Scallop Stew Recipe

This Scallop Stew recipe is a dream come true for seafood lovers in a hurry. Imagine tender sea scallops, perfectly browned and finished in a silky, ultra-creamy broth with just the right touch of wine and sherry. The stew is rich and indulgent, yet it comes together in well under 40 minutes—making it an incredible option for those fast-paced weeknights when you still want something truly special for dinner. The flavors are elegant without being fussy, balancing the natural sweetness of scallops with the subtle tang of wine, the quiet heat from paprika or cayenne, and the comforting roundness of cream and milk. This is the kind of dish that makes you feel like a restaurant chef, but with none of the stress.

Ingredients You’ll Need

Here’s what you’ll need to create this scallop stew, and why every ingredient matters:

• Sea Scallops: The star—go for fresh or high-quality frozen scallops, and always remove the side muscle for the most tender texture.
• Kosher Salt & Black Pepper: For seasoning the scallops and the stew, bringing out all the underlying flavors.
• Unsalted Butter: Adds richness and allows you to control the salt content. Melting and browning is key for a nutty, savory base.
• Shallots: Their sweet, mild onion flavor infuses the sauce with subtle complexity without overpowering the scallops.
• Dry White Wine: Use something crisp; it deglazes the pan and adds brightness to balance the cream.
• Dry Sherry: Provides a gentle, nutty undertone—don’t skip it if you can help it! Sub with more wine if absolutely necessary, but sherry really adds depth.
• Whole Milk: The foundation for a creamy texture; adds a luxurious mouthfeel without heaviness.
• Light or Heavy Cream (or Half-and-Half): Amp up the silkiness and bring the stew together. Choose based on how rich you want the final dish.
• Paprika or Cayenne Pepper: For garnish and just a little sparkle of warmth—pick your favorite for color or gentle heat.
• Fresh Flat-Leaf Parsley (optional): A fresh, herbal finish. Totally optional but adds lovely color and brightness.

Note: Always dry your scallops thoroughly before cooking to guarantee the perfect sear!

Variations

There’s plenty of room to play here:

• Add Veggies: Stir in a handful of fresh spinach or baby kale at the end for a pop of green.
• Swap Seafood: Try chunks of firm white fish, shrimp, or a medley of your favorite shellfish for a different twist.
• Dairy-Free: Use a quality unsweetened plant-based milk and cream for a lighter, dairy-free version.
• Bacon Boost: Sauté a little diced bacon before the shallots for a smoky background flavor.
• Extra Herbs: Whisk in a little fresh tarragon or chives with the parsley for another layer of herbal aroma.

How to Make Scallop Stew

Step 1: Sear the Scallops

Pat the scallops dry and season one side with salt and pepper. Melt butter in a deep skillet over medium-high heat. Arrange scallops—seasoned side down—in a single layer. Sear for 2 minutes without moving them to get that irresistible golden crust. While they cook, season the other side. Flip, and sear another 2 minutes. Remove from the pan; don’t worry about cooking them through just yet.

Step 2: Build the Base

Back in the same skillet (no need to clean!), lower the heat to medium, and add the shallots. Cook, stirring frequently, until golden and fragrant—about 3 minutes. Pour in the white wine and sherry, scraping up all those glorious browned bits. Let it simmer while the flavors concentrate, reducing by half (about 3 minutes).

Step 3: Add Dairy

Pour in the milk and cream. Heat gently until you see small bubbles forming along the edge (don’t let it boil hard).

Step 4: Finish the Stew

As the liquids warm up, cut the scallops into bite-sized pieces. Slide them back, along with their juices, into the hot creamy broth. Let them simmer for a minute or two, just until heated through and still tender.

Step 5: Serve

Ladle generously into bowls. Dust with paprika or cayenne, and finish with fresh parsley for a pop of color and freshness.

How to Serve

This scallop stew is beautiful on its own but shines even more with the right sides:

• Crusty Bread: The creamy broth begs for a good crunchy baguette or rustic sourdough to soak up every last drop.
• Over Rice or Potatoes: Serve the stew atop steamed rice or buttery mashed potatoes for a hearty main course.
• With a Green Salad: Pair with a fresh green salad—arugula, frisée, or spinach dressed simply—to contrast the richness.
• Sprinkle Extra Herbs: Finish with parsley, tarragon, or chives for maximum color and brightness.

For presentation, serve in shallow bowls with extra parsley, a wedge of lemon, and plenty of bread on the side—a true feast for the eyes and palate.

Make Ahead and Storage

Storing Leftovers

Transfer any remaining scallop stew to an airtight container as soon as it’s cooled and refrigerate. It will keep well for up to 2 days.

Freezing

While you can freeze this stew, the texture of the cream and scallops may change a bit upon thawing. If you must freeze, do so in a tightly sealed container for up to 1 month. Thaw gently in the refrigerator overnight before reheating.

Reheating

Rewarm the stew slowly over low heat on the stove, stirring gently. Avoid boiling, as this can toughen the scallops and cause the dairy to separate. If needed, add a splash of milk to loosen it up and restore its creamy consistency.

FAQs

Final Thoughts

Scallop Stew isn’t just quick and easy—it’s comfort and elegance in one bowl, with a flavor punch that’s sure to convert even the busiest weeknight into a special occasion. Experiment with your favorite variations, pair with whatever you have on hand, and most importantly, savor the process. Give this recipe a try, and make your evenings deliciously memorable!

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