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Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
Succulent seared scallops served over creamy mashed potatoes finished with a drizzle of luxurious truffle oil.
Seared king scallops and crispy black pudding served over a creamy pea and mint purée with a vinegar reduction.
A wonderful seafood recipe capturing flavors of the sea with seared scallops, clams, samphire, and homemade pickled dulse seaweed broth.
A fragrant seafood curry blending sweet pineapple and coconut milk with a homemade Laotian curry paste and fresh salad.
Seared scallops served with a rich white wine cream sauce and wilted watercress, finished with a touch of nutmeg.
Moist chicken wings topped with seared scallops and a hazelnut-infused vegetable stock for a sophisticated dinner party dish.
Scallops seared in butter served with glazed garden peas, chanterelle mushrooms, and a fresh mint cream sauce.
Seared scallops served with crab mayonnaise, cucumber ribbons, and a vanilla-lime dressing for a sophisticated and flavorful seafood dish.
Scallops steamed in shells with a spicy black bean sauce and vermicelli noodles for a light, authentic Chinese dish.
Flavorful Asian-style steamed scallops served over stir-fried carrot and spinach rice noodles with a savory soy chili dressing.
Seared scallops served with a colorful vegetable salad, quail eggs, and a chive yoghurt dressing, finished with optional smoke.
A vibrant Thai stir-fry featuring queen scallops, prawns, and rice noodles in a homemade aromatic red curry paste.
Succulent caramelised scallops and prawns served over creamy turmeric grits with charred cabbage and crispy pork jowl bacon.
Seared scallops served over a smooth shallot purée, topped with peppered tangerine segments and a citrus brandy reduction.
Seared scallops served with a light ponzu dressing, crunchy raw vegetables, and a warm, flavorful almond satay sauce.
Spicy chorizo and chili fried with creamy scallops and honey for a sensational quick starter dish.
Crispy filo tarts topped with savory apple purée, pan-seared scallops, and a warm, zesty bacon and mixed leaf salad.
Pan-fried scallops and crispy baby artichokes served with a rich, buttery chive and tomato white wine sauce.
Classic scallops served in shells with baked potato borders, blanched spring vegetables, and a rich Gruyère cream sauce.
A velvety celeriac soup served with spiced scallops, finished with crème fraîche and fresh chervil garnish.
Savory fennel tarte tatin topped with pan-fried scallops and a rich Sauternes wine butter sauce.
Deep-fried aubergine and pan-fried scallops served with a thickened caramel miso sauce, edamame beans, sesame seeds, and fresh cress.
Scallops topped with herb and hazelnut butter, grilled until tender, and served with a dressed pea shoot and lettuce salad.
Elegant fish pies featuring scallops and monkfish in a creamy wine sauce, topped with homemade golden puff pastry and spinach.
Scallops, caramelised apples, and black pudding layered with a spicy ginger purée and finished with crispy pancetta.
Grilled salmon slices served over a rich scallop and coral cream broth with sautéed sea greens.
A lightly spiced parsnip soup served with wilted spinach and pan-seared scallops for a luxurious finish.
A luxurious seafood curry featuring a homemade spice paste, tamarind stock, and perfectly seared scallops and lobster with steamed rice.
Scallops with freshly made linguine, tomatoes, and courgettes makes a fresh and delicate supper for four people.
Handmade pasta ravioli filled with scallop mousse, served with seared scallops, samphire, and a creamy tomato-herb white wine sauce.
A classic French seafood dish featuring scallops on vegetables with piped potatoes, served alongside a fresh herb-dressed salad.
Pan-seared scallops served with a Pernod and cream sauce, topped with herbed cheesy breadcrumbs and grilled until golden.
Scallops cooked in their shells with a vermouth cream sauce, topped with golden, homemade rough puff pastry lids.
Scallops baked in shells with a fennel white wine cream sauce, sealed with homemade puff pastry and served elegantly.
Seared scallops served with crispy bacon, black pudding, caramelized apples, a fresh apple salad, and smooth vanilla apple purée.
Seared scallops served with crispy black pudding, mushrooms, caramelised pear wedges, and a fresh frisée salad with citrus dressing.
Pan-seared scallops served with cubes of mango jelly, pickled baby vegetables, and a buttery lime and chive emulsion sauce.
Pan-seared scallops served with a silky artichoke purée, spiced crushed peas, crispy bacon, and fresh pea shoots.
A quick, aromatic Thai curry featuring homemade green paste, coconut milk, pea aubergines, and pan-seared hand-dived scallops.
Seared scallops served over a vibrant green papaya salad with a zesty lime, garlic, and ginger dressing.
Scallops baked in sealed shells served alongside a vibrant, sesame-infused stir-fry of pak choi, chilli, and aromatic galangal.
Pan-seared scallops served with a sautéed nectarine and chilli mixture, garnished with fresh parsley for a quick, elegant meal.
Seared sesame-coated scallops served over fresh courgette ribbons with a bright lemon and sesame oil drizzle.
Pan-seared scallops served with a dark miso caramel, mackerel tartare-filled kohlrabi discs, and citrusy pomelo pearls.
Scallops and shrimps in shells with fish mousse and vegetables, topped with puff pastry and served with buttery herb sauce.
Pan-seared scallops served over a smooth cauliflower purée and garlicky mushroom duxelle, finished with truffle oil and chives.
Scallops infused with ginger essential oil then quickly seared in a hot pan for a fragrant seafood dish.
Scallops served in shells, topped with riced potato and a rich champagne cream sauce, then grilled with Gruyère and breadcrumbs.
Homemade seafood pasta stuffed with crab and scallops, served with a rich, aromatic brandy-infused spiced prawn sauce.
Pan-fried scallops served over a smooth butternut squash purée with salty Ibérico ham and toasted almonds for crunch.
Fast stir-fry featuring scallops, ginger, and greens served over egg noodles tossed in a savory simmering sesame sauce.
Steamed fresh scallops served with flavorful pork and pineapple fried rice and a spicy stir-fried sweetcorn side dish.
An elegant ceviche-style scallop salad featuring sorrel emulsion, pickled fennel, fresh gooseberries, and green almonds.
Seared scallops served in shells with tangy mustard hollandaise sauce and tender chargrilled chicory quarters.
Seared scallops served over rocket with a warm, zesty salsa of pineapple, tomato, spring onions, and chili flakes.
Succulent pan-seared scallops served over a silky cauliflower purée, garnished with crispy pancetta, golden breadcrumbs, and a bright chive oil.
Scallops baked in their shells with sunblush tomatoes, spring onions, lime, chilli, and soy sauce for a quick seafood dish.
Seared sea bass fillets stuffed with spinach, nettles, and scallops, rolled into cylinders, sliced, and cooked until golden.
Baby scallops topped with a savory garlic, parsley, and lemon breadcrumb crust, then grilled until perfectly crisp and golden.
Sophisticated heritage carrots baked in foil, served with scallops, carrot purée, ginger vinaigrette, coriander oil, and orange marmalade.
Exquisite scallops paired with smooth cauliflower purée, caramelised florets, and a frothy, spiced cumin velouté for a professional finish.
Pan-seared scallops served with a fresh herb and shallot garden salad tossed in a tangy grain mustard vinaigrette.
Scallops and mushrooms in a creamy sauce, piped with smooth potato, baked until golden, and served over broccoli-flecked couscous.
Succulent scallops marinated in garlic, parsley, and olive oil, then pan-seared briefly for a fresh and elegant seafood dish.
A sophisticated dinner party appetizer featuring diced scallops, crispy bacon, and apple served with homemade mayonnaise and pickled beetroot.
Crispy sautéd potatoes and prosciutto served with seared scallops and a fresh herb salad.
Crushed buttery potatoes served with wilted spinach and pan-seared scallops for a refined, elegant seafood dish.
Seared scallops served over creamy ham and spinach mash, topped with crispy potato skins and a zesty tarragon dressing.
Home-cured salmon served with hay-smoked scallops, pickled cucumber, and a creamy roe dressing finished with fresh mustard leaves.
Seared pancetta-wrapped scallops served over a homemade spiced quince, pear, and tomato chutney.
Fresh scallops served with homemade kimchi-style pickled cabbage and a savory anchovy-infused mayonnaise. A sophisticated Korean-inspired seafood appetizer.
Seared scallops and black pudding served with a citrusy shrimp butter and a fresh pea shoot and radish salad.
A light seafood salad featuring sautéed new potatoes, pan-seared scallops, and a zesty shaved fennel and chili dressing.
Pan-seared scallops served in a shell with a decadent fennel, potato, and curried cream sauce.
Sauté garlic, peppers, and scallops in a champagne lemon sauce, toss with fresh spaghetti, and serve with charred ciabatta.
Scallops topped with melted butter, chilli, and breadcrumbs, grilled until golden-brown and served fresh with watercress.
Scallops seasoned with cayenne and polenta, grilled with lime, and finished with fresh mint and Tabasco sauce.
Succulent scallops baked in shells with cherry tomatoes, leeks, and a zesty white wine butter sauce, finished with sesame oil.
Premium scallops stuffed with black truffle, pan-seared until golden, and served with a rich, nutty brown butter sherry vinaigrette.
Elegant turbot and scallops braised with shallots and wine, served with a seaweed, cucumber, and girolle mushroom butter sauce.
Seafood skewers served with homemade naan bread, crunchy slaw, garlic chilli dipping sauce, and refreshing mint raita.
Pan-fried scallops served with golden sautéed potatoes, roasted cherry tomatoes, and a tangy mustard and herb dressing.
Pan-seared scallops served over a cheesy potato mash accompanied by a tangy, creamy orange butter reduction sauce.
Pan-seared scallops served with caramelized onions, savory sherry sauce, grilled oyster mushrooms, and crunchy saffron-infused bread migas.
Spanish-style brunch featuring fried eggs and spicy chorizo topped with seared scallops, Marmite butter, and homemade toasted coriander salt.
Pan-seared scallops and baked black pudding served over a creamy, seasoned potato, celery, and apple mash.
Pan-seared scallops served with a delicate, buttery white wine sauce and garnished with fresh chives.
An intricate gourmet dish featuring honey-glazed chicken wings, cumin-dusted scallops, smooth celeriac purée, and a sweet apple chutney.
Scallops pan-fried until golden, served over sauced egg noodles with a base of shallots, garlic, and fresh herbs.
Scallops are seared until golden and served with a spiced mirin and plum reduction, topped with nori and chives.
Earthy chestnuts and sweet scallops served with a creamy ginger-infused leek sauce for a simple, elegant starter.
Scallops and crab baked in a mustard-flavored cheese sauce with a crunchy gratin topping, served in scallop shells.
Succulent queen scallops sautéed with shallots, lime, and sugar, then dramatically flambéed in tequila for a vibrant, flavorful finish.
Pan-seared scallops served with crispy bacon, black pudding, and creamy kale colcannon, drizzled with a rich Marsala sauce.
Japanese-inspired deep-fried scallops and asparagus served with a citrusy, savory ponzu dipping sauce for a zingy appetizer or meal.
Earthy, flavourful scallops served with tender lentils and sautéed Swiss chard, finished with chilli, sage, and a squeeze of lemon.
Succulent pressed pork belly served with pan-seared scallops, tender squid, rich caramelized onions, and a glossy balsamic reduction sauce.