What To Do With Leftover Scallops?

Did you know?

A general rule of thumb when storing scallops is that they should be done at cold temperatures and kept there until they are ready to be used.

Since scallops are a seafood product that is relatively expensive, it is important to know how to store them properly- especially when preparing only one serving worth of food.

There are many different ways to prepare scallops for your favorite dishes.

But what if there are leftovers of this seafood?

Don’t worry, in this post, I will share with you some recipes for different uses of leftover scallop products.

Let’s check them out.

Scallop mousse

Ingredients:

  • 8 oz. of cooked bay or sea scallops
  • 1 raw egg yolk
  • 1/4 cup heavy cream
  • 4 tbsp. of unsalted butter

Procedure: 

  • Melt the butter in a pan and add scallops.
  • Cook until heated through (approximately 2-3 minutes), then place mixture into a food processor with egg yolks, salt, and pepper.
  • Pulse until smooth- about 1 minute.
  • Transfer to a heat-resistant bowl and allow to cool to room temperature before refrigerating for at least 3 hours.
  • Whip the cream and fold it into the scallop mousse by hand gently so as not to deflate it too much.
  • Spoon or pipe onto the desired dish before serving.

Scallop risotto

Ingredients: 

  • 1/2 lb cooked bay or sea scallops
  • 1 cup of white wine or fish stock
  • 1 onion chopped fine, 2 tbsp. of unsalted butter
  • 3 tbsp. of olive oil
  • 3 cups chicken stock
  • 1cup risotto rice (Arborio for example)
  • 4 oz. of Parmesan cheese

Procedure: 

  • Melt the butter in a saucepan over medium heat and add onions.
  • Cook until onions are caramelized- about 7 minutes stirring occasionally to prevent burning then set aside.
  • Place rice into an ovenproof dish with high sides that is large enough to accommodate all of the risotto you are making plus some room to stir it around.
  • Pour hot chicken stock over the rice mixture.
  • Cover tightly with aluminum foil or lid and place in preheated oven at 400 degrees Fahrenheit for 30 minutes.
  • Remove from oven and uncover.
  • Add your white wine or fish stock to the rice mixture and stir around with a wooden spoon once every minute until liquid has been absorbed- this should take about 5 minutes.
  • Rinse scallops in cold water and pat dry before adding them to the risotto mixture.
  • Stir slowly until all of the liquid has evaporated off completely, this should take approximately 10 minutes.
  • If you still have raw scallop mousse after 20-25 minutes remove the rice mixture from the oven and transfer it into a new saucepan over medium heat on top of the stove before proceeding with the next step.
  • Finish risotto by stirring in parmesan cheese as well as butter as desired.

Scallop with dill and bacon

Ingredients:

  • 2 slices of bacon
  • 1 tbsp. unsalted butter
  • 2 tbsp. lemon juice
  • 8 oz cooked bay or sea scallops (previously rinsed clean of roe and dried with a paper towel)
  • 3 tbsp. chopped fresh dill weed
  • 1/4 cup heavy cream (optional)

Procedure:

  • Cook the bacon in a frying pan over medium heat until crispy- about 4 minutes.
  • Stir in butter and lemon juice then add scallops into the mixture.
  • Continue to cook the mixture for another 2-3 minutes on each side or until liquid has been absorbed by scallops.
  • When done cooking transfer ingredients to bowl and stir in chopped dill as well as heavy cream if using.
  • Serve over rice or pasta.

Seared scallops with pesto and parmesan

Ingredients: 

  • 1 cup of fresh basil leaves.
  • 1/4 cup grated Parmesan cheese.
  • 3 tbsp of unsalted butter.
  • 1 clove garlic minced, salt, and pepper to taste.
  • 8 oz cooked bay or sea scallops (previously rinsed clean of roe and dried with a paper towel).
  • cooking spray for the frying pan.

Procedure:

  • Place all ingredients except for scallops into a food processor and pulse until mixture becomes green and creamy- this should take about 30 seconds.
  • Melt butter in a pan over medium heat then add pesto ingredients.
  • Stir occasionally until liquid has evaporated- approximately 7 minutes.
  • Remove mixture from heat and set aside.
  • Rinse scallops in cold water and pat dry before adding them to the pan.
  • Cook until golden brown- about 2 minutes per side or until liquid has evaporated off completely.
  • Transfer cooked scallops into pesto sauce mixture then stir together until evenly coated.
  • Serve over rice or pasta.

Scallop salad

Ingredients: 

  • 3 cups shredded spring mix salad
  • 1/2 cup toasted pine nuts
  • 4 oz. crumbled feta cheese
  • 1 avocado cubed
  • 8 oz cooked bay or sea scallops (previously rinsed clean of roe and dried with a paper towel)
  • 3 tbsp balsamic vinegar, salt, and pepper to taste.

Procedure:

  • Rinse scallops in cold water and pat dry them before adding them to the salad bowl.
  • Toss ingredients together until evenly mixed.
  • Uncover the vinaigrette salad dressing mix and drizzle over top of mixture then stir again.
  • Serve immediately.

Can you eat leftover cooked scallops?

No, you do not need to throw away leftover cooked seafood like scallops after dinner.

You can reheat it for up to 4 days.

If the dish has garlic or onions in it, it will taste even better the second time around.

The only problem with reheating seafood is that it can dry out or get a fishy smell.

Can you eat undercooked scallops?

what to do with leftover scallops

If you eat undercooked scallops, you may be sick.

It’s NOT recommended to do this.

It is best to make sure they are fresh before cooking them. (source)

Can you eat scallops cold the next day?

Yes, you can eat cooked scallops that have been thawed in the fridge for an additional 3 to 4 days.

However, if they were thawed in the microwave or in cold water, they should be eaten immediately. (source)

How long can I keep scallops in the fridge?

You can store fresh scallops in the fridge for up to two days.

If you’re not going to cook them within that time, put them in the freezer so they will stay fresh for longer.

Why are scallops bad for you?

There are potential risks associated with eating scallops.

Scallops contain purine, a compound that can form kidney stones in people who have a sensitivity to it.

In high amounts, the purine can also cause gout. (source)

Do raw scallops have parasites?

Yes, scallops can be eaten raw, but it is important to be aware that they may be infected with bacteria from the waters where they are harvested.

This is not as big of a concern as parasites, which can be killed off by freezing.

Can scallops cause diarrhea?

Yes, shellfish like scallops can make you have diarrhea.

This happens when the shellfish has toxins in it. (source)

What happens if you overcook scallops?

If you overcook scallops, they will become chewy and tough.

If you cook them for more than 5 minutes, sea scallops are a better choice.

To prepare them for cooking, find the side muscle on each one and remove it. (source)

How do you reheat leftover scallops?

Use the oven to heat them evenly within 10-15 minutes without making them dry.

You can also reheat scallops on the stovetop, using a skillet or non-stick pan.

It is not recommended to reheat scallops in the microwave.

Conclusion

If you have any leftover scallop products, be sure to try out some of the above recipes.

Not only are they delicious, but they’re also a great way to use up any extra seafood you might have.

And who knows?

You might just find a new favorite dish.

Thanks for reading.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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