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Bay scallops

Explore 15 recipes, 1 video, and more

Southwest-Style Scallop Seviche Salad

Ingredients
  • 1 head green-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
  • 4 ears cooked fresh corn, kernels cut from cob
  • 1/2 teaspoon chili powder
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • 2 pounds ripe heirloom tomatoes, thinly sliced
  • 3 medium garlic cloves, minced or pressed
  • 1 ripe avocado, sliced
  • 1 lime, cut in wedges
  • 1 1/2 pounds bay scallops, tendons removed
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons minced fresh cilantro leaves
  • 1 large jalapeno pepper, seeded and diced
  • 1/2 small red onion, minced
  • Sea salt
  • Ground black pepper
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Grilled Seafood Salad

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 pound calamari, bodies and tentacles, cleaned
  • 1 pound small shrimp, peeled and deveined
  • 1/2 pound tiny bay scallops
  • 1 small head radicchio, shredded
  • 1/2 small bunch arugula, stems removed, leaves cut into very thin strips
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
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Baby Scallop and Prosciutto Ceviche

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Fish Chowder

Ingredients
  • 1/4 pound salt pork, cut into 1/8-inch cubes
  • 1 large onion, finely chopped
  • 1 1/2 quarts Fish Stock
  • 4 cups diced potatoes, cut into 1/4-inch cubes
  • 2 bay leaves
  • 1 pound bay scallops
  • 1 pound shelled, deveined shrimp, fresh or frozen (30 count)
  • 1 pound cod, cut into chunks
  • 1 pound monkfish or other firm whitefish, cut into chunks
  • 1 pint whipping cream
  • 1/8 teaspoon cayenne pepper
  • Salt and white pepper, to taste
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Latina-Style Bouillabaisse

Ingredients
  • 3 strips bacon, chopped
  • 4 tablespoons olive oil
  • 1 cup chopped red onion
  • 1 yellow bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic
  • 1 teaspoon seeded minced habanero chile
  • Generous pinch of saffron threads
  • 1/2 cup dry sherry
  • 1/2 cup evaporated milk
  • 1/4 cup cilantro with stems, coarsely chopped, plus more sprigs, for garnish
  • Coarse salt and freshly ground black pepper
  • 12 to 14 cups Seafood Stock
  • 18 little neck clams, scrubbed
  • 12 diver scallops or 36 bay scallops
  • 6 jumbo head-on shrimp or prawns, peeled, deveined, and split
  • 12 extra-large shrimp, peeled and deveined
  • 1 1/2 pounds red snapper, cut into 4- to 6-inch pieces
  • 18 mussels, debearded
  • Freshly squeezed juice of 1 lime
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Elio's Bay Scallop Salad

Ingredients
  • 1 large onion, halved and thinly sliced
  • Vegetable oil, for frying
  • Coarse salt and freshly ground pepper
  • All-purpose flour, for dredging
  • 2 tablespoons canola oil
  • 48 bay scallops, preferably Nantucket
  • 3 tablespoons dry white wine
  • 1 tablespoon unsalted butter
  • 2 tablespoons Homemade Chicken Stock
  • 4 cups mixed salad greens
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon red-wine vinegar
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Shrimp and Scallop Stew with Israeli Couscous Pilaf

Ingredients
  • 2 large leeks, white and light green parts only, washed
  • 2 tablespoons olive oil
  • 2 teaspoons chopped garlic (about 3 cloves)
  • 1 teaspoon finely chopped seeded jalapeƱo pepper
  • 1 medium carrot, peeled and cut into 1/4-inch dice
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 1/2 cups chopped tomatoes (canned or in cartons), with juice
  • 1 cup dry white wine
  • 3/4 pound medium shrimp, shelled and deveined, tail section left on
  • 3/4 pound sea scallops or large bay scallops, muscle removed
  • 3 tablespoons fresh coarsely chopped cilantro leaves
  • Israeli Couscous Pilaf
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Bay Scallops en Papillote

Ingredients
  • 4 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 1/2 pound chanterelle mushrooms, stems trimmed and sliced lengthwise 1/4 inch thick
  • 1/4 teaspoon fresh thyme leaves
  • Coarse salt, (to taste)
  • Freshly ground pepper (to taste)
  • 1/2 pound Yukon gold potatoes
  • 1/4 cup clarified butter
  • 2 large leeks (white and pale green parts only), halved and thinly sliced
  • 1 tablespoon zest of orange, thinly sliced
  • 1/4 teaspoon ground coriander
  • 1/4 cup mirin (Japanese cooking wine)
  • 2 pounds bay scallops
  • 4 tablespoons prepared truffle butter
  • Apricot Mignonette
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Brodetto

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Bay Scallop Stir-Fry

Time:25 mins
Ingredients
  • Coarse salt and ground pepper
  • 1 cup long-grain white rice
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon vegetable oil, such as safflower
  • 1 red bell pepper (ribs and seeds removed), thinly sliced
  • 2 bunches scallions, white and green parts separated, cut into 2-inch lengths
  • 2 carrots, halved lengthwise, or quartered if large, and cut into 1 1/2-inch lengths
  • 2 teaspoons minced peeled fresh ginger
  • 1 pound bay scallops, patted dry
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