9 Quick Scallop Recipes You Can Make in 45 Minutes or Less

Grilled Scallops with Miso Corn Salad
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)

Scallops with Fennel Grenobloise (12 minutes)

Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce.

02 of 09

Cilantro Scallops (12 minutes)

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.

03 of 09

Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto (25 minutes)

Scallop Carpaccio with Hand Cut Ginger Chive Pesto
© Con Poulos

To add texture to this dish, Kay Chun tops it with crunchy flakes of sea salt and crisp radish slices.

04 of 09

Steamed Scallops with Garlic (25 minutes)

Steamed Scallops with Garlic
© DL Acken

These garlicky steamed scallops make for a quick and easy appetizer.

05 of 09

Grilled Scallops with Miso-Corn Salad (30 minutes)

Grilled Scallops with Miso Corn Salad
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."

06 of 09

Bacon-Wrapped Scallops (30 minutes)

Bacon-Wrapped Scallops
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.

07 of 09

Coconut-and-Scallop Aguachile Verde (35 minutes)

Coconut and Shrimp Aguachile Verde Recipe
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.

08 of 09

Sancerre-Poached Scallops with Soft Grits (35 minutes)

Sancerre-Poached Scallops with Soft Grits
© 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.

09 of 09

Scallop-and-Bacon Pizza (40 minutes)

Scallop-and-Bacon Pizza (40 minutes)

A quick, garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza.

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