Keys Fisheries Restaurant, Market and Marina Slideshow

welcome title for keys fisheries market and marina

Scallops are a popular shellfish meat that are a staple of most seafood menus. With a sweet and succulent taste, scallops are sure to please even the most critical seafood aficionado.

We love to share the recipes for some of our specialty seafood dishes. Please have a look at the following scallop recipes or order fresh scallops from our market today!

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Broiled Scallops:


Ingredients:

  • 1 lbs. Florida Scallops
  • 1 cup Butter, Melted
  • 3 tbsp. Key Lime Juice
  • 1 tsp. Minced Garlic
  • 1 tsp. Salt
  • 1/8 tsp. White Pepper
  • 1/8 tsp. Paprika
  • 2 tbsp. Chopped Parsley

Preparations:

Rinse scallops with cold water to remove any remaining shell particles. Place scallops on a lightly-oiled broiler pan. Combine butter, lime juice, garlic, salt, pepper & paprika. Brush scallops with seasoned butter. Broil about 3" from heat source for 3-4 minutes.

Recommendations:

Sprinkle with parsley.
Recipe yields 6 servings.

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Scallop Chowder:


Ingredients:

  • 2 sticks of Butter (margarine not recommended)
  • 8 stalks of Celery, chopped, but not too fine
  • 1 - 1/2 Large White Onion, Chopped
  • 2 Carrots, Shredded
  • 5 small Bottles of Clam Juice
  • 1 Gallon Half and Half
  • 10 Medium White Potatoes (cut in 1/2 inch cubes and par boiled)
  • 5 lbs. Bay Scallops
  • 4 tbsp. Chopped Parsley
  • 6 heaping tbsp. of Flour

Preparations:

Melt Butter in kettle. Saute celery and onions until tender. Add flour slowly to sauteed vegetables creating a smooth paste. Slowly add Clam juice, blending well. Add half and half, blending well. Add shredded carrots, par boiled potatoes and parsley. Simmer slowly for about 1 & 1/2 hours. Stir frequently so that starch does not stick on the bottom of the kettle. Wash and drain Scallops. Slice large scallops in half. Add scallops and cook for an additional 3/4 hour. Salt and pepper to taste.

Recommendations:

Serves 8 Chowder Lovers. Scallop leftovers only store well for a day or two at most, as scallops tend to get tough when stored longer.

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Fried Scallops:


Ingredients:

  • 2 lbs. Florida Scallops
  • 2 Eggs, beaten
  • 1 tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1/8 tbsp. Milk
  • 1 cup All-purpose Flour
  • 1 cup Dry Bread Crumbs
  • Vegetable Oil for Frying

Preparations:

Rinse Scallops with cold water to remove any remaining shell particles. Beat together eggs, salt, pepper, and milk. Dredge scallops in flour, dip in egg mixture then coat with dry bread crumbs. Place scallops in skillet with approximately 2" of hot, but not smoking oil. Fry at 350 for 2-3 minutes or until golden brown, turning once during cooking. Drain on a paper towel.

Recommendations:

Serve Plain or with a sauce.
Recipe yields 6 servings.

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