How to Turn Bay Scallops Into Tasty Quesadillas

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Hopefully you’re able to harvest your own bay scallops in Florida but if not, they are often available at your seafood market. Being a small scallop, they can dry out and become rubbery if over cooked. Dishes that have some moisture to them tend to complement the scallop. If you are using frozen bay scallops thoroughly thaw and remove excess water before cooking.

My quesadillas use a mixture of ricotta and cheddar cheese; the result is a cheese sauce-like consistency so make sure there is an ample supply of napkins for the diners. The delicate sauce consistency is balanced by a robust roasted corn and avocado salsa. This is enough for six quesadillas; double, etc., as needed.

Bay Scallop Quesadilla Recipe

Salsa Ingredients:

• 1 ear roasted sweet corn
• Canola spray
• ½ cup sliced green onion
• ¼ cup sliced sweet red pepper
• ½ tsp. hot peppers such as fresh Tabasco (seeds removed)
• Juice of ½ fresh lime
• 1 tsp. white sugar
• 1 ripe avocado peeled and diced
• 2 Tbsp. fresh chopped mint

Roast the sweet corn on a hot pan sprayed with canola oil with a lid, moving the corn around until lightly charred. Cook and slice off kernels. Place all ingredients in a non-reactive bowl, gently mix. This can be made ahead and refrigerated. Bring to room temperature prior to serving.

Quesadilla Ingredients:

• 6 cups bay scallops
• 1 Tbsp. paprika
• 1 cup part skim ricotta cheese
• 1 cup grated strong cheddar cheese
• ¼ tsp. sea salt
• ¼ tsp. black pepper
• 6 six-inch flour tortillas

Make sure your scallops are dry prior to partially cooking. Sprinkle lightly with paprika and pan fry on medium heat for one minute, shaking the pan for even cooking. The remainder of the cooking will occur within the quesadilla. Set aside.

Mix the ricotta and cheddar together with salt and pepper. Spread the cheese mixture evenly on six tortillas. Place the scallops on the cheese mixture and pan fry each one until slightly browned, then fold one half over the other. Cook to desired color, remove and keep warm until all are cooked.

Serve the quesadilla with a topping or side of salsa and enjoy.

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• This article was featured in the August-September issue of Florida Sportsman magazine. Click to subscribe.

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