Scallop Recipes

Pan-seared sea scallops with golden crusts in lemon garlic butter in a skillet

Sweet, tender scallops are one of the fastest luxuries in the kitchen. Sear big sea scallops for a golden crust, bake bay scallops under buttery crumbs New England style, or stir them into a creamy seafood chowder.

Buy dry-packed scallops when you can; they sear much better than wet-packed scallops treated with phosphates.

5 recipes

  • Pan-Seared Sea Scallops with Lemon Butter18 min total | 4 servings

    Sea scallops seared in a very hot skillet until deeply golden, then finished with a quick lemon, garlic and butter pan sauce. Ready in about 20 minutes; serves 4.

  • Baked Scallops with Ritz Crumbs40 min total

    New England baked scallops: large scallops under a buttery topping of crushed Ritz crackers and garlic, baked at 350°F for 30 minutes, with optional sherry.

  • Slow Cooker Seafood Chowder4 hr 55 min total | 6 servings

    A creamy New England-style chowder of potatoes, bacon, onion and celery slow-cooked in clam juice, finished with cod, shrimp and scallops. Serves 6.

  • Baked Stuffed Lobster55 min total | 2 servings

    Whole lobsters split and filled with a buttery cracker-crumb stuffing with scallops, baked until golden. A New England special-occasion classic. Serves 2.

  • Haemul Pajeon (Seafood Scallion Pancake)40 min total | 2 (10-inch) pancakes, 4 servings

    A crisp, savory Korean pancake loaded with whole green onions, shrimp, squid and scallops in a light, ice-cold batter, pan-fried golden and served with a tangy soy dipping sauce. Makes 2.

Common questions

How do I get a good sear on scallops?
Pat them very dry, use a very hot pan, and do not move them for the first 2 minutes.
What is the difference between sea and bay scallops?
Sea scallops are large, for searing; bay scallops are small and sweet, for baking and chowders.

Browse other recipes