Sea Scallops Cooked In Their Shells Recipe

Name: Sea Scallops Cooked In Their Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head garlic, cloves separated and peeled; 1 cup olive oil, plus more for brushing the scallops; 2 small zucchini; 1 red bell pepper, seeds and veins removed, cut into 1/4-inch dice; 2 leeks, tops and bottoms trimmed, cut into 1/4-inch dice; 2 carrots, cut into 1/4-inch dice; 2 small ribs celery, cut into 1/4-inch dice; 10 pearl onions, peeled, trimmed and cut into 1/4-inch dice; 1 cup white veal stock or chicken stock; 2 preserved lemons (recipe follows), cut into 1/4-inch dice; 1 cup sun-dried tomatoes in oil, drained and cut into 1/4-inch dice; 1 1/2 ripe avocados, cut into 1/3-inch dice; 2 tablespoons aged sherry vinegar; 40 sea scallops, preferably in their shells

Servings: persons

1 head garlic, cloves separated and peeled
1 cup olive oil, plus more for brushing the scallops
2 small zucchini
1 red bell pepper, seeds and veins removed, cut into 1/4-inch dice
2 leeks, tops and bottoms trimmed, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
2 small ribs celery, cut into 1/4-inch dice
10 pearl onions, peeled, trimmed and cut into 1/4-inch dice
1 cup white veal stock or chicken stock
2 preserved lemons (recipe follows), cut into 1/4-inch dice
1 cup sun-dried tomatoes in oil, drained and cut into 1/4-inch dice
1 1/2 ripe avocados, cut into 1/3-inch dice
2 tablespoons aged sherry vinegar
40 sea scallops, preferably in their shells

1
In a small saucepan, combine the garlic and 2/3 cup of the oil and cook over very low heat for 2 hours.
2
Cool, discard the oil and set the garlic aside.
3
Using a sharp knife, peel away 1/4-inch-thick strips of skin from the zucchini.
4
Discard the core and cut the skin into 1/4-inch dice.
5
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat and saute the zucchini, pepper, leeks, carrots, celery and onions until they just begin to soften, 3 to 4 minutes.
6
Transfer to a large bowl and set aside.
7
In a blender, puree the stock and reserved garlic until smooth.
8
Pour the stock over the vegetables, add the lemons, sun-dried tomatoes, avocados, vinegar and remaining 2 1/3 tablespoons of olive oil and mix.
9
Season with salt.
10
Preheat the oven to 450 degrees.
11
If using scallops in their shells, discard the top (flat) shell of each scallop and remove the guts, leaving only the white, round muscle.
12
(It should still be attached to the shell.)
13
Run cold water over each scallop, pat dry and place the scallops on baking sheets.
14
(If using scallops already out of the shells, rinse them and place each one in a small ramekin, cleaned shell or ovenproof dish.)
15
Sprinkle the scallops with salt and arrange a heaping tablespoon of the vegetable mixture so that it surrounds but does not cover the scallop.
16
Bake until the scallops are warmed through, about 5 minutes.
17
Brush each scallop with olive oil and serve immediately.

1092

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 head garlic, cloves separated and peeled, 1 cup olive oil, plus more for brushing the scallops, 2 small zucchini, 1 red bell pepper, seeds and veins removed, cut into 1/4-inch dice, and more.

Yes, Sea Scallops Cooked In Their Shells falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Scallops Cooked In Their Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions