When summer hits, we all feel compelled to use the grill as much as possible. After all, some of our favorite recipes get that extra boost from a good sear on the barbie. But there’s more to grilling season than burgers, steak and salmon. This summer opt instead for a new protein: scallops.
Our Best Scallop Recipes
Skillet Sea Scallops
You'll want to slip this
scallop recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. —Margaret E. Lowenberg, Kingman, Arizona
Go to Recipe
Scallops in Sage CreamI wanted to show off the ocean freshness of the scallops I bought on the dock from a local fisherman, so I used basic ingredients to showcase them. With sage and shallots, this is the best cream sauce for scallops I've found. —Joan Churchill, Dover, New Hampshire
Simple Herbed ScallopsLiving in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. —Sarah Befort, Hays, Kansas
Sauteed Scallops & Shrimp PastaI created this tempting pasta and scallop recipe for my wife. It’s a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. —George Levinthal, Goleta, California
Seared Scallops with Citrus Herb SauceBe sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. —April Lane, Greeneville, Tennessee
Stir-Fried Scallops and AsparagusServed over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. —Barbara Schindler, Napoleon, Ohio
Scallops with LinguineA buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. —Paula Jones, Brooksville, Florida
Scallops with Wilted SpinachTwo of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. —Deborah Williams, Peoria, Arizona
Sea Scallops and FettuccineThis luscious, lemony pasta and scallop recipe is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming
Bacon-Wrapped Scallops with Pineapple QuinoaThis is the first recipe I developed using quinoa as an ingredient. My husband thoroughly enjoyed helping me test this recipe. This is a special dish that can be easily prepared in under 30 minutes.—Laura Greenberg, Lake Balboa, California
Lemony Scallops with Angel Hair PastaThis delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. —Thomas Faglon, Somerset, New Jersey
Shrimp ‘n’ Scallops Tropical SaladA fruity dressing zip drapes this zippy salad from Jackie Pressinger of Stuart, Florida. Served on a bed of greens, the scrumptious combination of grilled seafood, veggies and macadamia nuts is the perfect way to celebrate a special summer occasion.
Pan-Fried Scallops with White Wine ReductionI learned the art of wine reduction from a cooking class...the flavor is fabulous! Despite the fancy title, pan-fried scallops are easy to prepare. —Katherine Robinson, Glenwood Springs, Colorado
Stir-Fried ScallopsScallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. —Stephany Gocobacki, San Rafael, California
Citrus ScallopsMy husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. —Cheri Hawthorne, North Canton, Ohio
Seared Scallops with Polenta and Avocado CreamThis seared scallops with polenta is a really impressive dish. It's beautiful but simple and a wonderful dinner party entree. If you can find them, peppadew peppers add a bit of zing, but if you can't, roasted red peppers will work just fine. Shrimp can also be substituted for the scallops, if you prefer. —Katie Pelczar, West Hartford, Connecticut
Air-Fryer ScallopsI never liked seafood until my husband urged me to try scallops, and now I love it. With the crunchy breading, these air-fryer scallops are the best you'll ever have. —Martina Preston, Willow Grove, Pennsylvania
Seafood Cakes with Herb SauceI live near the ocean and have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster or any firm whitefish (such as halibut or even cod) would work equally as well. — Elizabeth Truesdell, Petaluma, California
White Seafood LasagnaWe make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina
Thai Scallop SauteJust open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen
Spicy Seafood StewThe hardest part of this quick and easy recipe is peeling and dicing the potatoes—and you can even do that the night before. Just place the potatoes in water and store them in the refrigerator overnight to speed up assembly the next day. —Bonnie Marlow, Ottoville, Ohio
Learning how to grill scallops will help you add another quick, versatile dish to your repertoire, perfect as an alternative to your go-to burger or as an accompaniment to a fruity summer cocktail. And it turns out that grilling scallops isn’t too difficult to master. Here’s what you need to know to grill them.
Go big
When shopping for scallops, keep your eyes out for ones on the larger side. These are more forgiving, while their smaller siblings risk becoming rubbery too quickly. Not sure about sizes? The big ones, also known as sea scallops, will amount to about 10 to 20 scallops per pound and will naturally be sweeter. Looking to get creative once when you start cooking? We’re obsessed with these Cajun shrimp-and-scallop skewers.
Be selective
To prepare the perfect scallop, you have to be selective—not all scallops are created equal. When shopping, look for “dry” or “natural” scallops, or those that are unprocessed and have nothing added to them after harvest.
On the other hand, “wet” scallops are processed with a chemical called tripolyphosphate, which helps with preservation and water absorption to increase mass. However, these won’t cook as well, won’t caramelize, and are less flavorful. A good way to tell what you’re dealing with? If there’s a milk-like fluid in the seafood case, the scallops are most likely wet.
Also keep an eye out if the scallops are fresh or frozen. While frozen may be less expensive, they also won’t be packed with as much taste as their fresh counterparts. Be sure to consume your scallops within three days of purchasing. But with recipes like these spicy mango scallops, you won’t have any trouble finishing them in time.
Prep them right
To make sure scallops don’t stick to the grill and flavor is maximized, keep the seafood as dry and cold as possible. Blot them with a dish towel to absorb excess moisture and keep them in the refrigerator until ready to cook. Meanwhile, make sure your grill is cleaned, coated with an oil with a high smoke point, like canola or grapeseed, and thoroughly heated before you put on the scallops. This will ensure they don’t fall apart when you flip them and will develop that succulent golden crust.
Before you sear your scallops on the grill, though, you can season them with a bit of salt and pepper or whatever your recipe calls for (this scallop recipe uses a nice, bright seasoning blend). Just leave the marinades to your other grilled favorites—scallops will take on too much moisture if you marinate them. If you choose to apply a glaze instead of using dry spices, be sure to wait until the last possible second so they scallops don’t absorb too much.
Cook them quickly
When your scallops are finally ready, again, be sure your grill is coated with oil so they do not stick. Then place them on your grate and grill over direct heat for 2 to 3 minutes per side. Don’t go over 7 minutes—they’ll become rubbery. In the case of scallops, it’s best to err on the side of caution and undercook them. You can always toss them back on the grill for another minute.
When they’ve reached that perfect level of doneness, you can pull them off the grill. Be sure to serve them right away. Your guests won’t be able to wait another minute!
Psst: Seafood is delish, but it has tons of health benefits, too. Read all about ’em here.
