This stuffed scallops recipe is made with a tasty Italian shrimp seafood stuffing! Serve them for a seafood appetizer, as a main dish, or with pasta. They’re perfect for your seafood Italian Christmas Eve dinner too.
Fresh scallops are such a luxurious seafood, and when paired with classic Italian flavors, they make a delicious appetizer or light main dish. This seafood recipe is made with simple ingredients that aren’t hard to find. Take your cooking to the next level with this easy recipe.
I just love fresh, tender sea scallops for dinner and when you see how easy they are to make at home, you’ll be amazed and delighted. I’ve included some delicious food and wine pairings below so you can make an extraordinary Italian meal.
This easy recipe for Italian stuffed scallops takes tender sea scallops and stuffs them with a flavorful mix of shrimp, green olives, Italian breadcrumbs, parsley, olive oil and zesty lemon juice.
It’s a seafood dish that feels both elegant and easy to make. They’re perfect for a special meal, entertaining, family gatherings and the holidays, especially Italian Christmas Eve dinner!
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What is the difference between sea scallops and bay scallops?
Sea scallops are about one inch to 1 1/2 inches in diameter and bay scallops are about a half inch in diameter. Therefore, sea scallops are larger than smaller bay scallops therefore, they’re the kind you need for stuffed scallops.
Where do I find scallops?
You can find scallops at your local grocery store, fish monger or seafood market. I’ve found both sea scallops and bay scallops at my local grocery store. I buy fresh sea scallops when they’re on sale and try to cook them the same day so they’re as fresh as possible.
Ingredients
*The full, printable recipe is at the bottom of this post in the recipe card.
Serves 4
- large sea scallops (fresh or thawed)
- shrimp, peeled and deveined
- green olives, pitted and finely chopped
- chopped green onions
- Italian seasoned breadcrumbs
- fresh parsley, finely chopped
- lemon juice
- garlic cloves, minced
- extra virgin olive oil, divided
- salt and black pepper to taste
- egg
Instructions Summary
*The full, printable recipe is at the bottom of this post in the recipe card.
First, preheat the oven to 375F.
Then, saute shrimp in olive oil and garlic.
Next, make the stuffing with the cooked chopped shrimp, seasoned breadcrumbs, chopped green olives, olive oil, egg and seasonings. Put slits on the top of the scallops and bake at 375F for 15 minutes or until the sea scallops are firm to the touch and opaque.
Serving Suggestions
Serve the Italian stuffed scallops hot, either as an appetizer or alongside a light salad or pasta for a main dish. A glass of crisp white wine or a bubbly Prosecco pairs beautifully with this meal.
Seafood freshness: Make sure your sea scallops and shrimp are as fresh as possible for the best flavor and texture.
Avoid overcooking: Scallops are delicate, and overcooking can make them tough. They should be just opaque and firm to the touch when done.
Bread crumb alternative: You can substitute Italian breadcrumbs with panko breadcrumbs.
What wine goes with sea scallops?
There are a few wine pairings I will mention. Chardonnay, Sauvignon Blanc, Pinot Grigio and Riesling are the most common wines that taste great with sea scallops. However, Vermentino, a Mediterranean wine, will be delicious also because of its citrus notes.
This recipe is perfect for a special occasion or even a weeknight when you’re craving something special and have some extra cash. The combination of tender scallops, flavorful shrimp stuffing, and briny green olives will leave your taste buds wanting more.
Serve these with a light arugula salad or a side of Parmesan green beans, sauteed broccoli and asparagus for a complete meal. You can make perfect scallops with this easy recipe!
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See more SEAFOOD AND FISH recipes.
Baked Italian Stuffed Scallops with Shrimp Recipe
Ingredients
- 1 lb fresh sea scallops
- 8 oz shrimp, peeled and deveined
- 1/2 cup green olives, drained, pitted and finely chopped
- 1 chopped scallion (green onions)
- 1/2 cup seasoned Italian breadcrumbs
- 1/4 cup chopped parsley
- 1 large egg
- 1/4 cup extra virgin olive oil
- 1/2 tsp fresh lemon juice (optional)
- salt and black pepper to taste
Instructions
- First, preheat the oven to 375F.
- Then, carefully rinsing the scallops under cold water, then pat them dry with paper towels. If your scallops still have the small side muscle attached, gently pull it off as it can become chewy when cooked.
- Then, cut slits into each scallop being carful not to cut them in half and place the scallops with slits in them into a small baking dish big enough to fit them.
- Next, in a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2 minutes then add the minced garlic. Cook another two minutes until the shrimp are pink and opaque. Seat aside.
- Next, mince the green olives add them to a medium sized mixing bowl.
- Then, add the cooked chopped shrimp with oil and cooked garlic from pan, breadcrumbs, parsley, lemon zest, 3 tablespoons of olive oil, one egg, salt and pepper to taste and stir together until it becomes a moist stuffing.
- Then, a spoonful of the shrimp stuffing in between the slits of the scallops.
- Carefully take each scallop and make a small slit on one side to create a pocket. Gently stuff each scallop with the shrimp mixture.
- Bake at 375F for 15 minutes or until the scallops are firm to the touch and opaque.
Notes
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