Easy Scallop Cookbook: A Seafood Cookbook Filled with 50 Delicious Scallop Recipes [2 ed.]

Table of contents :
Table of Contents
Southern French Style Scallops
Tropical Fruit Skillet Scallops
Scallops Forever
Tarrytown Scallops
Wine Braised Scallops
Scallops with a Peppery Sauce
Scallops Tapas
Saint Kitts Scallops
5 Spiced Scallops
Golden Gate Stew
Heirloom Scallops
Flame Broiled Scallops
Tastier Scallops
Romano Seafood Scampi
Buttery Citrus Scallops
Stovetop Scallops and Ramen
Seafood Gratin
Elegant Risotto
Chowder 101
Scallop Festival
April’s Paprika Scallops
Tater Cakes and Spicy Scallops
Mediterranean Scallop and Asparagus
September’s Scallops
Japanese Ramen
Baton Rouge Scallop Soup
Two-Ingredient Scallops
Hearty Scallops
Simply Stir Fried Scallops
Roasted Scallops and Nuts
Horsey Scallops
Scallops for the Queen
Creamy Crackery Scallops
Orange Lime Scallops
Smoky Scallops
Sunbelt Scallops
4 Ingredient Scallop Skillet
Flavored Scallop Bites
Portuguese Pasta
Scallop Appetizer
Friday Night Couscous Dinner
Mushroom Mascarpone and Scallops
California Pea Pod Primavera
Seafood Stroganoff
Buttery Leeks and Scallops
Restaurant Style Scallop Skillet
Louisiana Style Seafood Hot Pot
Monday’s Scallop Dinner
Artisanal One Pot Dinner

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Easy Scallop Cookbook A Seafood Cookbook Filled with 50 Delicious Scallop Recipes

By BookSumo Press All rights reserved

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Table of Contents Southern French Style Scallops 7 Tropical Fruit Skillet Scallops 10 Scallops Forever 11 Tarrytown Scallops 12 Wine Braised Scallops 13 Scallops with a Peppery Sauce 14 Scallops Tapas 15 Saint Kitts Scallops 16 5 Spiced Scallops 17 Golden Gate Stew 20 Heirloom Scallops 21 Flame Broiled Scallops 22 Tastier Scallops 23 Romano Seafood Scampi 24 Buttery Citrus Scallops 25 Stovetop Scallops and Ramen 26 Seafood Gratin 27 Elegant Risotto 30 Chowder 101 32 Scallop Festival 33 April’s Paprika Scallops 35

Tater Cakes and Spicy Scallops 36 Mediterranean Scallop and Asparagus 40 September’s Scallops 41 Japanese Ramen 42 Baton Rouge Scallop Soup 43 Two-Ingredient Scallops 44 Hearty Scallops 45 Simply Stir Fried Scallops 46 Roasted Scallops and Nuts 47 Horsey Scallops 50 Scallops for the Queen 51 Creamy Crackery Scallops 52 Orange Lime Scallops 53 Smoky Scallops 54 Sunbelt Scallops 55 4 Ingredient Scallop Skillet 56 Flavored Scallop Bites 57 Portuguese Pasta 60 Scallop Appetizer 62 Friday Night Couscous Dinner 63 Mushroom Mascarpone and Scallops 64 California Pea Pod Primavera 65

Seafood Stroganoff 66 Buttery Leeks and Scallops 67 Restaurant Style Scallop Skillet 70 Louisiana Style Seafood Hot Pot 71 Monday’s Scallop Dinner 72 Artisanal One Pot Dinner 73

Southern French Style Scallops

Prep Time: 35 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 117 kcal Fat 3.7 g Carbohydrates 5.8g Protein 13.9 g Cholesterol 54 mg Sodium 335 mg

Ingredients 2 tbsp butter 1 lb. sea scallops, rinsed and drained 1 small onion, finely chopped 1/2 lb. mushrooms, thinly sliced 1 clove garlic, minced 2 medium tomatoes, peeled and chopped 1/4 C. dry white wine (optional) 2 tbsp ketchup 1/2 tsp salt

1/2 tsp chopped dried tarragon 1/4 tsp dried rosemary 1 pinch white pepper 1/4 lb. frozen, small, cooked shrimp 2 tsp white wine vinegar chopped fresh parsley, for garnish

Directions 1. In a large skillet, melt the butter on medium-high heat and cook the scallops in batches till lightly brown. 2. Transfer the scallops into lightly buttered baking shells. 3. Set your oven to 400 degrees F. 4. In the same skillet, cook the onion and mushrooms till soft and begins to brown. 5. Stir in the garlic, tomatoes, wine, ketchup, salt, tarragon, rosemary and white pepper and bring to a boil. 6. Reduce the heat to low and simmer, covered for about 15 minutes. 7. Uncover and cook for about 3 minutes. 8. Stir in the shrimp and vinegar and place the mixture over the scallops. 9. Cook in the oven for about 10 minutes. 10. Serve with a sprinkling of the parsley.

Southern French Style Scallops

7

TROPICAL

Fruit Skillet Scallops

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 223 kcal Fat 4.6 g Carbohydrates 15.8g Protein 29.6 g Cholesterol 68 mg Sodium 912 mg

Ingredients 1 small papaya - peeled, seeded and chopped 1 red bell pepper, chopped 1/2 red onion, chopped 2 tbsp fresh lime juice 1 tbsp chopped fresh cilantro 1 tsp minced jalapeno peppers 1 tsp salt

1 tbsp olive oil 2 tbsp all-purpose flour 1/8 tsp ground black pepper 1 lb. sea scallops

Directions 1. In a bowl, mix together the papaya, red pepper, jalapeño, onion, lime juice, cilantro and 1/4 tsp of the salt. 2. In a large sealable bag, mix together the flour, black pepper and remaining 3/4 tsp of the salt. 3. Add the scallops and shake to coat. 4. In a large skillet, heat the oil on medium heat and cook the scallops till golden. 5. Serve the scallops over the papaya mixture. 

10

Tropical Fruit Skillet Scallops

Scallops

Forever

Prep Time: 10 mins Total Time: 13 mins Servings per Recipe: 4 Calories 528 kcal Fat 25 g Carbohydrates 24.6g Protein 45.7 g Cholesterol 149 mg Sodium 780 mg

Ingredients 4 thick slices Italian bread, toasted 2 tbsp butter 1 1/2 tbsp olive oil 1 1/2 lb. fresh or frozen bay scallops, thawed, rinsed and patted dry 4 cloves garlic, minced 1/2 C. white wine 2 tbsp lemon juice 1/4 C. chopped fresh flat-leaf parsley

4 tbsp cold butter, cut into cubes 1 pinch cayenne pepper salt and ground black pepper to taste

Directions 1. Spread 1/2 tbsp of the butter on one side of each toasted Italian bread slice and keep aside. 2. In a skillet, heat the olive oil on high heat and cook the scallops for about 30 seconds without stirring. 3. In the pan, toss the scallops and sauté the garlic for about 30 seconds. 4. Stir in the wine and lemon juice and bring to a boil. 5. Cook for about 30 seconds. 6. Stir in the parsley and cold butter and remove from the heat. 7. Immediately, stir in the salt, black pepper and cayenne pepper. 8. Place the scallops over the buttered toast and serve immediately.

Scallops Forever

11

TARRYTOWN

Scallops

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 365 kcal Fat 22.5 g Carbohydrates 5.4g Protein 28.9 g Cholesterol 94 mg Sodium 960 mg

Ingredients 2 tbsp olive oil 5 tbsp butter, divided 1 1/2 lb. sea scallops, rinsed and drained 1 tsp salt 1/4 tsp freshly ground black pepper

1/2 C. dry white wine 1 lemon, zested 2 tbsp chopped fresh tarragon

Directions 1. Season the scallops with the salt and pepper evenly. 2. In a large skillet, melt 1/2 tbsp of the butter and 1 tbsp of the olive oil on medium heat and cook half of the scallops for about 2-3 minutes foam both sides. 3. Transfer the scallops into a plate. 4. In the same skillet, melt 1/2 tbsp of the butter and 1 tbsp of the olive oil and cook the remaining scallops for about 2-3 minutes foam both sides. 5. Transfer the scallops into the plate. 6. With a paper towel, wipe out the skillet and place on medium heat. 7. Add the wine, and boil for about 1-2 minutes. 8. Reduce the heat to low and add the remaining 4 tbsp of the butter, beating continuously till a smooth sauce forms. 9. Stir in the salt, lemon zest and tarragon and place the sauce over scallops.

12

Tarrytown Scallops

Wine Braised Scallops

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 298 kcal Fat 16 g Carbohydrates 7.8g Protein 28.9 g Cholesterol 99 mg Sodium 3124 mg

Ingredients 1/2 C. chicken broth 1/4 C. white wine 1/2 lemon, juiced 1 tbsp minced shallot 1 clove garlic, minced 1/4 C. butter

1 lb. sea scallops 1 tbsp olive oil salt and pepper to taste

Directions 1. Set your oven to the broiler. 2. In a skillet, mix the chicken broth, wine, lemon juice, shallot and garlic on medium heat and cook till most of the liquid has been evaporated. 3. Add the butter and stir till melted completely. 4. Coat the scallops with the olive oil and season with the salt and pepper and place onto a baking sheet. 5. Cook under the broiler for about 2 minutes per side. 6. Serve with the wine sauce.

Wine Braised Scallops

13

SCALLOPS

with a Peppery Sauce

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 307 kcal Fat 18 g Carbohydrates 5.9g Protein 30.1 g Cholesterol 72 mg Sodium 433 mg

Ingredients 1 large jalapeno pepper, seeded and membranes removed 1/4 C. rice vinegar 1/4 C. olive oil 1/4 tsp Dijon mustard salt and freshly ground black pepper to taste 1 tbsp vegetable oil

12 large fresh sea scallops 1 pinch sea salt 1 pinch cayenne pepper 2 oranges, peeled and cut in between sections as segments

Directions 1. In a blender, place the jalapeño, rice vinegar, olive oil, Dijon mustard, salt and black pepper and pulse on high till the mixture is completely liquefied. 2. Season the scallops with the sea salt and cayenne pepper. 3. In a skillet, heat the vegetable oil on high heat and cook the scallops for about 2-3 minutes from both sides. 4. Transfer the scallops into a plate and drizzle with the jalapeño vinaigrette. 5. Serve with a garnishing of the orange segments.

14

Scallops with a Peppery Sauce

Scallops

Prep Time: 15 mins

Tapas

Total Time: 1 hr 33 mins Servings per Recipe: 24 Calories 83 kcal Fat 2.1 g Carbohydrates 9.1g Protein 6.9 g Cholesterol 17 mg Sodium 270 mg

Ingredients 3/4 C. maple syrup 1/4 C. low sodium soy sauce 1 tbsp Dijon mustard 12 large sea scallops, halved 12 slices turkey bacon, halved

24 toothpicks 2 tbsp brown sugar

Directions 1. In a bowl, add the maple syrup, soy sauce and Dijon mustard and mix till smooth. 2. Add the scallops and toss to coat. 3. With a plastic wrap, cover the bowl and refrigerate to and marinate for at least 1 hour. 4. Set your oven to 375 degrees F and line a rimmed baking sheet with foil. 5. Place the bacon pieces on baking sheet so they do not overlap. 6. Cook in the oven for about 8 minutes. 7. Transfer the bacon into a plate and pat with paper towels to remove excess grease. 8. With a paper towel, wipe the grease from the baking sheet. 9. With a piece of bacon, wrap each piece of the scallop and secure with a toothpick. 10. Arrange the wrapped scallops onto the baking sheet and sprinkle with the brown sugar. 11. Cook in the oven for about 10-15 minutes.

Scallops Tapas

15

SAINT KITTS

Scallops

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 153 kcal Fat 3.7 g Carbohydrates 11g Protein 18.6 g Cholesterol 35 mg Sodium 207 mg

Ingredients 1/2 C. diced fresh pineapple 1/2 C. diced fresh mango 1/2 C. peeled and diced cucumber 1/2 C. diced red bell pepper 3 tbsp chopped fresh cilantro 4 tsp fresh lime juice

1 jalapeno pepper, seeded and minced salt and pepper to taste 1 lb. sea scallops, rinsed and drained

Directions 1. In a large bowl, mix together the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice, jalapeño, salt and pepper and keep aside. 2. Season the scallops with the sea salt and cayenne pepper. 3. Heat a large greased nonstick fry pan on medium-high heat and sear half of the scallops for about 2 minutes from both sides. 4. Transfer the scallops into a warmed plate 5. Repeat with the remaining scallops. 6. Divide the scallops into 4 warmed plates and top with the salsa. 7. Serve immediately.

16

Saint Kitts Scallops

5 Spiced

Scallops

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 363 kcal Fat 19 g Carbohydrates 15.6g Protein 31.3 g Cholesterol 88 mg Sodium 565 mg

Ingredients 4 tbsp butter, melted 1 1/2 lb. bay scallops, rinsed and drained 1/2 C. seasoned dry bread crumbs 1 tsp onion powder 1 tsp garlic powder

1/2 tsp paprika 1/2 tsp dried parsley 3 cloves garlic, minced 1/4 C. grated Parmesan cheese

Directions 1. 2. 3. 4.

Set your oven to 400 degrees F before doing anything else. In a large oval casserole dish, spread the melted butter evenly. Arrange the scallops over the melted butter evenly. In a bowl, mix together the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. 5. Top the scallops with the Parmesan cheese mixture. 6. Cook in the oven for about 20 minutes.

5 Spiced Scallops

17

GOLDEN GATE

Stew

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 13 Calories 318 kcal Fat 12.9 g Carbohydrates 9.3g Protein 34.9 g Cholesterol 164 mg Sodium 755 mg

Ingredients 3/4 C. butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 oz.) cans stewed tomatoes 2 (14.5 oz.) cans chicken broth 2 bay leaves 1 tbsp dried basil 1/2 tsp dried thyme 1/2 tsp dried oregano 1 C. water

1 1/2 C. white wine 1 1/2 lb. large shrimp - peeled and deveined 1 1/2 lb. bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 C. crabmeat 1 1/2 lb. cod fillets, cubed

Directions 1. In a large soup pan, melt the butter on medium-low heat and sauté the onions, garlic and parsley till soft. 2. Add the tomatoes and with a spoon, break them into chunks. 3. Stir in the chicken broth, bay leaves, basil, thyme, oregano, water and wine. 4. Simmer, covered for about 30 minutes. 5. Stir in the shrimp, scallops, clams, mussels, crab meat and fish and bring to a boil. 6. Reduce the heat to lower and simmer, covered for about 5-7 minutes. 7. Serve the hot soup with the warm, crusty bread!

20

Golden Gate Stew

Heirloom

Scallops

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 335 kcal Fat 9.1 g Carbohydrates 46.1g Protein 18.7 g Cholesterol 20 mg Sodium 266 mg

Ingredients 1 lb. dry fettuccine pasta 1/4 C. olive oil 3 cloves garlic, minced 2 zucchinis, diced 1/2 tsp salt 1/2 tsp crushed red pepper flakes

1 C. chopped fresh basil 4 roma (plum) tomatoes, chopped 1 lb. bay scallops 2 tbsp grated Parmesan cheese

Directions 1. 2. 3. 4. 5. 6.

In a large pan of lightly salted boiling water, cook the pasta till desired doneness. Drain well. Meanwhile, in a large skillet heat the oil and sauté the garlic till tender. Add the zucchini, salt, red pepper flakes and dried basil and sauté for about 10 minutes. Add the chopped tomatoes, bay scallops and fresh basil and simmer for about 5 minutes. Place the sauce over the cooked pasta and serve with the garnishing of the grated Parmesan cheese.

Heirloom Scallops

21

FLAME

Broiled Scallops

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 3 Calories 273 kcal Fat 9.4 g Carbohydrates 6.8g Protein 38.3 g Cholesterol 95 mg Sodium 2232 mg

Ingredients 1 1/2 lb. bay scallops 1 tbsp garlic salt 2 tbsp butter, melted

2 tbsp lemon juice

Directions 1. 2. 3. 4. 5.

22

Set the broiler of your oven. Rinse the scallop and arrange in a shallow baking dish. Sprinkle with the garlic salt and drizzle with the melted butter and lemon juice. Cook under the broiler for about 6-8 minutes. Remove from the oven and serve with the drizzling of extra melted butter.

Flame Broiled Scallops

Tastier

Scallops

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 179 kcal Fat 7.5 g Carbohydrates 15.4g Protein 12 g Cholesterol 20 mg Sodium 1251 mg

Ingredients 1/2 C. all-purpose flour 2 tsp seasoning salt 1/2 tsp dried oregano 1/2 tsp dried thyme 2 tbsp lemon pepper

16 sea scallops, rinsed and drained 2 tbsp olive oil 4 tbsp chopped fresh parsley, divided 4 tsp lemon juice, divided

Directions 1. 2. 3. 4. 5. 6.

In a large bowl, mix together the flour, salt, oregano, thyme and lemon pepper. Coat the scallops with the flour mixture lightly from all sides. In a skillet, heat the olive on high heat and sear 4 scallops for about 1 minute. Add 1 tbsp of the parsley and 1 tsp of the lemon juice and sear for about 1 minute. Transfer the scallops onto a plate and keep in the oven to keep warm. Repeat with the remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Tastier Scallops

23

ROMANO

Seafood Scampi

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 360 kcal Fat 9.3 g Carbohydrates 43.5g Protein 21.3 g Cholesterol 31 mg Sodium 799 mg

Ingredients 4 tbsp margarine 3 cloves garlic, minced 1 large onion, minced 1/2 C. dry white wine 1 tsp salt 1/4 tsp ground black pepper 1/2 C. grated Romano cheese 1 (10.75 oz.) can chicken broth

1 lb. bay scallops 1 lb. linguine pasta 1/4 C. chopped fresh parsley

Directions 1. In a large skillet, melt the margarine on medium heat and sauté the garlic and onion till tender. 2. Add the wine, salt, ground black pepper, 1/4 C. of the cheese, chicken broth and scallops and bring to a boil for about 7-8 minutes. 3. In a large pan of lightly salted boiling water, cook the pasta for about 8-10 minutes. 4. Drain well and keep aside. 5. Reduce the heat and stir in the parsley. 6. Place the sauce over the linguine and serve with a sprinkling of the remaining cheese

24

Romano Seafood Scampi

Buttery

Citrus Scallops

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 408 kcal Fat 24.4 g Carbohydrates 8.9g Protein 38.5 g Cholesterol 152 mg Sodium 988 mg

Ingredients 3/4 C. butter 3 tbsp minced garlic 2 lb. large sea scallops 1 tsp salt 1/8 tsp pepper

2 tbsp fresh lemon juice

Directions 1. In a large skillet, melt the butter on medium-high heat and sauté the garlic for a few seconds. 2. Add the scallops, and cook for several minutes on one side. 3. Flip the side and cook till firm and opaque. 4. Transfer the scallops into a platter. 5. In a bowl, add the salt, pepper, lemon and butter and beat till well combined. 6. Place the sauce over the scallops and serve. 

Buttery Citrus Scallops

25

STOVETOP

Scallops and Ramen

Prep Time: 15 mins Total Time: 47 mins Servings per Recipe: 4 Calories 370 kcal Fat 20 g Carbohydrates 20.4g Protein 24.5 g Cholesterol 52 mg Sodium 544 mg

Ingredients 1/4 C. olive oil salt and ground black pepper to taste 1 lb. fresh sea scallops 1/2 C. chicken broth 1/4 C. white wine 1/4 C. lemon juice 2 tsp minced garlic 1 1/2 tsp butter

1 tsp capers 1/2 lb. broccoli florets 2 C. water 1 (3 oz.) package instant ramen noodles, seasoning packet discarded 1 tbsp cornstarch

Directions 1. In a skillet, heat the olive oil, salt and black on medium heat and cook the scallops for about 3 minutes. 2. In a pan, mix together the chicken broth, wine and lemon juice and bring to a boil. 3. Cook for about 5 minutes. 4. Add the garlic, butter and capers sand simmer for about 2 minutes. 5. Place the garlic sauce over the scallops in the skillet. 6. Stir in the broccoli and reduce the heat to medium-low, cover, and let steam until broccoli softens, about 7 minutes. 7. In a large pan of lightly salted boiling water, cook the ramen noodles for about 3 minutes. 8. Drain the noodles and stir in the scallops. 9. Add the cornstarch and stir till well combined. 10. Remove the skillet from the heat and keep aside, covered for about 2 minutes.

26

Stovetop Scallops and Ramen

Seafood Gratin

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 354 kcal Fat 25.5 g Carbohydrates 2.6g Protein 23.8 g Cholesterol 123 mg Sodium 605 mg

Ingredients 2 tbsp melted butter, divided 1/4 C. crème fraiche 1/4 C. white wine 1 tsp lemon zest 1 pinch cayenne pepper

1 pinch kosher salt 8 dry-pack sea scallops 2 tbsp chopped fresh tarragon 2 tbsp finely grated Parmesan cheese

Directions 1. Set your oven to 450 degrees F before doing anything else and grease 2 small gratin dishes with 1 tbsp of the melted butter. 2. In a bowl, add the crème fraiche, white wine, lemon zest, cayenne pepper and kosher salt and beat till smooth. 3. Add the scallops and toss to coat. 4. Keep aside for about 5 minutes. 5. Place the scallops between prepared gratin dishes evenly. 6. Place the remaining crème fraiche mixture over the scallops, followed by the tarragon and Parmesan cheese. 7. Drizzle with the remaining butter evenly. 8. Cook in the oven for about 4 minutes. 9. Now, set oven to broiler and cook for about 2-4 minutes more.

Seafood Gratin

27

ELEGANT

Risotto

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 2 Calories 1046 kcal Fat 57.8 g Carbohydrates 92.8g Protein 33.4 g Cholesterol 110 mg Sodium 1475 mg

Ingredients Pesto: 1 C. fresh basil leaves 1 C. fresh spinach 1/4 C. pine nuts 2 tbsp olive oil 1 tbsp grated fresh Parmesan cheese ground black pepper to taste Risotto: 2 C. chicken stock 1 C. water 2 tbsp butter 2 tbsp chopped shallots

1 C. Arborio rice 1 pinch saffron (optional) 1/3 C. white wine 1/3 C. grated fresh Parmesan cheese Scallops: 4 sea scallops kosher salt and ground black pepper to taste 2 tbsp butter 1 tbsp olive oil

Directions 1. In the bowl of a food processor, add the basil, spinach and pine nuts and pulse till chopped. 2. While the motor is running slowly, add 2 tbsp of the olive oil. 3. Stir in 1 tbsp of the Parmesan cheese and black pepper. 4. In a pan, add the chicken stock and water on medium heat and simmer for about 5 minutes. 5. Reduce the heat to low and cover to keep warm. 6. In a large pan, melt 2 tbsp butter on medium heat and cook the shallots for about 5 minutes. 7. Gently, stir in the rice and saffron. 8. Add the wine and simmer for about 5 minutes. 9. Add enough warm stock into the rice and cook and stir till absorbed. 30

Elegant Risotto

10. Continue adding the stock and then water, stirring continuously for about 20 minutes. 11. Stir in the pesto and remove from the heat. 12. Immediately, stir in 1/3 C. of the Parmesan cheese. 13. With the paper towel, pat dry the scallops and season with the salt and pepper. 14. In a skillet, heat 1 tbsp of the olive and 2 tbsp of the butter on medium heat and sear the scallops for about 2 minutes per side. 15. Serve the scallops over the risotto.

31

CHOWDER

101

Prep Time: 15 mins Total Time: 6 hrs 50 mins Servings per Recipe: 8 Calories 339 kcal Fat 14.6 g Carbohydrates 38.4g Protein 15.3 g Cholesterol 112 mg Sodium 849 mg

Ingredients 4 C. chicken broth 4 potatoes, cut into cubes 1 (14 oz.) can whole kernel corn, drained 1 onion, chopped 1/4 C. flour 1 C. heavy whipping cream 1/2 lb. sea scallops

1/2 lb. peeled, deveined, and cooked shrimp 1/4 C. dry potato flakes 1/4 tsp garlic pepper 1 pinch salt

Directions 1. 2. 3. 4. 5.

32

In a slow cooker, mix together the broth, potatoes, corn, onion and flour. Set the slow cooker on Low and cook, covered for about 6 hours. Uncover and stir in the cream, scallops, shrimp, potato flakes and garlic pepper. Set the slow cooker on High and cook, covered for about 35-45 minutes. Season with the salt and serve.

Chowder 101

Scallop

Festival

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 276 kcal Fat 13 g Carbohydrates 18.4g Protein 23.1 g Cholesterol 64 mg Sodium 1084 mg

Ingredients Corn Cream: 2 ears fresh white corn, kernels cut from cob 1 C. chicken broth 2 tbsp butter salt to taste 1 pinch cayenne pepper Scallops: 12 large sea scallops, rinsed and patted dry

1 red Fresno pepper, thinly sliced 2 tsp canola oil 1 tsp kosher salt 1/2 tsp smoked paprika 1 splash water 1 tbsp butter 1/2 lemon, juiced 1/4 C. radish sprouts

Directions 1. In a pan, mix together the corn kernels, chicken broth, 2 tbsp of the butter, cayenne pepper and salt and bring to a simmer. 2. Reduce the heat to medium-low and simmer for about 5 minutes. 3. In a blender, add the corn mixture in batches and pulse till smooth. 4. Through a fine-mesh strainer, strain the corn mixture into a pan and season with the salt. 5. In a bowl, add the scallops, Fresno pepper, canola oil, kosher salt and smoked paprika and toss to coat well. 6. Separate the pepper slices from the scallops. 7. Heat a large heavy skillet on high heat and cook the scallops for about 3 minutes per side. 8. Cook the sliced peppers on the side of the skillet while the scallops are cooking. 9. Remove the skillet from the heat. 10. Transfer the scallops into a plate, leaving the peppers inside. Scallop Festival

33

11. Stir in the water and 1 tbsp of the butter and cook till the butter is melted completely. 12. Stir in the lemon juice. 13. Divide the corn cream between 4 bowls and top with the scallops and glazed pepper slices evenly. 14. Serve with a garnishing of the radish sprouts.

34

April’s

Paprika Scallops

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 361 kcal Fat 8.2 g Carbohydrates 32.8g Protein 39.5 g Cholesterol 68 mg Sodium 631 mg

Ingredients 1 lb. scallops 2 tbsp olive oil 1 tsp sweet paprika 1 pinch cayenne pepper salt and freshly ground black pepper to taste 1 clove garlic, crushed

1 (12 oz.) bottle butter beans, rinsed and drained 1 lemon, juiced 1/2 tsp Italian seasoning 1 1/2 C. cooked lentils 1 C. arugula

Directions 1. In a bowl, add the scallops, olive oil, paprika, cayenne pepper, salt and black pepper and toss to coat well. 2. Heat a nonstick skillet on high heat and cook the scallops for about 3 minutes per side. 3. Transfer the scallops into a bowl. 4. Reduce the heat to medium and in the same skillet and sauté the garlic for about 30 seconds. 5. Stir in the butter beans, lemon juice and Italian seasoning and stir fry for about 1-2 minutes. 6. Stir in the cooked lentils and arugula and cook for about 30 seconds. 7. Stir the scallops into the lentil mixture and cook for about 1 minute. 8. Season with the salt and black pepper and serve.

April’s Paprika Scallops

35

TATER CAKES

and Spicy Scallops

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 296 kcal Fat 15.5 g Carbohydrates 19.5g Protein 19.1 g Cholesterol 109 mg Sodium 657 mg

Ingredients 1/2 red bell pepper 3/4 C. cold mashed potatoes 1 egg, beaten 2 tbsp dry bread crumbs 1 pinch salt and freshly ground black pepper 1 lb. scallops 1 tsp olive oil

cayenne pepper to taste 1/4 C. fresh whole basil leaves 1 tbsp butter 1 tbsp capers 1/4 C. water

Directions 1. Set the broiler of your oven and arrange oven rack about 6-inches from the heating element. 2. Line a baking sheet with the foil paper. 3. Arrange the bell pepper, cut-side down onto the prepared baking sheet. 4. Cook under the broiler for about 5-8 minutes. 5. Place the bell pepper into a bowl and with a plastic wrapper, tightly cover it. 6. Keep aside for about 20 minutes. 7. Discard the skin and slice the bell pepper thinly. 8. In a bowl, add the mashed potatoes, egg, bread crumbs, salt and black pepper and mix till smooth. 9. In a large nonstick skillet, heat the olive oil on medium heat. 10. Place the mixture by spoonfuls into hot oil and flatten into a small pancake. 11. Cook for about 7 minutes. 12. Flip and cook for about 5-7 minutes. 13. With a paper towel, wipe skillet clean. 36

Tater Cakes and Spicy Scallops

14. In a bowl, add the scallops, olive oil, cayenne pepper and salt and toss to coat well. 15. Heat the same nonstick skillet on high heat. 16. Place the scallops in the center of the skillet and red peppers in a pile in the side of the skillet. 17. Cook for about 3-4 minutes. 18. Transfer scallops into a plate, leaving peppers in the skillet. 19. In the skillet, add the basil, butter, capers and water and stir to combine well. 20. Remove from the heat. 21. Divide the pancakes into the serving plates and top with the scallops evenly, followed by the pepper sauce.

37

MEDITERRANEAN

Scallop and Asparagus

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 503 kcal Fat 43.9 g Carbohydrates 12.3g Protein 18.9 g Cholesterol 34 mg Sodium 517 mg

Ingredients Dressing: 3/4 C. olive oil 1/4 C. balsamic vinegar 1 tsp chopped garlic 1/2 tsp salt 1/2 tsp ground black pepper Salad: 2 tsp olive oil

1/2 lb. bay scallops 1 bunch fresh asparagus, trimmed 1 (10 oz.) bag fresh spinach

Directions 1. In a bowl, add 3/4 C. of the olive oil, vinegar, garlic, salt and pepper and beat till smooth. 2. In a skillet, heat 2 tsp of the olive oil on medium-high heat and sear the scallops and asparagus for about 2-3 minutes per side. 3. In a large salad bowl, place the spinach and dressing and toss to coat. 4. Serve with a topping of the scallops and asparagus.

40

Mediterranean Scallop and Asparagus

September’s Scallops

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 641 kcal Fat 36.1 g Carbohydrates 15.2g Protein 58.7 g Cholesterol 242 mg Sodium 1033 mg

Ingredients 2 tbsp olive oil 2 lb. sea scallops 1/2 tsp salt 1/4 tsp ground black pepper 1 tsp garlic powder 3 tbsp butter

3 green onions, chopped 2 tbsp grated orange zest 1/2 C. dry white wine 1 C. heavy cream

Directions 1. Season the scallops with the salt, pepper and garlic powder. 2. In a large skillet, heat the olive oil on medium heat and cook the scallops for about 2 minutes per side. 3. Transfer the scallops into plate and keep aside. 4. In another skillet, melt the butter on medium heat and sauté the green onions and orange zest for about 1 minute. 5. Stir in the wine and cream and bring to a boil, stirring continuously. 6. Cook for about 4-5 minutes. 7. Stir in the scallops and reduce the heat to medium-low. 8. Simmer for about 5 minutes.

September’s Scallops

41

JAPANESE

Ramen

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 291 kcal Fat 8.1 g Carbohydrates 18.5g Protein 31.4 g Cholesterol 84 mg Sodium 1446 mg

Ingredients 2 C. water 1 (3 oz.) package instant ramen noodles (exclude seasoning packet) 2 1/2 C. water 2 tbsp soy sauce 2 tbsp mirin (Japanese sweet wine) 1 1/3 tsp dashi no moto (instant dashi or fish-broth powder), available at Asian markets

1 tsp rice vinegar 5 shiitake mushrooms, sliced 2 green onions, sliced 1 tsp minced fresh ginger 1 tbsp butter 8 scallops

Directions 1. In a large pan, bring 2 C. of the water to a boil and cook the ramen noodles for about 2-3 minutes. 2. Drain well. 3. Divide the noodles into 2 soup bowls. 4. In a large pan, bring 2 1/2 C. of the water to a boil and stir in the soy sauce, mirin, dashi no moto and rice vinegar. 5. Reduce the heat to low and stir in the shiitake mushrooms, green onions and ginger. 6. Simmer for about 3-5 minutes. 7. Divide the soup over the noodles. 8. In a skillet, melt the butter on medium-high heat and sear the scallops for about 3 minutes. 9. Divide the scallops into each soup bowl and serve.

42

Japanese Ramen

Baton Rouge

Scallop Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 355 kcal Fat 9.5 g Carbohydrates 32.7g Protein 37.1 g Cholesterol 91 mg Sodium 1398 mg

Ingredients 1 (16 oz.) package mixed frozen vegetables ( broccoli, corn, red pepper) 2 tbsp butter 3/4 C. chopped onion 1 clove garlic, minced 1 (4 oz.) package sliced fresh mushrooms 1 tbsp Cajun seasoning 2 tbsp all-purpose flour

1 1/2 C. milk 1 lb. scallops - rinsed, drained, and cut in half 1 tsp salt 1/8 tsp ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large pan, add the mixed vegetables and enough water to cover and bring to a boil. Cook for about 5 minutes. Drain and keep aside. In a soup pan, melt the butter on medium-low heat and sauté the onion, garlic, mushrooms and Cajun seasoning for about 5 minutes. Add the flour, stirring continuously. Add the milk and cook, stirring till thickened. Add the scallops, salt, and pepper and cook for about 5-7 minutes. Fold the vegetables into the mixture and cook for about 2-3 minutes. Serve immediately.

Baton Rouge Scallop Soup

43

TWO-INGREDIENT

Scallops

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 476 kcal Fat 23.5 g Carbohydrates 35.1g Protein 32.4 g Cholesterol 68 mg Sodium 642 mg

Ingredients 4 C. potato chips, crushed 1 lb. sea scallops (12-15 per lb.)

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a baking sheet. 2. In a shallow dish, place the potato chips. 3. Coat the scallops with the potato chips evenly. 4. Place the scallops onto the prepared baking sheet. 5. Cook in the oven for about 15-20 minutes.

44

Two-Ingredient Scallops

Hearty

Scallops

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 360 kcal Fat 12.7 g Carbohydrates 7.6g Protein 41.7 g Cholesterol 102 mg Sodium 910 mg

Ingredients 1 tbsp garlic-flavored olive oil 1 1/2 tsp butter 16 sea scallops, dried well 1/2 tsp onion powder sea salt and cracked black pepper to taste 1/3 C. dry vermouth, optional

2 tbsp capers, drained 1 1/2 tsp red pepper flakes (optional)

Directions 1. In a large skillet, heat the olive oil and butter on medium heat and cook the scallops with the onion powder, sea salt and black pepper for about 4 minutes per side. 2. Increase the heat to high and add the vermouth, capers and red pepper flakes and shake the pan to flip scallops and distribute capers and red pepper flakes. 3. Cook for about 5-8 minutes.

Hearty Scallops

45

SIMPLY

Stir Fried Scallops

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 340 kcal Fat 19.5 g Carbohydrates 20g Protein 18 g Cholesterol 69 mg Sodium 842 mg

Ingredients 1/2 C. dry bread crumbs 1/2 tsp salt 1 lb. sea scallops 2 tbsp butter 1 tbsp olive oil 1/4 C. dry white wine

2 tbsp lemon juice 1 tsp minced fresh parsley 1 clove garlic, minced

Directions 1. In a large resealable plastic bag, mix together the bread crumbs and salt. 2. Add the scallops in batches and shake to coat. 3. In a large skillet, heat the olive oil and butter on medium-high heat and sear the scallops for about 1 1/2-2 minutes per side. 4. Transfer the scallops into a plate and keep warm. 5. In the same skillet, stir in the wine, lemon juice, parsley and garlic and bring to a boil. 6. Simmer for about 5 minutes. 7. Place the wine sauce over the scallops and serve.

46

Simply Stir Fried Scallops

Roasted

Scallops and Nuts

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 276 kcal Fat 14.6 g Carbohydrates 12.7g Protein 20 g Cholesterol 46 mg Sodium 236 mg

Ingredients 1 1/2 lb. sea scallops, rinsed and patted dry 1/2 C. dry white wine 2 tbsp fresh lemon juice salt and ground black pepper to taste 1/2 C. cracker crumbs

1/2 C. chopped pecans 1 tbsp chopped parsley 2 tbsp butter, melted

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a large baking dish, place the scallops in a single layer. 3. In a small bowl, mix together the wine, lemon juice, salt and pepper and place over the scallops. 4. In another bowl, mix together the cracker crumbs, pecans and parsley and spread over the scallops evenly. 5. Drizzle with the melted butter. 6. Cook in the oven for about 10-12 minutes.

Roasted Scallops and Nuts

47

HORSEY

Scallops

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 2 Calories 536 kcal Fat 35.2 g Carbohydrates 7.8g Protein 45 g Cholesterol 133 mg Sodium 3118 mg

Ingredients 5 slices turkey bacon 1 tbsp vegetable shortening 2 tbsp butter 2 1/4 tsp garlic salt

1 lb. sea scallops 2 tbsp horseradish sauce

Directions 1. 2. 3. 4.

Heat a large skillet on medium-high heat and cook the bacon for about 10 minutes. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. Discard the fat from the skillet, reserving about 1 tbsp. Set the broiler of your oven and arrange oven rack about 6-inches from the heating element. 5. In another skillet, heat the shortening on medium heat. 6. Stir in the butter and garlic salt and let the butter melt completely. 7. Add the scallops and cook for about 4 minutes per side. 8. Transfer the scallops into a baking dish in a single layer. 9. Pour the butter sauce over the scallops, followed by the horseradish sauce and crumbled bacon. 10. Cook under the broiler for about 1 minute.

50

Horsey Scallops

Scallops

for the Queen

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 365 kcal Fat 23.7 g Carbohydrates 7.4g Protein 24.8 g Cholesterol 118 mg Sodium 336 mg

Ingredients 2 tbsp thinly sliced green onion 2 tbsp butter 1 large carrot, julienned 2 tbsp minced fresh ginger root 1/2 C. white wine 1/2 C. heavy whipping cream

salt and pepper to taste 1 1/4 lb. scallops 2 tbsp butter

Directions 1. 2. 3. 4.

In a medium skillet, melt 2 tbsp of the butter and sauté the green onions till tender. Stir in the carrots and cook for about 30 seconds. Stir in the ginger and wine and cook till heated. Add the cream, salt and pepper on high heat and cook, stirring occasionally till the sauce is reduced by half. 5. Stir in the scallops and cook for about 1 minute. 6. Add the remaining butter and cook, stirring till melted. 7. Serve immediately.

Scallops for the Queen

51

CREAMY

Crackery Scallops

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 483 kcal Fat 29.9 g Carbohydrates 27.3g Protein 25.5 g Cholesterol 110 mg Sodium 500 mg

Ingredients 1/2 C. cracker crumbs 1/4 C. finely grated Parmesan cheese 1/2 lb. fresh sea scallops

1/4 C. light cream 3 tbsp butter

Directions 1. In a zip-top bag, add the cracker crumbs and Parmesan cheese and shake the bag to mix well. 2. In a bowl, place the scallops and cream and stir to coat well. 3. Place the coated scallops into the cracker crumb mixture, one at a time and gently coat with the mixture evenly. 4. Shake off any excess crumb mixture. 5. In a large skillet, melt the butter on medium-high heat and cook the scallops in 2 batches, covered for about 2 minutes per side. 6. Serve immediately.

52

Creamy Crackery Scallops

Orange

Lime Scallops

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 264 kcal Fat 8g Carbohydrates 28.3g Protein 21.5 g Cholesterol 37 mg Sodium 1059 mg

Ingredients 2 tbsp olive oil 1 red bell pepper, thinly sliced 4 green onions, thinly sliced 1 clove garlic, minced 1 lb. scallops 1/2 tbsp salt

1/4 tsp crushed red pepper flakes 1/2 tsp grated lime zest 2 tbsp fresh lime juice 4 large oranges, peeled and segmented 1 tbsp chopped fresh cilantro

Directions 1. In a large skillet, heat the oil on medium-high heat and cook the red bell pepper, green onions and garlic for about 1 minute. 2. Add the scallops, salt and red pepper flakes and cook for about 4-6 minutes. 3. Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet and cook for about 1 minute. 4. Stir in the oranges and cilantro and cook for about 2 minutes.

Orange Lime Scallops

53

SMOKY

Scallops

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 317 kcal Fat 23.9 g Carbohydrates 6.2g Protein 19.8 g Cholesterol 98 mg Sodium 349 mg

Ingredients 3/4 C. butter 2/3 C. chopped onions 3 cloves garlic, chopped 1/4 C. fresh lemon juice

1 pinch salt 1 1/2 lb. sea scallops 1/3 C. chopped fresh parsley

Directions 1. Set your grill for medium heat and lightly, grease the grill grate. 2. In a pan, melt the butter on medium heat and sauté the onion and garlic for about 5 minutes. 3. Remove from the heat and stir in the lemon juice and salt. 4. In a large bowl, place the scallops and butter and toss to coat. 5. Keep aside for about 2 minutes. 6. Thread the scallops onto skewers and cook on the grill for about 4 minutes per side. 7. Return the pan of the onion mixture on medium heat and bring to a boil. 8. Reduce the heat to low to keep the mixture warm while scallops cook. 9. Pour the onion mixture over the grilled scallops and toss to coat before serving.

54

Smoky Scallops

Sunbelt

Scallops

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 394 kcal Fat 8.2 g Carbohydrates 22.7g Protein 57.5 g Cholesterol 137 mg Sodium 1073 mg

Ingredients 2 lb. large sea scallops, rinsed and drained 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp low sodium seafood seasoning 1 tbsp olive oil 1 tbsp lemon juice

1 tbsp margarine 2 tbsp lemon juice 2 tbsp honey 1 shallot, chopped 1 clove garlic, chopped

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease an 8x8inch baking dish. 2. Season the scallops with the salt, pepper and low sodium seafood seasoning. 3. Arrange the scallops into the prepared baking dish and drizzle with the olive oil and 1 tbsp of the lemon juice. 4. Cook in the oven for about 15 minutes. 5. In a small pan, mix together the margarine, 2 tbsp of the lemon juice, honey, shallot and garlic on medium heat and bring to a simmer. 6. Cook for about 5 minutes, stirring continuously. 7. Remove the baking dish from the oven and flip the side of the scallops. 8. Place the hot honey sauce over the scallops evenly. 9. Cook in the oven for about 15-20 minutes.

Sunbelt Scallops

55

4 INGREDIENT

Scallop Skillet

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 409 kcal Fat 24.8 g Carbohydrates 6.5g Protein 38.5 g Cholesterol 136 mg Sodium 530 mg

Ingredients 1/4 C. butter 2 cloves crushed garlic 2 sprigs fresh rosemary 1 lb. scallops

Directions 1. In a medium pan, melt the butter on medium-high heat and sauté the crushed garlic, whole sprigs of rosemary and scallops for about 2 minutes per side. 2. Discard the garlic and rosemary from pan and serve.

56

4 Ingredient Scallop Skillet

Flavored

Scallop Bites

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 8 Calories 161 kcal Fat 8.4 g Carbohydrates 2.8g Protein 17 g Cholesterol 47 mg Sodium 438 mg

Ingredients 1 lb. large scallops 4 oz. thinly sliced prosciutto toothpicks 2 tbsp olive oil

1/4 tsp freshly ground black pepper 3 tbsp white wine

Directions 1. With a thin slice of prosciutto, wrap each scallop and secure with a toothpick. 2. Season the scallops with the salt and black pepper. 3. In a large skillet, heat the olive oil on medium-high heat and cook the scallops for about 2 minutes per side. 4. Drizzle with the white wine and cook for about 1-2 minutes. 5. Transfer the scallops onto a paper towel lined plate to drain. 6. After cooling slightly, transfer the scallops into a serving platter and remove the toothpicks before serving.

Flavored Scallop Bites

57

PORTUGUESE

Pasta

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 313 kcal Fat 11.6 g Carbohydrates 26.1g Protein 23.3 g Cholesterol 54 mg Sodium 493 mg

Ingredients 1 (8 oz.) package uncooked linguine pasta 4 tsp olive oil, divided 6 oz. chorizo sausage, cut into chunks 1 lb. scallops salt and ground black pepper to taste cayenne pepper to taste 1 green bell pepper, julienned

1 red bell pepper, julienned 1 yellow bell pepper, julienned 1 tbsp minced garlic 1/3 C. dry white wine 1 C. clam juice

Directions 1. In a large pan of lightly salted boiling water, cook the linguine for about 8-10 minutes. 2. Drain well and keep aside. 3. In a skillet, heat 1 tsp of the olive oil on high heat and cook the chorizo sausage for about 2-3 minutes. 4. Transfer the sausage into a plate and with a paper towel, wipe the skillet. 5. In the same skillet, heat 1 tsp of the olive oil and cook the scallops, salt, pepper and cayenne for about 3 minutes. 6. Transfer the scallops into a plate and with a paper towel, wipe the skillet. 7. In the same skillet, heat 1 tsp of the olive oil on medium heat and cook the bell peppers till tender. 8. Transfer the scallops into a plate 9. In the same skillet, heat the remaining olive oil on medium-high heat and sauté the garlic till tender. 10. Add the wine and bring to a boil. 11. Cook till most of the wine has been evaporated and scrape the browned bits from the bottom of the skillet. 60

Portuguese Pasta

12. Add the clam juice and bring to a boil. 13. Cook till the mixture reduces by about half. 14. Add the chorizo, scallops and peppers and toss to coat well. 15. Serve over the cooked linguine.

61

SCALLOP

Appetizer

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 5 Calories 240 kcal Fat 21 g Carbohydrates 2.9g Protein 10.2 g Cholesterol 33 mg Sodium 947 mg

Ingredients 1/4 C. sun-dried tomatoes 1/4 C. black olives 1 tbsp dried basil 1/4 C. olive oil 1/2 tsp salt

1/2 tsp ground black pepper 20 scallops 10 slices turkey bacon, cut in half

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In the bowl of a food processor, place the tomatoes, olives, basil, olive oil, salt and pepper and pulse almost smooth. 3. Transfer the mixture into a large bowl. 4. Add the scallops and toss to coat well. 5. Wrap each piece of turkey bacon around 1 scallop. 6. Arrange the wrapped scallops onto a baking sheet. 7. Cook in the oven for about 20 minutes.

62

Scallop Appetizer

Friday Night

Couscous Dinner

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 566 kcal Fat 22.1 g Carbohydrates 50.4g Protein 37.1 g Cholesterol 87 mg Sodium 1015 mg

Ingredients 2 1/2 C. water 2 tbsp butter, divided 1 tsp salt 2 C. pearl (Israeli) couscous 1/4 C. extra-virgin olive oil 1/4 C. white wine 2 tsp grated Parmesan cheese 3 cloves garlic, minced 1/4 C. chopped fresh parsley

salt and ground black pepper to taste 1 lb. bay scallops 4 tsp grated Parmesan cheese, divided (optional) 1 tbsp chopped fresh parsley, (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a pan, add the water and bring water to a boil. Stir in the couscous, 1 tbsp of the butter and salt and reduce the heat to low. Simmer for about 10 minutes. In another pan, heat the oil and remaining 1 tbsp of the butter on medium-low heat and cook the white wine, Parmesan cheese, garlic, and parsley for about 3-5 minutes. Stir in the salt and black pepper and increase the heat to medium-high. Add the scallops and cook for about 3-4 minutes. Divide the couscous into serving plates and top with scallops mixture evenly. Serve with a sprinkling of the Parmesan cheese and a pinch of fresh parsley.

Friday Night Couscous Dinner

63

MUSHROOM

Mascarpone and Scallops

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 714 kcal Fat 37.8 g Carbohydrates 63.2g Protein 35.3 g Cholesterol 134 mg Sodium 360 mg

Ingredients 1 (16 oz.) package medium seashell pasta 6 tbsp butter 1 tbsp olive oil 1 tbsp chopped fresh parsley 1 clove garlic, chopped 1 (10 oz.) package sliced fresh button mushrooms 1 bunch asparagus, trimmed and cut into 1 inch pieces

salt and pepper to taste 1/2 tsp onion powder 1 lb. scallops, rinsed and patted dry 1/4 C. milk 1 (8 oz.) container mascarpone cheese 2 tbsp butter

Directions 1. In a large pan of lightly salted boiling water, cook the pasta for about 7-9 minutes. 2. Drain well and keep aside. 3. In a large skillet, heat the olive oil and 6 tbsp of the butter on medium heat and sauté the parsley and garlic for a couple of minutes. 4. Add the mushrooms, asparagus, salt, pepper and onion powder and cook for about 5 minutes, stirring occasionally. 5. Stir in the scallops and cook for about 3 minutes per side. 6. Transfer the scallops into a plate. 7. Meanwhile, in a small pan, mix together the milk, mascarpone cheese and remaining butter on medium heat and cook, stirring till butter is melted completely. 8. Add the sauce into the scallops and vegetables along with the pasta and serve immediately.

64

Mushroom Mascarpone and Scallops

California

Pea Pod Primavera

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 447 kcal Fat 16.7 g Carbohydrates 42.7g Protein 26 g Cholesterol 78 mg Sodium 413 mg

Ingredients 1 lb. scallops 1/4 C. fresh lemon juice 1/4 C. Holland House(R) Sherry Cooking Wine 2 tsp cornstarch 1/3 C. butter 1 C. thinly sliced carrots 3 cloves garlic, minced 8 oz. sliced mushrooms

3/4 tsp dried thyme 1 (6 oz.) package frozen pea pods, thawed 1/4 C. diagonally sliced green onions Hot cooked rice

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

If scallops are large, cut them in half crosswise to make thin medallions. In a shallow baking dish, mix together the scallops and lemon juice. Refrigerate, covered for about 30 minutes. After marinating, stir in the sherry cooking wine and cornstarch. In a large skillet, melt the butter on high heat and cook the carrots and garlic for about 1 minute. Stir in the mushrooms and thyme and cook for about 3 minutes. Stir in the scallop mixture and cook for about 4 minutes. Stir in the pea pods and green onions and cook till heated completely. Serve over the hot cooked rice

California Pea Pod Primavera

65

SEAFOOD

Stroganoff

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 287 kcal Fat 13.9 g Carbohydrates 8.3g Protein 30.9 g Cholesterol 168 mg Sodium 395 mg

Ingredients 2 tbsp butter, divided 1 (8 oz.) package fresh mushrooms, sliced 1 lb. shrimp, peeled and deveined 1 lb. sea scallops, rinsed and drained 2 tbsp all-purpose flour 1/2 tsp ground black pepper

1 (8 oz.) bottle clam juice 1 C. sour cream 2 tbsp dry sherry 1 tbsp chopped fresh parsley

Directions 1. In a large skillet, heat 1 tbsp of the butter on medium-high heat and cook the mushrooms till golden. 2. With a slotted spoon, transfer the mushrooms in a plate and keep aside. 3. In the same skillet, melt the remaining 1 tbsp of the butter and cook the shrimp and scallops for about 3 minutes. 4. With a slotted spoon, transfer the shrimp and scallops in a plate and keep aside. 5. In a medium bowl, mix together the flour, black pepper and clam juice. 6. Place the clam juice mixture into the skillet and bring to a boil. 7. Reduce the heat to medium-low and simmer till the mixture becomes thick. 8. Reduce the heat to low and stir in the sour cream. 9. Stir in the mushrooms, shrimp, scallops and sherry and cook till heated completely. 10. Serve with a sprinkling of the parsley.

66

Seafood Stroganoff

Buttery

Leeks and Scallops

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 629 kcal Fat 47.8 g Carbohydrates 11.4g Protein 32.6 g Cholesterol 283 mg Sodium 482 mg

Ingredients 1/3 C. white wine 3/4 C. vegetable stock 1 tsp chopped fresh ginger 1 clove garlic, minced 1 small carrot, chopped 1/2 leek, chopped 10 sea scallops, halved

1/3 lb. tiger prawns, peeled and deveined 1/2 C. unsalted butter, cubed chopped fresh chives for garnish salt and pepper to taste

Directions 1. 2. 3. 4.

In a skillet, add the wine, vegetable stock, ginger and garlic and bring to a boil. Stir in the carrot and leek and reduce the heat to low. Simmer for about 5 minutes. Stir in the scallops, prawns and butter cubes and cook the butter is melted and scallops and prawns are opaque. 5. Sprinkle with the chives and season with the salt and pepper before serving.

Buttery Leeks and Scallops

67

RESTAURANT STYLE

Restaurant Style

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 4 Calories 368 kcal Fat 23.9 g Carbohydrates 14.4g Protein 24.2 g Cholesterol 45 mg Sodium 752 mg

Ingredients 1/3 C. extra virgin olive oil 1 (2 oz.) can anchovy fillets, minced 1 lb. large sea scallops 1 large red bell pepper, coarsely chopped 1 large orange bell pepper, coarsely chopped

1 red onion, coarsely chopped 2 cloves garlic, thinly sliced 1 tsp minced lime zest 1 1/2 tsp minced lemon zest 1 pinch kosher salt and pepper to taste 8 sprigs fresh parsley, for garnish

Directions 1. In a large skillet, heat the olive oil and minced anchovies on medium-high heat, stirring continuously. 2. Add the sea scallops and cook for about 2 minutes. 3. Meanwhile in a bowl, add the red bell pepper, orange bell pepper, red onion, garlic, lime zest, lemon zest, salt and pepper and toss to coat well. 4. Add the pepper mixture onto the scallops and cook for about 2 minutes. 5. Flip the scallops and stir in the pepper mixture, and cook for about 4-5 minutes. 6. Serve with a garnishing of the parsley sprigs.

70

Restaurant Style Scallop Skillet

Louisiana Style

Seafood Hot Pot

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 328 kcal Fat 10 g Carbohydrates 11.8g Protein 47.2 g Cholesterol 224 mg Sodium 1019 mg

Ingredients 3/4 tsp dried oregano 1/2 tsp salt 1/2 tsp ground white pepper 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/2 tsp dried thyme leaves 1/2 tsp dried sweet basil 1/4 C. butter 1 C. peeled chopped tomato 3/4 C. chopped onion 3/4 C. chopped celery 3/4 C. chopped green bell pepper 1 1/2 tsp minced garlic

1 1/4 C. chicken stock 1 C. canned tomato sauce 1 tsp white sugar 1/2 tsp hot pepper sauce (such as Tabasco(R)) 2 bay leaves 1 lb. peeled and deveined rock shrimp (thawed if frozen) 1 lb. bay scallops (thawed if frozen) 1 lb. haddock fillets (thawed if frozen) - cut into bite-size pieces

Directions 1. In a bowl, mix together the oregano, salt, white pepper, black pepper, cayenne pepper, thyme and basil and keep aside. 2. In a large Dutch oven, melt the butter on medium heat and cook the tomato, onion, celery, green bell pepper, and garlic for about 5 minutes. 3. Stir in the chicken stock, tomato sauce, sugar, hot pepper sauce and bay leaves. 4. Reduce the heat to low and bring to a gentle simmer. 5. Stir in the seasoning mix and simmer for about 20 minutes. 6. Gently stir in the rock shrimp, bay scallops, and haddock and bring to a simmer. 7. Cook for about 20 minutes. 8. Discard the bay leaves before serving.

Louisiana Style Seafood Hot Pot

71

MONDAY’S

Scallop Dinner

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 2 Calories 368 kcal Fat 26.5 g Carbohydrates 16.7g Protein 15.6 g Cholesterol 26 mg Sodium 888 mg

Ingredients 1 shallot, sliced crosswise 1 tsp olive oil 1 pinch salt 1/4 C. finely chopped pineapple 1 tbsp freshly grated ginger 1 tbsp lemon grass, finely chopped 1 tsp cilantro, finely chopped 1 tsp honey 1 tsp apple cider vinegar

1/2 tsp sesame seeds 1/8 tsp red pepper flakes 4 tsp extra-virgin olive oil salt, to taste 1/2 lb. French style green beans, trimmed 2 tbsp safflower oil 4 large sea scallops

Directions 1. In a skillet, heat 1 tsp of the olive oil on medium heat and sauté the shallot and 1 pinch of salt for about 5 minutes. 2. Transfer the shallot into a large bowl with the pineapple, ginger, lemon grass, cilantro, honey, vinegar, sesame seeds, red pepper flakes, extra virgin olive oil and salt and mix well. Arrange a steamer basket into a pan of water, just below the bottom of the steamer. 3. Cover the pan and bring to a boil over high heat. 4. Add the green beans and steam, covered for about 2-6 minutes. 5. Drain well and immediately place in the bowl of ice water for several minutes to stop the cooking process. 6. Drain well and keep aside.Pat dry the scallops completely. 7. In a large skillet, heat the safflower oil on high heat and sear the scallops for about 1 minute. Flip the scallop and cook for about 90 seconds. 8. Transfer the scallops into a latter. 9. Add the green beans into the still-hot skillet and toss for about 1 minute. 10. Serve the scallops over green beans and top with the pineapple salsa. 72

Monday’s Scallop Dinner

Artisanal

One Pot Dinner

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 2 Calories 400.9 Cholesterol 61.8mg Sodium 928.6mg Carbohydrates 9.9g Protein 22.9g

Ingredients 2 C. chicken broth 3/4 C. dry white wine 1/2 tsp saffron thread 3 tbsp olive oil 6 oz. thin spaghetti, broken into 2-inch lengths 6 large shrimp, shelled 6 large sea scallops

6 clams, scrubbed 4 oz. frozen artichoke hearts, thawed 1 tsp chives

Directions 1. Set your oven to 400 degrees F before doing anything else and arrange a rack in the middle of the oven. 2. In a pan, heat the broth and wine and stir in the saffron. 3. Keep the pan on low heat. 4. In an ovenproof skillet, heat the oil on medium-high heat and stir fry the pasta for about 2 minutes. 5. Add the hot broth and simmer for about 5 minutes. 6. Insert the seafood into the pasta mixture and cook the mix in the oven for about 20 minutes. 7. Serve hot with a garnishing of chives.

Artisanal One Pot Dinner

73

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