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Showing posts with the label Seafood - Scallops

Braised Scallop Vermicelli in Claypot by Rachel Leong‎


2 bundles vermicelli (tang hoon)
6 fresh scallops
3 cloves garlic (chopped)

Seasoning Sauce
2 tablespoon oyster sauce
1 tablespoon Hua Diao wine
1 tablespoon sesame oil
1 cup water
Chopped parsley

1. Heat some oil in a wok. Pan seared scallops till lightly brown on both sides, remove from wok and set aside.

2. Fry garlic in same wok till fragrant. Add the seasoning sauce and vermicelli. Mix well.

3. Transfer vermicelli into a pre-heated claypot. Place scallops on top of vermicelli. Cover lid and simmer for 5 mins. Add water if too dry. Garnish with chopped parsley and ready to serve.

Scallops Au Gratin by Michelle Heng

Ingredients 15pcs scallops (washed and drained)
Seafood/clam chowder
2 tbsp panko bread crumbs
2 tbsp grated parmasen cheese
2 tbsp cheddar & mozzarella cheese

1. Arrange the scallops in a deep oven proof dish and pour just enough seafood/clam chowder to barely cover the scallops.
2. Combine and mix all the dry ingredients before sprinkle them to cover the surface of the whole dish.
3. Bake the scallops at 190 deg C for 15mins then grill at the same temperature for 5mins or until the cheese browns.
4. Bon appétit!

Scallop aglio olio by Sharon Chan‎

3/ 4 pkg spaghetti (4pax)
16 whole Fresh or Frozen Sea Scallops
2 Tbdp Olive Oil
2 Clove Garlic, Finely Diced
1 pc chili padi or chili flake
1/2 pkg of Cherry Tomatoes, Sliced in Half
1 cup chicken broth
1 pkg fresh spinach
200gm fresh button mushroom sliced thinly
Salt and Pepper to taste

Preparation Instructions1. Cook the pasta in salted water per the instructions on the box. Drain and set aside.
2. In the meantime, prep all the ingredients and have them at the ready nearby. If you’re using frozen scallops, de-frost for a few hours in the refrigerator beforehand, or run under warm water. Then, use a couple of layers of paper towels and pat very dry. Move the scallops to a clean sheet of paper towel and pat dry once more. Season with salt and pepper on both sides.
3. Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the scallops to the pan, not touching. Give each scallop ample room so that they can sear properly. Cook for 2 mi…

Scallops in Egg White by Michelle Heng

4-5 pcs dried scallops (soaked)
18 pcs small fresh scallops (depending on size)
200ml egg white
5 tbsp milk
1 tsp salt
White vinegar

1. Tear the soften dried scallops into small shreds, fry till golden brown or crispy and set aside.
2. Cut fresh scallops into halves/quarters or leave whole (depending on size of scallops) and season with 1/2 tsp salt.
3. Whisk egg with 1/2 tsp salt and milk.
4. Sear fresh scallops till cooked on both sides, lower heat then add in egg white and use the spatula to stir constantly. Fry till like the texture of scambled eggs. Drizzle some vinegar just before dishing out from pan.
5. Sprinkle crispy scallops onto the egg white mixture.
6. Bon appetit!

Note: can replace fresh scallops with white fish slices

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Scallops in Creamy Pesto Sauce by Angela Seah Thulin

Pan-seared Scallops in XO Chilli Sauce by Mock Hk

Ingredients and Methods

How to cook the scallops:  Pat them dry with a clean cloth or dry with a paper towel. I used a non-stick pan to pan fry the scallops. Put the pan over medium-high heat and add a small piece of butter. Add the scallops when the butter starts to melt. Check every minute or so to see if they've started to turn brown. Flip when the underside is a soft golden color. Repeat the same process for the second side. Remove from pan.
How to prepare the XO chilli sauce:  Chop 1 pc of shallot, 1 pc of garlic and 1 pc of red chilli. Heat up a wok with 2 tbsp of oil and stir fry the chopped shallot, garlic and chilli until fragrant. Add 1 tbsp of XO sauce and stir fry for another minute. Place scallops on plate and top up with the XO sauce. Ready to serve.
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Pan Seared Hakkaido Scallops Salad by Shirley Tay

Pan Fried Scallops with xo sauce by Alvin Jessica Ling

1. Pan fried scallop (marinated with salt & pepper) in high heat for 2-3 mins for both side. Do not move the scallop or else it will break easily.
2. Take out the scallop after done. Turn the pan to medium heat, add in chopped garlic to pan fried, then XO sauce to mix for 1 min, then add in some water to stir for few mins.
3. Scoop the XO sauce on top of scallop and served!

Scallop Salad by Jasmine Boulter

Simply sear up enough scallops for 4 people until you get a nice crust on the outside of them without overcooking the inside. Then you set the scallops aside while cutting up half an cucumber into matchsticks, slicing up thinly 1/2 a medium red onion (or 2 medium shallots), and sectioning 2 oranges. Toss everything together in a bowl. Add some lime juice and fish sauce to taste. Throw in some chopped up chilies and cilantro or mint leaves. Done.

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