Chef Adam’s no-nonsense guide to turning one protein into a quick prep meal, an elevated dinner, and a leftover remix worth repeating
Chef Adam’s 3-Night Scallop System
One premium protein. Three distinct dinners. No wasted effort.
This bundle is designed to help you get maximum value—and variety—out of one scallop purchase. From a fast, clean weeknight meal to a candle-lit “we actually cooked” dinner, and a final texture-driven remix that feels brand new.
Clear portions. Intentional sequencing. Zero repeat fatigue.
PROTEIN 3 WAYS: SCALLOPS
10/20 Count Large Dry Sea Scallops
WHAT YOU GET:
Family of 2: = 6 portions = 3 lbs
Family of 4: = 12 portions = 6 lbs
CHEF’S TIP
Always pat dry before searing the scallops, and sear one side twice as long as the other. We call this the money shot or the side that is the presentation side. Scallops cook really fast, so less is always more!!!
NIGHT 1 — QUICK & EASY WEEKNIGHT DINNER
Golden-Seared Scallops with Lemon Oil & Greens
Uses: 1 lb scallops | Serves 2
Why this comes first:
Fast execution, clean flavors, and zero complexity. This keeps the week moving without sacrificing quality.
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: pinch of chili flake or extra lemon
Optional Simple Sauce:
Warm olive oil + lemon zest + cracked black pepper
Spoon lightly over scallops just 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
Uses: 1 lb scallops | Serves 2
Why it works:
This is the showcase night. Restaurant-level plating with a surprisingly simple execution.
Parsnip Purée (Start Here):
• Roast chopped parsnips with olive oil and salt until tender
• Blend with warm cream, butter, and a pinch of nutmeg
• Season until smooth and savory
Scallops:
• Season simply with salt
• Sear hard in butter + oil until deeply caramelized
• Remove and rest briefly
Brown Butter:
• Brown butter with thyme and a smashed garlic clove
• Finish with lemon zest
To Plate:
• Purée first
• Scallops on top
• Spoon brown butter around
• Finish with fresh herbs (parsley, chives, or microgreens)
Side:
Roasted asparagus or haricots verts
Result:
This is the “we cooked” night—and it’s worth showing off.
NIGHT 3 — LEFTOVER MASTERPIECE (TEXTURE SHIFT)
Crispy Scallop Fried Rice with Ginger & Scallions
Uses: 1 lb scallops | Serves 2
Why this seals the system:
Completely different texture and flavor profile. Comforting, bold, and intentional.
Scallops:
• Rough-chop 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 of sesame oil
• Optional chili crisp for heat
Optional Add-Ons:
Frozen peas, quick-pickled cucumbers, or a soft-set egg
Result:
Comfort food energy—by design, not by accident.
PORTION LOGIC (CLEAR & PRACTICAL)
• Working household:
3 lbs = 3 dinners, 2 portions each
• Family of four:
6 lbs scallops = same system, same recipes
No extra prep. No extra thinking.
Ingredients:
