Scallop Recipes: 27 Delicious Homemade Cooking Ideas

Scallops are a premium seafood favored by many families for their tender, naturally sweet meat and high nutritional value. With a mild flavor that easily pairs with various seasonings, scallops can be prepared into many attractive dishes, from appetizers and main courses to snacks or Euro-Asian fusion. If you are wondering what to make with scallops, follow this article for detailed answers!

1. What to make with scallops?

Below are attractive scallop dishes that are very appetizing and shouldn’t be missed:

1.1. Scallop salad

Ingredients needed:

• 100g prepared scallop meat
• 10g black olives (pitted)
• 10ml honey, 50g shallots
• Lettuce, red cabbage, basil, cherry tomatoes
• Thyme, garlic
• Red pepper, ground white pepper, olive oil, salt, balsamic vinegar

How to make scallop salad as follows:

• Wash the scallop meat and let it drain. Peel and chop the shallots; slice the black olives. Remove the roots and damaged leaves from the lettuce and red cabbage, then wash and cut into bite-sized pieces. Pick the basil leaves, wash, and drain.
• In a large bowl, mix thyme, minced shallots, red pepper, white pepper, honey, balsamic vinegar, and slowly add olive oil, stirring gently to combine.
• Next, add the prepared vegetables to the dressing bowl and toss gently to avoid crushing the greens. Heat a pan, add olive oil, thyme, and a few garlic cloves, then sear the scallop meat. You can add a splash of wine to create a characteristic aroma.
• Finally, arrange the scallops on a plate, garnish with the mixed salad, cherry tomatoes, and black olives. Drizzle more sauce around to make the salad more appealing.

1.2. Grilled scallops with green onion oil

Ingredients for grilled scallops with green onion oil:

• 1kg scallops
• 30g peanuts, 3 stalks of green onion
• 2 horn chilies, 2 tablespoons of cooking oil
• Sugar, salt, MSG

Instructions for making grilled scallops with scallion oil:

• Open the scallop shells, separate the white meat, and discard the dark parts, cartilage, and stomach. Wash with salt water, blanch for 2-3 minutes in boiling water, rinse with cold water, and drain.
• Wash and chop the scallions, and thinly slice the horn chili. Roast and crush the peanuts.
• Next, heat oil in a pan, turn off the heat, and quickly stir in the scallions for about 1 minute. Mix with salt, sugar, and MSG to create a fragrant, well-seasoned scallion oil.
• Preheat the air fryer for 3 minutes. Arrange the scallops on the tray and grill for 10 minutes at 160°C. Then take the scallops out, drizzle with scallion oil and sprinkle with chili, then grill for another 3 minutes to finish.
• Finally, arrange the scallops on a plate and sprinkle with peanuts. The grilled scallops with scallion oil have a naturally sweet and tender taste, fragrant scallion oil, nutty peanuts, and a light spicy kick from the chili, served with sweet and sour fish sauce or lime salt and pepper.

1.3. Grilled scallops with cheese

Ingredients needed:

• 8 large scallops
• 50g mozzarella cheese
• 10g mayonnaise sauce, 20g margarine
• Salt, pepper

How to prepare grilled scallops with cheese:

• Open the shells, separate the white meat, and keep the mantle/fringes, discard the cartilage and dark meat surrounding it. Then wash the scallop meat with diluted salt water to remove the fishy smell. You can soak the scallops for 2-3 hours before processing to let them release sand, then wash again with salt.
• Next, melt the butter, mix with mayonnaise, salt, and pepper until the mixture is uniform. Place scallops on the baking tray and after 3 minutes, brush a layer of cheese sauce on the scallop surface. When the scallops start to cook, sprinkle mozzarella cheese on top and continue grilling for 5-10 minutes until the cheese melts evenly.
• The grilled scallops with cheese are cooked perfectly, fragrant, with tender sweet meat combined with the richness of cheese and butter.

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1.4. Grilled scallops with satay

Ingredients:

• 1kg scallops
• 10g roasted sesame, 1 stalk of chopped green onion
• 10g roasted peanuts, crushed
• 15g pork cracklings
• Garlic powder, onion powder, Sichuan pepper powder, Korean chili paste, satay, sesame oil, salt, sugar

Instructions for preparing grilled scallops with satay:

• First, use a knife to open the scallop shell, discard the mucous membrane and sandbag around the white meat. Then wash with salt water and lemon juice, or massage gently with wine/vinegar and drain. You can also blanch them in boiling water with lemongrass and ginger for 1-2 minutes to make the scallops tastier.
• In a bowl, mix sugar, garlic powder, onion powder, Sichuan pepper powder, satay, sesame oil, Korean chili paste, and water until combined.
• Next, brush the sauce evenly over each scallop. Preheat the air fryer for 3 minutes at 100-150°C, then grill the scallops for 7 minutes at 200°C until cooked through.
• Finally, take the scallops out and sprinkle with green onion, roasted sesame, peanuts, and pork cracklings. The grilled scallops with satay are fragrant, spicy, with tender sweet meat, perfect with rice or as a snack.

1.5. Stir-fried scallops with mushrooms

Ingredients:

• 200g scallop meat
• 200g enoki mushrooms
• 10g garlic, 5g scallions
• 10ml sesame oil, 10ml oyster sauce
• 10ml cooking oil, 5g pepper
• 5g salt, 5g MSG

How to cook simple stir-fried scallops with mushrooms:

• If using whole scallops, separate the white meat, discard the membrane, muscle fibers, and dark stomach part. Then wash 2-3 times to remove sand and dirt, and pat dry. For pre-separated meat, just wash and drain. Soak enoki mushrooms in salt water for 15 minutes, then rinse and drain. Mince the garlic and cut scallions into segments.
• Next, put a pan on the stove, add cooking oil, and fry the garlic until golden and fragrant. Add scallops, oyster sauce, salt, and MSG, and stir-fry over medium heat for 3-5 minutes until the scallops are just cooked through; avoid over-cooking to prevent toughness.
• Then add enoki mushrooms and stir well, then add sesame oil and re-season to taste. Finally, put the dish on a plate, then sprinkle scallions and pepper on top. The scallops are tender and sweet, combined with chewy enoki mushrooms and fragrant sesame oil, great with hot rice.

1.6. Stir-fried scallops with asparagus

Ingredients:

• 200g scallop meat
• 100g carrots, 100g asparagus
• 10g garlic, 50g ginger (20g sliced, 30g minced for juice)
• 10ml soy sauce, 20g oyster sauce
• 100ml cooking oil, 100ml water
• 10g cornstarch, 5g sugar
• 5ml sesame oil

How to make stir-fried scallops with asparagus:

• If buying scallops in the shell, you need to separate the white meat, discard the membrane, muscle fibers, and the dark stomach part. Then wash 2-3 times and pat dry. For pre-separated meat, just wash and drain.
• Next, heat 70ml of cooking oil, then sear the scallops for 5-7 minutes over medium heat, flipping every 2 minutes until golden brown, avoiding burning and drying them out.
• Peel and thinly slice the carrots or carve into flowers and mince the garlic. Cut asparagus into bite-sized segments, and divide the ginger into slices and minced part for juice. Dissolve cornstarch with 30ml water, stirring well to avoid lumps.
• Then heat 30ml oil, fry the garlic and ginger slices until golden, add water, carrots, and asparagus, then cover and simmer for 1 minute. Season with oyster sauce, sugar, soy sauce, and ginger juice, stir well. Continue to add scallops, toss gently, and drizzle with the dissolved cornstarch to make the stir-fry slightly thickened, ensuring all ingredients are just cooked.
• Finally, drizzle sesame oil on top and toss gently before plating. The stir-fried scallops with asparagus are fragrant, tender, and the vegetables are crisp and sweet.

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1.7. Stir-fried scallops with Thien Ly flowers

Preparation of ingredients:

• 150g scallop meat
• 200g Thien Ly flowers, 100g bean sprouts
• 30g carrots, 50g Sesbania grandiflora flowers
• 1 horn chili, 1 bird’s eye chili
• 3 tablespoons soy sauce, 1 tablespoon oyster sauce
• 2 tablespoons white wine, 2 tablespoons minced garlic
• 4 tablespoons cooking oil, 1 tablespoon lime juice
• Seasoning powder, MSG, ground pepper

How to stir-fry scallops with Thien Ly flowers simply:

• Remove tough stems from Thien Ly flowers and Sesbania flowers, wash and drain. Wash the bean sprouts. Slice the horn chili diagonally and mince the bird’s eye chili. Peel and thinly slice the carrots diagonally.
• Next, heat a pan with 2 tablespoons of oil, sear the scallops for 2-3 minutes until slightly golden. Add ½ tablespoon of minced garlic, stir well, then add oyster sauce and white wine, tossing gently for the scallops to absorb the flavor.
• Use the same pan, add 2 tablespoons of oil, and fry the garlic until fragrant. Add carrots and stir-fry for 2-3 minutes, then add Thien Ly flowers, Sesbania flowers, and bean sprouts one by one. Season with seasoning powder, MSG, and pepper to taste. Finally, add the seared scallops and horn chili, tossing well for 2-3 minutes.
• Finally, mix soy sauce, sugar, minced garlic, and minced bird’s eye chili to make a dipping sauce. The stir-fried scallops with Thien Ly flowers have a natural chewy sweet taste, fresh crunchy vegetables, attractive colors, and are even better served with dipping sauce or grilled rice paper.

1.8. Stir-fried scallops with garlic

Ingredients:

• 500g scallop meat (or pen shell meat)
• ½ yellow lemon
• 45g butter (salted or unsalted)
• 2 teaspoons minced garlic, 1 tablespoon olive oil
• A little chopped parsley
• Salt, ground pepper to taste

How to stir-fry scallops with garlic:

• If using frozen scallops, you need to thaw them naturally, wash, and pat dry. Sprinkle salt and pepper evenly over the scallops, then let them marinate for about 5 minutes.
• Then heat olive oil in a pan, sear each side of the scallops until golden, then remove. Keep the pan on low heat, continue to add butter, wait until almost melted, turn off the heat, then add minced garlic and toss quickly to release the aroma.
• Next, squeeze half a lemon into the pan, turn the heat back on, stir gently, and season with salt and pepper to taste. Put the scallops back into the pan, drizzle the garlic butter sauce over them, and sprinkle with parsley to finish. The stir-fried scallops with garlic are fragrant, the meat is golden brown, tender, sweet, and rich in garlic aroma.

1.9. Stir-fried scallops with broccoli

Ingredients

• 150g scallop meat
• 300g baby broccoli
• 50g dried shiitake mushrooms
• 2 tablespoons cooking oil, 1 teaspoon sesame oil
• 1 teaspoon oyster sauce, 2 teaspoons minced garlic
• Salt, sugar, pepper, seasoning powder, vinegar

Instructions for stir-frying scallops with broccoli:

• Wash the scallops, marinate with salt, sugar, pepper, and oyster sauce for 10 minutes to absorb flavor. Soak dried shiitake mushrooms in water for 1 hour to expand, drain, and marinate with sugar and pepper. Cut the broccoli in half, wash, and drain.
• Heat a pan, fry garlic with oil until fragrant, then add mushrooms and broccoli and stir-fry until tender. Add scallops, toss well, and season with seasoning powder, vinegar, and sesame oil. Stir-fry until all ingredients absorb the spices, then turn off the heat.
• The dish features the vibrant green of broccoli, the bright white of scallops, and the rich aroma of mushrooms. The scallops are crunchy and chewy, blending with tender broccoli and mushrooms, very delicious with hot rice.

1.10. Scallops in butter garlic sauce

Ingredients

• 500g scallop meat
• 300ml fresh milk, 1 box of unsalted butter
• 1 head of minced garlic
• 1 tablespoon chili sauce, 1/2 teaspoon sugar
• 1.5 teaspoons seasoning powder, 1/2 tablespoon white wine

How to prepare scallops in butter garlic sauce:

• For whole scallops, soak them in water for about 2-3 hours to remove sand and dirt. Then use a knife to gently separate the scallop meat, discard the thin membrane, muscle fiber, and dark stomach. Wash the scallops several times with water gently to maintain freshness.
• Melt 1-2 teaspoons of butter in a pan, then fry part of the minced garlic until fragrant. Add the scallops and stir-fry over high heat, season with seasoning powder and sugar, and toss until the meat firms up. Add white wine to remove any odor and enhance the aroma, then remove to a separate bowl.
• Continue to fry the remaining garlic with butter until fragrant. Pour in fresh milk and add chili sauce, then season with seasoning powder, sugar, and fish sauce to taste, stirring until the sauce is smooth and thickened.
• Then put the scallops back into the sauce pan, toss gently so the scallops absorb the seasoning. The finished dish has a rich buttery aroma, garlic scent, and a hint of spiciness from the chili sauce, enjoyed with hot rice or bread.

1.11. Scallops in passion fruit sauce

Ingredients

• 500g scallop meat
• 40ml passion fruit juice
• 30g minced garlic, 30g unsalted butter
• 10g salt
• 25g sugar, 20ml white wine

How to make scallops in passion fruit sauce:

• First, separate the shells and extract the meat, washing thoroughly to remove sand and residue. Peel and mince the garlic, and cut passion fruits in half to extract the juice.
• Heat a pan, melt the butter evenly, then add the scallops. Sear over medium heat, flipping until both sides are golden brown, then turn off the heat.
• In another pan, melt butter and fry the minced garlic until fragrant. Add passion fruit juice, white wine, salt, and sugar, then stir well and cook until the sauce thickens.
• Arrange scallops on a plate and drizzle the passion fruit sauce over them to enjoy immediately. This dish features the fresh taste of passion fruit combined with the rich aroma of butter.

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1.12. Scallops in Worcestershire sauce

Ingredients

• 200g scallop meat
• 1/2 cup butter, 1/4 cup heavy cream
• 1/2 cup vermouth (optional)
• 1 cup white rice
• 2 tablespoons ketchup, 1 teaspoon lime juice
• 1/2 tablespoon Worcestershire sauce, 1/2 tablespoon red chili sauce
• 1 tablespoon minced parsley, 1 tablespoon wasabi
• 1/4 teaspoon chili powder, 1/4 teaspoon salt

Instructions for preparing scallops in Worcestershire sauce:

• First, use a knife to remove the meat, discard muscle fibers, surrounding membrane, and dark stomach if using whole scallops. Then wash the scallops 2-3 times to remove sand. If using pre-separated meat, wash and pat dry with paper towels.
• Next, melt butter over low heat, add vermouth, Worcestershire sauce, ketchup, chili sauce, lime juice, chili powder, and salt. Stir well and cook for about 3-4 minutes until flavors combine.
• Add heavy cream and scallops to the pan, continue simmering for 3 minutes until scallops are just cooked and absorbed the sauce.
• Finally, serve the scallops in Worcestershire sauce over white rice, garnish with minced parsley. This dish features tender, rich, and flavorful scallops, providing a wonderful experience for a family meal.

1.13. Deep-fried scallops

Ingredients

• 300g scallop meat
• 2 chicken eggs
• Frying flour or breadcrumbs
• Chili sauce, cooking oil, vinegar
• Salt, pepper, sugar, seasoning powder

How to make deep-fried scallops:

• Wash the purchased scallops, soak for about 10 minutes in diluted vinegar salt water. Then blanch for 2-3 minutes in boiling water and soak again in cold water, then remove and drain.
• Marinate scallops with salt, sugar, seasoning powder, and pepper for 15-20 minutes to absorb flavor. Next, roll the scallops in frying flour, dip into beaten eggs, then roll in another layer of frying flour or breadcrumbs evenly.
• Then heat oil in a non-stick pan, lower to medium heat, and fry the scallops, turning constantly for a golden crispy coating. Fry for about 3-4 minutes until scallops are cooked and crunchy.
• Finally, remove the scallops, drain oil, and serve with chili sauce or your favorite seasoning. The crispy shell combined with the sweet fragrance of scallop meat makes an attractive dish for both kids and adults.

1.14. Abalone and scallop soup

Ingredients:

• 1/4 chicken
• 10 scallops
• 8 abalones
• 20g cordyceps flowers
• Salt, seasoning powder, MSG

How to cook abalone and scallop soup:

• Wash chicken, abalones, and scallops then drain. Soak dried cordyceps flowers in water for 15 minutes to expand, rinse, and drain.
• Next, boil 900ml water, add chicken and abalones, boil for another 5 minutes then lower heat. Skim off foam, add cordyceps flowers, cover tightly, and simmer for 1.5-2 hours until chicken is tender.
• When the chicken is tender, add scallops and simmer for another 15 minutes. Then season with salt, seasoning powder, and MSG to taste and finish. Abalone, chicken, and scallop soup has a sweet clear broth, juicy tender chicken, crunchy fragrant abalone, and perfectly cooked scallops.

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1.15. Steamed scallops with vermicelli

Ingredients:

• 5 scallops
• 100g vermicelli, 10g shredded ginger
• 3 teaspoons pepper, 3 tablespoons cooking oil
• 2 tablespoons soy sauce, 2 tablespoons minced garlic
• 2 tablespoons white wine, 2 tablespoons minced chili
• 1 tablespoon sugar, 3 tablespoons sesame oil

How to make steamed scallops with vermicelli:

• Separate the scallop meat from the shell, discard dark parts, muscle fibers, and stomach. Then wash with diluted salt water and keep half of the shell for presentation.
• Heat 2 tablespoons of oil, fry minced garlic and chili until garlic is golden. Continue adding 1 teaspoon of pepper and toss quickly for 1 minute, then turn off heat.
• Soak vermicelli in 500ml warm water for 15 minutes to soften, remove and drain. Mix in 2 tablespoons of sesame oil and 1 tablespoon of pepper, then coil the vermicelli into rounds to secure and decorate.
• Next, place vermicelli into the scallop shells, put scallop meat in the center, and drizzle with the garlic-chili oil. Steam over high heat for 10 minutes.
• Fry garlic, ginger, and minced chili with 1 tablespoon of oil until fragrant to make the sauce. Then add soy sauce, white wine, sesame oil, pepper, and sugar, stirring until slightly thickened.
• Finally, drizzle the sauce over the steamed scallops and vermicelli to enjoy immediately. The dish maintains the sweet taste of scallops, chewy softness of vermicelli, and spicy garlic chili aroma.

1.16. Steamed scallops with lemongrass

Ingredients needed:

• 8-10 fresh scallops (in shell)
• 3 lemongrass stalks (smashed, cut into segments)
• 10g shredded ginger and a bit of chopped scallions
• Salt, pepper, fish sauce

How to make steamed scallops with lemongrass:

• First, wash the scallops and soak in diluted salt water. Then separate half the shell, keep the meat in the shell and lightly season with pepper and salt.
• Next, line lemongrass and ginger at the bottom of the steamer then place scallops on top. Steam on medium heat for 7-10 minutes until just cooked.
• Finally, sprinkle some scallions on the scallops, then enjoy with ginger fish sauce or green chili salt.

1.17. Thai-style steamed scallops

Ingredients:

• 8-10 fresh scallops
• 2 minced chilies, 10g minced garlic
• 2 tablespoons fish sauce, 2 tablespoons lime juice
• 1 teaspoon sugar, 4 shredded lime leaves

How to perform Thai-style steamed scallops:

• Wash the scallops and then separate one shell, keeping the meat.
• Then mix seasoning ingredients including fish sauce, lime, sugar, garlic, chili, and lime leaves, stir well and drizzle evenly over the scallops.
• Next, place scallops on the steamer and steam for about 7-10 minutes until the meat is tender. You should enjoy scallops while hot to fully perceive the Thai-style sour and spicy taste.

1.18. Steamed scallops with ginger

Ingredients needed:

• 8-10 fresh scallops
• 20g shredded ginger
• 50g chopped scallions
• 2 tablespoons cooking oil, salt, pepper, fish sauce

How to make steamed scallops with ginger:

• Wash the scallops with salt water. Then separate half shell, lightly season meat with salt and pepper.
• Next, place shredded ginger on scallops and heat oil until very hot then pour over scallops and ginger to release aroma.
• Steam for about 7-8 minutes until just cooked through, then sprinkle scallions and serve while hot with ginger fish sauce.

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1.19. Scallop porridge

Ingredients:

• 300g scallop meat
• 200g rice
• Cooking oil, salt, pepper
• Garlic, ginger, scallions

How to cook scallop porridge:

• First, wash the rice and cook with about 750ml of water over low heat until grains are soft and expanded.
• Soak scallop meat in salt water with a bit of lemon for 5 minutes to deodorize, rinse and drain. Smash the garlic, shred the ginger, and chop the scallions.
• Next, heat oil to fry garlic, add scallop meat and season with salt and pepper, toss until scallops are tender and turn off heat.
• Finally, add the stir-fried scallops with ginger and scallions into the porridge pot and stir well, re-season to taste, and cook for a few more minutes. Scoop into a bowl and sprinkle with a bit of pepper to complete.

1.20. Scallop dumplings

Ingredients:

• 200g scallops
• 1/2 carrot, 100g shrimp
• Salt, cooking oil
• 100g all-purpose flour
• 2 sprigs of coriander, shrimp roe

How to make scallop dumplings:

• Soak scallops in diluted salt water, blanch quickly in boiling water then drain. Peel shrimp, remove the vein, and wash. Finely dice carrots and mince coriander.
• Next, grind shrimp with half the scallops, then mix well with carrots and coriander. Keep the remaining scallops whole for texture.
• Mix flour with water and a bit of salt, knead until smooth and elastic then let the dough rest. Then divide dough into small balls, roll thin.
• Place filling in the skin, place a scallop piece on top and fold the edge. Arrange dumplings in a steamer, sprinkle with shrimp roe and steam for 20-25 minutes until cooked. Serve hot to feel the soft chewy skin and sweet filling from scallops and shrimp.

1.21. Scallops with quail eggs

Ingredients:

• 500g scallops
• 20 quail eggs
• 15g onion, 30g scallions
• 1 tablespoon sugar, 1 tablespoon fish sauce
• 1 teaspoon cooking oil, ½ teaspoon MSG
• 2 tablespoons chili sauce

How to make:

• Soak scallops in salt water, chili, or rice water to clean sand. Then steam and extract the meat, keeping the shells. Wash quail eggs, chop scallions, and mince onion.
• Next, fry onion with a little oil, then add chili sauce, fish sauce, sugar, and MSG, simmer until slightly thickened.
• Then heat a mold pan, add oil to each hole. Continue adding scallop meat and quail eggs, cook until eggs are set, then sprinkle scallions and remove. Finally place scallops and eggs into shells, drizzle sauce on top and serve hot.

1.22. Scallop pancake (Banh xeo)

Ingredients:

• Scallop meat, black tiger shrimp, pork belly
• Chicken eggs, cooking oil
• Pickled ginger, bonito flakes
• Mayonnaise, Japanese pancake sauce
• Cabbage, onion, carrots, bean sprouts, chives, scallions
• Tempura flour, unsweetened fresh milk

How to prepare scallop pancake:

• First, thinly slice cabbage and onion; shred carrots. Cut chives and scallions into segments, wash bean sprouts. Thinly slice pork belly, cut scallops in half, peel shrimp and chop small.
• Next mix tempura flour with egg yolk and fresh milk until smooth, then add all vegetables, meat, and seafood and mix well.
• Then heat a pan with a little oil, pour the mixture in and spread thin, fry on medium heat until both sides are golden and ingredients cooked. Finally plate the pancake, drizzle with pancake sauce and mayonnaise, sprinkle scallions and bonito flakes.

1.23. Scallop fried rice

Ingredients:

• 200g scallop meat
• 50g Vietnamese sausage, 100g squid
• 2 chicken eggs, 1 bowl of cold rice
• Scallions, coriander, garlic, chili
• 50g carrot, 50g king oyster mushroom
• Cooking oil, seasoning powder, sugar, MSG, pepper, fish sauce

Instructions for making scallop fried rice:

• Clean the purchased scallops, discard black stomach and thin inedible membrane. Wash squid head and entrails, peel skin and dice. Small chop sausage, carrot, mushroom and chili. Mince garlic and finely chop scallions/coriander.
• Fry garlic with oil until fragrant, add squid and stir-fry quickly then add scallops, season to taste. Continue adding mushrooms, sausage, and carrot, toss until cooked, sprinkle pepper and remove to a bowl.
• Then fry garlic and scallion roots with oil on another pan, add rice and toss until loose, season to taste. Next push rice to one side, add eggs and scramble until cooked then mix well.
• Finally add seafood mixture and toss quickly, turn off heat then add scallions, coriander, and pepper to enjoy.

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1.24. Scallop soup

Ingredients:

• 5 scallops
• 80g shiitake mushrooms, coriander
• 1 sweet corn, 1 carrot
• 1 bowl chicken broth
• 1 teaspoon cooking oil, a little black pepper and salt
• 2 tablespoons tapioca starch, 1 tablespoon sesame oil

Instructions for cooking scallop soup:

• Extract scallop meat, wash quickly and chop, lightly marinate with salt. Peel carrot, wash and dice, separate corn kernels. Soak shiitake until soft, wash and shred.
• Heat a pan and fry mushrooms with a little oil, add chicken broth with corn and carrot, cook for a few minutes for sweetness. Then remove corn core and add scallops, simmer gently.
• Next mix tapioca starch with water, pour slowly into the pot, stir until soup is smooth and thickened, add sesame oil and turn off heat. Scoop soup into a bowl then sprinkle coriander and pepper on top.

1.25. Stir-fried pasta with scallops

Ingredients:

• 300g pasta strands
• 450g scallop meat
• 100ml chicken broth, 20ml white wine
• 3 tablespoons olive oil, a little lime juice
• 2 tablespoons butter, 3 tablespoons salted butter
• 20g minced garlic, 5 sprigs scallions (or chives)
• 100g grated Parmesan cheese
• Salt, pepper (can use truffle salt)

How to prepare stir-fried pasta with scallops:

• First, wash scallops with diluted salt water, drain then lightly marinate with salt and pepper. Wash and chop scallions.
• Put pasta into chicken broth with 1 tablespoon olive oil, cook 9-12 minutes until al dente then remove and drain. Then add olive oil and butter to a pan, sear scallops golden on both sides then set aside.
• Next, use the same pan, add white wine then fry garlic until fragrant. Add salted butter, salt, lime juice and 2/3 scallions, toss well. Continue adding pasta, stir-fry to absorb sauce, sprinkle cheese then turn off heat.
• Finally plate the pasta, place scallops on top, then sprinkle remaining scallions over to enjoy.

1.26. Scallop rice rolls

Ingredients:

• 500g fresh scallop meat
• 10 thin rice papers
• 30g dried shrimp (softened, smashed)
• 1 jicama, ½ carrot (shredded)
• 2 chicken eggs (thinly fried, shredded)
• 1 horn chili shredded, 5 lettuce leaves
• Minced garlic, coriander, fried shallots, minced chili
• Tapioca starch, crushed roasted peanuts
• Cooking oil, sugar, pepper, seasoning powder, MSG, soy sauce, Mayonnaise

How to make scallop rice rolls:

• Marinate scallops with 1 tablespoon tapioca starch, 1/3 tablespoon seasoning powder and 1 teaspoon ground pepper. Then fry garlic with oil then add dried shrimp to stir-fry, remove to a separate plate.
• Continue to stir-fry jicama and carrot with 1/3 tablespoon MSG, ½ tablespoon seasoning powder then set aside. Fry garlic again and add scallops, toss quickly until cooked, plate it.
• Spread rice paper then arrange lettuce, jicama, carrot, dried shrimp and scallop, roll tightly. Then make dipping sauce by mixing Mayonnaise with soy sauce, minced chili, peanuts and fried shallots.
• Finally cut rice rolls into 3 parts, garnish with coriander and chili strands to complete this dish.

1.27. Scallop cream soup

Ingredients:

• 900g scallop meat
• 5 potatoes (cut into cubes)
• 340g bacon, 85g flour
• 100ml clam juice, 150ml chicken broth
• 750ml heavy cream (18% fat)
• 3 bay leaves, 1 celery stalk (cut into segments)
• 2 garlic cloves, 1 red onion (minced)
• 2 sprigs thyme, ¼ teaspoon rosemary
• 6 tablespoons butter
• ½ tablespoon olive oil, 5g minced chili
• Salt, pepper, MSG

How to cook scallop and potato cream soup:

• Wash scallop meat with diluted salt water, drain. Wash celery and cut into segments. Peel potatoes, wash with salt water then cut into square pieces.
• Heat 1 tablespoon butter in a pan, fry onion, celery, garlic and chili until fragrant. Add remaining butter and flour, toss for 2 minutes.
• Add chicken broth, heavy cream and clam juice to the pot then stir well. Continue adding thyme, rosemary, bay leaves and potatoes, cook on medium heat until potatoes soft. Then add bacon and 2/3 scallops, cook for 5 more minutes and re-season to taste.
• Sear remaining scallops with olive oil until golden on both sides, set aside. Finally scoop soup into bowl then place seared scallops on top.

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2. Tips for choosing and preparing scallops properly

Scallops are highly nutritious seafood, offering a natural sweet flavor, but if not chosen and prepared correctly, the dish will lose its taste or even cause discomfort. Below are some tips to help you select standard scallops:

• When choosing scallops, you can buy whole ones to separate yourself or choose pre-separated scallop meat at reputable supermarkets/stores to save time.
• Observe the shells: Fresh scallops usually have intact, shiny shells, without cracks, breaks, or strange smells. Avoid those with shells too dry or very dirty as they might have been kept for long.
• Check the meat: When buying pre-separated scallops, the meat should be firm, ivory white or slightly pinkish. Avoid soft, dark, spoiled meat with strong fishy odor or those that are too small.
• Smell the scent: Fresh scallops have a natural, mild ocean smell. If you smell ammonia or anything strange, pass.
• Choose live scallops: If buying whole scallops, you can check by tapping lightly on the shell; live scallops will close tightly or retract when touched.

After choosing fresh scallops, to maintain the natural sweet taste, you should prepare them according to these steps:

• Preliminary washing: First, use cold water to wash shells to remove dirt, sand or algae attached outside.
• Separating meat: If scallops are not separated, use a specialized knife to skillfully open the shell. Note to only take white meat, discard green or dark entrails as they are often bitter and not delicious.
• Removing sand and dirty membranes: Soak scallop meat in diluted salt water for about 10-15 minutes, then rinse under cold tap water. Gently squeeze meat to let remaining sand out.
• Use immediately or preserve: Scallops after preparation should be used immediately to keep freshness. If not cooking yet, preserve in the fridge cooler, wrapped tightly in foil or a clean box, ideally not more than 1-2 days.

Above is the summary of dishes from scallops that are attractive for your reference. Hope it helped answer your question “what to make with scallops” and to discover more useful articles and recipes for other delicious seafood dishes, visit Ola Squid Home or our Ola Squid Blog now! Besides fresh scallops, you can also explore premium dried seafood at our shop.