Shuck Scallops

Bavette with singing scallops


Serves 3 to 4 people

Jalapeno Pesto

6 fresh jalapeño peppers, cored and seeded
5 fresh serrano chiles,cored and seeded
6 garlic cloves, thinly sliced
½ medium red onion, chopped into 1/4-inch dice
½ cup sliced blanched almonds
1 cup extra virgin olive oil


2 medium calamari, cleaned but whole, marinated in a mixture of honey and white wine

1 red onion, sliced
4 cloves garlic, peeled
½ cup ground salami calabrese
14 live scallops
1 box bavette pasta (or linguine fini)
2 cups baby mizuna or arugula
1 whole ruby red grapefruit, plus 1 in segments
2 red fresno chilis
Extra virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 cup parsley, chiffonade


Pre-heat a grill or broiler.


Make the jalapeno pesto by placing the jalapenos, serranos, garlic, onions, almonds, and olive oil in a food processor and process until smooth. Season with salt to taste. Set aside.


Grill the calamari for about 2 minutes each side, until slightly crispy. Remove from heat and slice paper thin. Set aside.


In a large sauté pan over medium-high heat, add olive oil. Add onions, sliced garlic, cook lightly for a minute and then add the ground salami. Add the live scallops (in shell) to the pan and cover until all the scallops have opened up.


Meanwhile, bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Add the pasta to water.


Add the mizuna to a bowl along with segmented grapefruit, sliced fresno chilis and charred calamari slices. Give the salad a little toss with some olive oil and salt and pepper. When the pasta is ready, add to the pan with the scallops. Toss the pasta with the parsley.


Plate the pasta and add the charred calamari salad on top. Serve immediately.

Bay Scallops Crudo


Serves 4 people

10 ounces fresh Bay Scallops

½ fennel bulb, cored and very thinly sliced; fronds reserved for garnish

The juice of 1 lemon

Juice and zest of 1 grapefruit

1 jalapeno, seeded and finely chopped

¼ cup best quality olio nuovo (first-pressed extra virgin olive oil); plus more for drizzling

Kosher salt

Freshly ground black pepper


Place the scallops in a large bowl with the fennel. Add the lemon juice, grapefruit zest and juice, jalapenos, olive oil, salt, and pepper. Gently toss until well combined.


Place 7 to 8 scallops on 4 chilled dinner plates. Divide the salad evenly among the 4 plates. To serve, top each salad with fennel fronds and drizzle each plate with a little more olive oil.

See the recipe

How-To Tuesdays

Shuck Scallops

If you’re lucky enough to find freshly caught scallops at your market, here’s how to shuck them yourself.  Like clams and mussels, scallops are still alive until they’re removed from their shells, so you’ll be enjoying the freshest possible version of this delicious bivalve!  Grill, pan-sear or slice them up raw for seafood bliss.

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