Chef Adam’s no-nonsense guide to turning one protein into a quick prep meal, an elevated dinner, and a leftover remix worth repeating
| PROTEIN 3 WAYS: SCALLOPS |
| Chef Adam’s guide to 3 dinners from one protein |
| 10/20 Count Large Dry Sea Scallops |
| 3 lbs total = 6 portions (2 per night) |
| Family of 4? Double to 6 lbs. |
| CHEF’S TIP |
| When scallops are on BOGO, this is the perfect time to stock up. |
| Freeze the extra bag and you’ve got two full weeks of Protein 3 Ways already planned. |
| NIGHT 1 — QUICK & EASY WEEKNIGHT DINNER |
| Golden-Seared Scallops with Lemon Oil & Greens |
| Uses: 1 lb scallops | 2 portions |
| Why this night works: |
| Fast, clean flavors that let the scallops shine and keep the week moving. |
| Scallops |
| Pat scallops completely dry |
| Season with salt and pepper |
| Sear hard in a hot pan with neutral oil until deeply golden |
| Finish with fresh lemon juice and good olive oil |
| Side |
| Sautéed spinach or broccolini with garlic |
| Optional: a quick squeeze of lemon or pinch of chili flake |
| Simple Sauce (Optional but great) |
| Warm olive oil + lemon zest + cracked black pepper |
| Spoon lightly over scallops right before serving |
| Result: |
| Dinner in under 15 minutes. Clean, satisfying, and no leftovers to manage. |
| NIGHT 2 — DATE NIGHT “WOW” DINNER |
| Pan-Seared Scallops with Silky Parsnip Purée, Brown Butter & Herbs |
| Uses: 1 lb scallops | 2 portions |
| This is the night you light a candle. |
| Restaurant plating. Big payoff. |
| Parsnip Purée (Make First) |
| Roast chopped parsnips with olive oil and salt until tender |
| Blend with warm cream, butter, and a pinch of nutmeg |
| Season until silky and savory |
| Scallops |
| Season simply with salt |
| Sear hard in butter + oil for deep caramelization |
| Remove and rest briefly |
| Brown Butter Sauce |
| Brown butter with thyme and a smashed garlic clove |
| Finish with lemon zest |
| Plating |
| Purée on the plate first |
| Scallops on top |
| Spoon brown butter around |
| Finish with fresh herbs (parsley, chives, or microgreens) |
| Side |
| Roasted asparagus or haricots verts |
| Optional glass of white wine highly encouraged |
| Result: |
| This is the “we cooked” night. Worth showing off. |
| NIGHT 3 — LEFTOVER MASTERPIECE (TEXTURE SHIFT) |
| Crispy Scallop Fried Rice with Ginger & Scallions |
| Uses: 1 lb scallops | 2 portions |
| Why this works: |
| Completely different texture and flavor profile. Zero repeat vibes. |
| Scallops |
| Rough-chop scallops into bite-size pieces |
| Pat dry and season lightly |
| Hard sear until crispy and golden |
| Rice |
| Fresh-cooked or day-old jasmine rice |
| Stir-fry with garlic, ginger, and scallions |
| Push aside, scramble an egg, then fold together |
| Finish |
| Return scallops to pan |
| Splash of soy sauce |
| Drizzle sesame oil |
| Optional chili crisp for heat |
| Add-Ons (Optional) |
| Frozen peas |
| Quick pickled cucumbers |
| Soft-set egg on top |
| Result: |
| Comfort food energy. Totally intentional. Not “leftovers.” |
| PORTION LOGIC (CUSTOMER-CLEAR) |
| Working household: 3 lbs = 3 dinners, 2 portions each |
| Family of 4: Double to 6 lbs scallops |
| Same prep flow, same recipes, no extra thinking |
| CAMPAIGN SUMMARY (READY TO DROP ANYWHERE) |
| Weeknight simple. |
| Date-night impressive. |
| Leftovers reimagined. |
| One scallop purchase that actually works for real families. |
What you get:
- 3 lbs 10/20 Sea Scallops (Family of 2)
- 6 lbs 10/20 Sea Scallops (Family of 4)
Ingredients:
