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Creamy Scallop Chowder

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  • 1 pound scallops, rinsed and drained
  • 2 tablespoons butter
  • 1 bunch green onion, minced
  • 4 ounces fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1 pinch ground white pepper
  • 1/2 cup shredded Swiss cheese
  • 2 tablespoons chopped fresh parsley


Cooking Instructions: 
  1. Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
  2. Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

Seared Sea Scallops

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  • 1/2 cup all-purpose flour
  • 2 teaspoons seasoning salt
  • 1/2 teaspoon dried oregano 
  • 1/2 teaspoon dried thyme
  • 2 tablespoons lemon pepper 
  • 16 sea scallops, rinsed and drained 
  • 2 tablespoons olive oil 
  • 4 tablespoons chopped fresh parsley  
  • 4 teaspoons lemon juice


Cooking Instructions: 
  1. In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
  2. Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining scallops are cooked. Toss with parsley and lemon juice.

Dad's Excellent Scallops

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  •  2 pounds shelled, large sea scallops
  • 1/2 pound prosciutto, thinly sliced 
  • 1/2 cup butter, melted
  • toothpicks, soaked in water


Cooking Instructions: 
  1. Preheat grill for medium-high heat.
  2. Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
  3. Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.



Scallops with White Wine Sauce

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  • 1/4 cup white wine
  • 1/4 cup white wine vinegar
  • 1 tablespoon shallots
  • 1/2 cup heavy cream
  • 3/4 cup butter
  • 24 sea scallops
  • 1 tablespoon olive oil
  • salt and pepper to taste
Cook Time: 
4 minutes
Cooking Instructions: 
  1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
  2. Preheat oven on broiler setting.
  3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops
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