Best 5 Scallops Steamed In Their Shells Recipes

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Scallops steamed in their shells is a classic seafood dish that is both elegant and easy to prepare. The delicate flavor of the scallops is perfectly complemented by the briny sweetness of their shells. This dish is a great choice for a special occasion or a weeknight meal. With just a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that your family and friends will love.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOPS STEAMED IN THEIR SHELLS



Scallops Steamed In Their Shells image

Provided by Jonathan Reynolds

Categories     appetizer

Time 1h

Yield 12 appetizer servings, 4 main courses

Number Of Ingredients 7

5 1/2 tablespoons salted butter
3 large leeks, white part only, cut into 2-inch julienne strips
1/4 teaspoon sea salt
12 sea scallops in their shells
1 pound puff pastry, fresh or frozen and thawed
2 large egg yolks
5 cups kosher or coarse sea salt

Steps:

  • Melt 1 1/2 tablespoons of the butter over medium heat. Add the leeks and salt and cook until very soft but not brown, about 15 minutes. Set aside.
  • Scrub the scallop shells well. With a thin, sharp knife, pry open the shell, slip the knife inside and cut through the large white muscle tab to release one side of the shell. Open the shell fully and pull out and discard everything but the white muscle and the reddish roe. Rinse under cold running water to remove all grit. Pat inside and outside of shells dry. Repeat with the remaining scallops.
  • Preheat oven to 425 degrees. Roll out the pastry and cut into 12 strips, 1 by 13 inches long. Keep refrigerated until ready to use.
  • Place some of the leek mixture and 1 teaspoon of butter into each scallop shell. Use a strip of pastry to seal the shells tightly shut. Leave no gaps. Brush the dough with the egg yolks beaten with 1 teaspoon water. (If you can't get scallops in their shells, use 12 large sea scallops and place them in 12 scallop shells, available from kitchen-supply stores.) Scallops can also be baked with their shells tightly wrapped in aluminum foil.
  • Spread kosher salt evenly on two baking sheets, nestle the shells in the salt and bake 13 minutes, or until pastry is browned and puffed. Serve immediately on warm plates.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams

SCALLOPS IN SHELLS



Scallops in Shells image

For a formal dinner, try my elegant scallop recipe as a first course. The buttery scallops are served in a rich, creamy sauce. -Jane Rossen, Binghamton, New York

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 19

2 cups water
16 sea scallops (about 2 pounds)
1 teaspoon salt
1-1/2 cups thinly sliced fresh mushrooms
2 shallots, finely chopped
1/4 cup butter, cubed
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup 2% milk
2 tablespoons grated Parmesan cheese
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon lemon juice
1/4 teaspoon pepper
1/8 teaspoon grated lemon zest
8 scallop shells
1/3 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Place water in a large saucepan. Bring to a boil. Reduce heat; add scallops and poach, uncovered, 6 minutes or until firm and opaque. Drain scallops, reserving 1 cup liquid., Sprinkle scallops with salt. In a large skillet, saute mushrooms and shallots in butter until tender. Add scallops; cook 2 minutes longer. Remove from heat and set aside., For sauce, in a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved poaching liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cheese, sherry, salt, lemon juice, pepper and lemon zest; add to skillet., Preheat oven to 375°. Divide scallop mixture among eight scallop shells. Combine bread crumbs and melted butter; sprinkle over tops. Place on an ungreased 15x10x1-in. baking pan. Bake 8-12 minutes or until crumbs are golden brown.

Nutrition Facts : Calories 250 calories, Fat 13g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 764mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

SEA SCALLOPS COOKED IN THEIR SHELLS



Sea Scallops Cooked In Their Shells image

Provided by Molly O'Neill

Categories     appetizer

Time 2h30m

Yield 8 servings as a main course, 10 to 12 as a starter

Number Of Ingredients 14

1 head garlic, cloves separated and peeled
1 cup olive oil, plus more for brushing the scallops
2 small zucchini
1 red bell pepper, seeds and veins removed, cut into 1/4-inch dice
2 leeks, tops and bottoms trimmed, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
2 small ribs celery, cut into 1/4-inch dice
10 pearl onions, peeled, trimmed and cut into 1/4-inch dice
1 cup white veal stock or chicken stock
2 preserved lemons (recipe follows), cut into 1/4-inch dice
1 cup sun-dried tomatoes in oil, drained and cut into 1/4-inch dice
1 1/2 ripe avocados, cut into 1/3-inch dice
2 tablespoons aged sherry vinegar
40 sea scallops, preferably in their shells

Steps:

  • In a small saucepan, combine the garlic and 2/3 cup of the oil and cook over very low heat for 2 hours. Cool, discard the oil and set the garlic aside.
  • Using a sharp knife, peel away 1/4-inch-thick strips of skin from the zucchini. Discard the core and cut the skin into 1/4-inch dice.
  • Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat and saute the zucchini, pepper, leeks, carrots, celery and onions until they just begin to soften, 3 to 4 minutes. Transfer to a large bowl and set aside.
  • In a blender, puree the stock and reserved garlic until smooth. Pour the stock over the vegetables, add the lemons, sun-dried tomatoes, avocados, vinegar and remaining 2 1/3 tablespoons of olive oil and mix. Season with salt.
  • Preheat the oven to 450 degrees. If using scallops in their shells, discard the top (flat) shell of each scallop and remove the guts, leaving only the white, round muscle. (It should still be attached to the shell.) Run cold water over each scallop, pat dry and place the scallops on baking sheets. (If using scallops already out of the shells, rinse them and place each one in a small ramekin, cleaned shell or ovenproof dish.) Sprinkle the scallops with salt and arrange a heaping tablespoon of the vegetable mixture so that it surrounds but does not cover the scallop.
  • Bake until the scallops are warmed through, about 5 minutes. Brush each scallop with olive oil and serve immediately.

Nutrition Facts : @context http, Calories 471, UnsaturatedFat 29 grams, Carbohydrate 23 grams, Fat 35 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 615 milligrams, Sugar 5 grams, TransFat 0 grams

QUICK STEAMED SCALLOPS



Quick Steamed Scallops image

This is far from a gourmet recipe but something quick and tasty I came up with after I threw something similar together recently and found the juices from the scallops falling into the water added to the flavour. What I was really thinking initially was just less washing up! But anyway just a nice simple dish for one or two you can change to suit your tastes...

Provided by Peter J

Categories     One Dish Meal

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

6 scallops
1 teaspoon lemon juice
1 teaspoon garlic, crushed
1/4 teaspoon chili powder (optional, to taste)
1/2 cup noodles
1/2 cup frozen mixed vegetables
2 teaspoons soy sauce

Steps:

  • In a small bowl mix together the scallops, lemon juice, garlic and chili power if desired along with any other seasonings you like with scallops.
  • Prepare a a small steamer with 2 cups of water and bring it to the boil until steaming well.
  • Place the noodles and vegies in the bottom of the steamer in with the water, scallops at the top.
  • Once back at the boil drop heat to around medium so it continues to steam without boiling too hard. Steam for 8-10 minutes.
  • Drain noodles and vegetables, stir through soy sauce (once again to taste) and serve with scallops on top.

Nutrition Facts : Calories 222.2, Fat 2, SaturatedFat 0.5, Cholesterol 37.6, Sodium 1092.1, Carbohydrate 34, Fiber 5.6, Sugar 0.8, Protein 18.9

STEAMED CHINESE SCALLOPS



Steamed Chinese Scallops image

Moist steamed scallops with a zingy Chinese-style sauce make a sensational starter in this fabulous fuss-free recipe.

Provided by English_Rose

Categories     Asian

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

4 scallops
1 garlic clove, finely chopped
3 tablespoons soy sauce
1 tablespoon chili-garlic sauce
gingerroot, shredded and washed in iced water

Steps:

  • Clean the scallops and reserve one of the shells.
  • Brush the scallops with garlic. Put the scallops in a scallop shell.
  • Mix the soy sauce and chili garlic sauce together, and pour the mixture onto the scallops.
  • Put the shell into a bamboo steamer, and steam for 4 to 5 minutes. Take the scallops out the shell and serve immediately, garnished with ginger.

Nutrition Facts : Calories 44.8, Fat 0.3, Cholesterol 9.9, Sodium 1556.8, Carbohydrate 2.7, Fiber 0.2, Sugar 0.5, Protein 8

Tips:

  • Choose fresh, live scallops: Look for scallops with tightly closed shells and no cracks or chips. The shells should be slightly springy when you touch them.
  • Clean the scallops properly: Rinse the scallops under cold water and remove any grit or sand. Use a sharp knife to open the shells and remove the scallop meat. Save the shells for steaming.
  • Use a flavorful steaming liquid: The steaming liquid will add flavor to the scallops. You can use a simple combination of water and white wine, or add herbs, spices, or other seasonings to taste.
  • Steam the scallops until they are just cooked through: Overcooking will make the scallops tough. Steam the scallops for 3-4 minutes, or until they are opaque and firm to the touch.
  • Serve the scallops immediately: Steamed scallops are best served immediately, while they are still hot and juicy.

Conclusion:

Steaming scallops in their shells is a quick and easy way to prepare this delicious seafood. By following these tips, you can ensure that your steamed scallops are perfectly cooked and full of flavor. Serve them as an appetizer or main course, with your favorite dipping sauce or garnish. Enjoy!

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