remove from the pan and serve, topped with the pan-seared scallops and garnished with minced parsley.

    This great family recipe is thanks to A-Sweet-Pea-Chef Recipes at https://www.asweetpeachef.com/pan-seared-scallops/

      Lemon Butter Scallops

      All you need is 5 ingredients and 10 minutes for the most amazing, buttery scallops ever. Yes, it’s just that easy and simple!

      Prep Time

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


          •    1 tbsp unsalted butter
          •    1 pound scallops
          •    Kosher salt and freshly ground black pepper, to taste

      For the Lemon Butter Sauce:

          •    2 tbsps unsalted butter
          •    2 cloves garlic, minced
          •    Juice of 1 lemon
          •    Kosher salt and freshly ground black pepper, to taste
          •    2 tbsps chopped fresh parsley leaves


      1. Melt 1 tablespoon butter in a large skillet over medium high heat.

      2. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

      3. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.

      4. To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

      5. Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.

      This great family recipe is thanks to Damn-Delicious Recipes at https://damndelicious.net/2015/03/14/lemon-butter-scallops/

      Pan Seared Scallops with Lemon Caper Sauce

      Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan.

      Prep Time

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


          •    ⅓ cup kosher salt, plus more for seasoning
          •    1 cup hot water
          •    4 cups ice water
          •    1 pound large scallops, 1 ½ inches wide, about 14 to 16
          •    3 tbsps olive oil
          •    1 tbsp unsalted butter
          •    1 tbsp minced garlic
          •    1 cup unsalted chicken broth
          •    1 tsp lemon zest
          •    2 tbsps lemon juice
          •    2 tbsps capers, rinsed
          •    1 tbsp dijon mustard
          •    Black pepper, for seasoning
          •    1 tbsp chopped dill
          •    1 tsp chopped chives
          •    6 lemon wedges
          •    ½ cup white wine (optional)


      1. In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
      2. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
      3. Allow scallops to sit for 10 minutes at room temperature before cooking.
      4. In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
      5. Sprinkle scallops lightly with salt on both sides.
      6. Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
      7. Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
      8. Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
      9. When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
      10. In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
      11. Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
      12. Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
      13. Turn off heat and whisk in Dijon mustard.
      14. Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
      15. Taste sauce and season with salt and pepper as needed.
      16. Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.

      This great family recipe is thanks to The-Recipe-Critic Recipes at https://therecipecritic.com/pan-seared-scallops/