Sea Scallops Recipes

Species Name: Sea Scallop (Placopecten magellanicus)

Geography: Primarily found from Eastern Canada to North Carolina, specifically in Georges Bank, divided between the United States and Canada. New Jersey, Massachusetts and Virginia are large suppliers.

Appearance/Flavor: The meat is nearly translucent, with a creamy look. Sometimes pink and brown spots accent the drum-shaped meat. The flavor is sweet, ranging from mild to salty.

Buying/Handling/Storing: Avoid wet-looking scallops that have been soaked too long. They will be flimsy and opaque and will shed a lot of water and weight very quickly. Fresh scallops are usually stored in muslin bags, buried in ice. Change the ice frequently to prevent contamination. Store fresh scallops at 34 F.

Cooking Methods: Poach, bake or saute for 5-6 minutes, or steam for 3-5 minutes. Slice for use in soups or stews, adding meat right before serving. Great on the grill, but be careful not to overcook to avoid toughening of the meat. Do not microwave, they will explode.

Harvesting Method: Dredged from depths of 810-600 feet. Farmed using suspension culture (in Newfoundland).

Source: AboutSeafood.com

Bacon Broiled Sea Scallops

Ingredients:

1 (12 oz.) package
   Beacon Light^® Sea Scallops
1 slice uncooked bacon per
   2 scallops
salt & pepper
toothpicks

Makes 2 servings

Directions:

Thaw seafood per instructions. Rinse scallops with cold water and drain. Preheat broiler. Cut each bacon slice crosswise in half; wrap each half around a scallop (covering top and bottom), securing it with a toothpick. Sprinkle scallops lightly with salt and pepper. On rack in broiling pan, place scallops, with bacon facing the heating element. Broil 8 to 10 minutes, turning scallops frequently so bacon will brown evenly, until scallops turn opaque throughout. Remove toothpicks and serve.

Download a printable copy (Acrobat PDF - 182k)

Grilled Sea Scallops with Papaya Salsa

Ingredients:

1 (12 oz.) package
   Beacon Light^® Sea Scallops
2 bamboo skewers
2 tsp. vegetable oil

Makes 2 servings

Salsa:
1 ripe papaya, diced
1/2 md red onion, chopped
   (about 3/4 cup)
1/4 cup fresh cilantro, coarsely
   chopped
1 clove garlic, minced or
   pressed
2 tbsp. lime juice (about 1
   lime), divided
1/8 tsp. pepper

Directions:

Thaw seafood per instructions. Rinse scallops with cold water and pat dry. Soak bamboo skewers in water. In a medium bowl, combine papaya, red onion, garlic, cilantro, 1 tbsp. lime juice, and pepper. Mix gently to avoid mashing papaya. Cover and refrigerate. Place scallops onto skewers. Mix together oil and 1 tbsp. lime juice. Baste scallops and place on oiled grill. Grill until opaque, about 3 to 4 minutes on each side. Serve with salsa on the side.

Download a printable copy (Acrobat PDF - 182k)

Scallop Kabobs

Ingredients:

1 (12 oz.) package
   Beacon Light^® Sea Scallops
Fresh mushrooms, onions,
   green pepper

2-4 skewers
Seasoning (salt, pepper,
   garlic powder)
Vegetable cooking spray

Makes 2 servings

Directions:

Thaw seafood per instructions. Rinse scallops with cold water and drain. Cut selected ingredients into approximately 1-inch pieces. String the scallops and vegetable sections onto skewers, alternating items equally. Season scallops and coat grill with vegetable cooking spray. Preheat grill and cook on medium-high for 5 minutes. Turn once more and finish cooking 5 minutes.

Download a printable copy (Acrobat PDF - 89k)

Sautéed Sea Scallops with Lemon Butter

Ingredients:

1 (12 oz.) package
   Beacon Light^® Sea Scallops
1/2 cup fine dry unseasoned
   bread crumbs
1/4 cup butter

Makes 2 servings

1/4 tsp. salt
1/8 tsp. ground black pepper
dash paprika
1 tbsp. fresh chopped parsley
2 tbsp. fresh lemon juice

Directions:

Thaw seafood per instructions. Rinse scallops with cold water and pat dry. Roll scallops in bread crumbs. Melt half of butter in skillet over medium low heat. Add salt, pepper, and paprika. Add scallops and sauté slowly for 7 to 9 minutes, or until golden brown. Turn to brown evenly. Remove scallops to heated serving dish and keep hot. Put remaining butter, parsley, and lemon juice in skillet, heat and pour over scallops. Serve with rice or vegetables.

Download a printable copy (Acrobat PDF - 182k)