This easy bay scallop recipe with lemon and garlic is on the table quick. Perfect for an elegant appetizer or serve over angel hair pasta for a main course. I promise you will love these tender morsels from the sea!
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Tender bay scallops or these little morsels of the sea, make perfect appetizers.
I make this classic Marcella Hazan recipe with frozen bay scallops whenever I need an elegant, simple, great appetizer or a special dinner.
Thawed properly, bay scallops work just fine, but I am sure this bay scallop recipe will also work with fresh large scallops too.
Marcella's Italian recipes are the best and if you haven't tried her linguine with clam sauce, you are missing out!
Another of my favorite recipes of hers is this tasty bay scallop recipe with garlic, capers, lemon juice and roasted red peppers.
It's meant for special occasions, but easy enough to make for a weeknight dinner.
How To Make This Great Bay Scallops Recipe
To make this simple bay scallop recipe start your broiler and get out a medium saute pan.
Dry scallops with a paper towel or you will end up with splatter everywhere.
Heat the olive oil and garlic over medium heat until the chopped garlic turns golden.
Do not let it burn!
Now turn the burner to medium-high heat and add the dried scallops, a pinch of salt and red pepper flakes, and cook until they are ALMOST cooked-about 5 minutes.
No red pepper flakes? Just give this a few grinds of black pepper at the end.
Remove from heat and add fresh parsley or your favorite fresh herbs, lemon zest, capers, roasted red peppers and 1 ½ T of the bread crumbs.
This helps soak up the excess liquid from the scallops.
Transfer to pretty baking scallop shells for a fancy presentation, or leave them in theoven-proof skillet and sprinkle with the rest of the bread crumbs and perhaps some parmesan cheese.
Place under broiler for about 1 minute or until the surface has a somewhat golden brown crust.
Garnish with minced green onions or even fresh basil leaves and a bit more parsley, plus a few lemon wedges.
You have now made one impressive appetizer and all it took was about 10 minutes!
Very similar to my lobster casserole or shrimp d'jonghe this great recipe involves little time.
Pro Tip: Do not overcook scallops or they become rubbery and dry. Tender scallops are what you want!
How To serve this Easy Bay Scallops Recipe
Make a pasta dish by serving this scallop scampi over buttered angel hair pasta cooked al dente.
Or serve over white rice.
Either way, don't forget a lemon wedge for a squeeze of fresh lemon juice.
Serve this tasty recipe with some good white wine because delicious recipes always require wine.
If you are serving these over pasta make sure your large pot of salted water is boiling before you start the scallops.
The scallops cook so quickly you may want to throw the pasta in before you start the scallops.
Remember to remove them from the heat a bit before you think they are done. They will continue cooking for a moment or so.
If you serve these with pasta or rice you will probably want to leave out the bread crumbs to have more of a liquid sauce.
As an appetizer or entree this needs no embellishment, except perhaps for some crusty Italian bread on the side.
FAQ's
Where do bay scallops come from?
What is the difference between bay scallops and sea scallops?
Do bay scallops taste different than sea scallops?
For a long time it was hard to find bay scallops, but suddenly they have turned up again in my local grocery store.
I buy them frozen and thaw them under cold running water.
Don't forget to dry them well unless you want your stovetop to look like a Jackson Pollock painting!
This bay scallop recipe could also be made with small juicy shrimp, in case bay scallops are nowhere to be found-which has happened to me.
Marcella's bay scallop recipe is a great way to begin dinner parties and allow even home cooks like myself to make perfect scallops!
This is in my personal collection of great recipes, as this is the best bay scallop recipe I know of.
Easy appetizer-you betcha! Easy family dinner? Just up the portions and this seafood recipe works fine. Special meal? Always!!
This delicious bay scallop recipe with few ingredients, is my favorite way to prepare scallops.
All I know is, the next time I make this Manservant said to make more!
If finding the way to a man’s heart is through his stomach, then I guarantee this is one way to do it.
And vice versa. My Manservant could even make this for me if he wanted too!
Perfect for date night these bay scallops make one delicious meal.
I love seafood dishes of all kinds and this seafood sensation is ready in a couple minutes.
Just warning you-have the wine chilled and the table set because this is ready in a jiffy!
From 2015:
Love is in the air and isn't it fitting that I just arrived home from my cousin's wedding?
Love was certainly evident in Phoenix as we began the weekend meeting Zoe at the airport, and then devouring Mexican food at Filiberto's, a great place we found on Yelp.
After a few hours baking in the fabulous sunshine, we followed it with a family dinner at my parent's new abode.
It wasn't actually in their abode, but it was in the private dining room of their new retirement community. Zoe had a particularly good time!
The next day found us having breakfast with family and my long lost cousin. Well, she feels like a long lost cousin, because we don't get to see her often enough.
For that matter we don't get to see any of our family often enough.
The one thing I've always wished is that we lived closer to our relatives.
Too many folks family can be a real challenge, and I'm not saying that mine is anywhere near perfect, but I've always loved getting together with my relatives.
There is something so comforting about being surrounded by those with the same roots.
Growing up I never saw my cousins that often. Two were in California and I had six in Illinois.
My family was never one to plan many family events so I relished the occasions when we did get together.
I still love the familiarity of sharing memories and one can only do that with people that knew them way back when.
It is true that you can't choose your family, and sometimes they aren't what you want, and don't give what you expect.
I believe though, that if one could ever figure out how to get along as a family, then maybe we just might have the key to solving world peace.
Phoenix was glorious and the trees were heavy with oranges.
The flowers were beginning to scent the air and the backdrop of Camelback Mountain made for a beautiful ceremony.
Though it is hard to find the time to chat when surrounded by 200 some people, it was small snippets and "snapchats" that made the evening.
I also got to show my dance moves on the dance floor, and luckily no one thought to shoot a video.
I am the type that doesn't care about who's watching, and hopefully no one was watching!
We finished the weekend with breakfast at Bagels and Bialys and loaded our suitcase with 1 ½ dozen bialys to freeze upon arrival back in Denver.
Zoe managed to eat half of the latke fried egg stack with cheese sauce and bacon, and regretfully we weren't able to take a doggy bag.
So now we are approaching another weekend of love. Well, I can always use love.
This bay scallop recipe is one I adore! It is simple and quick and totally luxurious enough for a romantic Valentine's Day dinner.
Enjoy!
More Seafood Recipes
Vietnamese Fried Soft-Shell Crabs
Mussels in White Wine and Garlic
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe Card
PrintRecipe
Simple Scallops with Lemon Zest, Garlic and Capers
- Total Time: 15 Minutes
- Yield: 2 - 4 Servings 1x
- Category: Main Course/Appetizer
- Cuisine: Italian
Description
This simple scallop dish comes together in minutes. Lots of lemon and garlic and so, so good!
Ingredients
12 oz frozen bay scallops thawed according to package directions (Make sure these are really dry before putting in hot pan)
3 T olive oil
1 ½ t garlic, chopped fine
sprinkle of salt
Sprinkle of red chili flakes
1 T parsley, chopped fine
1 ½ T tiny capers, drained
3 T roasted red peppers, chopped
2 ½ T fine, dry breadcrumbs (if I'm out of breadcrumbs I dry out a piece of toast and then grate it)
Lemon Zest from ½ a lemon
Instructions
Preheat broiler to high with rack on the top shelf.
Heat olive oil and garlic in a small saute pan over medium heat, until it turns pale gold. Add dried scallops, a pinch of salt and turn up the heat to medium high. Cook, stirring frequently, for no more than 5 minutes, or until scallops are almost cooked.
Remove from heat and add parsley, capers, roasted red peppers, lemon zest and 1 ½ T bread crumbs. This helps soak up a bit of the liquid that the scallops release.
You can put these in pretty scallop shells or leave them in the pan. Sprinkle with the rest of the bread crumbs and place under a preheated broiler for about 1 minute, or until scallop mixture turns golden.
Notes
Thanks Marcella Hazan.
Laura says
Hi Abbe,
I had some bay scallops and am so happy I found your recipe. I just happened to have everything to make it. However, instead of using red pepper flakes I used a small amount of finely chopped fresh jalapeño. It was delicious!! And really easy to make. Thank you so much for the recipe. I can’t wait to make it again.
Abbe says
Thanks so much Laura. Glad you enjoyed it. Jalapeno would be awesome in this. Now you have me wanting to make this again soon!
Cindy B says
Oh my gosh! I can't wait to prepare this recipe! I'll have to try to be patient until I return home in the Spring to my electric range and standard broiler. I'm a Snowbird living in my RV over the winter and the range broiler is a mere thin strip of flame that only heats down the middle of the oven, so it's pretty much useless for broiling. (What were the designers thinking????) I have the shells at home for serving, too, so it will be the appetizer at the first meal I'll be serving my friends on my return. Thank you, Abbe!!
Abbe says
Cindy, it is a great recipe but let me give you an idea so you won't have to wait so long. I do believe a torch for creme brulee will work. You only need to brown it a bit to dry it out so the juices soak in! Let me know!
2pots2cook says
Dear Abbe, I will absolutely double the batch for week dinner! So beautiful idea!
Karen (Back Road Journal) says
I used to see fresh bay scallops all the time when we lived in New England but I've never seen them in our markets. I'll have to see if I can find the frozen ones. Nice recipe.
shannon weber says
fun trip! especially at this time of year...a nice break from the cold, and phoenix is really beautiful this time of year. What a great photo of you, too!
these wee scallops look SCRUMPTIOUS, Abbe: i don't know why i don't make scallops more often, but that needs to change. 🙂
Abbe Odenwalder says
This recipe will help you make the change, Shannon. So good and so simple!
Lea Ann (Cooking On The Ranch) says
What a great trip! Looks like you made the most of your time. And thanks for sharing the photos. Love your dress and all that sunshine. Scallops are such a perfect choice for Valentines Day. I'm so looking forward to this weekend. Scallops, SNL 40th Anniversary, Dog Show at the Coliseum .....
Abbe Odenwalder says
I was slumming at the dog show, too! And I loved the SNL special but it made me feel old. 40 years? It just can't be!
Sharon D says
Whoa..that looks super yummy, Abbe. And you look beautiful in that dress! Happy Love Day in advance. xo ❤ ❤
Abbe Odenwalder says
They were very yummy, Sharon! And thank you! Happy Valentine's Day to you, also!
Cheri Savory Spoon says
Hi Abbe, sounds like a wonderful wedding, phoenix is supposed to be in low eighties today. And these scallops look wonderful, love how you prepared them. P.S. love your little black dress!
Abbe Odenwalder says
Phoenix is so glorious this time of year! Thanks about the dress. Amazing how fun it can be to put one on!
Maureen | Orgasmic Chef says
I love that photo of you three. 🙂
John's favorite is scallops and I can't wait to make this dish for him. Winner.
Abbe Odenwalder says
Thanks Maureen. It was so fun being with Zoe. John will love these!
Cathleen says
Sounds like you had such a great time!
And these scallops! Wow, they look to DIE for!
Abbe Odenwalder says
Good time was had by all! Thanks Cathleen. These are great scallops!
Michelle Nahom says
This looks delicious! I will never turn down scallops!! Pinned!
Abbe Odenwalder says
Thanks so much Michelle. I hope you love them as much as I did!
Juliana says
Yum! The scallops look awesome, packed with flavors that I love...what an awesome way to celebrate Valentine's Day!
Enjoy your week Abbe 🙂
Abbe Odenwalder says
Always fun to celebrate anything, isn't it Juliana!
La Table De Nana says
This dish looks great..:) And I do love your little black dress:)
Abbe Odenwalder says
Thanks and thanks! I so love finding the right dress!
Kitchen Riffs says
I love scallops! And they're Mrs KR's favorite food. So of course I'll be making this! Really good recipe, fun post (and pictures!). Thanks.
Abbe Odenwalder says
Sounds like you know the way to her heart, John. Thanks!
Sue/the view from great island says
I adore tiny bay scallops, but I can never find them fresh, I'll look for them in the frozen section, this is too good to pass up!!
Abbe Odenwalder says
I used to think you had to buy them fresh, but these really turned out great. Enjoy, Sue!
Sippity Sup says
Sadly I didn't see my cousins much as a kid. Unfortunately that trend continues as an adult. Still, family connections are important and I'm glad you enjoy yours. GREG
Tricia @ Saving room for dessert says
Abbe - this is such a fun post! I love your dress, the flowers - the food and this recipe! I adore scallops especially when well flavored and melt in your mouth delicious - as I'm sure these were 🙂 Hope you're having some "better" weather and a wonderful week!
Abbe Odenwalder says
The flowers were gorgeous, weren't they? These scallops were awesome! Thanks Tricia. The weather is good now, but supposed to change!
SavoringTime in the Kitchen says
What a beautiful place for a wedding and the weather looks perfect. These scallops with garlic and lemon sound so delicious!
Abbe Odenwalder says
The weather was perfect! Totally delicious and a great dish for one's repertoire! Thanks!
Holly @ abakershouse.com says
Love the dress you found to wear to the wedding, Abbe! And this dish is a winner too, scallops are among my favorite foods and I rarely (which means NEVER) made them at home. Thanks for this recipe to encourage me along.
Abbe Odenwalder says
Thanks Holly. Everyone thought I was very elegant which I haven't felt in a long time! You should make these. They are super easy and really are mouth wateringly good!
mimi rippee says
Fabulous! I love all of the capers and goodies! Pretty dress, btw!
Abbe Odenwalder says
Thanks Mimi! The capers add so much. I love capers a lot! This was so good!
Karen Harris says
What a wonderful time! I love weddings. It is such a happy event for family to share. Speaking of sharing I could share a pan of these scallops with my husband . . . maybe. On second thought, I might just want to keep them for myself. They look delicious.
Abbe Odenwalder says
Keep them for yourself. I could have eaten them all. Manservant could have eaten double the recipe. They really were that good! Thanks Karen!
Angie Schneider says
I wish I could cook half as good as you! I LOVE LOVE scallops and this seems relatively easy to prepare. Can't wait to give it a try!
That's a lovely family photo, Abbe.
Abbe Odenwalder says
Who are you kidding? I have no doubt that I would be very, very happy in your kitchen! Thanks, Angie. And yes this is way easy to prepare!
La Torontoise says
Abbe, I read your blog for a while, but time is packed and never got a moment to write.
I love scallops, and I love garlic: -)
Will go to the fish market to give my family this special treat over the weekend!!
Abbe Odenwalder says
What a nice note and so appreciated! Your family will love it, but you may want to double the quantity! The garlic makes everyone swoon!
Liz Berg says
What a terrific photo of you three! Sounds like a fun, memorable weekend. I sure wish Bill liked scallops--as this would be an ideal V-Day dish!!
P.S. Off to Denver early tomorrow. My mom has taken a turn and my dad is having a tough time with it 🙁
Abbe Odenwalder says
Thanks Liz! This is a great dish for V-Day. Let me know if I can help while you are here.