Bay Scallop Recipes

Its scallop hunting season in Florida, so that means its time to be on the lookout for some great recipes to make with the haul. This Bay Scallops with Pasta and Lemon Garlic Sauce recipe is one of our favorites because it combines creamy garlic linguine, buttery pan-seared scallops, and a touch of lemon and basil for freshness.

What to serve with scallops and pasta? A delicious side salad and some crusty bread, of course!

Bay scallops are a species of scallop that are smaller in size and a bit sweeter than your average sea scallop. They are found in salty, shallow water estuaries along the Gulf Coast. They are full of flavor, take very little time to cook, and make for an effortless weeknight meal.

Sauteed Bay Scallops with Lemon Butter

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 221, Fat 16g, Saturated Fat 7g, Carbohydrate 5g, Fiber 1g, Sugar 0g, Protein 14g, Cholesterol 50mg, Sodium 448mg

Ingredients:

• 1 pound bay scallops
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Freshly ground black pepper

Instruction:

1. 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.
2. 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.
3. Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

Bay Scallops with Pasta and Lemon Garlic Sauce

It’s scallop hunting season in Florida, so that means it’s time to be on the lookout for some great recipes to make with the haul. This Bay Scallops with Pasta and Lemon Garlic Sauce recipe is one of our favorites because it combines creamy garlic linguine, buttery pan-seared scallops, and a touch of lemon and basil for freshness.

Prep: 15min

Total: 30min

Ingredients:

• 1/4 lb Scallops
• 1/2 lb Linguine
• 1 cup Freshly grated parmesan
• 6-8 cloves Garlic
• 1/2 cup White wine
• 2 tbsp Olive Oil
• 4 tbsp Butter
• 1/2 qty Lemon (Juice of)
• 1/4 tsp Red pepper flakes
• 1 tsp Salt
• 1/4 tsp Pepper
• 2-3 leaves Basil
• Lemon zest

Instruction:

1. Clean and pat scallops dry, then season them with a very small amount of black pepper. Prepare remaining ingredients.
2. In a cast iron skillet on medium heat, pan sear scallops for 1-2 minutes on each side. Remove immediately after cooked and set aside for later.
3. Add salt to boiling water. Boil pasta according to package directions. While pasta is boiling, prepare the sauce.
4. Add butter to the skillet. When butter is almost melted, add garlic, red pepper flakes, and pepper. Cook until fragrant, about one minute.
5. Add white wine and a little pasta water. Bring to a boil, then lower the heat. Remove pan from the burner if necessary.
6. When wine has reduced by half, add the juice of half a lemon.
7. After pasta has cooked and drained, add it to the sauce with freshly grated parmesan cheese. Stir well until cheese has melted. Taste and add more salt or parmesan cheese if desired.
8. Transfer prepared pasta to a serving bowl, then add the pan seared scallops on top. Add additional parmesan, lemon zest, and fresh chopped basil. Serve immediately.

Bay Scallop Linguine Recipe

This scallop linguine recipe tastes like a restaurant meal, but is easy to make at home. Tender bay scallop pasta + a crunchy pine nut topping.

Prep: 5min

Total: 20min

Yield: 4

Nutrition Facts: servingSize None, calories 778 calories, Sugar 4 g, Sodium 931.9 mg, Fat 26.7 g, Saturated Fat 10.2 g, Trans Fat 0 g, Carbohydrate 100.2 g, Fiber 5 g, Protein 33.1 g, Cholesterol 61.3 mg

Ingredients:

• 1/2 cup panko bread crumbs
• 1/4 cup pine nuts
• 1 clove garlic
• 2 Tbsp. butter
• 1/4 cup grated Parmesan cheese (high quality)
• 1 tsp. lemon zest
• 1 lb. linguine
• 1 lb. bay scallops (the small ones)
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1/2 tsp. sea salt
• 2 cloves garlic

Instruction:

1. In a small food processor, pulse together garlic and pine nuts until chopped into small pieces. Add panko bread crumbs and pulse until combined. Heat butter in a nonstick skillet over medium heat and toast breadcrumb mixture for 2-4 minutes, until golden brown. Set aside and when cool, stir in lemon zest and parmesan cheese.
2. Cook linguine according to package instructions to al dente, reserving 1 cup of pasta water.
3. Meanwhile, pat scallops dry with paper towel. Heat olive oil and butter in a large stainless steel skillet and when hot, add scallops in a single layer. Season with sea salt and cook for 2-4 minutes, until cooked through. Add garlic to skillet and cook until fragrant, about 30 seconds.
4. Add cooked linguine to scallop skillet and toss together, adding pasta water if needed.
5. Serve pasta in shallow bowls and top with breadcrumb mixture and season with flaky sea salt and freshly cracked pepper to taste.

Garlic Butter Soy Sauce Bay Scallops

Enjoy delicious bay scallops cooked to perfection in a tasty garlic butter and soy sauce mix!

Prep: 10min

Total: 15min

Serving Size: 1

Nutrition Facts: calories 362 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 38 grams protein, Saturated Fat 8 grams saturated fat, servingSize 1, Sodium 1723 milligrams sodium, Sugar 1 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 4 grams unsaturated fat

Ingredients:

• 1½ lb bay scallops
• ½ cup all-purpose flour
• 4 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• salt, to taste
• black pepper, to taste
• parsley, freshly chopped (for garnish)
• lemon wedges (for garnish)

Instruction:

1. Rinse the scallops with water, then pat dry with paper towels.
2. Add flour to a bowl, then toss in scallops to coat with flour. Shake off any excess flour.
3. Add butter to a skillet over medium-high heat. Add garlic and sauté until fragrant. Don’t overcook or the garlic will be burnt. Add the scallops and soy sauce. Sauté until scallops just turn opaque.
4. Garnish with parsley and lemon wedges before serving. Enjoy!

HOW TO COOK BAY SCALLOPS (recipe quickie)

FAQ

What are bay scallops good for?

What goes good with bay scallops?

• Rice. You may already know that rice is a simple, and easy side dish that goes with just about anything. …
• Pasta. There are oh-so-many ways to use pasta as a side dish. …
• Potatoes. …
• Greens. …
• Peas & Beans.

Why do you soak scallops in milk before cooking?

Do you rinse bay scallops before cooking?