Best 7 Bay Scallop Primavera Recipes

BAY SCALLOP PRIMAVERA

Steps:

• In a large pan, heat half the oil.
• Add the onions and saute until just translucent but still crisp.
• Add the peppers, broccoli and garlic, cover and simmer for about three minutes.
• Remove the mixture from the heat, stir in the Italian Seasoning and set aside.
• Stir the pasta into the boiling water.
• When the pasta has been on for about five minutes, return the vegetables to the heat, stir in the scallops and the remaining oil, cover and simmer on low until the pasta is done.
• Drain the cooked pasta and put it in a large pasta bowl.
• Check that the scallops are cooked through and stir the mixture with the pasta, tossing well.
• A great side for this is a good garlic bread---.

GARLIC BUTTER SCALLOPS

Steps:

• Remove the scallops from the fridge about 30 minutes to 1 hour before cooking.
• Place them on a paper towel-lined cutting board and pat them dry with paper towels.
• Season well all sides of the scallops with coarse salt and set aside.
• Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it's a sign that it's properly heated.
• Add the scallops in a single layer. Please, don't over crowd the skillet and if it's necessary, work in batches.
• Sear for 2-3 minutes on each side. They will be golden and cooked through. Remove from skillet and set it aside.
• Add the butter, garlic, fresh parsley and lemon juice. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Enjoy immediately!

SCALLOPS PRIMAVERA

Steps:

• If scallops are large, slice them in half crosswise to make thin medallions. Combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. When finished marinating, stir in sherry cooking wine and cornstarch.
• Melt butter in a large skillet over high heat. Add carrots and garlic; cook about 1 minute. Add mushrooms and thyme; cook and stir about 3 minutes. Stir in scallop mixture; cook until scallops are opaque, about 4 minutes. Stir in pea pods and green onions; heat through. Serve over hot cooked rice.

BAY SCALLOP GRATIN

Steps:

• Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
• To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
• Preheat the broiler, if it's separate from your oven.
• Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

SIMPLEST BAY SCALLOPS

Steps:

• Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.
• Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.

CREAMY BAY SCALLOP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.