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Scallop recipes - 13 recipes

Find recipes with Saint Marcellin for all true cheese lovers! Saint Marcellin is a creamy, French cheese made with cows milk and can be used in cheese bakes, pasta sauces, sauces for steak or in quiche and tarts. If you let this cheese age, it will become runny, stronger in flavour and your recipes and dishes will only be tastier!

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How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Top rated Scallop recipes

By

Clean the cep mushroom with a cloth

  • 1 large cep mushroom
  • 1 scallop with its coral
  • a slice of foie gras
  • 1 small shallot
  • 2 tblsp of olive oil
  • Maldon sea salt
  • freshly ground black pepper
  • 1 tbsp fresh low fat creme fraiche
  • a sheet of brick pastry or filo pastry (optional)
3.4/5 (129 Votes)

By

In a large saucepan, fry the shallots in olive oil

  • - 3 leeks washed
  • cut into round slices ​​2 cm thick
  • - 8 scallops
  • - 1/2 litre of mussels
  • - 1/2 litre of clams
  • - 500 ml of white wine
  • - 500 ml of cream
  • - 1 tbsp olive oil
  • - 2 chopped shallots
  • - 30 g of butter
  • - 1 tbsp
  • heaped
  • of flour
  • - Salt and pepper
4.7/5 (30 Votes)

By

For the risotto: Remove the zest of half of one of the two grapefruit

  • For the risotto:
  • 50 grams of ham
  • 2 shallots
  • 30 grams of beef bone marrow
  • 1 dl of white wine
  • 200g Arborio rice (risotto special)
  • 1 litre of stock
  • 50 grams of butter
  • 50 grams of duck fat
  • 50 grams of parmesan
  • For the scallops:
  • 30 of scallops
  • 50 grams of duck fat
  • Salt
  • pepper
  • Espelette
  • 1 dl whipped cream
  • 2 Florida Grapefruits
  • 1 sprig of tarragon
4.7/5 (25 Votes)

By

This fabulous recipe from the Hairy Bikers (known from their love of blackpudding!) is guaranteed to be a dinner pa...

  • For the scallops
  • 2 tbsp sunflower oil
  • 8 rashers smoked streaky bacon
  • rindless
  • 16 medium-sized scallops
  • shelled
  • coral removed and cleaned
  • 200g/7oz Clonakilty Blackpudding
  • cut into 12 thick slices
  • 25g/1oz butter100g
  • 3½oz chicken stock
  • 3 tbsp Marsala
  • Sea salt flakes and freshly ground black pepper
  • fresh flatleaf parsley
  • to garnish
  • For the Colcannon
  • 750g/1lb 11oz potatoes
  • preferably Maris Piper or King Edward
  • peeled
  • chopped
  • 50g/2oz butter
  • 1 onion
  • finely chopped
  • 100g/3½oz curly kale
  • roughly shredded
  • 200ml/2fl oz double cream
3.2/5 (116 Votes)

Crush the hazelnuts and mix into the butter, previously melted

  • 12 scallops
  • 100g butter
  • 100g hazelnuts
  • 200g winter marrow
  • 1 onion
  • 100g cream
  • 1/4 l water
  • 1stock cube
  • 2 tbls pistachio oil
  • salt and pepper
3.4/5 (134 Votes)

By

Cut the chicory into round slices, melt them in the butter with the sugar, add salt and cook for 30 minutes, turnin...

3.8/5 (80 Votes)

By

Put the scallops in a bowl, drizzle over some oil, season with salt and pepper, finely grate over some lemon zest a...

  • 400g scallops
  • 1 lemon
  • Chinese five spice powder
  • sesame oil
  • 1 clove garlic
  • runny honey
  • 2 small knobs butter
4.5/5 (8 Votes)

By

For the beurre blanc, place the shallots, vinegar, wine and water into a saucepan

  • 2 shallots
  • finely chopped
  • 60ml white wine vinegar
  • 60ml dry white wine
  • 60ml water
  • 125g cold unsalted butter
  • cut into small chunks
  • 10 scallops
  • dash olive oil
  • salt and freshly ground white pepper
  • fresh chives
  • finely chopped
  • to garnish
4.5/5 (6 Votes)

By

Wrap each scallop in a slice of bacon

  • 10 scallops
  • 10 thin slices of smoky bacon
  • 1 red pepper
4.2/5 (9 Votes)

By

Juicy pan-seared scallops and salty, crisp bacon – this recipe is the perfect surf and turf marriage

  • 400 g Maris Piper potatoes
  • peeled
  • sea salt
  • freshly ground black pepper
  • 60 g piece of thick smoked bacon
  • 6 scallops
  • shelled and trimmed
  • 2 knobs of unsalted butter
  • 75 ml semi-skimmed milk
  • olive oil
  • a few sprigs of fresh sage
  • ½ a lemon
3.6/5 (23 Votes)

More Scallop recipes

Any burning questions? Ask our chefs below!

Soup with Safran, Scallops and Prawns Scallops on a bed of foie gras with ceps