Type what you have

Ingredients

• ✓ bay scallop
• cream cheese
• milk
• garlic
• cream of mushroom soup
• corn
• potato
• green onion
• carrot
• parsley
• black pepper
• cayenne pepper
• shrimp
• crabmeat
• calamari tube
• clam

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and stir until blended, about 3 minutes.
3. 3 Mix in condensed soup, undrained corn, remaining 1 cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
4. 4 Simmer for 25 minutes, stirring occasionally, without letting the chowder boil.
5. 5 Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10 minutes.

By MyVintageMommy

Ingredients

• ✓ bay scallop
• butter
• lemon juice
• garlic salt

Instructions

1. 1 Preheat the broiler to high heat.
2. 2 Rinse scallops and place in a shallow baking pan. Sprinkle with 2 tablespoons melted butter, lemon juice, and garlic salt.
3. 3 Broil in the preheated broiler until scallops begin to turn golden, 6 to 8 minutes. Remove from the oven and serve with extra melted butter on the side for dipping.

By Gail New

Ingredients

• ✓ bay scallop
• butter
• onion
• garlic
• lemon juice
• salt

Instructions

1. 1 Rinse scallops and pat dry with paper towels.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Melt butter in a frying pan over medium heat. Add onions and garlic; cook until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt.
4. 4 Place scallops in a large bowl and toss with butter mixture. Let stand for about 2 minutes.
5. 5 Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes.
6. 6 Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture and serve.

By Mama Biscuits

Ingredients

• ✓ bay scallop
• paprika
• chili powder
• olive oil
• garlic powder
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine bay scallops, smoked paprika, chili powder, olive oil, garlic powder, black pepper, and cayenne pepper in a bowl; stir until evenly combined. Transfer to the air fryer basket.
3. 3 Air fry until scallops are cooked through, about 8 minutes, shaking basket halfway through cooking time.

By Soup Loving Nicole

Ingredients

• ✓ bay scallop
• mayonnaise
• sriracha sauce
• salt
• black pepper
• bacon
• olive oil cooking spray

Instructions

1. 1 Mix together mayonnaise and Sriracha in a small bowl until well combined. Refrigerate until ready to serve.
2. 2 Preheat the air fryer to 390 degrees F (200 degrees C).
3. 3 Spread scallops out onto a plate or cutting board and blot dry with a paper towel. Season with salt and pepper. Wrap each scallop with 1/3 slice of bacon and secure with a toothpick.
4. 4 Spray the air fryer basket with cooking spray. Place bacon-wrapped scallops in the basket in a single layer; split into 2 batches if necessary.
5. 5 Cook in the preheated air fryer for 7 minutes. Check for doneness; scallops should be opaque and bacon should be crispy. Cook 1 to 2 minutes longer, if necessary, checking every minute. Remove scallops carefully with tongs and place on a paper towel-lined plate to absorb excess oil from bacon. Serve with Sriracha mayo.

By fabeveryday

Ingredients

• ✓ bay scallop
• butter
• mushroom
• cumin
• black pepper
• onion
• garlic

Instructions

1. 1 Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
2. 2 Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

By Evelyn Chartres

Ingredients

• ✓ bay scallop
• bread crumb
• salt
• black pepper
• egg
• butter
• olive oil
• lemon juice

Instructions

1. 1 Mix bread crumbs, salt, and pepper in a resealable plastic bag.
2. 2 Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
3. 3 Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

By amberrlp

Ingredients

• ✓ bay scallop
• butter
• bread crumb
• parmesan cheese
• garlic
• onion powder
• garlic powder
• paprika
• parsley

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour melted butter into a 2-quart oval casserole dish; add scallops and spread to form an even layer.
3. 3 Mix bread crumbs, Parmesan cheese, minced garlic, onion powder, garlic powder, paprika, and parsley together in a small bowl: sprinkle over the scallops.
4. 4 Bake scallops in the preheated oven until firm, about 20 minutes.
5. 5 Serve and enjoy!

By John Bragg

Ingredients

• ✓ bay scallop
• water
• olive oil
• salt
• cilantro
• mango
• red bell pepper
• olive
• avocado
• lemon

Instructions

1. 1 Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
2. 2 Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
3. 3 Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
4. 4 Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

By maplewood

Ingredients

• ✓ bay scallop
• olive oil
• garlic
• tomato
• salt
• red pepper flakes
• linguine pasta
• shrimp
• parsley

Instructions

1. 1 Heat 2 tablespoons of olive oil and garlic in a large saucepan over medium heat. When garlic starts to sizzle, pour in tomatoes and season with salt and red pepper flakes. Bring to a boil, then simmer over low heat, stirring occasionally, for 30 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3. 3 Heat remaining 2 tablespoons of olive oil in a large skillet over high heat; add shrimp and scallops. Cook, stirring frequently, until the shrimp turn pink, about 2 minutes Add shrimp and scallops to tomato mixture and stir in parsley. Cook until sauce just begins to bubble, about 3 to 4 minutes. Serve sauce over pasta.

By MARBALET

Ingredients

• ✓ bay scallop
• garlic parmesan italian vinaigrette
• seafood
• small shrimp
• red onion
• red bell pepper
• yellow bell pepper
• cilantro
• salt
• pepper
• assorted greens

Instructions

1. 1 Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
2. 2 Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.

By Marie's Dressings

Ingredients

• ✓ bay scallop
• olive oil
• all-purpose flour
• white wine
• onion
• green bell pepper
• dill
• cherry tomato
• lemon juice
• lemon zest
• butter

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
2. 2 Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.

By Mark Cotter

Ingredients

• ✓ bay scallop
• spaghetti
• olive oil
• spinach
• water
• lemon juice
• garlic powder
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Meanwhile, heat olive oil in a medium skillet over medium heat. Sauté spinach in hot oil until heated through. Stir in water, lemon juice, and garlic powder.
3. 3 Add scallops and cook until opaque, about 3 minutes. Be careful not to overcook. Season with salt and pepper.
4. 4 Transfer spaghetti to a serving dish. Pour scallops and sauce over the top. Sprinkle with Parmesan cheese to serve.

By Kim Robichaud

Ingredients

• ✓ bay scallop
• linguine pasta
• olive oil
• grape tomato
• white wine
• kalamata olive
• red pepper flakes
• salt
• black pepper
• garlic
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
2. 2 Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
3. 3 Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
4. 4 Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

By lutzflcat

Ingredients

• ✓ bay scallop
• margarine
• garlic
• onion
• white wine
• salt
• black pepper
• romano cheese
• chicken broth
• linguine pasta
• parsley

Instructions

1. 1 In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
2. 2 Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

By Nikki Medina

Ingredients

• ✓ bay scallop
• butter
• bread
• olive oil
• garlic
• white wine
• lemon juice
• flat-leaf parsley
• butter
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Spread 1/2 tablespoon softened butter onto one side of each piece of toast.
3. 3 Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.
4. 4 Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
5. 5 Stir in wine and lemon juice; bring to a boil and cook for 30 seconds.
6. 6 Stir in parsley and cold butter; remove from the heat.
7. 7 When butter melts, stir in cayenne, salt, and pepper.
8. 8 Spoon scallops over buttered toast and serve immediately.

By John Mitzewich

Ingredients

• ✓ bay scallop
• linguine
• anchovy fillet
• oil
• onion
• chicken stock
• white wine
• garlic
• parsley
• seafood seasoning
• salt
• pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.

By Sarah

Ingredients

• ✓ bay scallop
• olive oil
• chicken breast
• garlic
• mild sausage
• stewed tomato
• tomato
• tomato paste
• crab and shrimp boil seasoning
• littleneck clam
• mussel
• shrimp
• angel hair pasta

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
2. 2 Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
3. 3 While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

By LASmith

Ingredients

• ✓ bay scallop
• puff pastry shell
• butter
• button mushroom
• shallot
• half and half
• flour
• white wine
• sherry
• lemon juice
• mustard
• parmesan cheese
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Remove all wrapping from the pastry shells and set on an ungreased baking sheet. Bake in the preheated oven until golden brown and puffed, about 18 to 20 minutes (follow directions on package).
3. 3 While the pastry shells are baking: Heat 1 tablespoon butter in a large skillet over medium-high heat. Add bay scallops, and sauté quickly on both sides until lightly browned, about 2 minutes per side. Do not overcook. Remove scallops from skillet and set aside.
4. 4 Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour into the skillet, whisking until thickened; add white wine, sherry, lemon juice, and Dijon mustard, and whisk into the cream sauce.
6. 6 Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.
7. 7 Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.

By lutzflcat

Ingredients

• ✓ bay scallop
• spaghetti
• vegetable oil
• butter
• garlic
• lemon zest
• red pepper flakes
• sherry
• heavy cream
• salt
• pepper
• lemon
• parsley
• parmigiano-reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
2. 2 Meanwhile, heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for about 1 minute. Toss to turn.
3. 3 Add butter and stir scallops until butter melts. Stir in garlic.
4. 4 Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute.
5. 5 Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
6. 6 Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add 1/2 of the chopped parsley. Cook until pasta is heated through and tender, about 1 minute.
7. 7 Remove from heat. Garnish generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

By John Mitzewich

Ingredients

• ✓ bay scallop
• fettuccini pasta
• bacon
• garlic
• panko bread crumb
• italian seasoning
• salt
• black pepper
• white wine
• heavy cream
• baby spinach
• parmesan cheese
• sun-dried tomato
• microgreen

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
3. 3 Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
4. 4 Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
5. 5 Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
6. 6 Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
7. 7 Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

By thedailygourmet

Ingredients

• ✓ bay scallop
• olive oil
• bacon
• yellow onion
• celery
• garlic
• clam juice
• chicken broth
• potato
• cayenne pepper
• black pepper
• heavy cream
• fresno chile pepper
• lemon zest
• salt
• tarragon

Instructions

1. 1 Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
2. 2 Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
3. 3 Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

By John Mitzewich

Ingredients

• ✓ bay scallop
• mussel
• clam
• shrimp
• cod
• red pepper flakes
• oregano
• thyme
• basil
• bay leaf
• water
• white wine
• tomato
• chicken broth
• garlic
• onion
• butter

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and garlic; cook, stirring occasionally with a wooden spoon, until onion is softened, 5 to 7 minutes.
2. 2 Add chicken broth, diced tomatoes, wine, water, bay leaves, basil, thyme, oregano, and pepper flakes to the pot; cover the pot. Simmer until tomatoes are softened and broth is flavorful, about 30 minutes.
3. 3 Fold in cod, shrimp, scallops, clams, and mussels; bring to a boil. Reduce heat to low; simmer, covered, until clams and mussels open, 5 to 7 minutes. Discard any clams or mussels that don't open.

By Cindy Anschutz Barbieri

Ingredients

• ✓ bay scallop
• salt
• black pepper
• soy sauce
• balsamic vinegar
• white sugar
• lime juice
• wasabi paste
• sesame oil
• peanut oil
• white wine
• mirin
• ginger
• shallot
• heavy cream
• butter
• soy sauce
• olive oil
• chanterelle mushroom
• spinach
• grapeseed oil

Instructions

1. 1 Heat water in a sous-vide water bath to 125 degrees F (52 degrees C).
2. 2 Season scallops with salt and pepper; place scallops in a sealable plastic bag, clustered together. Seal (on low pressure if using a vacuum sealer), removing as much air as possible without smashing scallops. Cook in preheated water bath for 30 minutes.
3. 3 Whisk soy sauce, balsamic vinegar, white sugar, lime juice, wasabi paste, and sesame oil together in a bowl. Slowly whisk in peanut oil until vinaigrette is smooth.
4. 4 Place white wine, mirin, ginger, and shallots in a skillet over medium heat; simmer until most of the liquid has evaporated, 4 to 5 minutes. Add cream; simmer until thickened, about 2 minutes more. Reduce heat to low; whisk in butter, 1 tablespoon at a time, until sauce is thickened and smooth, 3 to 5 minutes. Whisk in soy sauce.
5. 5 Strain sauce into a bowl; pour into whipping siphon and charge. Shake to combine.
6. 6 Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until soft and tender, about 5 minutes.
7. 7 Heat 1/4 cup vinaigrette to just boiling in a separate skillet. Add spinach; cook until just wilted, about 30 seconds. Remove from heat.
8. 8 Heat grapeseed oil in a large skillet over high heat. Remove scallops from plastic bag; pat dry with a paper towel. Cook until golden brown, 30 to 45 seconds per side.
9. 9 Spoon spinach and mushrooms onto serving platter. Spray some of the sauce onto the serving platter; top with scallops to serve.

By Silicon Valley Sous Vide

Ingredients

• ✓ bay scallop
• black pepper
• salt
• sherry
• white wine
• swiss cheese
• chicken broth
• milk
• all-purpose flour
• butter
• green onion
• mushroom
• butter
• shrimp
• butter
• butter
• egg
• all-purpose flour
• milk

Instructions

1. 1 Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes.
2. 2 Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
3. 3 Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate.
4. 4 Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet.
5. 5 Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat.
6. 6 Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed.
7. 7 Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through.
8. 8 Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

By lutzflcat

Ingredients

• ✓ bay scallop
• haddock fillet
• rock shrimp
• bay leaf
• hot pepper sauce
• sugar
• tomato sauce
• chicken stock
• garlic
• green bell pepper
• celery
• onion
• tomato
• butter
• basil
• thyme
• cayenne pepper
• black pepper
• white pepper
• salt
• oregano

Instructions

1. 1 Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
2. 2 Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
3. 3 Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
4. 4 Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

By Plain ole Bob

Ingredients

• ✓ bay scallop
• dijon mustard
• parmesan cheese
• tarragon
• black pepper
• gin
• sweet vermouth
• maraschino cherry juice
• orange bitters
• maraschino cherry
• grape
• shrimp
• lemon
• goat cheese
• red pepper jelly
• bacon
• potato chip
• jalapeno pepper
• mayonnaise
• mustard powder
• worcestershire sauce
• steak sauce
• half-and-half
• lemon juice
• sriracha sauce
• salt
• puff pastry shell
• butter
• mushroom
• shallot
• half-and-half
• flour
• white wine
• sherry
• lemon juice

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat

Ingredients

• ✓ bay scallop
• asparagus
• mushroom
• olive oil
• lemon pepper seasoning
• parsley
• paprika
• lemon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Add scallops, asparagus, mushrooms, olive oil, lemon-pepper seasoning, parsley, and paprika to a large bowl. Stir until evenly combined. Transfer to the air fryer basket.
3. 3 Cook in the preheated air fryer for 8 minutes, shaking halfway through the cook time.
4. 4 Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ bay scallop
• medium seashell pasta
• olive oil
• mushroom
• green onion
• garlic
• shrimp
• crabmeat
• white wine
• lemon juice
• butter
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
2. 2 Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
3. 3 Toss pasta with seafood sauce and parsley.

By Beth Lewis

Ingredients

• ✓ bay scallop
• garlic
• olive oil
• tomato
• red pepper flake
• oregano
• basil
• salt
• linguine
• shrimp
• mussel
• parsley

Instructions

1. 1 Heat crushed garlic and 2 tablespoons oil in a large saucepan over medium heat until garlic starts to sizzle, 1 to 2 minutes. Stir in tomatoes with juice, red pepper flakes, oregano, basil, and salt. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm.
3. 3 While the linguine is cooking, heat remaining 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops and cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from the heat.
4. 4 Stir shrimp, scallops, mussels, and parsley into tomato mixture; cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

By Stephanie Duncan