Best 5 Ocean Scallops Ocean Shrimp Recipes

Indulge in a culinary journey with our exquisite selection of ocean scallops and ocean shrimp recipes. These succulent seafood delicacies are celebrated for their delicate texture, briny sweetness, and versatility in various cuisines. Our collection caters to diverse palates, offering a symphony of flavors and cooking techniques to elevate your culinary skills.

For those who cherish the simplicity of pure flavors, our pan-seared ocean scallops recipe allows the natural sweetness of the scallops to shine through. With just a touch of butter, salt, and pepper, this dish delivers a perfect balance of flavors that will leave you craving more.

If you prefer a more robust taste experience, try our garlic butter shrimp scampi. Succulent shrimp are sautéed in a rich and flavorful sauce infused with garlic, butter, and a hint of lemon. Served over pasta or rice, this classic dish is sure to become a favorite in your household.

For a tantalizing twist, our Thai chili shrimp recipe combines the vibrant flavors of Southeast Asia with the freshness of ocean shrimp. Sweet, sour, and spicy notes dance on your palate as you savor this delectable dish.

And for a truly special occasion, our scallops and shrimp paella recipe brings together the essence of Spanish cuisine. This vibrant dish features tender scallops and shrimp nestled among aromatic rice, colorful vegetables, and a savory saffron-infused broth.

No matter your culinary preferences, our ocean scallops and ocean shrimp recipes promise an unforgettable dining experience. Prepare to embark on a journey of taste and discover new favorites that will impress your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

SKILLET SEA SCALLOPS

Skillet Sea Scallops image

You'll want to slip this 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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 cup dry bread crumbs
1/2 teaspoon salt
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon minced fresh parsley

Steps:

In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere. , In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm., Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

Nutrition Facts : Calories 249 calories, Fat 11g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 618mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

OCEAN SCALLOPS, OCEAN SHRIMP

Ocean Scallops, Ocean Shrimp image

Keep it simple. Remember your eating shrimp or scallops. Don't load them down with a lots of seasonings when cooking them this way. You will enjoy tasting the real wonderful taste of your seafood the way its is. And is suppose to be. Try it . You will fix these jewels of the sea often.

Provided by Colongo Colongo

Categories Seafood

Time 45m

Number Of Ingredients 4

Ingredients

1 lb large scallops or large shrimp
1 stick butter, unsalted
salt and pepper to taste
2 c ice water

Steps:

1. In a large frying pan melt butter on low heat.
2. Clean the shrimp and then butterfly style, tails off. Put Scallops or Shrimp or both in ice water. Soak them so flour will lightly stick on them.( No eggs. )
3. Turn heat up to Med. and place Shrimp or scallops in one at the time leave enough space so you can slowly turn them from under so the crust will stay on them. 2 minutes on 1 st flip. after flipping them put lid on them and turn heat off let sit for 3 minutes, remove them so crust will stay on them with flat turner and serve hot.

AWESOME BAKED SEA SCALLOPS

Awesome Baked Sea Scallops image

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!

Provided by Christine Laliberte

Categories Seafood Shellfish Scallops

Time 24m

Yield 4

Number Of Ingredients 10

Ingredients

16 sea scallops, rinsed and drained
5 tablespoons butter, melted
5 cloves garlic, minced
2 shallots, chopped
3 pinches ground nutmeg
salt and pepper to taste
1 cup bread crumbs
4 tablespoons olive oil
¼ cup chopped parsley
1 lemon wedges for garnish

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g

SAUTéED SCALLOPS

Sautéed Scallops image

Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.

Provided by Sam Sifton

Categories seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

Steps:

Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams

SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON

Sea Scallops With Brown Butter, Capers and Lemon image

This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.

Provided by Alex Witchel

Categories easy, quick, appetizer, main course

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 9

Ingredients

12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped

Steps:

Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Thaw seafood properly: Thaw frozen seafood in the refrigerator overnight or under cold running water for 30 minutes. Never thaw seafood at room temperature.
Pat seafood dry: Before cooking, pat seafood dry with paper towels to remove excess moisture. This will help it cook evenly and prevent it from steaming.
Use a hot pan: When cooking seafood, make sure the pan is hot before adding the seafood. This will help to sear the seafood and prevent it from sticking.
Don't overcook seafood: Seafood cooks quickly, so it's important to not overcook it. Overcooked seafood will be tough and chewy.
Use a variety of cooking methods: Seafood can be cooked in a variety of ways, including grilling, baking, frying, and steaming. Experiment with different cooking methods to find the one that you like best.

Conclusion:

Seafood is a delicious and healthy addition to any diet. It is packed with protein, omega-3 fatty acids, and other essential nutrients. By following these tips, you can cook seafood perfectly every time. So next time you're looking for a healthy and delicious meal, be sure to give seafood a try!