As the chill of winter sets in, it’s the perfect time to warm your kitchen with delightful seafood recipes.
Scallops, with their sweet and delicate flavor, make for a versatile and luxurious ingredient that can elevate any winter meal.
Whether you’re hosting a festive dinner party or simply enjoying a cozy night in, scallops can be prepared in a myriad of ways that suit every palate.
From rich chowders and hearty casseroles to light salads and elegant appetizers, the possibilities are endless.
In this collection, we’ve curated 50+ winter scallop recipes that are not only delicious but also simple to make.
These recipes will inspire you to embrace the season with fresh, flavorful dishes that highlight the best of winter’s bounty.
50+ Easy and Flavorful Winter Scallop Recipes for Every Feast
With over 50 mouthwatering winter scallop recipes to choose from, you’re sure to find the perfect dish for any occasion.
Whether you’re craving something hearty and comforting or light and fresh, scallops can adapt to any culinary style, making them a staple in winter cooking.
So, gather your ingredients, get inspired, and dive into the world of scallops this winter. Your taste buds will thank you!
Seared Scallops with Butternut Squash Puree
This elegant dish features perfectly seared scallops served atop a creamy butternut squash puree, creating a wonderful balance of flavors and textures. The sweetness of the squash complements the natural brininess of the scallops, making it a perfect winter entrée.
Ingredients:
- 1 lb sea scallops
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- 1 teaspoon ground nutmeg
- Fresh sage leaves for garnish
Instructions:
- Prepare the Butternut Squash Puree: In a medium saucepan, bring salted water to a boil. Add the butternut squash and cook until tender, about 15 minutes. Drain and transfer to a blender. Add 1 tablespoon of olive oil, 1 tablespoon of butter, nutmeg, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
- Sear the Scallops: Pat the scallops dry with a paper towel and season with salt and pepper. In a large skillet, heat the remaining olive oil and butter over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through.
- Serve: Spoon the butternut squash puree onto plates, and arrange the seared scallops on top. Garnish with fresh sage leaves for a touch of color and flavor.
The combination of creamy butternut squash and perfectly seared scallops creates a sophisticated dish that’s sure to impress. This recipe not only highlights the sweet and buttery taste of scallops but also showcases the warmth and earthiness of winter vegetables, making it an ideal choice for a festive dinner or cozy night in.
Scallops with Garlic and Lemon Butter Sauce
This simple yet flavorful recipe elevates scallops with a rich garlic and lemon butter sauce, perfect for a quick weeknight dinner or a special occasion. The bright, zesty flavors of lemon cut through the richness of the butter, enhancing the natural sweetness of the scallops.
Ingredients:
- 1 lb sea scallops
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Sear the Scallops: Pat the scallops dry and season with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the scallops and sear for about 2-3 minutes on each side until golden brown and opaque. Remove the scallops from the skillet and set aside.
- Make the Garlic and Lemon Sauce: In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant. Add the lemon juice and zest, stirring to combine. Let the sauce simmer for an additional 2 minutes.
- Combine and Serve: Return the scallops to the skillet, tossing them in the sauce to coat. Cook for an additional minute to heat through. Garnish with fresh parsley before serving.
The garlic and lemon butter sauce transforms the dish into a gourmet experience, perfect for impressing guests or treating yourself after a long day. The bright acidity from the lemon balances the richness of the butter, making this dish light yet satisfying. Serve it over a bed of fresh pasta or alongside crusty bread to soak up the delicious sauce.
Scallops with Brussels Sprouts and Bacon
This hearty recipe brings together the flavors of scallops, crispy bacon, and caramelized Brussels sprouts, making it a perfect winter meal. The saltiness of the bacon and the slight bitterness of the Brussels sprouts complement the sweetness of the scallops, creating a satisfying dish.
Ingredients:
- 1 lb sea scallops
- 4 slices of bacon, chopped
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- Fresh thyme for garnish
Instructions:
- Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
- Sauté Brussels Sprouts: Add olive oil to the bacon fat in the skillet. Add the Brussels sprouts, season with salt and pepper, and sauté until caramelized and tender, about 8-10 minutes. Stir in the balsamic vinegar and cook for an additional minute.
- Sear the Scallops: Pat the scallops dry and season with salt and pepper. In the same skillet, add the scallops and sear for about 2-3 minutes on each side until golden brown. Return the crispy bacon to the skillet, tossing everything together.
- Serve: Plate the Brussels sprouts and bacon mixture, then top with the seared scallops. Garnish with fresh thyme.
This dish embodies the comforting essence of winter dining. The combination of rich flavors from the bacon, sweet scallops, and earthy Brussels sprouts creates a satisfying and well-rounded meal. It’s perfect for a cozy family dinner or as a stunning centerpiece for holiday gatherings. Enjoy it with a glass of white wine for a complete culinary experience.
Scallop Chowder with Potatoes and Corn
This hearty chowder combines tender scallops with creamy potatoes and sweet corn, creating a comforting bowl perfect for cold winter evenings. The richness of the chowder is enhanced with fresh herbs, making it a satisfying dish that warms both body and soul.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 4 cups chicken or vegetable broth
- 2 cups potatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh chives for garnish
Instructions:
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Cook the Potatoes: Add the diced potatoes, broth, dried thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- Add the Corn and Cream: Stir in the corn and heavy cream, allowing the chowder to simmer for another 5 minutes.
- Cook the Scallops: In a separate skillet, sear the scallops in a little olive oil over medium-high heat for about 2-3 minutes on each side until golden brown.
- Serve: Ladle the chowder into bowls and top with the seared scallops. Garnish with chopped chives.
This scallop chowder is a warm and filling dish that showcases the sweetness of the scallops while balancing the creaminess of the broth with the heartiness of potatoes and corn. Perfect for sharing with family or friends, this recipe is a great way to bring comfort to your winter dining table.
Spicy Scallop Tacos with Avocado Cream
For a fun twist on scallops, these spicy scallop tacos feature a zesty seasoning and a smooth avocado cream that adds a burst of flavor. The combination of crispy taco shells and fresh toppings makes this dish a standout choice for a winter gathering or casual dinner.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado
- 1/2 cup sour cream
- Juice of 1 lime
- Fresh cilantro for garnish
- Shredded cabbage for topping
Instructions:
- Prepare the Avocado Cream: In a blender, combine the avocado, sour cream, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste and set aside.
- Season the Scallops: In a bowl, combine the chili powder, cumin, paprika, salt, and pepper. Toss the scallops in the spice mixture until well coated.
- Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.
- Warm the Tortillas: In a separate skillet, lightly toast the corn tortillas until warm.
- Assemble the Tacos: Place a few scallops in each tortilla, top with shredded cabbage, and drizzle with avocado cream. Garnish with fresh cilantro.
These spicy scallop tacos are a vibrant and flavorful option that brings a bit of excitement to your winter meals. The combination of the zesty scallops and creamy avocado makes for a delightful contrast in flavors and textures. Perfect for a festive dinner party, these tacos will surely be a crowd-pleaser.
Maple-Glazed Scallops with Roasted Root Vegetables
This visually stunning dish features scallops glazed with maple syrup and served alongside a medley of roasted root vegetables. The sweetness of the maple pairs beautifully with the scallops, while the roasted vegetables add heartiness and warmth to the plate.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 2 cups assorted root vegetables (carrots, parsnips, and sweet potatoes), diced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions:
- Roast the Root Vegetables: Preheat the oven to 400°F (200°C). Toss the diced root vegetables with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes, or until tender and caramelized.
- Prepare the Scallops: In a small bowl, combine the maple syrup, salt, and pepper. Brush the mixture onto the scallops.
- Sear the Scallops: In a large skillet, heat a little olive oil over medium-high heat. Add the scallops and cook for about 2-3 minutes on each side until golden brown and caramelized.
- Serve: Plate the roasted root vegetables and top with the maple-glazed scallops. Garnish with fresh thyme.
The combination of sweet maple-glazed scallops and earthy roasted root vegetables creates a dish that’s both comforting and elegant. This recipe is perfect for a winter gathering, bringing warmth and a touch of sophistication to your dinner table. The balance of flavors and textures makes it a memorable meal that highlights the season’s best ingredients.
Baked Scallops with Garlic Breadcrumb Topping
This baked scallop recipe features tender scallops topped with a buttery garlic breadcrumb mixture. Baked until golden, they make for an impressive appetizer or main dish that brings a cozy, comforting vibe to your winter dining.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Lemon wedges for serving
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Prepare the Breadcrumb Topping: In a bowl, combine the breadcrumbs, melted butter, minced garlic, Parmesan cheese, parsley, lemon juice, salt, and pepper. Mix until well combined.
- Arrange the Scallops: Place the scallops in a single layer in the prepared baking dish. Spoon the breadcrumb mixture evenly over each scallop.
- Bake: Bake in the preheated oven for about 15-20 minutes, or until the scallops are cooked through and the topping is golden brown.
- Serve: Remove from the oven and serve with lemon wedges for squeezing over the top.
This baked scallop dish is not only easy to prepare but also incredibly satisfying. The buttery, garlic-infused breadcrumb topping adds a delightful crunch that pairs beautifully with the sweet, tender scallops. Perfect for a cozy family dinner or an elegant gathering, this recipe brings a touch of comfort and indulgence to winter nights.
Scallops and Spinach Risotto
Creamy risotto is a classic winter comfort food, and when combined with seared scallops and fresh spinach, it becomes a luxurious dish. This recipe is rich, flavorful, and perfect for warming up on a cold evening.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth, heated
- 1 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Sauté the Aromatics: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Cook the Risotto: Add the Arborio rice to the saucepan and cook for 1-2 minutes, stirring to coat the grains. Pour in the white wine and stir until it has mostly evaporated. Gradually add the heated broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- Sear the Scallops: While the risotto is cooking, heat the remaining olive oil in a separate skillet over medium-high heat. Season the scallops with salt and pepper, then sear them for 2-3 minutes on each side until golden brown. Remove and set aside.
- Finish the Risotto: Stir the fresh spinach into the risotto until wilted, then add the butter and Parmesan cheese, mixing until creamy. Season with salt and pepper to taste.
- Serve: Spoon the risotto onto plates and top with the seared scallops.
This scallop and spinach risotto is a comforting and elegant dish that highlights the creamy texture of the risotto and the sweetness of the scallops. It’s perfect for a special occasion or a cozy dinner at home. The combination of flavors and textures makes this dish a wonderful winter treat that will impress your guests and satisfy your cravings.
Scallops with Orange Ginger Glaze
This vibrant dish features scallops glazed with a zesty orange ginger sauce that brings brightness to the plate. The combination of citrus and ginger enhances the natural sweetness of the scallops, making it a refreshing option for winter dining.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 tablespoon fresh ginger, grated
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions:
- Prepare the Glaze: In a small saucepan, combine the orange juice, orange zest, grated ginger, honey, and soy sauce. Bring to a simmer over medium heat and cook for about 5 minutes, or until slightly thickened. Remove from heat and set aside.
- Sear the Scallops: Season the scallops with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.
- Glaze the Scallops: Pour the orange ginger glaze over the scallops in the skillet, tossing gently to coat them evenly. Cook for an additional minute to heat through.
- Serve: Plate the scallops and drizzle any remaining glaze over the top. Garnish with chopped green onions.
This scallops with orange ginger glaze recipe is a refreshing and uplifting dish that contrasts beautifully with the hearty winter fare. The bright citrus flavors, combined with the warm spice of ginger, create a delightful balance that will awaken your palate. It’s an excellent choice for a dinner party or a special winter celebration, providing a vibrant and satisfying meal that’s sure to impress.
Scallop and Asparagus Stir-Fry
This vibrant stir-fry combines tender scallops with fresh asparagus, creating a quick and nutritious meal that’s perfect for busy winter evenings. The dish is infused with a savory garlic sauce that brings everything together beautifully, making it a satisfying option for any night of the week.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Cooked jasmine rice for serving
- Sesame seeds for garnish
Instructions:
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, garlic, and ginger. Set aside.
- Sear the Scallops: In a large skillet or wok, heat the vegetable oil over medium-high heat. Season the scallops with salt and pepper, then add them to the skillet. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
- Stir-Fry the Asparagus: In the same skillet, add the asparagus and stir-fry for about 3-4 minutes, or until tender-crisp.
- Combine and Serve: Return the scallops to the skillet, pour the sauce over the scallops and asparagus, and toss to combine. Cook for an additional minute to heat everything through.
- Serve: Serve the stir-fry over cooked jasmine rice and garnish with sesame seeds.
This scallop and asparagus stir-fry is a quick, delicious meal that packs a punch of flavor while remaining light and healthy. The bright green asparagus not only adds color but also complements the sweet, succulent scallops perfectly. This dish is an excellent choice for a weeknight dinner that’s both satisfying and simple to prepare, proving that winter meals can be fresh and vibrant.
Creamy Scallop Pasta with Lemon and Herbs
This creamy scallop pasta is a luxurious yet easy-to-make dish that brings comfort to the dinner table. The scallops are sautéed to perfection and then tossed with pasta in a rich, herb-infused cream sauce. A touch of lemon adds brightness, making this dish a well-rounded winter favorite.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 8 oz fettuccine or linguine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Cook the Pasta: Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- Make the Cream Sauce: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, lemon zest, and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Combine: Stir in the Parmesan cheese until melted and creamy. Add the cooked pasta, scallops, parsley, and basil. Toss everything together, adding reserved pasta water as needed to reach desired consistency.
- Serve: Plate the creamy scallop pasta and garnish with additional parsley and lemon zest if desired.
This creamy scallop pasta is an indulgent dish that feels special yet is simple enough for a weeknight meal. The richness of the cream, combined with the bright notes of lemon and fresh herbs, perfectly complements the sweet scallops, creating a delightful flavor profile. It’s a fantastic way to bring a touch of elegance to your winter dining, making it an impressive choice for entertaining or enjoying a cozy night in.
Scallops with Mushroom Risotto
This scallops with mushroom risotto dish combines the earthy flavors of mushrooms with the sweetness of scallops, resulting in a hearty and satisfying winter meal. The creamy risotto provides a comforting base, while the scallops add a touch of sophistication to the plate.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth, heated
- 1 cup mushrooms, sliced (cremini or shiitake work well)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 cup white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh thyme, chopped
- Salt and pepper to taste
Instructions:
- Sauté the Aromatics: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and sauté for about 5-7 minutes until they are soft and golden.
- Add the Rice: Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to absorb the flavors. If using, pour in the white wine and cook until mostly evaporated.
- Make the Risotto: Gradually add the heated broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in the thyme and Parmesan cheese, seasoning with salt and pepper to taste.
- Sear the Scallops: In a separate skillet, heat the remaining olive oil over medium-high heat. Season the scallops with salt and pepper, then sear them for about 2-3 minutes on each side until golden brown and cooked through.
- Serve: Plate the mushroom risotto and top with the seared scallops.
This scallops with mushroom risotto recipe is a beautiful winter dish that combines richness and comfort. The creamy risotto, paired with the tender scallops and earthy mushrooms, creates a delicious harmony of flavors. This meal is perfect for a special occasion or a cozy dinner at home, providing an elegant and satisfying way to enjoy winter dining.
Maple Glazed Scallops with Brussels Sprouts
This dish brings together the natural sweetness of scallops with a rich maple glaze, paired perfectly with roasted Brussels sprouts. The result is a wonderful balance of flavors and textures, making it a perfect choice for a cozy winter dinner.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 1 lb Brussels sprouts, trimmed and halved
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions:
- Prepare the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 20-25 minutes, or until they are golden brown and crispy on the edges.
- Make the Maple Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, salt, and pepper.
- Sear the Scallops: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through.
- Glaze the Scallops: Reduce the heat to low and pour the maple glaze over the scallops in the skillet, cooking for an additional 1-2 minutes until heated through and well-coated.
- Serve: Plate the roasted Brussels sprouts and top with the maple-glazed scallops. Garnish with fresh thyme.
This maple glazed scallops with Brussels sprouts recipe is a harmonious blend of sweet and savory flavors. The rich maple glaze enhances the natural sweetness of the scallops, while the roasted Brussels sprouts add a delightful crunch. This dish is perfect for a festive winter gathering or a special weeknight dinner, showcasing the beautiful flavors of the season.
Spicy Scallop Tacos with Cabbage Slaw
These spicy scallop tacos are a fun and vibrant dish that brings a taste of the coast to winter dining. The seared scallops are seasoned with a kick of spice and topped with a refreshing cabbage slaw, making them a perfect choice for a casual meal that’s packed with flavor.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 8 small corn or flour tortillas
- 2 cups green cabbage, shredded
- 1/2 cup carrots, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Lime wedges for serving
Instructions:
- Prepare the Cabbage Slaw: In a bowl, combine the shredded cabbage, carrots, cilantro, lime juice, olive oil, salt, and pepper. Toss well and set aside to marinate while you prepare the scallops.
- Season the Scallops: In a small bowl, mix the chili powder, cayenne pepper, salt, and pepper. Season the scallops with the spice mixture.
- Sear the Scallops: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Sear the seasoned scallops for about 2-3 minutes on each side until golden brown and cooked through.
- Warm the Tortillas: In another skillet, warm the tortillas for about 30 seconds on each side until pliable.
- Assemble the Tacos: Place a few scallops on each tortilla, top with the cabbage slaw, and garnish with additional cilantro if desired. Serve with lime wedges on the side.
These spicy scallop tacos are a lively winter dish that brings a burst of flavor and texture to your table. The combination of spicy scallops and crunchy cabbage slaw creates a delicious contrast, making these tacos a fun and satisfying option. They’re perfect for a casual gathering or a cozy dinner at home, proving that winter meals can be exciting and vibrant.
Scallop Chowder with Corn and Potatoes
This hearty scallop chowder is a comforting bowl of goodness, perfect for warming up on cold winter days. The creamy base, filled with sweet corn and tender potatoes, makes for a delightful dish that highlights the natural sweetness of the scallops.
Ingredients:
- 1 lb sea scallops, cleaned and patted dry
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, diced
- 2 cups corn (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh chives for garnish
Instructions:
- Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the drippings.
- Sauté the Aromatics: Add the diced onion and minced garlic to the pot with the bacon drippings, sautéing until the onion is translucent.
- Add Potatoes and Broth: Stir in the diced potatoes, corn, and chicken broth. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes until the potatoes are tender.
- Make it Creamy: Add the heavy cream, thyme, and season with salt and pepper. Simmer for another 5 minutes to heat through.
- Sear the Scallops: In a separate skillet, sear the scallops over medium-high heat in a little olive oil for about 2-3 minutes on each side until golden brown.
- Serve: Ladle the chowder into bowls, topping each with a few seared scallops and a sprinkle of crispy bacon. Garnish with fresh chives.
This scallop chowder with corn and potatoes is a warm and hearty dish that’s perfect for chilly winter nights. The creamy texture and rich flavors make it a comforting choice, while the sweet scallops elevate the dish to something truly special. This chowder is perfect for a family dinner or a gathering with friends, offering a cozy and satisfying way to enjoy the flavors of winter.
Note: More recipes are coming soon!
