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Bay Scallop Recipe with Lemon, Garlic and Capers

A very simple bay scallop recipe, that can be served over pasta as a main course or these gems of the sea make a great appetizer.

 
scallops in saute pan

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. T

here 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 too 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 Bialy’s and loaded our suitcase with 1 1/2 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.

Not only is it perfect for an appetizer, it also makes a great entree when served over pasta or rice. 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 if he wanted too!

This recipe requires garlic. And lemon. And some chili flakes because love always needs a little spice, does it not?

Bay scallops are easy to cook as long as you don’t overcook them. Remember to remove them from the heat a bit before you think they are done. They will continue cooking for a moment or so. Have the wine ready. This is ready in a jiffy!

bay scallop recipe
 

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These scallops are super fast and super easy to make. Lots of lemon and garlic and capers. Oh my! www.thisishowicook.com #scalloprecipes #seafood
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scallops with Lemon and garlic

Simple Scallops with Lemon Zest, Garlic and Capers and Weekend of Love!

  • Author: Abbe Odenwalder
  • Total Time: 15 Minutes
  • Yield: 2 - 4 Servings 1x
  • Category: Main Course/Appetizer
  • Cuisine: Italian

Description

This simple scallop dish comes togehter in minutes. Lots of lemon and garlic and so, so good!


Ingredients

Units Scale

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 1/2 t garlic, chopped fine
sprinkle of salt
Sprinkle of red chili flakes
1 T parsley, chopped fine
1 1/2 T tiny capers, drained
3 T roasted red peppers, chopped
2 1/2 T fine, dry breadcrumbs (if I’m out of breadcrumbs I dry out a piece of toast and then grate it)
Lemon Zest from 1/2 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 1/2 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.

Keywords: bay scallop, bay scallop recipes, cookin bay scallops

 

 
 



Recipe rating

shannon weber

Thursday 12th of February 2015

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

Tuesday 17th of February 2015

This recipe will help you make the change, Shannon. So good and so simple!

Lea Ann (Cooking On The Ranch)

Thursday 12th of February 2015

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

Tuesday 17th of February 2015

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

Thursday 12th of February 2015

Whoa..that looks super yummy, Abbe. And you look beautiful in that dress! Happy Love Day in advance. xo ❤ ❤

Abbe Odenwalder

Tuesday 17th of February 2015

They were very yummy, Sharon! And thank you! Happy Valentine's Day to you, also!

Cheri Savory Spoon

Wednesday 11th of February 2015

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

Tuesday 17th of February 2015

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

Wednesday 11th of February 2015

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

Tuesday 17th of February 2015

Thanks Maureen. It was so fun being with Zoe. John will love these!