Sunday, October 16, 2011

Raspberry Scallops

Most of the food blogs I follow are written by women. Recently I began following two blogs written by men and The Zesty Cook is one of them.

When Zesty posted an entry about cooking scallops with a raspberry sauce, I couldn’t resist.

Leave it to a man to lead me astray into the land of high-priced, decadent scallops and raspberries. Yet, I have to say, “Thank you, Zesty!”

Raspberry Scallops
(based on “A Raspberry Scallop” by Zesty Cook)
Serves 2


10-12 sea scallops (Using smaller scallops, figure on one-half to two-thirds of a pound)
salt & pepper
1 tablespoon butter
1 teaspoon extra virgin olive oil (EVOO)
1 tablespoon brown sugar
zest of 1 lemon
juice of 1/2 lemon
1/2 cup raspberries plus several extras to garnish the finished dish



1. Pat scallops dry and lightly salt & pepper each side.
2. Melt butter and EVOO in fry pan over medium heat.
3. Saute scallops 1-1/2 minutes on each side. Lower heat if they are cooking too fast.

4. Remove pan from heat; lower heat to medium-low. Remove scallops to a plate.
5. Return pan to heat and stir in brown sugar, lemon zest, lemon juice and raspberries.

6. Cook gently for 2-3 minutes.
7. Return scallops to pan and spoon sauce over them.

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  1. I'm so glad you enjoyed them! Thanks for the shout out! I'm off to visit your Facebook page...

  2. Hi Zesty ~ I also shared this on my personal FB page and some of my friends were skeptical yet intrigued by the idea of pairing raspberries and scallops. I'm looking forward to featuring more of your ideas on my blog! Thanks muchly!

  3. I would never have thought of pairing scallops with raspberries, but it sounds wonderful!

    So happy to have discovered your blog :-)

    Paula @ Spoons 'n' Spades

  4. Welcome Paula. Glad to have you aboard. I, too, am glad to have discovered your blog!

  5. What an interesting combo! I love raspberries and I like scallops, so I might have to be led into that expensive temptation to try too...

  6. Anna,

    Definitely an "expensive temptation" with the pricey scallops and out of season raspberries. A special occasion kind of entree. Hmm, I could also see it as an appetizer to Surf and Turf, baked potatoes and baby field greens salad.


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