Best 3 Cape May Scallops Recipes
Cape May scallops, known for their sweet and delicate flavor, have been a culinary delight for centuries. Harvested from the cold waters off the coast of Cape May, New Jersey, these prized scallops have become a staple in coastal cuisine. Whether you prefer them seared, grilled, or baked, the versatility of Cape May scallops makes them a popular choice for home cooks and chefs alike. In this article, we will explore some of the most delectable recipes that showcase the unique taste and texture of these delectable gems. From classic preparations to innovative fusion dishes, we will guide you through a culinary journey that will satisfy even the most discerning palate.
Here are our top 3 tried and tested recipes!
CAPE MAY SCALLOPS
Make and share this Cape May Scallops recipe from Food.com.
Provided by Dawnab
Categories < 30 Mins
Time 16m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine breadcrumbs and salt in medium bowl, add scallops and toss to coat.
- Heat oil and butter in large skillet over high heat.
- Add parsley and garlic, cook 20 seconds.
- Add scallops and cook 4-5 minutes, turning once, until browned.
- Add wine and lemon juice, cook 1 minute more.
- For appetizers, transfer to heated scallop shells, if desired.
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES
Categories Potato Shellfish Appetizer Fry Mayonnaise Seafood Scallop Spring Summer Pan-Fry Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
- Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
- Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.
Tips:
- Select high-quality scallops: Choose dry-packed, sea scallops with a firm texture and a slightly sweet smell. Avoid scallops that are slimy or have an off odor.
- Properly clean the scallops: Before cooking, remove the tough side muscle from each scallop. This muscle is located on the side of the scallop and can be easily removed with a sharp knife.
- Use a hot pan: When searing scallops, make sure the pan is hot before adding the scallops. This will help to create a nice crust on the outside of the scallops while keeping the inside tender and juicy.
- Don't overcrowd the pan: When searing scallops, avoid overcrowding the pan. This will prevent the scallops from cooking evenly and will result in steamed scallops instead of seared scallops.
- Cook the scallops for a short time: Scallops cook quickly, so it's important not to overcook them. Cook the scallops for 2-3 minutes per side, or until they are opaque and slightly firm to the touch.
- Use a variety of cooking methods: In addition to searing, scallops can also be grilled, baked, or broiled. Experiment with different cooking methods to find the one that you like best.
- Serve scallops with a variety of sauces: Scallops are a versatile seafood that can be served with a variety of sauces. Some popular sauces for scallops include lemon butter sauce, white wine sauce, and beurre blanc.
Conclusion:
Scallops are a delicious and versatile seafood that can be cooked in a variety of ways. With their mild flavor and tender texture, scallops are a great choice for both casual and formal meals. Whether you're searing them, grilling them, baking them, or broiling them, scallops are sure to be a hit with your family and friends. So next time you're looking for a seafood dish that is both delicious and easy to make, give scallops a try. You won't be disappointed!
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