Let’s not overcomplicate this recipe. Leave the scallop meat in the half shell, add olive oil, a small amount of butter, salt, parmesan cheese, and diced spinach into the half shell. Throw this on the grill for a few minutes at medium heat and when the butter starts to carmelize, the meat should be done!

Ingredients

For the scallops:

• 1 lb (450g) large sea scallops

• Salt and pepper, to taste

• 2 tbsp olive oil

• 2 tbsp unsalted butter

For the pasta and sauce:

• 12 oz (340g) fettuccine pasta

• 2 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 cup (240ml) heavy cream

• ½ cup (50g) grated Parmesan cheese (plus extra for garnish)

• Zest and juice of 1 lemon

• 1 tsp Italian seasoning

• ¼ tsp red pepper flakes (optional)

• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Prepare the Pasta:

   • Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2. Cook the Scallops:

   • Pat the scallops dry with paper towels, then season both sides with salt and pepper.

   • Heat olive oil and butter in a large skillet over medium-high heat.

   • Once the butter is melted and hot, add the scallops in a single layer, ensuring they don’t touch. Cook for 2-3 minutes per side, until golden brown and opaque in the center. Remove scallops from the skillet and set aside.

3. Make the Sauce:

   • In the same skillet, melt 2 tablespoons of butter over medium heat.

   • Add minced garlic and cook for about 1 minute, until fragrant.

   • Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the pan.

   • Stir in the Parmesan cheese, lemon zest, lemon juice, Italian seasoning, and red pepper flakes (if using). Simmer gently for 3-5 minutes, until the sauce slightly thickens.

4. Combine Pasta and Sauce:

   • Add the cooked fettuccine to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.

5. Assemble the Dish:

   • Return the scallops to the skillet, nestling them on top of the pasta. Cook for 1-2 minutes to warm the scallops through.

6. Serve:

   • Garnish with freshly chopped parsley and extra Parmesan cheese. Serve immediately with a side of crusty bread or a green salad.

Enjoy your creamy, savory scallop fettuccine! 🍝

Scallop Ceviche Recipe

Ingredients

• 1 lb (450g) fresh sea scallops, diced into small pieces

• ¾ cup freshly squeezed lime juice (about 6-8 limes)

• ¼ cup freshly squeezed lemon juice (about 2 lemons)

• 1 small red onion, finely diced

• 1 small jalapeño, finely minced (seeds removed for less heat, optional)

• 1 medium tomato, finely diced

• 1 small cucumber, peeled, seeded, and diced

• 1 avocado, diced

• 3 tbsp fresh cilantro, chopped

• 2 tbsp olive oil

• 1 tsp salt (or to taste)

• ¼ tsp freshly ground black pepper

• Tortilla chips or tostadas, for serving

Instructions

1. Prepare the Scallops:

   • Pat the scallops dry with paper towels, then dice them into small, uniform pieces (about ½ inch).

2. Marinate the Scallops:

   • Place the diced scallops in a glass or ceramic bowl (avoid metal bowls as they can react with the citrus).

   • Pour the lime and lemon juice over the scallops, ensuring they are fully submerged.

   • Cover the bowl with plastic wrap and refrigerate for 20-30 minutes, until the scallops turn opaque (this indicates they are "cooked" in the citrus).

3. Prepare the Vegetables:

   • While the scallops marinate, dice the red onion, tomato, cucumber, and avocado. Mince the jalapeño and chop the cilantro.

4. Combine Ingredients:

   • Once the scallops are ready, drain off some of the excess citrus juice, leaving a small amount to keep the mixture moist.

   • Add the onion, tomato, cucumber, jalapeño, avocado, and cilantro to the scallops.

   • Drizzle the olive oil over the mixture and season with salt and pepper to taste. Gently toss to combine, being careful not to mash the avocado.

5. Chill and Serve:

   • Refrigerate the ceviche for another 10-15 minutes to allow the flavors to meld.

   • Serve chilled with tortilla chips, tostadas, or in small bowls as an appetizer.

Enjoy the refreshing, zesty flavors of scallop ceviche! 🐚🍋