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Buffalo Sea Scallops | A Bold Coastal Twist


Today, we’re cooking up Buffalo Sea Scallops using fresh, wild-caught sea scallops from Capt Zach Bennett and the crew of the F/V Helltown. These sweet, tender scallops are marinated in a spicy Buffalo-style sauce, coated in breadcrumbs, and air-fried for a fun coastal twist on a classic favorite.


Whether you’re serving them as an appetizer, a game-day bite, or a restaurant-quality meal at home, this recipe delivers big flavor in just a few simple steps. Straight from the waters of Cape Cod to your kitchen.


Let’s get cooking!


Buffalo Sea Scallops

Ingredients (Serves 2-3 )


Scallops + Marinade

  • 1 lb fresh sea scallops (side muscle removed)

  • â…“ cup sour cream

  • ¼ cup buffalo wing sauce (like Frank’s or your favorite)

  • 1 tbsp melted butter (optional but extra rich)

  • 1 tsp garlic powder

  • ½ tsp smoked paprika (optional but amazing)

  • ½ tsp salt

  • ¼ tsp black pepper

  • 1 tsp lemon juice (brightens the heat)

For the Crispy Coating (optional but recommended)

  • ½ cup panko breadcrumbs

  • 2 tbsp grated Parmesan (optional)

  • Cooking spray or olive oil spray

For Serving

  • Extra buffalo sauce drizzle

  • Ranch or blue cheese dip

  • Chopped parsley or green onions

  • Lemon wedges


Directions

Make the Buffalo Sour Cream Marinade

In a bowl, whisk together:

  • sour cream

  • buffalo wing sauce ( if you want to make this yourself the recipe is below)

  • garlic powder

  • paprika

  • salt + pepper

  • lemon juice

  • melted butter (if using)

It should look like a creamy orange buffalo dip.

Marinate the Scallops

  1. Pat scallops very dry with paper towels (important for crisping).

  2. Toss them gently in the marinade until coated

  3. Cover and,

  4. Let sit 15 minutes in the fridge.

Coat for Crispiness (Optional)

If you want that wing-style crunch:

  1. Mix panko + optional Parmesan in a shallow bowl.

  2. Remove scallops from marinade (let excess drip off).

  3. Roll lightly in the breadcrumb mixture.

Spray both sides of scallops with cooking spray.

Air Fry

  1. Preheat air fryer to 400°F for 3 minutes.

  2. Place scallops in a single layer (don’t overcrowd).

  3. Air fry for 7–9 minutes, flipping halfway.

They’re done when:

  • Tops are golden

  • Centers are opaque

  • Internal temp hits ~125–130°F

No Air Fryer, No Problem

  1. If you have a convection-style oven, cook the same.

  2. If you have a conventional oven, follow the recipe. Spray the scallops with oil, and place on a cooking sheet. Bake at 450 degrees for 8-10 minutes, turning once.

Finish & Serve

  • Drizzle with extra buffalo sauce

  • Serve with ranch or blue cheese

  • Squeeze fresh lemon over the top

Perfect with celery salad, fries, or a simple slaw.

Extra Fun Variations

  • Buffalo Scallop Tacos: throw them in tortillas with slaw + ranch crema

  • Buffalo Parmesan Style: add more Parm + broil 1 minute after air frying

  • Honey Buffalo: mix 1 tbsp of honey into the marinade for sweet heat


Homemade Buffalo Sauce:

Ingredients (Makes about ½ cup)

  • ½ cup hot sauce (Frank’s RedHot is classic)

  • 4 tbsp unsalted butter (½ stick)

  • 1 tsp garlic powder (optional but tasty)

  • ½ tsp honey or sugar (optional for a smoother heat)

  • 1 tsp lemon juice or vinegar (optional for brightness)

Instructions

  • Melt butter in a small saucepan over low heat.

  • Whisk in hot sauce until smooth.

  • Add garlic powder (and honey/lemon if using).

  • Simmer gently for 1–2 minutes — don’t boil.

That’s it.


Buffalo Sea Scallop Video


Buffalo Sea Scallops | A Bold Coastal Twist from Chatham Harvesters. Turn up the heat with this unforgettable seafood recipe featuring fresh, wild-caught Chatham Harvesters sea scallops! In this video, we’re serving up Buffalo Sea Scallops, a perfect blend of sweet, tender scallops with that classic spicy Buffalo kick. What you’ll love in this recipe: golden-seared sea scallops, buffalo-style sauce with a coastal flair. Quick, easy, and packed with bold flavor. Perfect for seafood lovers who like a little spice! From our boats to your kitchen, this is Cape Cod seafood at its best.



Shareen Davis is the Marketing and Sales Manager and creates the recipe blog for Chatham Harvesters Cooperative. A true seafood enthusiast with deep, generational roots in Chatham’s fishing community, she blends her love of local flavors with her passion for sharing the stories behind the catch.

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