We're pretty spoiled here on the Southcoast, particularly the greater New Bedford area. We live in a place where the seafood is always fresh and the selection of North Atlantic fisheries beats any other world-wide.  Scallops happen to be one of those delicious choices brought into the New Bedford harbor regularly and enjoyed by so many of us locals.  The great thing about scallops is that they are quick to prepare and cook. Here are some recipes below. And don't forget, this year's Working Waterfront Festival, sponsored by Fisher College,  is September 27-28 on the New Bedford State Pier. You'll see cooking demonstrations for the many different types of catch brought in daily to our beautiful New Bedford Seaport.

  • 1

    Scallops With Lemon Basil

    Ingredients:

    • 1 large lemon
    • 1 1/2 pounds large sea scallops $
    • 1/4 teaspoon salt, divided
    • 1/4 teaspoon freshly ground black pepper, divided
    • 1 tablespoon butter, divided $
    • 3/4 cup dry white wine $
    • 1 tablespoon water
    • 1/2 teaspoon cornstarch
    • 1 tablespoon finely chopped fresh basil

    For preparation, click here

  • 2

    Pan Seared Scallops With Summer Succotash

    Ingredients:

    • 1 1/2 pounds sea scallops
    • Black pepper, to taste
    • 3 teaspoons olive oil, divided $
    • 1 yellow bell pepper, chopped $
    • 1 finely chopped shallot
    • 1 large garlic clove, minced
    • 4 cups fresh corn kernels (about 7 ears) or 2 (10-ounce) packages frozen whole-kernel corn, thawed
    • 1 (8-ounce) bag frozen shelled edamame, thawed
    • 2 tablespoons cider vinegar
    • 1/4 cup buttermilk
    • 2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish

    For preparation, click here

  • 3

    Sauteed Scallops With Parsley & Garlic

    Ingredients:

    • 16 large sea scallops (about 1 1/2 pounds) $
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 1/2 tablespoons olive oil $
    • 2 tablespoons butter
    • 1/4 cup chopped fresh flat-leaf parsley
    • 2 garlic cloves, minced

    For preparation, click here