I don’t know about you, but I’m a sucker for scallops. If I could, I’d invent new scallop recipes every week. Seriously.
There are a few reasons I love scallops, but here are the top three:
- They’re super quick to cook. Some nights you want a restaurant-quality meal without having to spend loads of time slaving over the grill (not me, but some people I know).
- They’re incredibly healthy. Let’s be honest…I eat a lot of red meat, and sometimes it’s nice to contrast that with this light option. On top of that, they’re packed with vitamin B12 and a ton of other less sexy-sounding nutrients you need in your diet.
- I like the name. I know this is a lame reason to want to cook something, but really. The name is fun. SCAL-LUP.
Today I want to do an homage to scallops and share my three favorite recent scallop creations.
No matter which one you choose to make (first), I promise you won’t be sorry.
Sea Scallops Over Roasted Red Pepper Sauce
I hope this pan seared Lobster Anywhere U10 Sea Scallops served over roasted red pepper sauce with a side of parmesan zoodles makes today a little better. If you didn’t know that Lobster Anywhere (Instagram) has seafood other than lobster…well, you know now!
This particular recipe is a quick one, and it’s delicious. I definitely recommend it for those work-day dinners where you don’t have much time.
Now technically, this isn’t a grilling recipe, but you could easily sear the scallops on the grill instead of in the pan, and voila! Grilled scallops over roasted red pepper sauce.
How to Make it:
Dry the scallops and salt one side.
Get your made•in carbon steel pan very hot, add oil, then drop your scallops salt-side down.
Salt the top of the scallops and let them cook for 3 minutes.
Flip, and cook for another 2 minutes.
Meanwhile, make the sauce:
- 2 cloves of garlic
- 2 roasted red peppers
- 2 Tbs mayonnaise
- ¼ fresh lemon juice
- Dash red pepper flakes
- 1 tsp salt
- Add all the ingredients to a blender and mix until combined. Done.
- Serve the scallops over the sauce with a side of veggies. I served this with parmesan zoodles, but you can dish up anything that sounds good to you.
Check out the video for this recipe on Instagram!
Seared Sea Scallops with Lemon Garlic Cream Sauce
Well, you asked for it, and here it is. More Lobster Anywhere U10 Sea Scallops, served with red quinoa and a lemon, garlic, white wine and cream sauce.
This scallop recipe is mouth-watering.
- 1 pound sea scallops
- 1 cup of cream
- 1 lemon, juiced
- 2 Tbs butter
- 4 cloves garlic, minced
- ½ cup white wine
- Chopped parsley for garnish
- Light your Big Green Egg to 450° and place a cast iron pan inside. Get the pan screaming hot, and use an oil with a high smoke point (like grape-seed oil). Place scallops in the pan and cook 3 minutes, then flip over and cook another 2 minutes. Remove the scallops from the pan and set aside.
- In the pan still on the heat, add the butter. When the butter is melted, add the garlic and stir. After it gets fragrant, add the white wine to deglaze the pan, scraping up the bits on the bottom (for flavor).
- Add the cream and salt, then stir. Remove from heat and stir in the lemon juice.
- Glaze the scallops with the sauce, and garnish with parsley.
- Enjoy with your favorite side dish and a nice glass of white wine!
Here’s the Instagram video for this recipe!
I’m going to compliment myself for a moment (hope you don’t mind) over this incredibly simple but beautifully composed dish.
It features Snake River Farms (Instagram) American Wagyu Filet Mignon, Lobster Anywhere U10 Sea Scallops, grilled asparagus, and my delicious Manhattan Sauce.
Everything about this surf-and-turf spin screams Manhattan, which is why I’ve named it Manhattan Scallops.
Do not skip making this dish as soon as you get a chance, because my taste buds were in heaven.
It’s incredibly easy to make. All cooked on my Big Green Egg XL, using their cast iron pan. I guess you could say it’s a “one pot” meal…just made in several stages.
The only part that requires an actual recipe is the Manhattan Sauce.
- Avocado oil or other oil with high smoking point
- ½ stick of butter
- ½ cup of sweet vermouth
- 1 large shallot, minced
- 2 cloves of garlic, minced
- ½ of a lemon, juiced
- Salt & Pepper
- Red pepper flakes
- Salt the scallops and sear them in the oil in a pan over high heat, about 3 minutes..
- Flip the scallops and add 2 tbs of butter to the pan while the second side sears for another 3 minutes.
- Remove the scallops from the pan and set them aside.
- Add the shallots to the pan and mix them with the butter.
- Add the garlic in, and let the mixture cook until the garlic is fragrant.
- Add the sweet vermouth to the pan and stir, deglazing the pan so nothing sticks.
- Juice your ½ a lemon into the pan.
- Mix and add a little salt, pepper, and a sprinkle of red pepper flakes.
- Spoon your sauce mixture over your scallops, and enjoy!
Scallop Recipes to Try Tonight
Like I said earlier…I’m obsessed with scallops and scallop recipes.
There will definitely be more to come, as soon as Mrs. Buddha lets me buy more.
Until then, try the three scallop recipes above (and by try, I mean make them over and over and over again, because they’re that good).