Home/Canned Scallop/Recipes
Back to Home

Healthy Recipes using Canned Scallop

Canned Scallop Quinoa Salad

A refreshing and protein-packed quinoa salad featuring canned scallops, fresh vegetables, and a zesty lemon dressing.

Ingredients
  • 1 cup cooked quinoa
  • 1 can of scallops, drained
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine cooked quinoa, canned scallops, cherry tomatoes, cucumber, and red onion.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine. Serve chilled.

Canned Scallop and Avocado Toast

A nutritious twist on classic avocado toast, topped with canned scallops and a sprinkle of chili flakes for a kick.

Ingredients
  • 2 slices whole grain bread
  • 1 ripe avocado
  • 1 can of scallops, drained
  • 1 teaspoon chili flakes
  • Salt to taste
  • Lemon wedges for serving
Instructions
  1. Toast the whole grain bread until golden brown.
  2. In a bowl, mash the avocado and season with salt.
  3. Spread the mashed avocado on the toast, top with canned scallops, and sprinkle with chili flakes. Serve with lemon wedges.

Canned Scallop Stir-Fry

A quick and healthy stir-fry featuring canned scallops, colorful vegetables, and a savory soy sauce glaze.

Ingredients
  • 1 can of scallops, drained
  • 2 cups mixed bell peppers, sliced
  • 1 cup broccoli florets
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
Instructions
  1. Heat sesame oil in a large pan over medium heat. Add garlic and ginger, sautéing for 1 minute.
  2. Add bell peppers and broccoli, cooking for 5-7 minutes until tender.
  3. Stir in the canned scallops and soy sauce, cooking for an additional 2 minutes. Serve hot.

Canned Scallop Tacos with Mango Salsa

Delicious and healthy tacos filled with canned scallops and topped with a fresh mango salsa for a tropical flair.

Ingredients
  • 1 can of scallops, drained
  • 4 small corn tortillas
  • 1 cup diced mango
  • 1/2 red onion, diced
  • 1 jalapeño, minced
  • 1 tablespoon lime juice
  • Cilantro for garnish
Instructions
  1. In a bowl, mix diced mango, red onion, jalapeño, and lime juice to create the salsa.
  2. Warm the corn tortillas in a skillet over medium heat.
  3. Fill each tortilla with canned scallops and top with mango salsa. Garnish with cilantro.

Canned Scallop and Spinach Frittata

A protein-rich frittata packed with canned scallops and fresh spinach, perfect for a healthy breakfast or brunch.

Ingredients
  • 6 eggs
  • 1 can of scallops, drained
  • 2 cups fresh spinach
  • 1/2 cup feta cheese, crumbled
  • Salt and pepper to taste
  • 1 tablespoon olive oil
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat olive oil and sauté spinach until wilted. Add canned scallops.
  3. In a bowl, whisk eggs, salt, and pepper. Pour over the spinach and scallops, sprinkle feta on top, and bake for 20-25 minutes until set.

Canned Scallop and Zucchini Noodles

A low-carb dish featuring spiralized zucchini noodles tossed with canned scallops and a light garlic sauce.

Ingredients
  • 2 medium zucchinis, spiralized
  • 1 can of scallops, drained
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a skillet, heat olive oil and sauté garlic until fragrant.
  2. Add spiralized zucchini and cook for 2-3 minutes until slightly softened.
  3. Stir in canned scallops and lemon juice, cooking for another 2 minutes. Season with salt and pepper before serving.

Canned Scallop and Chickpea Salad

A hearty salad combining canned scallops and chickpeas with a tangy dressing, perfect for a filling lunch.

Ingredients
  • 1 can of scallops, drained
  • 1 can of chickpeas, rinsed and drained
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine canned scallops, chickpeas, cherry tomatoes, and parsley.
  2. In a separate bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
  3. Pour the dressing over the salad and toss to combine. Serve immediately.

Canned Scallop and Cauliflower Rice Bowl

A nutritious bowl featuring cauliflower rice, canned scallops, and a variety of fresh vegetables, drizzled with a sesame dressing.

Ingredients
  • 2 cups cauliflower rice
  • 1 can of scallops, drained
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • Sesame seeds for garnish
Instructions
  1. In a skillet, heat sesame oil and sauté mixed vegetables until tender.
  2. Add cauliflower rice and cook for 5 minutes, stirring frequently.
  3. Stir in canned scallops and soy sauce, cooking for an additional 2 minutes. Serve garnished with sesame seeds.

Canned Scallop and Sweet Potato Cakes

Savory cakes made from mashed sweet potatoes and canned scallops, perfect as an appetizer or light meal.

Ingredients
  • 1 large sweet potato, cooked and mashed
  • 1 can of scallops, drained
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil for frying
Instructions
  1. In a bowl, combine mashed sweet potato, canned scallops, breadcrumbs, egg, paprika, salt, and pepper.
  2. Form the mixture into small patties.
  3. Heat olive oil in a skillet and fry the patties until golden brown on both sides. Serve warm.

Canned Scallop and Asparagus Risotto

A creamy and comforting risotto made with arborio rice, canned scallops, and fresh asparagus, perfect for a healthy dinner.

Ingredients
  • 1 cup arborio rice
  • 1 can of scallops, drained
  • 1 cup asparagus, chopped
  • 4 cups vegetable broth
  • 1/2 cup onion, diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a pot, heat olive oil and sauté onion until translucent.
  2. Add arborio rice, stirring for 2 minutes. Gradually add vegetable broth, stirring continuously until absorbed.
  3. Stir in asparagus and canned scallops, cooking until heated through. Season with salt and pepper before serving.