We found such a bargain on Sea Scallops.  Great big juicy sea scallops.  

I believe the steep price tag is what keeps me from eating them every day.  But I do love them. 

We bought eight (should have bought more) and decided to prepare them two ways. 

This month’s issue of Real Simple has a quick guide to marinades. 

Right there in front of me was a Korean marinade, using ingredients already in our pantry like soy sauce, brown sugar, garlic, sesame oil, rice vinegar.

It was a sign and it was soooo delicious. 

Really, really good. 

We literally were dipping chips in it before starting dinner (not sure that’s the kind of thing I should share….no judging).

I decided to use that as a springboard for this dish. 

I’ve been wanting to use udon noodles and they were perfect with this punchy marinade. 

I prepared them according to the package then stir fried them quickly in a little reserved marinade with sugar pea pods and radish for a nice crunch.  I seared the marinated sea scallops in a little olive oil and served them on top of the noodles, sprinkled with toasted seeds (I use a 7 seed blend) and fresh cilantro. 

Such a simple, yet extremely flavorful dish. The Asian Noodles were the perfect pairing for these succulent Sea Scallops.

You might also like our 2nd choice.  Pan Seared Scallops with Basil Pesto Pasta.

Are you a Sea Scallop lover like me? Check out our Favorite Sea Scallop Recipe Roundup HERE. I’d love your feedback in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Asian Noodles with Seared Sea Scallops

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 bundles udon noodles
• 1 Tbl. olive oil
• 8 Sea Scallops
• 1 handful snow pea pods
• 2 radish thinly sliced
• 1 scallion thinly sliced
• 1 tsp. toasted seed blend
• fresh cilantro for garnish

For the marinade/sauce…

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 4 cloves garlic chopped
• 1 Tbl. sesame oil
• 2 tsp. crushed red pepper flakes

Instructions

For marinade…

• Combine all marinade ingredients, reserve 1/4 cup to use as sauce. Pour remaining marinade into a bowl or zip top bag with scallops. Marinate for 15 minutes.
• Prepare udon noodles according to package instructions. Reserve.
• Meanwhile, remove scallops from marinade and pat dry with paper towels. Discard marinade. Heat olive oil in a skillet over medium-high heat. Sear scallops untouched for 2 minutes on each side. Remove from pan.
• Add 1/4 cup reserved marinade into skillet, stir fry udon noodles with pea pods, radish, and scallions until heated through, 2-3 minutes.
• Serve scallops on top of udon noodle mixture; sprinkle with toasted seeds and cilantro leaves.

The post Asian Noodles With Perfectly Seared Sea Scallops appeared first on Lemony Thyme.

Several years ago I got a hankering to attempt the Feast of the Seven Fishes for our Christmas Eve dinner.  I carefully selected recipes, ordered specialty items ahead from our local seafood market, and rewrote my plan of attack dozens of times before the big day arrived.  I envisioned this becoming our new Christmas Eve traditional dinner and oh how that excited me.

Today is Christmas Eve and for the third year in a row we are having….Prime Rib for dinner. So in an attempt to satisfy my lust for all things seafood I’m hosting a virtual Feast of the Seven Fishes.  Sharing a couple of options for each of the seven courses.  Hope you enjoy this feast for the eyes. From what I can gather, there aren’t specific dishes that are traditionally served, in fact there are varying opinions on the number of dishes and fishes to be enjoyed.  I’m going with seven seafood courses and I highly recommend each course being served small plate tapas style.  I’ve named each course as well and selected their order to give it our feast personal flare.

1. Course One – Light & Conversational (think finger food or appetizer)
2. Course Two – Fresh & Cool (think salads)
3. Course Three – Warm & Spicy (think soup, stew or chowder)
4. Course Four – Make it Memorable (think meaty main dish)
5. Course Five – Share the Pasta Love (remember portion control)
6. Course Six – Simple yet Sensual (your chance to share your personal favorites)
7. Course Seven – Sweet & Savory (think dessert)

~ Course One – Light & Conversational ~

Smoked Steelhead Trout Dip can be made well in advance, allowing you time to mix and mingle and enjoy your guests.

Tuna Fish & Chips are the perfect way to begin the Feast of the Seven Fishes.  These tasty surreal bites are playful and light.

Fish & Chip Bites {with Crispy Caper Tartar Sauce} are a whimsical play on a favorite.

While the Italians are credited with the creation of the Feast of the Seven Fishes, I think it’s fun to incorporate seafood dishes that surprise and delight your senses.  Our Sushi Stack with jumbo lump crabmeat will do just that.

~ Course Two – Fresh & Cool ~

Our Shrimp & Avocado Salad with Bloody Mary Dressing is a wonderful way to perk up the taste buds before moving onto the heartier courses.

You can never go wrong serving Classic Shrimp Cocktail to your dinner guests.  Always a familiar favorite.

Crab Louie Salad Sliders are a fun second course.  Putting a spin on a classic is sure to delight.

~ Course Three – Warm & Spicy ~

A cup of spicy Shrimp & Corn Chowder will rev up the taste buds.

Cajun Salmon & Sweet Potato Chowder is remarkably light yet full of flavor.

Thai Hot & Sour Soup with Shrimp will clear your sinuses and cleanse your pallet.

~ Course Four – Make it Memorable ~

Grilled Swordfish with Lima Bean & Herb Butter is a nice meaty course with plenty of flavor wow.

Salmon Steaks with Curried Fennel Wine Sauce will leave them speechless.  The combination of fennel and curry is nothing short of brilliant.

Baked Cod with Montpellier Butter has the right complexity of flavor for this main course. Compound butters, like a sauce, are a great way to enhance the flavors in a dish.

Crab Stuffed Flounder is rich and festive, making it a lovely main course for your Feast of the Seven Fishes.

Horseradish & Herb Encrusted Grouper is another personal favorite of ours.

~ Course Five – Show them the Pasta Love ~

Steamed Mussels, Shrimp & Sea Scallops over Linguine in it’s garlic & white wine broth sings of comfort.

Ahi Tuna Noodle Casserole with Lemony Thyme Cream Sauce brings all the comfort of home.

Seafood Lasagna Roll-Ups are another wonderful dish that can be prepared in advance.  By this point in the evening you’ll be glad you did.

Halibut in Roasted Romesco Sauce over Pasta packs nutty big bold flavors.

Salmon & Snow Pea Pasta with Tarragon Cream Sauce is rich & creamy, just the way we like it.

~ Course Six – Simple yet Sensual ~

Sage Brown Butter Shrimp Scampi is sensual to the core.  The aromas will be first to ignite the senses.

Individual Sea Scallops with Spicy Mayo.  Delightful.

Coquilles Saint-Jacques is rich and utterly amazing.  It is meant to be savored slowly.

Seafood Newburg is a personal favorite dish that evokes fond memories, in the way that Christmas does.

~ Course Seven – Sweet & Savory ~

 Coconut Almond Shrimp with Sweet & Spicy Orange Sauce are slightly sweet & nutty with hints of citrus.

Jamaican Jerk Sugar Cane Shrimp bring the right balance of savory & sweet.

Maple Horseradish Salmon Suckers.  Fun & Flavorful.

Bang Bang Shrimp in their sweet chili mayonnaise are dessert worthy if you ask me.

I hope you’ve enjoyed our virtual Feast of the Seven Fishes (and Dishes).  I’d love for you to leave me a comment and share your holiday traditions.

The post Feast of the Seven Fishes {Christmas Eve Tradition} appeared first on Lemony Thyme.

I was looking through our food photos and was reminded just how much I adore scallops.  Particularly how much I worship the sweet fresh flavor of Sea Scallops.  I thought it would be fun to gather my favorites in one post.  To all the scallop lovers out there…you’re welcome.

Perhaps my most favorite personal photo yet is of Scallops Wrapped Bacon.  Everything about this pic, down to the Lemony Thyme sprig, makes me smile out loud.

The most sophisticated of all our Sea Scallop recipes is Coquilles Saint-Jacques.  Extremely rich and utterly amazing.

Sea Scallops with Spicy Mayo are a show stopper appetizer with surprisingly little preparation required.  Perfect for entertaining two or ten.

Pan Seared Sea Scallops over Basil Pesto Pasta.  Fill my pasta bowl with capellini tossed in fresh Basil Pesto and I am one happy camper.  Top it with pan seared scallops and I’m liable to do a back flip.  Something I’d regret in the morning.

Seared Sea Scallops nestled on a bed of Tomato Bacon Jam & Herb Infused Grits is my kind of meal.

Pan Seared Sage Brown Butter Scallops over Sweet Pea Puree.  Meant to be savored slowly.  The aromas of sage brown butter will draw you in.  The sweetness of fresh sea scallops will cause you to linger.

Asian Noodles with Seared Sea Scallops.  Flavor love.

Seared Scallops with Macadamia Cilantro Pesto.  Oh my wow.  Seared scallops topped with this incredible pesto, gently broiled until golden and mouthwatering. Here are a few recipes where Scallops are the supporting act.

Ceviche with Halibut, Scallops and Shrimp.  Bold vibrant citrus flavors ‘cook’ our beloved Halibut, Scallops and Shrimp.  Pops of color and aromatics make ceviche a fantastic appetizer or served in an avocado bowl for a light meal.

Serve me a bowl of Steamed Mussels, Scallops & Shrimp with a side of garlic toast (and a twirl of pasta).  That’s all.  All I need.

All my best,
xo Libby

The post Favorite Sea Scallop Recipes appeared first on Lemony Thyme.

This dish is the love child of two farmers markets visits in one day.  I scored some gorgeous tomatoes at my morning market and sweet sea scallops from my evening market.  Then in my one mile drive home I came up with this recipe.  It’s that simple. 

Tomato Bacon Jam is made with simple ingredients that cook slowly until nice, thick and jammy.  I started the jam first so it had time to work it’s magic.  The longer you let it simmer the more the ingredients caramelize letting the flavors come to life.  Plan on a good 45 minutes.

While the jam was getting happy I started on the Herb Infused Grits.  For the cooking liquid, I combined cream, water and butter with sprigs of fresh sage and thyme.  I brought the herb liquid to a boil and then removed it from the heat and covered it, allowing the herbs to steep for 20 minutes or so.  When I was ready to prepare the grits I just removed the herbs, returned the liquid to a boil and whisked in the grits per the instructions.  The addition of the fresh herbs transformed our 5-minute quick grits into a savory goodness.

The final layer of this dish is perhaps my most favorite food, Sea Scallops.  While I love them any way they are served my favorite is to simply give them a good sear.

Here are a few tips to achieve perfectly seared sea scallops:

1. Be sure the scallops are thoroughly dry (pat with paper towels).
2. Preheat skillet over high heat; add 1-2 Tbl. high heat oil, such as sunflower or peanut.
3. Once the oil is hot (should be shimmering or just beginning to smoke), place scallops in skillet, spaced at least an inch apart.  Cook undisturbed for 1 1/2 minutes.  Use tongs to turn scallops and cook for an additional 1 1/2 minutes.
4. Do not overcook.  Scallops should be nicely browned on the tops and bottoms and translucent in the centers.

To serve, spoon herb infused grits onto plates.  Top with a couple spoonfuls of warm tomato bacon jam.  Place seared sea scallops on top. Sprinkle with snipped chives.  Watch your husband’s eyes fill with love.

All my best,
xo Libby

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Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits}

Author Libby with Lemony Thyme

Ingredients

• Tomato bacon jam recipe link in post

For the herb infused grits

• 2 cups water
• 1 cup cream
• 1 cup quick grits not instant
• 3-4 sprigs fresh herbs
• 1 Tbl. butter
• salt & pepper

For the sea scallops

• 1/2 – 1 lb. of sea scallops rinsed & thoroughly dried
• 1-2 Tbl. high heat oil such as canola, sunflower or peanut
• fresh chives for garnish

Instructions

• Prepare tomato bacon jam. Reserve.
• Meanwhile, in a medium saucepan combine water, cream, butter and fresh herbs. Bring liquid just to a boil, then cover and remove from heat. Allow herbs to steep for 15 – 20 minutes. When ready to prepare grits, remove fresh herbs and discard. Return cooking liquid to a boil. Gently whisk in grits and reduce the heat to simmer. Cook for 5 – 10 minutes or until grits are tender and creamy. Season with salt & pepper to taste. Reserve.
• Heat a heavy skillet over high heat. Add oil and once shimmering (almost smoking) place scallops in pan, at least 1-inch apart. Sear for 1 1/2 minutes, then turn over and sear 2nd side for 1 1/2 minutes. Scallops should nicely browned on the tops and bottoms and translucent in the center.
• To serve, spoon grits onto plates. Top with a couple of spoonfuls of warm tomato bacon jam. Place sea scallops on top. Sprinkle with snipped chives.

The post Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits} appeared first on Lemony Thyme.

This was last Sunday’s dinner.  We posted a preview pic on facebook looking for a catchy name for this pot of love.  The responses ranged from Shellfish Goodness to Seafood Delight, Call Me for Supper, and Shell-fish-pa-looza.  All of which could aptly label this fabulous dish.

After all, what’s not to love about butter, shallot, garlic, parsley, lemony thyme, red pepper flakes, chicken broth, white wine, mussels, shrimp, sea scallops, and lemon wedges…served over linguine with garlic toast.

And the angels shall sing…

We began with the aromatics, gently sautéed in butter, and then let it develop from there.  Once the shellfish is added to the pot, turn it up and prepare for everything to happen quickly.  Have your pasta and bread ready.  You’ll want both.  The broth is too good not to.

It’s been over a week and I’m stilling singing the song Pulling Mussels from a Shell in my head and thinking about this glorious bowl of love.  Steamed Mussels, Shrimp & Sea Scallops over Linguine with Garlic Toast, I’m quite okay if you linger in my mind a bit longer.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Steamed Mussels, Shrimp & Sea Scallops {over Linguine with Garlic Toast}

Cuisine Seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the pasta and garlic toast…

• 4 ounces linguine pasta
• 1 Tbl. olive oil
• 4 slices of bakery bread
• 2 Tbl. butter softened
• 2 garlic cloves minced

For the shellfish…

• 1 lb. mussels
• 1/2 lb. medium shrimp peeled & deveined
• 4 large sea scallops
• 2 Tbl. butter
• 2 shallots minced
• 2 garlic cloves minced
• 3-4 Tbl. fresh parsley chopped
• 2 sprigs lemony thyme leaves only
• 1/2 tsp. red pepper flakes
• 1 1/2 cups chicken broth
• 1/2 cup white wine
• fresh parsley to garnish

Instructions

For the pasta and garlic toast…

• Prepare pasta according to package directions, drain and toss with 1 Tbl. olive oil; reserve. Combine softened butter with minced garlic and spread on bread; reserve.

For the shellfish…

• Clean mussels under cold running water. Discard any with broken shells. Peel and devein shrimp. Rinse scallops. Set all aside.
• Heat butter in a large covered stock pot. Saute over medium low until the shallot, garlic, parsley, thyme, and red pepper flakes become tender and smell amazing. Then add the wine and chicken broth and increase heat to a gentle boil.
• Add mussels, shrimp and scallops and cover. Cook gently until mussels open and shrimp turn pink, about 5 minutes. Discard any mussels that do not open.
• Meanwhile, in a separate skillet pan fry garlic toast over medium-high until golden brown.
• To serve, divide pasta into two large pasta bowls. Top with assorted shellfish, a ladle of broth, a sprinkle of fresh parsley, and garlic toast.

The post Steamed Mussels, Shrimp & Sea Scallops appeared first on Lemony Thyme.

Pan Seared Sea Scallops with Basil Pesto Pasta.

Fill my pasta bowl with capellini tossed in fresh Basil Pesto and I am one happy camper.  Top it with pan seared scallops and I’m liable to do a back flip.  Something I’d regret in the morning.

We bought 8 gorgeous sea scallops and decided to prepare them two ways and share.  First, in an Asian direction with stir fried udon noodles and a spicy marinade ~ we creatively called this Asian Noodles with Seared Sea Scallops :)  The cover of this month’s Bon Appétit whispered, “can you do that?”  Can I do that?!  Pfff.  I got this and sprung into action.

Recipe note:  we are blessed with basil right now.  Our Aero-Garden is still thriving and we have three varieties that need harvesting every other day or so.  One of these varieties happens to be Lemon Basil.  It was a beautiful addition to our basil pesto.  If you are making fresh basil pesto for this dish and can get your hands on lemon basil I highly recommend working it in, if not a little squeeze of lemon juice would be nice.

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Pan Seared Sea Scallops {with Basil Pesto Pasta}

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1/4 lb. capellini pasta
• 1/2 cup fresh basil pesto see recipe link in post
• 8 sea scallops
• 1 Tbl. olive oil
• 5-6 fresh basil leaves
• salt & pepper
• Parmesan cheese

Instructions

• Cook pasta according to package instructions, drain and toss with basil pesto sauce.
• Meanwhile, rinse and pat dry sea scallops. Sprinkle with salt and pepper. Add olive oil to skillet and heat to medium-high. Sear scallops untouched for 2 minutes per side. Remove from the pan.
• Add pasta and fresh basil leaves to pan. Gently toss pasta until warmed through. Divide pesto pasta evenly between two pasta bowls, top each with sea scallops and grated Parmesan cheese.

The post Pan Seared Sea Scallops {with Basil Pesto Pasta} appeared first on Lemony Thyme.

Sea Scallops.  Sweet.  Juicy.  Hint of ocean breeze.

Is it wrong that I’ve put Whole Foods on my list of things I’m thankful for?  Whole Foods inspires me in many ways….to try unique produce items, to dabble in International cooking, to grow bamboo, to someday cook a whole fish (head on), to eat more whole grains, to drink better wine….I could go on and on.

The seafood counter is certainly the highlight of most visits and we often arrive in front of it without a dinner plan.  It’s so much more fun to see what looks the best and build from there.  On our last visit we treated ourselves to these big beautiful Sea Scallops.  I found a fabulous recipe by Emeril Lagasse and simplified it.  While it might be fun to make spicy mayonnaise from scratch, egg yolks and all, with a little spoonful from my mayo jar combined with a squeeze of sriracha and we were ready for the oven.

The spicy mayo gave these succulent scallops a wonderful richness…the kind you savor slowly, wishing you had bought more scallops.  Until next time you lovely Sea Scallops with Spicy Mayo.

You might also like Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}.

The post Sea Scallops with Spicy Mayo appeared first on Lemony Thyme.

Pan Seared Sage Brown Butter Scallops {with Sweet Pea Puree}.  Not sure if I need to say more.

LOVE the Sea Scallops, they are such a huge treat.  Simply pan searing them with a sprinkle of salt & pepper is all they really need….but huh huh we gave them a little more.  If you’re going to sear them in butter anyway, why shouldn’t it be in that seductive favorite Sage Brown Butter.

I’ve always been fascinated with the beautiful art of food plating….drizzles of this and dabs of that.  Vibrant colors and edible flowers.  Transforming food into art is a skill that inspires me.  I’ve discovered that infusing oils for flavor and color is quite easy.

To make Paprika Oil put 1/4 cup of olive oil into a small glass jar and add 1 teaspoon of paprika.  Shake well to combine then let infuse for at least is 4-6 hours, longer if possible.  Allow the paprika to settle to the bottom before using the oil.

For the sweet pea puree, place 1/2 cup of thawed frozen peas into a small food chopper with 1 Tablespoon of Parmesan cheese, and salt & pepper.  With processor running drizzle in enough olive oil to turn the mixture into a slightly chunky puree.  Reserve.

To make sage brown butter, simply melt butter in a skillet over med-low heat, toss in some fresh sage leaves.  Allow to cook, stirring occasionally until butter turns a nice golden brown.  Remove the sage leaves and most of the butter to a small dish.

Increase heat to medium-high.  Place dry scallops in pan and sear undisturbed 1-2 minutes per side.  Plate scallops on a spoonful of sweet pea puree, a drizzle of sage brown butter, topped with a crispy sage leaf, and a hint of paprika oil.  Wonderful flavors intermingle in every bite.  These Pan Seared Sage Brown Butter Scallops are amazing!

On this day we also enjoyed Sea Scallops with Spicy Mayo.

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