Recipes

Please click on a dish below to see the recipe.

Garlic Scallops
Breaded Scallops
Scallop Chowder
Scallop Salad

 

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 color. Add king scallops, lightly cook on one side for 20 seconds. Continue to rum 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.

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.