3 Exciting Ways To Cook Up Scallops

Tender, delicious and oh so, buttery! What’s the best thing you like about scallops? We know, it’s so difficult to just pick one! But one of the things we love about scallops is how versatile they are to cook! You can bake them, grill them, sauté them, serve them as a side dish along with your entrée or as a light, crispy salad. You can even ladle them up in some hot, spicy soup on a chilly Monday afternoon!

With so many options out there, it can be confusing. But don’t fret, we have some exciting ways for you to cook up this true seafood treasure!

1. Hazelnut-Crusted Scallops

Turn a simple weeknight dinner into an unforgettable seafood affair! The subtle flavor of the scallops goes well with any palate the nutty texture of the hazelnuts makes this shellfish delicacy extra scrumptious. Simple and easy to cook, this is a must-try dish for any seafood lover out there!


• 5 tablespoons of butter
1/2 cup of dry white wine
• 1/4 cup of heavy whipping cream
• 1 teaspoon of fresh thyme
1/4 teaspoon of Healthy Alternatives Organic Rock Salt
• 1/4 teaspoon of freshly ground Healthy Alternatives Organic Whole Black Pepper
• A pinch of nutmeg powder
1-pound of Frozen Scallops
1/4 cup of panko (Japanese breadcrumbs)
• 1/4 cup of finely chopped hazelnuts
• Hot cooked Healthy Alternatives Multi-Grain Gluten Free Pasta


1.Preheat oven to 375°.
2. Melt 4 tablespoons of butter in a cast-iron skillet. Stir in the wine, heavy whipping cream, thyme, salt, pepper, and nutmeg powder. Add the scallops, turn them around to coat them properly and remove from heat.
3. Melt the remaining 1 tablespoon of butter in a small bowl in the microwave, and stir in the panko and the nuts. Sprinkle the mixture over the scallops. Bake at 375° for 10 to 12 minutes or until it turns bubbly and golden brown. Serve with some hot cooked pasta. Garnish, if desired.

2. Seared Scallops With Grapefruit And Brown Butter Sauce

These seared scallops are creamy, mouth-watering, and full of buttery goodness! The three ingredient homemade grapefruit and brown butter sauce takes just a few minutes to whip up and when combined with some tender cooked scallops, it’s a match made in seafood heaven for sure!


• 1 large grapefruit
• 1/4 cup of unsalted butter
• 1 teaspoon of all-purpose flour
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of freshly ground Healthy Alternatives Organic Whole Black Pepper
• 450 grams of Frozen Scallops
• 1 tablespoon of Healthy Alternatives Pure Olive Oil
• 1 tablespoon of chopped chives


1.Peel the grapefruit, and cut it into sections with a knife. Squeeze the rind and the remaining pulp to yield 1/4 cup of juice.
2. Cook butter in a large saucepan over medium heat, stirring occasionally, for 3 to 4 minutes or until it turns golden and starts to smell nutty. Stir in the flour and cook, whisking constantly, for about 1 minute. Gradually stir in the grapefruit juice. Cook for 1 to 2 minutes or until it thickens. Stir in the grapefruit segments and 1/4 teaspoon of sea salt and black pepper each. Pour it into a bowl. Cover the bowl and keep the mixture warm.
3. Sprinkle the scallops with the remaining 1/4 teaspoon of sea salt and black pepper each. Heat some oil in a large heavy skillet over medium-high heat. Add the scallops, and sear for 3 minutes on each side or until the scallops turn brown.
4. Drizzle the scallops with some grapefruit sauce and sprinkle some chives on top.

3. Scallops And Vegetable Gumbo

Brighten up your day with this seafood delight! For a hearty, wholesome meal on a cold rainy day, this scallop and vegetable gumbo is like a warm hug in a bowl. The tender tasking scallops along with the spicy gravy from the gumbo make up a delightful surprise for your taste buds.


• 6 slices of bacon
• 2 tablespoons of Healthy Alternatives Pure Olive Oil
• 1 cup of all-purpose flour
• 5 celery sticks, chopped
• 2 medium onions, chopped
• 2 green bell peppers, chopped
• 2 garlic cloves, minced
• 2 (32-ounce) containers of chicken broth
• 1 teaspoon of chopped fresh rosemary
• 1 1/2 teaspoons of chopped fresh thyme
• 2 bay leaves
• 3/4 cup of fresh or frozen baby lima beans
• 1 1/2 cups of sliced okra
• 1 1/2 cups of peeled, seeded and chopped tomato
• 1 cup of fresh or frozen yellow corn kernels
• 1 large potato, cubed
• 1 package of mushrooms, sliced
• 1 tablespoon of butter, melted
• 2 pounds of Frozen Scallops
• 1 to 2 teaspoons of hot sauce
• 1 3/4 teaspoons of Healthy Alternatives Organic Rock Salt
• 1/2 teaspoon of freshly ground Healthy Alternatives Organic Whole Black Pepper
• Hot cooked rice


1.Cook the bacon until it is crisp, crumble it, and reserve the bacon drippings in the pan and set it aside.
2. Add some olive oil to the pan drippings; whisk in the flour. Cook it over medium-low heat, stirring constantly, until it is caramel colored for about 25 minutes. Add the celery, onions, bell peppers and cloves and cook, stirring constantly, for 10 minutes or until they turn tender.
3. Stir in the broth with the rosemary, thyme, bay leaves and the lima beans and bring to a boil. Reduce the heat, and simmer for 1 hour, stirring occasionally and skimming as necessary. Stir in the okra, tomato, potato, and corn kernels and bring to a boil. Reduce the heat, and simmer for 30 minutes.
4. Sauté the mushrooms in the butter over medium-high heat for 3 to 4 minutes or until the liquid evaporates and add to the broth mixture.
5. Add the bacon, scallops, hot sauce, salt, and pepper to the broth and bring to a boil. Reduce the heat, and simmer for 5 minutes or until the scallops are done; discard the bay leaves. And Serve over some hot rice. Sprinkle with pepper.

Are you ready to start cooking up some scallops? Get your Ingredients here

Guilty of being selfish for shellfish? If so, check out these 3 easy appetizers you can make with squid.

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