Scallops are one of the most luxurious types of seafood around, and people the world over love them for their sweet flavor and tender meat. These user-submitted scallop recipes show you how to make the most of this tantalizing ingredient.
“One of the easiest scallop recipes I've ever tried. It was so delicious and came together quickly. Definitely adding this recipe to my rotation.”
-Jonathan Melendez
"Oh my goodness, is this good. I had one pound of scallops and one pound of shrimp that were slated for chowder, but we just weren't in a chowder mood. So, this was the perfect recipe for them!”
-ciao4293
“Delicious and beautiful! Made as written with the addition of a sprinkling of parsley on top.”
-DianaEatingRichly
"This recipe is a keeper. Great pairing of flavors. I normally do not use breading, but this breading did not overpower the fresh flavor of the scallops, and the result was light and crispy.”
-CindyWMitchell
“Best scampi recipe ever. Rave reviews from the ‘troops’ — a real saver. Any white wine is fine. I used Sauvignon Blanc but less than the recipe called for but a slight sweetness would be okay with the scallops.”
-fkielar
"I had company, and we all loved them! I did add some lemon right before eating, and they were awesome! Love the addition of the Old Bay seasoning."
-KissTheCook
“Oh my! Hubby and I were very happy with this recipe! We did add a bit of a twist as we had just pulled some fresh green onions from the garden (used tops only) and we used the juice of a fresh lemon, as well.”
-Shae2138
“This was amazing. Even my picky 14 year-old ate the whole thing. The only problem is I have to make more. There were absolutely no leftovers.”
-bet0625
"I have been using this recipe slightly altered for years, and it is still my favorite.”
-PAMELA A.
"Scrumptious! I made as directed, except I had huge fresh scallops, so I cut each into six pieces and topped the bruschetta with the pieces. What an amazing start to the meal.”
-Jaudon
"Incredible! Made as written except for adding some chopped parsley for color before serving. Beautiful and amazing flavor!"
-DianaEatingRichly
“These are to die for. My aunt had run out of buns once, and she decided to stick some sourdough slices in the oven until they were firm and crispy, coated them in olive oil, and served the sliders pizza style. Mayo still goes on top. They're awesome.”
-nanocreation76
“Yum! Absolutely delicious. Not a fan of a lot of heat, so I reduced the pepper flakes significantly. Perfect. I always have scallops in my freezer. Will definitely be making this one again.”
-myriamlenz
"Beautiful blend of flavours! Apart from the scallops and cajun seasoning being very good together, I loved the slight crispness of the carrot with the spinach. The balsamic topped it all off nicely, as well."
-Peter J
“This recipe definitely deserves five stars for ease! I added some chopped bacon to the garlic and shallots, and I followed the rest of the recipe exactly.”
-Catherine Wall
“An excellent recipe, but to put more volume into it I added a half pound of whole button mushrooms, quartered, that I fried with the green onions. This does not take away from the flavor of the scallops but does help make a larger serving.”
-madysjohna
“Wonderful! I loved the sauce. I omitted the cucumber because I didn't have any but didn't even miss it.”
-Vicki in CT
"We really enjoyed the grilled scallops. The bite of the pepper with the light flavor of the mustard was nice.”
-momaphet
"Very tasty. I added half a cup of sliced mushrooms, which complimented it nicely."
-Doralynne
“Since it's scallops season here in Maine, I was looking for something new and different do with them, rather than fall back on old favorites. This recipe definitely hit the spot: the perfect combination of sweet, sour, salty and spicy!”
-lecole54
"I have found that cooking scallops at home is hit or miss. This recipe definitely brought my cooking confidence up, though! I didn't have heavy cream, so I used plain greek yogurt. Wonderful!"
-DaniRoze
“I am so glad I chose this recipe! Delicious! I followed the instructions and they turned out wonderful.”
-mama smurf
"Yum! Wonderful blend of flavors and cooking the bacon a bit in advance meant everything was perfectly cooked without overdoing the scallops. Only change I made was to cook two-thirds of the recipe as a dinner for two and didn't bother with any sides; the generous quantity of veggies made it a really complete and tasty meal in itself and a perfect meal for a warm evening."
-Peter J
“I added some asparagus and served it over some small shell pasta, and we really enjoyed it. I wish I'd noticed the suggestion of a little parmesan cheese. I thought it was a lot of wine, but it made a very light and flavorful sauce.”
-troyh
“I usually try the recipe as written the first time, then tweak it to my tastes as needed. I looked, however, and I was unable to find onion-flavoured melba toast. I used crushed up Ritz crackers with some onion powder. This is a hit!”
-rothiii
"I've never heard my husband praise a meal as much as he did this one. We have eaten scallops carbonara in the past at a restaurant. But I never heard him praise it as much. I was told that this is a must-do recipe in the future."
-goupil
"Excellent, straightforward treatment of scallops. I found the cooking time just a tad long — my step five time was more like three minutes, but I think this is a matter of taste. The very nice sauce allows the flavor of the scallops to shine through.”
-Chef Kate
“Very easy recipe to make, and the smell and taste are just amazing. Wife and daughter are asking me to make this again.”
-JC9174
"This recipe was wonderful! Easy to make. Much easier than cleaning the scallops! I added two cloves of chopped garlic to it to add a little more depth and changed fresh tomatoes with sun-dried tomatoes. Amazing!”
-Eleanor W.
"This is a fantastic treatment for sea scallops! They pair very nicely with an Alfredo sauce like this.”
-threeovens
“Ridiculously easy-peasy to make and a great taste to it, as well. I added a wee bit of fresh parsley and dill.”
-cdnbreeze
“Awesome recipe! I added some parmesan cheese and shrimp. Turned out great.”
-tlperry_2010
"This was a great recipe! Of course, I added more garlic. Definitely will make this again.”
-RecipeNut
“This dish was very easy to make and tasted awesome. I browned my large sea scallops first in the oil and butter, removed them and then added the onion and garlic to sauté.”
-atlantalulu
"The scallops were delicious. The blend of spices was very subtle and didn't cover up the natural flavor of the scallops, just enhanced it. I normally don't like scallops cooked at home, but these were very good. One note to others: watch the cooking time. If your scallops aren't huge, which mine weren't, shave off a few minutes of cooking time."
-ciao4293
"Incredibly simple and foolproof. The ingredients are common; the prep is simple. The taste is quite sophisticated Don't hesitate serving this to your family or guests. My wife and I loved it.”
-bjtanner2
“This is a wonderful dish — creamy, smooth and ‘délicieux’ (delicious). I prepared it for my lover’s birthday dinner. I did leave the scallops whole rather than slice them simply because I love the texture of fresh whole scallops.”
-Chef Lyle
"This was terrific. Certainly easy to do and great tasting. Only thing I'd do differently is to make a bit more of the wine/marmalade sauce. A bit of tabasco would be okay, as well. But what a great dish!”
-Tebo3759
“What I loved about this dish was not only was it good but you could make this dish during the week for a memorable dinner.”
-BLUE ROSE
"Yum! A really great curry for scallops, fairly mild from a heat point of view so it doesn't overpower them but is nice and creamy and the lemon gives it a nice twist, so not too boring either.”
-Peter J
“This is such a unique treatment for scallops! I loved it! So easy to make, and just delicious!”
-breezermom
“Very chunky, creamy and flavorful. I used sweet corn, and it gave the chowder a nice overall sweetness.”
-BerrySweet
"Very good recipe! The recipe didn't say what to do with the pasta, so I added it to the casserole in layers with the seafood sauce and cheese. The sauce was very tasty, but maybe had too many red peppers for some people. I used regular cream cheese, and it was rich and delicious."
-KellyC
"We loved this! I had very large diver scallops, so I cut them in half and seared them for less time. Followed directions right up till the cheese — my guest and I tasted it and decided it was lovely and rich without it. I tried it a second time, dusting the scallops with paprika before searing — it added a little bite and a bit of color.”
-Chef Kate
“These were good. I sautéed them as other reviewers mentioned. I also added some crushed garlic and diced ginger to the marinade.”
-sarahubasics
“I made this last night for dinner. It was really easy and really good. I didn't have watercress, so I served it over couscous.”
-Dr. Jenny
"Excellent recipe! I loved the subtle flavors and the ease of preparation. I followed the recipe exactly and we all enjoyed the meal. When I make it next time, I may substitute regular milk for the half and half. Definitely a keeper and highly recommended.”
-Mary K. W.
"These are excellent. We love spicy, hot food so these were not too hot, but close! I did not have any shallots, so I used a small amount of onion and a bit more garlic. I used some huge sea scallops and the cook time was perfect.”
-Vino Girl
"Loved the sound of this recipe — all the ingredients are ones I love — and the finished dish certainly lived up to my expectations. Easy to prepare, elegant and tasty enough to serve to guests.”
-bluemoon downunder
"Wow! What a treat! The fruit salsa added such a fresh, tropical touch and complemented the scallops nicely.”
-Northwestgal
“We eat a lot of seafood, so I'm always happy to try new and different ways to prepare it. This was super tasty with a nice kick to it.”
-Muffin Goddess
"This dish was incredible. It was our first time trying champagne grapes and they are so good. I don't think this recipe would be nearly as good with regular grapes. I loved this so much!”
-Paris D
“If you like sweet and sour shrimp, I think you will like this.”
-Dienia B.
