Red Lobster Scallops Recipes

30 RED LOBSTER COPYCAT RECIPES

Steps:

• Choose your preferred recipe for red lobster.
• Prepare needed ingredients.
• Cook for 30 minutes or less.

RED LOBSTER BACON WRAPPED SEA SCALLOPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees. Melt butter and wine together, when melted add paprika and seasoned salt. Drop scallops into melted wine and butter sauce. Allow scallops to marinade for about 30 minutes. Wrap each scallop with half piece of bacon, and fasten bacon with a toothpick. Place wrapped scallops onto a baking pan, and bake in the oven for about 8 minutes, then turn over and cook until done

DEEP-FRIED SCALLOPS

Steps:

• Gather ingredients.
• If scallops are quite large, cut them so the sizes are fairly uniform.
• Rinse the scallops under cold water and pat them dry with paper towels. Remove the tough white side muscle if not already removed.
• Heat about 2 to 3 inches of vegetable oil in a deep, heavy cast-iron skillet, saucepan, or deep fryer to 350 F.
• Line a baking pan or baking sheet with 2 or 3 thicknesses of paper towels and set aside.
• In a bowl, combine flour, salt, paprika, and black pepper.
• In another bowl, whisk eggs with the milk.
• Put the fine breadcrumbs in a third bowl.
• Dip a few of the scallops in the seasoned flour mixture, then in the egg mixture, and then roll them in the breadcrumbs to coat. Repeat with the remaining scallops.
• Once the oil has reached the temperature (350 F), add several scallops―about 6 to 10 depending on the pan size―to the hot oil and fry until golden brown, about 1 1/2 to 2 minutes. Take care not to overcook. They should be warm in the middle, but still moist.
• Remove them from the oil with a metal slotted spoon and transfer them to the paper-towel-lined pan. Shake the pan gently for a few seconds so the scallops roll around and excess oil is absorbed.
• Repeat with subsequent batches.
• Serve immediately with your choice of cocktail sauce , rémoulade sauce , or tartar sauce. Enjoy.

RED LOBSTER SCALLOPS

Steps:

• Cut bacon in half and wrap each half around a scallop.
• Secure with a toothpick.
• Mix together wine and lemon juice.
• Pour over scallops in a shallow dish.
• Marinade for 1/2 hour.
• Pour melted butter over scallops.
• Sprinkle with paprika and seasoning salt.
• Bake at 400* for 15- 20 minutes.

COPYCAT RED LOBSTER'S PEACH BOURBON BBQ SHRIMP & BACON WRAP

Steps:

• Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn't burn.
• Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn.
• Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper.
• Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to burn them.
• Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.
• Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.
• Peach Bourbon BBQ Sauce Instructions.
• Combine all ingredients in a small sauce pan.
• Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down.
• Cool and blend in a food processor or blender until smooth.

BAY SCALLOPS WITH GARLIC

Steps:

• Serve with hot cooked pasta or rice along with sautéed spinach or Swiss chard.

RED LOBSTER SHRIMP SCAMPI COPYCAT

Steps:

• Season shrimp with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in white wine and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 4-5 minutes. Stir in basil, oregano, rosemary and thyme. Stir in butter, 2 tablespoons at a time, until melted and smooth. Sir in shrimp and parsley; season with salt and pepper, to taste. Serve immediately, garnished with Parmesan, if desired.

LOBSTER TAIL WITH SCALLOPS & LEMON ORZO

Steps:

• Preheat the oven to 400°F. Cut off about 1/2 inch of the tops of each of the heads of garlic, so the tops are exposed. Remove any loose skin. Wrap the individual heads of garlic loosely in foil, then drizzle on one tablespoon of olive oil on each. Close the top of the foil and place the garlic on a baking sheet.
• Leaving the bottom intact, cut the onion into wedges. Wrap loosely in foil and drizzle the top with olive oil, then close the foil. Place the onion on a baking sheet with the garlic. Bake for 40 minutes to an hour - until the garlic is tender and browned; and the onion is translucent and tender. Leave the butter out to come to room temperature while the garlic and onion bake.
• Remove the garlic and onion from the oven. Remove the cloves from the skin and mash into the softened butter. Combine until the garlic is mostly incorporated and big lumps are gone.
• Take two tablespoons of the garlic butter and melt in a large skillet. Place the scallops into the skillet, leaving about one inch space between them - if placed too close, the scallops will steam and not sear. Sear for 1-2 minutes per side, until cooked through and golden brown on both sides. Remove from the skillet.
• Deglaze the pan with white wine, scraping up any brown bits. Let evaporate. Add the orzo to the skillet and add the stock or broth. Bring to a simmer, and cook the orzo for about nine minutes.
• While the orzo bakes, cut the top of each lobster tail down the center, taking care not to slice into the meat. Carefully remove the lobster tail meat from the shell and place it on top of the tail. Place the lobster onto a baking sheet and place into the still-hot oven. Bake for 10-12 minutes, or until the lobster is bright red. Take care not to over cook, or else the lobster meat will be rubbery. (OPTIONAL: Reheat the onion as you cook the lobster tail.)
• Place 2-3 tablespoons of the garlic butter into serving cups. Melt the butter in the microwave for 15 seconds, until liquidy.
• Add the lemon juice to the orzo and add the scallops back to the pan. Stir in the Parmesan cheese and sprinkle on the fresh parsley. Remove from the heat and plate along with half of the onion.
• Plate the lobster tail on top of a bed of orzo. Serve alongside some melted garlic butter. Squeeze on fresh lemon juice. Enjoy!

SEARED SCALLOPS WITH LOBSTER BRANDY SAUCE

Steps:

• For the sauce: Add the butter to a small saucepan and heat on medium-high heat. Add the garlic and onions and sweat until light brown. Add the flour and stir until mixed. Add the white wine and mix with a whisk. Add the cream and lobster stock and bring to simmer for 5 minutes, stirring occasionally. Add the brandy, hot sauce and salt and pepper to taste. Cool and set aside. Warm in a small saucepan as needed.
• For the scallops: Heat a nonstick pan over high heat. Add the oil. Then lightly salt the scallops and add to the pan. Cook the scallops about 1 1/2 minutes on each side.
• Warm 4 ounces of lobster sauce and place on the plate. Land the scallops over the lobster sauce, drizzle with truffle oil and serve with rice or potatoes and your favorite vegetables.