My Favorite Bay Scallop Recipes

The following Bay Scallop recipes are some of my favorite, as mentioned in my previous post Martha’s Vineyard Bay Scallops.  Sometimes simplicity works best and sometimes we add a bit more to it.

Love Jamie Oliver’s recipe.  Cooking in the shells feels like I’m getting the fullest flavor possible from our sea treasures.


Scatter a good layer of salt or rice over the bottom of a roasting pan and flatten down.  This is going to keep the shells upright and prevent them moving around on the pan.

FLAVORED BUTTER – mix together using clean hands, add pinch of salt and pepper

  • 4 Cloves Garlic, grated
  • handful chopped flat-leaf parsley
  • finely grated zest of 1 lemon
  • 7 tablespoons unsalted butter

Put a little chopped spinach in the deep side of each shell and lay 2 scallops on top.  Smear a little of the garlic butter on top of the scallops and drizzle with extra virgin olive oil.  Place the the other half of the shell on top and bake in 325 degree oven for 12 minutes.  Serve with lemon wedges.

Mayhew family favorites:


Dip scallops in melted butter, roll in Ritz cracker crumb and pop under the broiler for about 3-4 minutes, turn them and broil for another few minutes, just until no longer translucent.  Serve immediately with tarter sauce and lemon wedges.

Spinach and Scallop Soup


I have substituted bay scallops for sea scallops but both work great!

Yield: 2 main course servings

  • 2 tablespoons (1/4 stick) butter
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped onion
  • 2 cups canned low-salt chicken broth
  • 1 1/2 cups (packed) thinly sliced spinach leaves (about 2 ounces)
  • 1/4 cup whipping cream
  • 1/4 teaspoon dried crushed red pepper
  • 10 ounces sea scallops, halved horizontally, or use Bay Scallops
  • 2 tablespoons chopped fresh basil

Melt butter in heavy medium saucepan over medium heat. Add bell pepper and onion and sauté until almost tender, about 3 minutes. Add broth, spinach, cream and crushed red pepper. Cover pan and simmer until spinach is tender, about 3 minutes. Add scallops and simmer uncovered until just opaque in center, about 3 minutes. Mix in basil. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

These are just a few ways to enjoy the gift of bay scallops from our precious seas.  I have found that the bay scallop can be substituted for sea scallops in most recipes but have so much more to offer on their own.  They also freeze very well so we can enjoy them for months to come.

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