When it comes to seafood, there are few ingredients more prized than the humble small scallop. These tender morsels of flavor and texture have been a staple in many cuisines for centuries, from Asian stir-fries to Italian risottos. But while larger scallops may get all the glory, small scallops offer their own unique advantages – they’re often more affordable, easier to cook, and packed with even more delicate flavor than their bigger counterparts.
In this article, we’ll be exploring 18 delicious recipes that showcase the best of what small scallops have to offer. From classic dishes like garlic butter pan-seared scallops to innovative creations like crispy scallop bites with parmesan crust, these recipes are sure to delight even the most discerning palates.
Garlic Butter Pan-Seared Small Scallops
Elevate your seafood game with this easy and flavorful recipe for pan-seared small scallops smothered in a rich garlic butter sauce.
Ingredients:
– 12-15 small scallops
– 4 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. Heat a skillet over medium-high heat. Add butter and let it melt.
3. Add garlic and sauté for 1 minute until fragrant.
4. Add the scallops to the skillet, searing for 2-3 minutes per side or until they reach your desired level of doneness.
5. Remove the scallops from the skillet and set aside.
6. Pour in lemon juice and stir to deglaze the pan, scraping up any browned bits.
7. Serve the scallops with garlic butter sauce spooned over the top. Garnish with parsley or chives if desired.
Cooking Time: 8-10 minutes
Lemon Herb Small Scallop Skewers
Brighten up your meal with the zesty flavors of lemon and herbs, perfectly balanced on succulent small scallops.
Ingredients:
– 1 pound small scallops
– 1/4 cup freshly chopped parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together lemon juice, olive oil, garlic, parsley, salt, and pepper.
3. Thread 4-5 scallops onto each skewer, leaving a small space between each scallop.
4. Brush the scallops with the lemon herb mixture, making sure they’re evenly coated.
5. Grill skewers for 8-10 minutes, turning occasionally, until scallops are cooked through and slightly charred.
Cooking Time: 8-10 minutes
Crispy Small Scallops with Parmesan Crust
Elevate your seafood game with this simple yet impressive recipe that yields tender and crispy scallops wrapped in a rich parmesan crust.
Ingredients:
– 12 small scallops (about 1 inch each)
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the scallops under cold water, pat dry with paper towels.
3. In a shallow dish, mix together panko breadcrumbs and Parmesan cheese.
4. Drizzle olive oil over the breadcrumb mixture and toss until well combined.
5. Dredge each scallop in the breadcrumb mixture, pressing gently to adhere.
6. Place the coated scallops on a baking sheet lined with parchment paper.
7. Bake for 8-10 minutes or until golden brown and crispy.
Cooking Time: 8-10 minutes
Small Scallop Ceviche with Lime and Avocado
This refreshing ceviche is perfect for a light and flavorful appetizer or snack. The combination of succulent scallops, tangy lime juice, and creamy avocado creates a harmonious balance of textures and tastes.
Ingredients:
– 1 pound small scallops
– 1/2 cup freshly squeezed lime juice
– 1 ripe avocado, diced
– 1 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. In a large bowl, combine the scallops, lime juice, avocado, red onion, and jalapeño pepper.
3. Stir gently to combine, making sure the scallops are coated with the marinade.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Just before serving, season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: None! This recipe is a refreshing no-cook delight.
Small Scallop and Bacon Bites
A delightful appetizer that combines the sweetness of scallops with the smokiness of bacon, these bite-sized morsels are perfect for a quick snack or party gathering.
Ingredients:
– 12 small scallops
– 6 slices of bacon, cut into 1-inch pieces
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Wrap each scallop with a piece of bacon, securing with a toothpick if needed.
4. Place the scallops on the prepared baking sheet, leaving some space between each bite.
5. Drizzle with olive oil and sprinkle with minced garlic.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the scallops are cooked through and the bacon is crispy.
Cooking Time: 12-15 minutes
Spicy Thai Small Scallop Stir-Fry
Experience the bold flavors of Thailand with this quick and easy stir-fry, featuring succulent small scallops cooked to perfection in a spicy and savory sauce.
Ingredients:
– 1 pound small scallops
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai red curry paste
– 2 cups mixed bell peppers (any color)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion, garlic, and ginger; stir-fry until the onion is translucent.
3. Add curry paste; cook for 1 minute, stirring constantly.
4. Add scallops; stir-fry until they start to white (about 2-3 minutes).
5. Add bell peppers; stir-fry until they’re tender-crisp.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves.
Cooking Time: 10-12 minutes
Small Scallop Risotto with White Wine
This creamy risotto is a perfect canvas for the delicate flavors of fresh scallops, cooked to perfection and infused with white wine.
Ingredients:
– 1 cup Arborio rice
– 4 small scallops (about 12 oz)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine
– 3 cups vegetable broth, warmed
– 2 tablespoons grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine and stir until absorbed.
6. Add 1/2 cup of warmed broth and stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments, until the rice is cooked, about 20-25 minutes.
7. Add the scallops to the skillet and cook for an additional 3-4 minutes, or until they are cooked through.
8. Stir in Parmesan cheese. Season with salt and pepper to taste.
9. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Small Scallop Tacos with Mango Salsa
Transform your taco Tuesday with this flavorful recipe that combines the sweetness of mango salsa with the tender bite of small scallops.
Ingredients:
– 1 pound small scallops
– 1/2 cup mango, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: cilantro, avocado, sour cream
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, whisk together mango, red onion, jalapeño, lime juice, and olive oil. Set aside as the salsa.
3. Pat scallops dry with paper towels and season with salt and pepper.
4. Grill scallops for 2-3 minutes per side, or until opaque and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing a few grilled scallops on each tortilla, followed by a spoonful of mango salsa and any desired toppings.
Cooking Time: 10-12 minutes
Creamy Small Scallop Pasta with Garlic Sauce
A decadent yet straightforward pasta dish that combines the sweetness of scallops with the richness of garlic sauce, perfect for a cozy dinner.
Ingredients:
– 12 oz small scallops, rinsed and patted dry
– 8 oz pasta of your choice (e.g. linguine or fettuccine)
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes or until fragrant.
3. Add scallops to the skillet and cook for 2-3 minutes per side or until opaque and cooked through.
4. Remove scallops from the skillet and set aside.
5. In the same skillet, add heavy cream and stir to combine with garlic butter. Bring to a simmer and let cook for 2-3 minutes or until slightly thickened.
6. Add cooked pasta to the skillet and toss with creamy sauce. Season with salt and pepper to taste.
7. Return scallops to the skillet and toss to combine.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 15-20 minutes
Small Scallop and Mushroom Gratin
This dish is a flavorful and elegant take on a classic scallop recipe, featuring tender small scallops and earthy mushrooms in a rich and creamy gratin.
Ingredients:
– 12-15 small scallops
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the scallops to the skillet and cook for an additional 2-3 minutes, or until they’re lightly browned.
4. In a separate saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute, or until slightly golden.
5. Gradually whisk in the heavy cream and bring to a simmer. Let cook for 2-3 minutes, or until the sauce thickens slightly.
6. In a baking dish, arrange the scallop-mushroom mixture. Pour the creamy sauce over the top, then sprinkle with cheddar cheese.
7. Bake for 10-12 minutes, or until the gratin is golden brown and bubbly.
Cooking time: 20-22 minutes
Small Scallop Chowder with Corn and Potatoes
This hearty chowder is a perfect blend of tender scallops, sweet corn, and creamy potatoes. Serve warm with crusty bread for a cozy meal.
Ingredients:
– 1 pound small scallops
– 2 medium potatoes, peeled and diced
– 1 cup frozen corn kernels
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups fish stock (or clam chowder broth)
– 1 teaspoon Old Bay seasoning
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add potatoes and cook for an additional 2-3 minutes or until slightly tender.
4. Add scallops and cook for 2-3 minutes or until they start to turn white.
5. Stir in corn kernels and fish stock (or clam chowder broth). Bring to a simmer.
6. Reduce heat to low and let soup cook for 10-12 minutes or until potatoes are tender.
7. Season with Old Bay seasoning, salt, and pepper to taste.
Cooking Time: 20-22 minutes
Small Scallop and Spinach Stuffed Mushrooms
A delicate fusion of succulent scallops, vibrant spinach, and earthy mushrooms creates a dish that’s both elegant and flavorful.
Ingredients:
– 12 small to medium-sized mushrooms (such as cremini or shiitake), cleaned and stemmed
– 1/2 cup fresh spinach leaves, chopped
– 6-8 small scallops, rinsed and patted dry
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together chopped spinach, garlic, and a pinch of salt.
3. Stuff each mushroom cap with the spinach mixture, dividing it evenly among the mushrooms.
4. Place a scallop on top of the spinach in each mushroom, slightly off-center.
5. Drizzle olive oil over the mushrooms and season with pepper to taste.
6. Sprinkle Parmesan cheese on top (if using).
7. Bake for 15-20 minutes or until the scallops are cooked through and the mushrooms are tender.
Cooking Time: 15-20 minutes
Small Scallop Tempura with Dipping Sauce
Experience the delight of tender scallops wrapped in a crispy tempura batter, served with a tangy dipping sauce.
Ingredients:
– 12 small scallops
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup ice-cold soda water
– Vegetable oil for frying
– Dipping Sauce (see below)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Slowly pour in soda water while stirring until batter forms.
3. Dip each scallop into the batter, coating evenly.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a deep frying pan to 350°F (175°C).
5. Fry battered scallops for 2-3 minutes on each side or until golden brown.
6. Drain on paper towels and serve immediately.
Dipping Sauce:
– Mix 1 cup mayonnaise, 1/4 cup soy sauce, 1 tablespoon rice vinegar, and 1 minced green onion.
– Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-12 minutes
Small Scallop and Chorizo Tapas
Elevate your tapas game with this easy-to-make recipe featuring succulent small scallops and spicy chorizo. Perfect for a quick and flavorful snack or appetizer.
Ingredients:
– 12 small scallops
– 1/2 cup chorizo, sliced
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Rinse the scallops under cold water and pat dry with paper towels.
3. In a small bowl, mix together olive oil, garlic, paprika, salt, and pepper.
4. Place the scallops on a baking sheet lined with parchment paper and brush with the olive oil mixture.
5. Top each scallop with a slice of chorizo.
6. Bake for 8-10 minutes or until the scallops are opaque and cooked through.
7. Garnish with chopped parsley, if desired.
Cooking Time: 8-10 minutes
Small Scallop Salad with Citrus Vinaigrette
A refreshing and light salad perfect for a warm evening, this small scallop salad pairs perfectly with the tangy citrus vinaigrette.
Ingredients:
– 12 small scallops, rinsed and patted dry
– 1/2 cup mixed greens (arugula, spinach, lettuce)
– 1/4 cup chopped fresh mint leaves
– 1/4 cup sliced red onion
– 1/4 cup crumbled feta cheese
– 2 tablespoons citrus vinaigrette (see below for recipe)
Citrus Vinaigrette:
– 2 tablespoons freshly squeezed orange juice
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season scallops with salt, pepper, and a squeeze of citrus vinaigrette. Grill for 2-3 minutes per side, until cooked through.
3. In a large bowl, combine mixed greens, mint leaves, red onion, and feta cheese.
4. Slice grilled scallops into thin pieces and add to the salad bowl.
5. Drizzle citrus vinaigrette over the salad and toss to combine.
6. Serve immediately.
Cooking Time: 10-12 minutes (including grilling time)
Small Scallop and Asparagus Stir-Fry
This recipe combines the tender sweetness of scallops with the crisp freshness of asparagus, all wrapped up in a savory sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 small scallops
– 1 pound fresh asparagus, trimmed
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the asparagus and cook for 3-4 minutes, until tender but still crisp.
4. Add the scallops and cook for an additional 2-3 minutes, until they’re cooked through.
5. In a small bowl, whisk together the soy sauce and oyster sauce (if using). Pour the sauce over the scallop mixture and stir to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions (if desired).
8. Serve immediately.
Cooking Time: 10-12 minutes
Small Scallop Po’ Boy Sandwich
A classic New Orleans-style sandwich gets a delicate twist with this recipe featuring succulent small scallops, crispy lettuce, and creamy remoulade sauce.
Ingredients:
– 12-15 small scallops
– 4 hamburger buns
– 1/2 cup remoulade sauce (store-bought or homemade)
– 2 cups iceberg lettuce, shredded
– 1 tablespoon mayonnaise
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Rinse the scallops under cold water, pat dry with paper towels.
3. Season the scallops with salt and pepper.
4. Grill the scallops for 2-3 minutes per side, until opaque and firm to the touch.
5. Meanwhile, toast the buns on the grill or in a toaster.
6. Spread remoulade sauce on each bun half.
7. Top with grilled scallops, shredded lettuce, and a dollop of mayonnaise.
Cooking Time: 15-20 minutes
Small Scallop and Shrimp Scampi
This delectable scampi dish is a perfect combination of succulent small scallops, shrimp, garlic, and herbs, all wrapped up in a flavorful buttery sauce. It’s an ideal appetizer or main course for any occasion.
Ingredients:
– 1 pound small scallops
– 1/2 pound large shrimp, peeled and deveined
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Rinse the scallops and shrimp under cold water, pat dry with paper towels.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add the scallops and shrimp; cook for 2-3 minutes or until pink and cooked through.
4. Remove from heat; stir in lemon juice and parsley.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: Approximately 10-12 minutes
Summary
Indulge in the delicious flavors of small scallops with these 18 mouthwatering recipes. From savory dishes like Garlic Butter Pan-Seared Small Scallops and Crispy Small Scallops with Parmesan Crust, to refreshing ceviche and seafood-inspired stir-fries, there’s something for every seafood lover. Enjoy sweet treats like Small Scallop Tacos with Mango Salsa or get creative with risottos, gratins, and stuffed mushrooms. These recipes showcase the versatility of small scallops and will leave you wanting more. Treat your taste buds to a culinary adventure with these scrumptious dishes!
