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Diver scallops

Explore 5 recipes, 6 videos, and more

Scallops and Brussels Sprouts with Jalapeno Sauce

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Pan Seared Scallops in a Nest of Beet Ribbon

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Seared Diver Scallops with Red Pepper Paint

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Grilled Scallop Stuffed Sweet Onions

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Seafood Stew Quick and Easy with Sarah Carey

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Seared Scallops with Capers and Almonds

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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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Alfred's Diver Scallops with Vegetable Ragout and Osetra Caviar

Ingredients
  • Coarse salt and freshly ground white pepper
  • 6 small potatoes, unpeeled
  • 4 ounces brussels sprouts
  • 1 cup water
  • 1 medium carrot, peeled and diced
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter, cut in pieces
  • 2 tablespoons vegetable oil
  • 12 large (about 1 pound) sea scallops, preferably diver -- harvested, small muscle flaps removed and reserved
  • Alfred's Scallop-Butter Sauce
  • 2 tablespoons chopped chives
  • 2 ounces osetra caviar
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Seared Scallops with Brown Butter, Capers, and Toasted Almond Sauce

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Seafood Stew

Time:25 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1 garlic clove, finely chopped
  • 1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
  • 1 large tomato, cut into large dice
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth
  • 12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
  • 1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
  • Crusty bread, for serving
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