Top 10 Most Flavorful and Irresistible Homemade Scallop Recipes

• Roasted peanuts: 400 g
• Pork fat: 100 g
• Fresh scallops: 2 kg
• Green onions: 400 g

Instructions:

• Prepare the ingredients:
  • Clean the scallops, remove them from the shells, marinate with a teaspoon of salt and 2 tablespoons of sugar.
  • Rinse and finely chop the green onions.
  • Slightly crush the roasted peanuts.
  • Cut the pork fat into small cubes.
  • Heat a tablespoon of cooking oil in a pan, wait for the oil to heat, add the pork fat, stir well, then turn off the heat.
• Prepare fish sauce and grill the scallops:
  • Place the scallops on a charcoal grill until they release water, then add the green onion-infused pork fat on top. Grill until the scallops are cooked, then sprinkle with crushed peanuts.
  • For the fish sauce, mix fish sauce, sugar, vinegar, and water in a 1:1:1:1 ratio. Add minced garlic and chili according to taste.

• 8 scallops
• 10g mayonnaise sauce
• 1/2 teaspoon salt
• 20g unsalted butter
• 1 teaspoon black pepper
• 50g mozzarella cheese

Instructions:

• Prepare the ingredients:
  • Insert a sharp knife into one side of the scallop shell and gently pry it open. Once the shell is open, gently slide the knife under the meat of the scallop to remove it from the shell. Carefully remove the dark-colored meat, small tendons, and surrounding membrane from the white meat of the scallop, leaving only the white meat. Rinse the scallop meat with diluted saltwater, and you can leave the orange roe inside depending on your preference.
  • Separate the shell, keep one side, rinse it with saltwater to clean, and then place the scallop meat on top to prepare for grilling.
• Make the cheese sauce:
  • In a bowl, combine 20g of unsalted butter, 10g of mayonnaise sauce, 1 teaspoon ground black pepper, and 1/2 teaspoon salt, then mix well.
• Grill the scallops:
  • Place the scallops on a grilling tray for 3 minutes, then pour the prepared butter sauce on top.
  • Grill over medium heat until the scallops are lightly cooked, then sprinkle grated Mozzarella cheese on top. Grill for an additional 5-10 minutes until the cheese melts and becomes golden brown.

• 8 scallops
• 2 cups rice
• 1 egg
• XO sauce
• 60g Napa cabbage
• 100g Scallions
• 1 branch Garlic (minced)
• 2 teaspoons Cooking oil
• 1 tablespoon Soy sauce
• 2 teaspoons Salt/Seasoning to taste

Instructions:

• Prepare and fry the scallops:
  • Rinse the scallops, pat them dry with a paper towel, and arrange them on a plate.
  • Next, heat a pan, add 1 tablespoon of cooking oil, and sauté 2 teaspoons of minced garlic until fragrant. Then, add 8 scallops to the pan and stir-fry over medium heat for about 2 - 3 minutes until cooked. Remove from the pan and set aside.
• Prepare other ingredients:
  • Trim outer leaves of Napa cabbage, rinse, drain, and thinly slice.
  • Cut the roots off the scallions, rinse, and cut into small pieces.
• Mix and fry the rice:
  • Place cooled rice in a bowl, add 1 egg, 1 teaspoon seasoning, 1/2 teaspoon salt, 2 teaspoons soy sauce, and mix well.
  • Reuse the pan used for frying the scallops, heat it on the stove, and add the evenly mixed rice. Fry until the rice is crispy and grains are separated, then reduce the heat. Add the sliced Napa cabbage, scallops, 1 tablespoon XO sauce, stir quickly, taste and season again if needed, then turn off the heat.
• Make XO sauce fried rice:
  • Now, shape the rice into a round mold, then place it on a plate and arrange the scallops on top. Drizzle the remaining XO sauce on top, and the dish is complete.

• 300g scallops.
• 1-2 eggs.
• 1 small slice of bread.
• Bread crumbs.
• 1 slice of lime.
• Cocktail Sauce.

Instructions:

• Prepare the ingredients:
  • Rinse the scallops thoroughly with water and let them drain in a sieve to remove excess water.
  • Crack the eggs into a bowl, add a little water, and beat the eggs until well mixed.
• Fry the scallops:
  • Heat a deep non-stick pan on the stove and add a generous amount of cooking oil. Heat the oil over high heat.
  • Meanwhile, take each scallop, dip it in the egg mixture, and roll it in a layer of bread crumbs.
  • Next, gently place the scallop into the hot oil, reducing the heat to medium.
  • Repeat the process for the remaining scallops.
  • During frying, remember to flip the scallops regularly to achieve a golden color on both sides.
  • Fry for about 3-4 minutes or until the outer bread crumbs turn a beautiful golden color. Remove the scallops from the pan and place them on a plate lined with oil-absorbing paper.
  • Present the crispy scallops on a plate with a side of cocktail sauce.
  • Best enjoyed while the scallops are still warm.

• 8 scallop shells
• 10g mayonnaise sauce
• 1/2 teaspoon salt
• 20g unsalted butter
• 1 teaspoon pepper
• 50g mozzarella cheese

Instructions:

• Prepare the ingredients:
  • Gently insert a sharp knife into one side of the scallop shell and pry it open. Once the shell is open, gently slide the knife under the meat of the scallop to remove it from the shell. Carefully remove the dark-colored meat, small muscle fibers, and surrounding tissue from the white meat of the scallop. Rinse the scallop meat with diluted saltwater; you can leave the orange roe inside according to your preference.
  • Separate the shells, keep one shell, rinse it with saltwater, then place the scallop meat on top to prepare for baking.
• Make the mozzarella sauce:
  • In a bowl, combine 20g unsalted butter, 10g mayonnaise sauce, 1 teaspoon ground pepper, and 1/2 teaspoon salt. Mix well.
• Bake the scallops:
  • Place the scallops on a baking sheet for 3 minutes, then drizzle the prepared butter sauce on top.
  • Bake at medium heat until the scallops are lightly browned, then sprinkle grated Mozzarella cheese on top. Bake for an additional 5-10 minutes until the cheese melts and becomes golden.

• Rice 180g
• Scallop shells 500g
• Salt/pepper a pinch
• Garlic 3 cloves
• Spring onions 4 stalks
• Ginger 1/4 piece
• 1 tablespoon cooking oil

Instructions:

• Prepare the scallop shells:
  • Soak 500g of scallop shells in warm water for about 5 minutes. Then, remove them to eliminate any remaining dirt and debris, rinse thoroughly several times with water, and drain.
• Sauté the scallop shells:
  • Bring 1 tablespoon of cooking oil to a boil in a pan, add 3 crushed garlic cloves, sauté until fragrant and golden, then add the scallop shells along with 1 teaspoon of salt and 1 teaspoon of pepper. Mix well, sauté over medium heat for about 8 - 10 minutes, then turn off the heat.
• Cook scallop shell congee:
  • Add 180g of cleaned rice to a pot with 700ml of water, cover the pot, and cook over medium heat for about 25 minutes until the rice grains are soft.
  • Then, add the sautéed scallop shells with 4 chopped spring onions and 1/4 piece of thinly sliced ginger. Season to taste, cook for another 5 minutes, then turn off the heat. Serve in a bowl, sprinkle with a bit of pepper.