I’m excited to share my new blog featruing unique scallop recipes like Spicy Mango Scallop Ceviche, Coconut Curry Scallop Skewers, Scallop and Avocado Tartare with Wasabi Foam. I also cover Black Garlic Scallop Carpaccio, Saffron Infused Risotto, Scallop and Beetroot Salad plus Miso Glazed wraps and herb crusted for dinner.

The 16 Best scallop recipes

Spicy Mango Scallop Ceviche

I made this spicy mango scallop ceviche using fresh sea scallops, diced mango, red bell pepper and thinly sliced jalapeno with fresh lime juice. Its easy to prep and cilantro give it a cool kick.

Ingredients

• 1 lb fresh sea scallops, cut into bite size pieces
• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 jalapeno, seeds removed and thinly sliced
• 1/2 cup fresh lime juice
• A handful of fresh cilantro, chopped

Instructions

1. Mix the scallops, mango, bell pepper, red onion, and jalapeno in a bowl then pour the lime juice all over it; toss gently so everything gets covered.

2. Let it rest in the fridge for about 15 minutes so the flavors get to know each other.

3. Stir in the cilantro and add salt to taste then serve up right away cause its best when it’s super fresh.

Coconut Curry Scallop Skewers

I made coconut curry scallop skewers using scallops marinated in coconut milk, red curry paste, lime juice, and garlic then grilled them with salt and pepper. Its a quick and simple way to enjoy seafood.

Ingredients

• 1 lb scallops, cleaned and deveined
• 1/2 cup coconut milk
• 2 tbsp red curry paste
• 1 tbsp lime juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a bowl, mix the coconut milk, red curry paste, lime juice, minced garlic, salt and pepper really good.

2. Thread the scallops onto skewers and then brush them with the marinade, making sure each one gets coated well.

3. Grill the skewers over medium heat for about 2-3 minutes per side until they turn opaque and nice.

4. Sprinkle some chopped cilantro on top and serve immediately, you dont want to overcook em.

Scallop and Avocado Tartare with Wasabi Foam

I made a tartare with diced scallops, cubed avocado and lime juice. Then its topped with wasabi foam whipped up with mayonnaise and olive oil and sprinkled chopped chives to keep it simple.

Ingredients

• Fresh scallops, diced small
• Ripe avocado, cubed
• Lime juice
• Wasabi paste
• Mayonnaise
• Chopped chives
• Extra virgin olive oil

Instructions

1. Start by mixing the scallops and avocado gently in a bowl with some lime juice, salt, and pepper, then stir in the chives.

2. Next, arrange the tartare evenly on your serving plates and let it chill for a few minutes.

3. In a separate small bowl, combine the wasabi paste, mayonnaise, and a dash of olive oil. Use an immersion blender if you can to whip it into a light foam.

4. Finally, spoon the wasabi foam over the tartare and serve right away so its fresh flavour shines through.

Black Garlic Scallop Carpaccio

I recenlty created Black Garlic Scallop Carpaccio using sashimi-grade scallops sliced and drizzled with black garlic, extra virgin olive oil and lemon juice. It’s seasoned with sea salt, freshly ground pepper and garnished with microgreens.

Ingredients

• Fresh scallops (sashimi grade, about 6 pieces)
• Black garlic cloves, roughly minced (2 to 3)
• Extra virgin olive oil (2 tablespoons)
• Lemon juice (1 tablespoon)
• Sea salt to taste
• Freshly ground black pepper
• Microgreens for garnish

Instructions

1. Carefully slice the fresh scallops as thinly as you can and arrange them nicely on a plate

2. Mix the minced black garlic with olive oil and lemon juice in a small bowl then drizzle it over the scallops

3. Season the dish with a pinch of sea salt and some freshly ground black pepper, adjust as needed

4. Top with a handful of microgreens and enjoy the carpaccio right away

Saffron-Infused Scallop Risotto

I made a saffron-infused scallop risotto with fresh scallops, Arborio rice, a pinch of saffron soaked in water, white wine, broth, onion and garlic. The dish turned creamy and satisfying, even tho i had missteps.

Ingredients

• Fresh scallops (about 6 pieces, cleaned)
• Arborio rice (1 cup)
• Saffron threads (a pinch soaked in 2 Tbsp hot water)
• White wine (1/2 cup)
• Fish or chicken broth (about 4 cups warm)
• Onion (1 small, finely chopped)
• Garlic (2 cloves, minced)

Instructions

1. Heat some oil in a large pan. Sauté the chopped onion until its soft then add the garlic and rice stirring for a minute.

2. Pour in the white wine and let it reduce a bit before stirring in the saffron with its water followed by the warm broth a ladle at a time until the rice is just tender.

3. In another pan, quickly sear the scallops on a high heat until they get a golden crust and are almost cooked through.

4. Finally, mix the scallops into the risotto and let them warm up a little. Season with salt and pepper then serve immediately. Enjoy youre meal!

Scallop and Beetroot Salad with Citrus Drizzle

I made this Scallop and Beetroot Salad with Citrus Drizzle with seared scallops, diced roasted beetroot, mixed greens, and citrus juices from one orange and one lemon. Its simple, fresh and sometimes a bit imperfect.

Ingredients

• 8 fresh sea scallops
• 1 medium roasted beetroot, diced
• 2 cups mixed greens
• 2 tbsp olive oil
• Juice of 1 orange and 1 lemon
• Salt and pepper

Instructions

1. Pat the scallops dry and season them with salt and pepper. Heat the olive oil in a pan over high heat and once it’s sizzling, add the scallops. Sear them for about 2 minutes on each side till they get a nice golden color.

2. In a big bowl, mix the diced beetroot with the mixed greens. Drizzle in the citrus juices and a bit more olive oil if needed, then toss everything together.

3. Arrange the seared scallops on top and give the salad a gentle toss so that all the flavors meld. Serve immediately and enjoy the fresh taste even if it might not be perfect every time.

Miso Glazed Scallop Lettuce Wraps

I create miso glazed scallop lettuce wraps using 10 sea scallops brushed in white miso paste, honey, and garlic. Scallops are seared till they get a caramelized crust then wrapped in fresh butter lettuce leaves.

Ingredients

• 10 sea scallops
• 2 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 clove garlic, minced
• 1 head butter lettuce

Instructions

1. Mix the miso paste, honey, soy sauce, rice vinegar and minced garlic in a small bowl until its well combined.

2. Pat dry the scallops then brush them generously with the miso glaze, making sure every scallo gets coated.

3. Heat a non-stick pan over medium-high heat and sear the scallops 2 to 3 minutes per side untill they get a nice caramelized crust.

4. Remove the scallops from the pan and place them inside butter lettuce leaves. Enjoy these tasty wraps while theyre still warm.

Ginger-Lime Scallop Stir-Fry

I made Ginger-Lime Scallop Stir-Fry using 1 lb sea scallops, fresh grated ginger, lime juice, sliced red bell pepper, minced garlic, soy sauce and sesame oil. It simple, quick and packed with vibrant zest.

Ingredients

• 1 lb sea scallops, cleaned and patted dry
• 2 tablespoons fresh grated ginger
• Juice of 2 limes
• 1 red bell pepper, sliced thinly
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Instructions

1. Prep the scallops and veggies by cleaning the scallops and slicing the bell pepper.

2. Mix the ginger, lime juice, soy sauce, garlic, and sesame oil in a bowl then marinate the scallops in it for about 10 minutes.

3. Heat a pan over medium high heat and sear the scallops until they are barely opaque then set them aside.

4. Stir fry the bell pepper in the same pan for a couple of minutes then add the scallops back and toss everything together before serving hot.

Scallop Poke Bowl with Chili-Lime Dressing

I made a Scallop Poke Bowl with Chili Lime Dressing with 8 oz scallops, rice, cucumber, red bell pepper, avocado and green onions tossed with lime juice, chili garlic sauce, sesame oil and pinch salt.

Ingredients

• 8 oz fresh scallops, sliced into bite-sized pieces
• 1 cup cooked rice (sushi or jasmine works great)
• 1/2 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1 ripe avocado, cubed
• 2 tbsp minced green onions
• For the dressing: 3 tbsp lime juice, 1 tsp chili garlic sauce, 1 tbsp sesame oil, pinch of salt

Instructions

1. Begin by gently tossing your scallops with cucumber, bell pepper, avocado, and green onions in a big bowl.

2. In a separate small bowl, mix up the lime juice, chili garlic sauce, sesame oil, and salt until its smooth.

3. Drizzle the dressing over the scallop mixture and toss it carefully so everything gets coated nicely.

4. Scoop the mixture over your cooked rice and serve immediately while its fresh. Enjoy your poke bowl!

Herb-Crusted Seared Scallops with Truffle Oil

I cooked sea scallops with a crunchy mix of breadcrumbs, parsley, thyme, garlic, salt and pepper, then drizzled truffle oil on top. Its a simple dish thats full of flavor.

Ingredients

• 12 large sea scallops
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1 garlic clove, minced
• Salt and black pepper, to taste
• 1 tbsp truffle oil

Instructions

1. Pat the scallops dry with paper towels so they sear better, then heat a drizzle of oil in a pan.

2. In a bowl, mix together the breadcrumbs, parsley, thyme, garlic, salt, and pepper.

3. Gently press the herb mixture onto the scallops so it sticks well, dont overdo it too much.

4. Sear the scallops in the hot pan, about 2 minutes on each side until they have a nice golden crust, and finish off by drizzling with the truffle oil before serving.

Savory Scallop and Corn Chiffon Cake

I made a savory scallop and corn chiffon cake with 10 scallops, 1 cup corn, 4 eggs, 1/2 cup flour, 1/2 cup milk and a pinch of salt and pepper. Its a bold twist.

Ingredients

• 10 fresh scallops
• 1 cup fresh corn kernels
• 4 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup milk
• Pinch of salt
• Pinch of pepper

Instructions

1. Preheat the oven to 350°F and grease your chiffon cake pan.

2. In a bowl, beat the eggs with milk then mix in flour, corn, salt, and pepper dont overmix.

3. Sear the scallops in a pan until they get a bit of color, and then fold them into the batter.

4. Pour the mixture into the pan and bake for 25-30 minutes untill a toothpick inserted comes out clean.

Mediterranean Scallop Shakshuka

I created Mediterranean Scallop Shakshuka using sea scallops, olive oil, red bell pepper, garlic and diced tomatoes, spiced with cumin and red pepper flakes. Its a simple hearty meal inspired by Mediterranean flavors.

Ingredients

• 12 sea scallops
• 2 tablespoons olive oil
• 1 large red bell pepper, diced
• 3 garlic cloves, minced
• 1 can (14oz) diced tomatoes
• 1 teaspoon ground cumin
• A pinch of red pepper flakes

Instructions

1. Heat the olive oil in a skillet over medium heat and saute the red bell pepper and garlic till they start to soften.

2. Pour in the diced tomatoes and add the cumin and red pepper flakes, then let it simmer for about 10 minutes to thicken up a bit.

3. Carefully place the scallops into the simmering sauce and cook them for around 3 to 4 minutes on each side until they turn white and opaque.

4. Once done, remove from heat, garnish with fresh parsley if you want, and serve with crusty bread for a tasty meal.

Scallop and Quinoa Stuffed Zucchini Boats

I whipped up Scallop and Quinoa Stuffed Zucchini Boats using scallops, zucchini, quinoa, cherry tomatoes, garlic, lemon and olive oil. Its a neat dish thats quick to make and a crisp, healthy meal for dinner.

Ingredients

• Scallops (about 10-12, cleaned)
• Zucchini (2 medium, halved)
• Quinoa (1 cup cooked)
• Cherry tomatoes (1/2 cup, chopped)
• Garlic (2 cloves, minced)
• Lemon (1, juiced)
• Olive oil (2 tbsp)

Instructions

1. Preheat your oven to 400°F and get your zucchini halved lengthwise, removing most of the center to make a boat.

2. In a bowl, mix the cooked quinoa, cherry tomatoes, and minced garlic then add a bit of olive oil, lemon juice, salt and pepper to taste.

3. Place the zucchini boats on a baking tray, fill ’em with the quinoa mixture and arrange the scallops evenly on top.

4. Bake for about 15 minutes until the scallops are barely cooked and the zucchini is tender, then serve while its hot. Enjoy!

Yuzu Scallop Soba Noodle Salad

Ingredients

• Soba noodles (200g)
• Fresh scallops (8 to 10, cleaned)
• Yuzu juice (2 tbsp)
• Soy sauce (1 tbsp)
• Sesame oil (1 tsp)
• Minced garlic (1 clove)
• Chopped green onions (for garnish)

Instructions

:

1. Cook the soba noodles as per the package instrucitons, rinse them in cold water and drain well.

2. In a bowl mix yuzu juice, soy sauce, sesame oil and minced garlic then add salt and pepper to taste.

3. Toss the noodles with the dressing and add the scallops, then sear the scallops in a hot pan for about 1-2 minutes each side until they are juste cooked.

4. Garnish with chopped green onions and serve immediatley while its warm and tasty.

Scallop Tempura with Spicy Mayo Swirl

I whip up scallop tempura with spicy mayo swirl using 6 large sea scallops, tempura batter mix and ice cold water, fried to golden perfection then drizzled with a mayo and sriracha combo. Its crispy.

Ingredients

• 6 large sea scallops
• 1 cup tempura batter mix
• 1 cup ice cold water
• Vegetable oil for deep frying
• 1/2 cup mayonnaise
• 2 tbsp sriracha sauce

Instructions

1. Pat the scallops dry and season them lightly, then in a bowl mix the tempura batter mix with the ice cold water, but dont over mix because lumps are ok.

2. Heat the vegetable oil in a deep frying pan to about 350°F, then dip each scallop in the batter and carefully place them in the oil.

3. Fry them for around 2-3 minutes until they turn a light golden colour, remove and let them drain on paper towels.

4. In a small bowl mix the mayonnaise with sriracha sauce until its well combined then drizzle over the tempura scallops and serve immediately.

Smoked Paprika Scallop Paella

I tried smoked paprika scallop paella using 1 lb sea scallops, paella rice, warmed seafood broth, smoked paprika, red bell pepper, and diced tomatoes. Its a quick and hearty dish thats full of flavor.

Ingredients

• 1 lb sea scallops (patted dry)
• 1 1/2 cups short-grain paella rice
• 3 cups warmed seafood broth
• 2 tsp smoked paprika
• 1 large red bell pepper, julienned
• 1 cup diced tomatoes

Instructions

1. Heat a large paella pan over medium heat and add a drizzle of olive oil. Toss in the red bell pepper and diced tomatoes and cook em for around 3 mins till they start softening.

2. Stir in the rice and smoked paprika and let it toast for a minute while stirring so it gets all infused.

3. Pour in the warmed seafood broth and bring the mixture to a simmer then lower the heat. Allow it to cook uncovered for about 15 mins until the rice is almost done.

4. Nestle the scallops into the rice gently and cook for another 3 to 4 mins until the scallops turn opaque. Enjoy your meal!