Bay Scallop Spring Rolls

by Suzanne on September 13, 2012

in Savory

If you love to eat light but with a lots of flavor then these Spring Rolls are for you. Bay scallops are a very mild seafood that melt in your mouth, the texture reminds me of shrimp but not as fibrous. I got these scallops fresh from Florida when we took a trip there in August.

My son is my kindred spirit when it comes to the beach he loves it as much as I do, we just couldn’t get enough of it. In that picture of him it was early in the morning the clouds were beautiful and it rained a little but we stayed out there.

When we got tired of all the beauty and sand between our toes (who am I kidding, I never got tired of it) we eventually had to make our way home since school was going to start the following week.

I talked in a previous post about how we came across this fabulous market called Joe Patti’s that sells a huge variety of seafood. I bought a lot of seafood for me considering I never buy it where we live, because it scares me how far away we are from a coast.

I was so excited to see this place when we drove up but even more so when we went inside because it didn’t smell like fish which is a good sign.  The market had other things too like a sushi bar, bakery, specialty cheeses, homemade gelato and all kinds of condiments to enhance your purchase of fresh seafood.

It was hard to narrow down the choices of fresh seafood but I walked out of there not spending too much. The bay scallops were a little extra thing I picked up because I have never cooked them but I do enjoy them very much.  I also bought the rice papers that I made the Spring rolls with.  Rice paper is a product of Vietnam that many Asians use in their kitchens.  Not long ago a lady at church showed the young girls how to make spring rolls and every since then I’ve wanted to try to get a hold of these rice papers.  All you have to do is soak the rice paper in water and that’s it there ready to use.  The filling is totally up to your imagination so I made these scallop and veggies ones.

Bay Scallop Spring Rolls

Ingredients: the ingredients vary in amounts depending on how many rolls you plan to make, I only made 3 rolls
1/4 pound of fresh scallops
3 rice papers
3 leaves fresh lettuce
1 julienne cut or grated carrot
1/2 julienne cut cucumber
1/2 chopped avocado
1/2 chopped red bell pepper
1/4 cup chopped green onion
chopped fresh cilantro
1 T. chopped fresh ginger
1 chopped serrano pepper seeded or with seeds depending on how much you love the heat
Ponzu sauce for dipping or pouring in the roll (found in Asian section of grocery store)
sweet and hot chili sauce or wasabi paste for dipping (both found in Asian section of grocery store)

Step 1: Dry off the scallops and salt and pepper both sides. In a medium size skillet put some olive oil in and a pat of butter turn heat to medium high and when pan is hot and butter melted add the scallops and let cook until they begin to turn from clear to opaque checking the bottom of some to see if there is a light brown color on the bottom. When the bottom is light brown turn over and cook until that side turns light brown. I had little bay scallops so it took maybe 3-4 minutes total to cook them. Depending on the size of the scallop will determine how long to cook them.
Step 2: Get a 9X13 inch pan and fill half up with water. Then put in one rice paper. While the paper is softening begin to wash and chop all the vegetables, put veggies into separate piles ready to assemble your rolls.
Step 3: Carefully take out the rice paper and put onto a dry paper towel. Then put the rice paper on your work surface and begin to fill put the fresh ingredients in the middle of the paper along with some scallops. My scallops were little so I didn’t need to chop mine up, but if you bought large sea scallops you may want to chop them after cooking into bite size pieces.
Step 4: Wrap the roll like you would a burrito. Take one side and pull over the veggies and scallops then fold the sides in and roll up.
Step 5:
Eat with dipping sauce and enjoy.

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1 Laura (Tutti Dolci) September 13, 2012 at 1:13 am

I love spring rolls, these look delicious! I’ve only had them with shrimp but I love the bay scallops here.

2 Suzanne September 13, 2012 at 11:57 pm

Thanks Laura, your so sweet. I think you love the scallops in them if you like shrimp.

3 Nami | Just One Cookbook September 13, 2012 at 2:17 am

That spring roll brand (rose picture) is my favorite! What gorgeous spring rolls! I’ve never seen bay scallop in them before, and that’s just fantastic. I always love spring rolls because they are really light (and I can eat a lot). Your son looks so happy! My son gives really happy face when he’s at the beach too. 🙂

4 Suzanne September 14, 2012 at 12:04 am

Oh good Nami, glad I picked up the right kind! I’m so glad I came up with something you hadn’t had before being that seafood is your specialty. My son didn’t want to leave he could have stayed just like me.

5 Lisa September 13, 2012 at 2:53 am

What a great idea to use bay scallops in spring rolls. They look wonderfully light and delicious. The Florida beach photos…with the gorgeous white sand and your handsome son are gorgeous..but hey…I gotta give the crabs ‘their’ due. I can almost smell them!! 😉

6 Suzanne September 14, 2012 at 12:00 am

Thanks Lisa, we just loved the beach, the sand is just gorgeous and the water is so warm its so wonderful I could really live there 🙂 Your right those crabs do look great so pretty, believe it or not I took all those photos with my iphone except the spring rolls.

7 Barbara | Creative Culinary September 13, 2012 at 3:02 am

These are absolutely beautiful; I could say too pretty to eat but in truth I know I would eat them!

8 Suzanne September 13, 2012 at 11:52 pm

Thanks Barbara, they were delish 🙂

9 Amy (Savory Moments) September 13, 2012 at 5:29 am

Spring rolls + scallops! Sounds awesome! I love scallops, so I have no doubt I’d love these.

10 Suzanne September 13, 2012 at 11:51 pm

Thanks Amy, hope you get to try them.

11 Melissa @ Treats With a Twist September 13, 2012 at 10:33 am

These look so refreshing and delish! I can’t wait to whip out my wrappers and try them!

12 Suzanne September 13, 2012 at 11:51 pm

Thanks Melissa, I hope you like them as much as I did.

13 Patty September 13, 2012 at 12:12 pm

I love spring rolls and always feel so healthy eating them:-) I try to take advantage of buying fresh seafood since we live so close to the Pacific Ocean but I know what you mean about worrying if the fish is fresh when buying! You’ve inspired me to buy the spring roll wrappers and make my own at home, thanks;-)

14 Suzanne September 13, 2012 at 11:50 pm

So glad I inspired you Patty, can’t wait to see what you come up with!

15 Lisa (AuthenticSuburbanGourmet) September 13, 2012 at 9:16 pm

I love spring rolls! I usually always make them with shrimps – need to try with the bay scallops! Your son looks really happy and your ocean photo is so inviting. Nice recipe!!!

16 Sandra's Easy Cooking September 14, 2012 at 1:48 pm

Looks like you always have fun…beautiful pictures and very very tasty spring rolls. I am not big fan of scallops but shrimps would hit the right spot. Great light lunch idea! Have a wonderful weekend with you fam!

17 Choc Chip Uru September 15, 2012 at 3:18 am

What lovely spring rolls my friend, I love your seafood theme 😀

Choc Chip Uru

18 Erin @ Dinners, Dishes and Desserts September 16, 2012 at 7:08 pm

These spring rolls look so fresh and full of flavor! Love the pictures of your trip!

19 Suzanne September 21, 2012 at 12:59 am

Thanks Erin 🙂

20 Lora @cakeduchess September 20, 2012 at 9:12 am

Your son is so cute:)Such gorgeous shots and those rolls look so good.:)

21 Suzanne September 21, 2012 at 12:52 am

Awe thanks so much Lora!

22 Sophie September 21, 2012 at 1:08 pm

Your son is a real cuty! 🙂 Georgous pics too!
Your special spring rolls look so adorable & mighty tasty too!

23 Kristi Rimkus April 9, 2013 at 1:52 pm

We’re beach lovers too. Spring rolls are the perfect light meal to end a day at the beach, aren’t they? These look terrific, and easy to make too.

24 Carole May 23, 2013 at 11:20 pm

Lovely work! Would you be happy to link it in to the current Food on Friday which is all about scallops? This is the link . I do hope to see you there. Cheers

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