Bay Scallops Escabèche

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Writer: Judy Shortsleeve

Bay Scallops Escabèche

Bay Scallops Escabèche

Servings: 4 servings



  • 1 lb. bay scallops cleaned


  • 1/2 each red and yellow peppers pith removed, seeded and small dice
  • 1 Lemon zest and juice
  • 2 tbsp Pepperoncini seeded and minced
  • 4 tbsp Pepperoncini juice
  • 1/3 cup Champagne vinegar
  • 1/2 cup Extra virgin olive oil
  • 2/3 tsp Piment D'Espelette or hot paprika
  • Salt & pepper to taste
  • 2 tsp fresh basil chopped
  • 2 tbsp Italian parsley minced


To poach scallops:

  • Place the scallops in a large sauté pan. Cover the scallops by about 1 inch of lightly salted water. Bring the water to a simmer and simmer the scallops for two minutes or until they are 50% cooked. Strain and cool completely.

To prepare marinade:

  • Combine all of the marinade ingredients except the basil and parsley. Mix the marinade and scallops together, adjust salt and pepper and refrigerate for 4 – 12 hours. Fold in the basil and parsley just before serving. Serve in a chilled bowl with lemon.


This recipe is from Chatham Bars Inn at 297 Shore Road in Chatham. This recipe appeared in the 2014 Winter issue of Cape Cod HOME.
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