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Scallops are a good low-fat source of protein and are high in selenium and B vitamins.  For the freshest and healthiest scallops, choose only wild sea scallops that are a product of the U.S.  Scallops imported from overseas are typically frozen and treated with chemicals.


  • 16 sea scallops, rinsed and drained

  • 1/2 cup all-purpose flour

  • 2 teaspoons seasoning salt

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 2 tablespoons lemon pepper

  • 2 tablespoons olive oil

  • 4 tablespoons chopped fresh parsley

  • 4 teaspoons lemon juice


  1. In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper.  Roll scallops in flour mixture until lightly coated on all sides.

  2. Heat olive oil in a skillet or frying pan over high heat.  Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side).  Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.  Repeat until remaining scallops are cooked.  Toss with parsley and lemon juice.

Seared Scallops

Marinated Scallops Wrapped in Bacon


  • 3/4 cup maple syrup

  • 1/4 cup low sodium soy sauce

  • 1 tablespoon Dijon mustard

  • 12 large sea scallops, halved

  • 12 slices smoked bacon, halved

  • 24 toothpicks

  • 2 tablespoons brown sugar


  1. Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth.  Add the scallops, and toss to coat.  Cover bowl with plastic wrap, and marinate at least one hour.

  2. Preheat oven to 375 degrees F (190 degrees C).  Line a rimmed baking sheet with a sheet of aluminum foil.

  3. Arrange bacon pieces on baking sheet so they do not overlap.  Bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes.  Remove bacon from the baking sheet and pat with paper towels to remove excess grease.  Drain or wipe grease from the baking sheet.

  4. Wrap each scallop piece with a piece of bacon, and secure with a toothpick.  Place onto baking sheet. Sprinkle the scallops with brown sugar.

  5. Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

Baked Scallops


  • 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

  • 1/4 cup chopped parsley

  • lemon wedges for garnish (optional)



  1. Preheat oven to 425 degrees F (220 degrees C).

  2. 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.

  3. In a separate bowl, combine bread crumbs and olive oil.  Sprinkle on top of scallops.

  4. 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.

Breaded Scallops


  • 3/4 pound sea scallops,             rinsed and drained

  • 1 egg

  • 1/3 cup mashed potato flakes

  • 1/3 cup seasoned bread crumbs

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 tablespoons butter

  • 1 tablespoon vegetable oil


  1. In a shallow bowl, beat the egg.  In another bowl, combine the potato flakes, bread crumbs, salt and pepper.

  2. Dip scallops in egg, then roll in potato mixture.

  3. In a large skillet, heat butter and oil over medium heat.  Add scallops; cook for 4-5 minutes or until scallops are opaque and coating is golden brown, turning once.

Grilled Scallops


  • 1 1/2 pounds sea scallops, rinsed and drained

  • 3/4 cup butter

  • 2/3 cup chopped onions

  • 3 cloves garlic, chopped

  • 1/4 cup fresh lemon juice

  • 1 pinch salt

  • 1/3 cup chopped fresh parsley


  1. Preheat an outdoor grill for medium heat and lightly oil grate.

  2. Melt butter in a saucepan over medium heat.  Cook onion and garlic until soft and translucent, about 5 minutes.  Remove from heat, and stir in lemon juice and salt.  Place scallops in a large bowl, and toss with butter mixture.  Let stand for about 2 minutes.

  3. Thread scallops onto skewers, or use a wire grill basket.  Cook on preheated grill for about 4 minutes per side.

  4. Return butter mixture to saucepan, and bring to a boil.  Reduce heat to low, and keep warm while scallops cook.  Toss with grilled scallops and serve.

Honey Glazed Scallops


  • 2 pounds sea scallops, rinsed and drained

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon low sodium seafood seasoning

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1 tablespoon margarine

  • 2 tablespoons lemon juice

  • 2 tablespoons honey

  • 1 shallot, chopped

  • 1 clove garlic, chopped



  1. Preheat oven to 375 degrees F (190 degrees C).  Lightly grease an 8x8 inch baking dish.

  2. Season scallops with salt, pepper, and low sodium seafood seasoning in a bowl.  Place scallops in prepared baking dish and sprinkle with olive oil and 1 tablespoon of lemon juice.

  3. Bake in preheated oven until scallops are hot and beginning to turn opaque, about 15 minutes.

  4. Combine margarine, 2 tablespoons of lemon juice, honey, shallot, and garlic in a small saucepan, and bring to a simmer over medium heat.  Cook and stir until the sauce thickens and the shallot has softened and turned translucent, about 5 minutes.

  5. Remove scallops from oven and use tongs to turn each scallop over in the baking dish.  Sprinkle the hot lemon-honey sauce evenly over the scallops.

  6. Return scallops to oven and continue baking until scallops are opaque and sauce has formed a glaze over the scallops, 15 to 20 minutes.

Sauteed Scallops with Watercress and Corn Salad


  • 1/2 pound sea scallops, rinsed and drained

  • 1/4 teaspoon Dijon-style prepared mustard

  • 1 tablespoon balsamic vinegar

  • 3 tablespoons olive oil

  • 2 tablespoons shallots, minced

  • 1 bunch watercress, trimmed and chopped

  • 1 carrot, shredded

  • 1/2 cup fresh corn kernels



  1. Whisk together the mustard, vinegar and 2 tablespoons of olive oil.  Salt and pepper to taste.

  2. In a large skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat and saute the scallops until they are golden and cooked through. 

  3. With a slotted spoon transfer the scallops to a bowl and keep them warm. To the skillet add the shallot and about 1 tablespoon of the vinaigrette and cook the mixture over moderate heat, stirring, until the shallot is softened.  Remove skillet from the heat, add the scallops, and shake the skillet to coat with the vinaigrette.

  4. In a mixing bowl toss the remaining vinaigrette with the watercress, carrot, and corn.

  5. Divide the salad between 2 dinner plates and arrange half the scallops around each salad.

Scallops with Roasted Garlic Cream Sauce


  • 1/2 pound sea scallops, rinsed and drained

  • 3 tablespoons olive oil

  • 1 head garlic, cut in half

  • 1 cup chicken stock

  • 1/2 cup cream

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 2 tablespoons chopped fresh parsley for garnish

  • salt and ground black pepper to taste


  1. Preheat an oven to 400 degrees F (200 degrees C).

  2. Spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.

  3. Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.

  4. Squeeze the roasted garlic cloves into a saucepan; pour the chicken stock into the saucepan and use a fork to mash the garlic into the stock.  Cook the stock over high heat until the liquid is reduced in volume by half, about 10 minutes.  Stir the cream into the stock and remove from heat; set aside.

  5. Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat.  Season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side.  Remove from heat immediately.

  6. Stir the lemon juice into the cream sauce; spoon immediately onto 2 plates.  Arrange the scallops on the plates.  Garnish with the parsley to serve.

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