Scallop Stew
on Jan 23, 2025, Updated Feb 13, 2025
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This chunky and hearty New-England style scallop stew is rich and creamy and very comforting.

Rich and creamy, oh-so-comforting, this New England-style scallop stew recipe is a bowl of happiness. Scallops are pan-seared and cut up so they can finish simmering in a creamy sauce/stew base. It’s very hearty, even more so than a seafood chowder, and full of flavor. It’s also gluten-free. You might see this dish called a scallop pan roast; the Oyster Bar at Grand Central has been serving a version of this for decades.
I like to serve this scallop stew with slices of warm sliced bread or a baguette and a leafy green salad tossed with vinaigrette or Italian dressing. You could also pair it with a more robust salad, like Sicilian Orange Salad, Autumn Salad, Millet Salad with Greens, or Kale Crunch Salad.
Table of Contents
Ingredients
- Sea scallops – Make sure to look for dry sea scallops, which don’t have added preservatives. See How to Sear Scallops for all the info you need about picking the best, freshest scallops. Pat them dry with a paper towel before searing them.
- Unsalted butter
- Shallots – You could use onions instead.
- Dry white wine and dry sherry
- Whole milk and light or heavy cream or half-and-half
- Paprika or cayenne pepper
- Chopped fresh flat-leaf parsley – Optional, but always a nice finishing touch.
How to Make Scallop Stew
- Sear the scallops: Remove the tendon from the scallops and season with salt and pepper. Sear the scallops with butter in a large, deep skillet. Remove the scallops to a cutting board.
- Make the base of the stew: Sauté the shallots until golden brown. Add the white wine and sherry, and simmer until the liquid has reduced by half. Add the milk and cream to the pan and heat just until bubbles form along the edges of the pan.
- Add the scallops: Cut the scallops into small pieces. Add the scallops with any juices that may have accumulated into the pan. Stir for a minute or two until the scallops are heated through and tender.
- Serve: Ladle the stew into bowls and top with paprika or cayenne. Add a sprinkle of the chopped parsley if desired.
Variations
- Sprinkle some crispy pancetta or bacon on top.
- You can add about 1 cup of diced tomatoes to the stew while you are heating the milk and cream through. Use fresh seeded tomatoes or drained canned diced tomatoes.
- Substitute 1 cup of chicken broth or clam juice for 1 cup of milk for a lighter stew base.
- You could use bay scallops instead of sea scallops; no need to cut them into pieces in that case. You won’t get a good sear when you saute them, which is fine.
Leftovers and Storage
Leftovers can be stored for up to 2 days in an airtight container in the refrigerator. Warm the stew in a pot over low heat until heated through.
What to Serve With Scallop Stew
More Scallop Recipes
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Ingredients
- 1 pound sea scallops (patted dry)
- Kosher salt and freshly ground black pepper (to taste)
- 4 tablespoons (1/2 stick) unsalted butter
- 3 tablespoons chopped shallots
- ½ cup dry white wine
- ¼ cup dry sherry
- 2 cups whole milk
- 1 cup light or heavy cream (or half-and-half)
- Paprika or cayenne pepper (for sprinkling)
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
Instructions
- Remove the tendon from the scallops.
- Season the scallops on the top with salt and pepper. Melt the butter in a large, deep skillet over medium-high heat. As soon as the butter is melted, place the scallops, seasoned side down in the pan. Sear for 2 minutes until browned on the bottom, and season the top with salt and pepper while they are cooking. Flip the scallops and sear for 2 more minutes; the scallops do not have to be cooked all the way through at this point. Remove the scallops to a cutting board.
- Return the skillet to medium heat without cleaning the pan. Add the shallots and cook, stirring, for about 3 minutes until golden brown. Add the white wine and sherry, scraping the bottom of the pan to loosen any browned bits from the bottom. Simmer until the liquid has reduced by half, about 3 minutes. Add the milk and cream to the pan and heat until bubbles form along the edges of the pan.
- Meanwhile, cut the scallops into small pieces, about 1/2-inch in size. Add the scallops with any juices that may have accumulated into the pan. Cook for a minute or two until the scallops are heated through.
- Ladle the stew into 4 bowls and top each bowl with paprika or cayenne. Add a sprinkle of the chopped parsley if desired.
Notes
Variations
- Sprinkle some crispy pancetta or bacon on top.
- You can add about 1 cup of diced tomatoes to the stew while you are heating the milk and cream through. Use fresh seeded tomatoes or drained canned diced tomatoes.
- Substitute 1 cup of chicken broth or clam juice for 1 cup of the milk for a lighter stew base.
- You could use bay scallops instead of sea scallops; no need to cut them into pieces in that case. You won’t get a good sear when you saute them, which is fine.