RECIPES

Thawing Instructions

Allow scallops to thaw in a refrigerator for 2 to 3 hours or microwave for 5 to 10 second.

Peruvian Scallops on the Half Shell Ceviche Recipes

Below are a few recipe suggestions. This product is extremely versatile, ideal for chefs to infuse with their own styles, traditions, and personal touch.

Sashimi Style, Served Raw

Scallops on the Half Shell with Wasabi Lime Vinaigrette:
12 defrosted Scallops on the Half Shell
1 minced shallot
1 teaspoon minced ginger
¼ cup of fresh lime juice
1 tablespoon wasabi tobiko

Mix all ingredients together and spoon on top of scallops. Garnish with a small amount wasabi tobiko. Placed on crushed ice or rock salt.

Peruvian Scallops on the Half Shell Ceviche RecipesPeruvian Ceviche:
12 defrosted Scallops on the Half Shell
1 medium onion, minced
Juice of three lemons & Limes
1 clove of minced garlic
1 hot pepper, chopped fine
2 tablespoons fresh chopped parsley
2 tablespoons chopped cilantro
1 pinch of cayenne pepper
Salt & Pepper to taste

Mix all ingredients together and spoon on top of scallops.

Shooters:
12 defrosted Scallops on the Half Shell
12 ounces of preferred Vodka, suggestion: Lemon or Lime Vodka

Pour one ounce of preferred Vodka over the scallops on the half shell, and serve.

Cooking Instructions:

  1. Microwave: Place frozen scallops in microwave for 5 to 10 seconds.
  2. Bake: Preheat oven to 350 degrees Fahrenheit. Take the defrosted scallops (or frozen) on the half shell and place them in a baking dish. Add desired recipe (suggestions below); to scallops then place in oven for approximately 1 to 2 minutes, no longer! Depending on the recipe, cooking times may vary. Do not cover scallops and do not over cook.

Suggested recipes:

Scallop Thermidor – Scallops baked in a lobster bisque sauce with breadcrumbs and parmesan cheese
Scallop Bouillabaisse – Scallop baked in a white wine bouillabaisse sauce with a red pepper aioli crostini
Paella – Scallop baked under par-cooked rice, with chorizo shellfish fume’
Lemon Cream Scallop – ½ shelled scallop with a lemon butter, cream sauce and capers
Island Scallop – Grilled scallop with a chilled mango and pineapple chutney
Blackened Scallops – Scallop blackened then topped with a peach and preserved fennel slaw
Scallop Rockefeller – Spinach, bacon, and parmesan breadcrumbs

Clear sauces: (suggested for best presentation of scallop meat & shell)
Lemon butter & Garlic Sauce
Caramelized Vidalia Onions
Maple Syrup & Bacon Bits

Solid toppings if preferred:
Scallops Marinara with cheese topping
Scallops with cracker crumb’s & butter
Scallops Au Gratin
Scallops Jacques
Scallops Cajun Style