Ingredients Seafood Shellfish Scallop 9 Quick Scallop Recipes You Can Make in 45 Minutes or Less By Food & Wine Editors Updated on June 22, 2021 Share Tweet Pin Email Trending Videos Photo: Victor Protasio There's a lot to love about scallops, from their creamy texture to how fast they cook. These scallop recipes are so quick, that you can have them on the table in under an hour. No matter which recipe you choose, you'll have a meal that's just as delicious as it is speedy. 01 of 09 Scallops with Fennel Grenobloise (12 minutes) Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce. Get the Recipe 02 of 09 Cilantro Scallops (12 minutes) Marcela Valladolid tosses scallops in a spicy, vibrant combination of garlic, lime juice, soy sauce, and crushed red pepper before quickly grilling them. Get the Recipe 03 of 09 Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto (25 minutes) © Con Poulos To add texture to this dish, Kay Chun tops it with crunchy flakes of sea salt and crisp radish slices. Get the Recipe 04 of 09 Steamed Scallops with Garlic (25 minutes) © DL Acken These garlicky steamed scallops make for a quick and easy appetizer. Get the Recipe 05 of 09 Grilled Scallops with Miso-Corn Salad (30 minutes) Victor Protasio "In summer, I cook [scallops] on the grill until just kissed by the flames and pile them on top of warmed veggies with a bright dressing," Gail Simmons writes. "This version, a favorite for quick and easy backyard dinners, incorporates miso, ginger, and toasted sesame, adding a savory dimension to the salad and a rich contrast to the corn and scallops' inherent sweetness." Get the Recipe 06 of 09 Bacon-Wrapped Scallops (30 minutes) Abby Hocking / Food & Wine These two-bite quintessential cocktail-party scallops never get old. The bacon adds a nice smoky flavor, but you can also prepare this recipe with prosciutto or pancetta. Get the Recipe 07 of 09 Coconut-and-Scallop Aguachile Verde (35 minutes) Greg Dupree Fresh young coconut has tender meat that separates easily from the shell; if unavailable, substitute bottled or canned coconut water and fresh or frozen coconut meat. When cut and squeezed, finger limes release tiny citrus-filled spheres that pop like tobiko; substitute lime wedges, if desired. Get the Recipe 08 of 09 Sancerre-Poached Scallops with Soft Grits (35 minutes) © Con Poulos Food & Wine's Justin Chapple uses white wine -- Sancerre especially -- to delicately poach scallops. If you don't have Sancerre, Sauvignon Blanc is delicious, too. Get the Recipe 09 of 09 Scallop-and-Bacon Pizza (40 minutes) CREDIT: © CON POULOS A quick, garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit