The turkey gets the oven. Seafood gets the 15 minutes while it rests.
Nobody is suggesting that seafood should replace the Thanksgiving turkey.
The turkey has earned its place in the middle of the table, surrounded by stuffing, potatoes, gravy and all the family arguments about whose version is best.
But while the turkey rests, there is just enough time to bring something unexpected to the table.
Hokkaido scallops seared in brown butter and sage taste as though they have always belonged beside Thanksgiving dinner. Wild Blue Shrimp cooked with apple cider, garlic and thyme provide a bright contrast to all that comforting richness.
Both dishes are prepared on the stovetop. Neither competes for oven space. Each takes about 15 minutes and can be served as an appetizer, passed around the table or placed alongside the traditional Thanksgiving favourites.
Why Seafood Belongs at Thanksgiving
A good Thanksgiving table needs contrast.
Turkey, gravy, stuffing and potatoes are warm, savoury and substantial. Scallops and shrimp bring sweetness, freshness and a little sense of occasion.
They also solve a practical problem. Your oven is already spoken for, but your stovetop becomes available just as the turkey comes out to rest. That gives you the perfect window to cook seafood and bring everything to the table at the same time.
Brown Butter and Sage Hokkaido Scallops
Hokkaido scallops are prized by chefs for their natural sweetness, generous size and firm, buttery texture. A hot pan gives them a golden crust while leaving the centre tender.
Brown butter and sage connect them to the familiar flavours of Thanksgiving. Lemon keeps the dish bright.
Serves: 4 as a side or appetizer
Preparation and cooking time: 15 minutes
Ingredients
- 12 large Hokkaido scallops, thawed
- 1 tablespoon neutral cooking oil
- 3 tablespoons unsalted butter
- 8 fresh sage leaves
- 1 lemon
- Salt and freshly ground pepper
Method
- Place the scallops on paper towel and pat them very dry. Season with salt and pepper.
- Heat the oil in a large frying pan over medium high heat. When the pan is hot, add the scallops without crowding them.
- Leave them undisturbed for about two minutes, or until a deep golden crust forms. Turn and cook for approximately one minute on the other side.
- Reduce the heat and add the butter and sage. As the butter foams and begins to brown, spoon it over the scallops.
- Finish with a squeeze of lemon and serve immediately with the crisp sage leaves and brown butter from the pan.
Apple Cider, Garlic and Thyme Wild Blue Shrimp
Our Wild Blue Shrimp are harvested in the coastal lagoons of Sinaloa, Mexico, by small fishing boats using nets moved by wind and tide. They are the world’s only Fair Trade Certified wild shrimp.
Their firm texture and slightly sweet flavour work particularly well with apple cider, garlic and thyme. The cider adds a gentle autumn sweetness while lemon provides enough acidity to balance the richer dishes on the table.
Serves: 4 as a side or appetizer
Preparation and cooking time: 15 minutes
Ingredients
- 1 pound Wild Blue Shrimp, thawed and peeled
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, finely chopped
- 1 teaspoon fresh thyme leaves
- ¼ cup unsweetened apple cider
- ½ lemon
- Salt and freshly ground pepper
Method
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat the olive oil in a large frying pan over medium high heat. Add the shrimp and cook for approximately two minutes.
- Turn the shrimp and add the butter, garlic and thyme. Cook for another minute.
- Add the apple cider and allow it to bubble for one or two minutes, until it lightly coats the shrimp.
- Finish with a squeeze of lemon and serve immediately.
These shrimp can also be folded into roasted Brussels sprouts, spooned over wild rice or passed around the table straight from a warm serving platter.
How to Time Seafood with Thanksgiving Dinner
Take the scallops and shrimp from the freezer and thaw them overnight in the refrigerator.
Prepare and measure the remaining ingredients before the turkey comes out of the oven. Once the turkey is resting, cook the scallops first and keep them somewhere warm. Cook the shrimp next and bring both dishes to the table.
The entire process should fit comfortably within the turkey’s resting time.
Frequently Asked Questions
Can seafood and turkey be served together?
Yes. Mild, naturally sweet shellfish complements turkey particularly well. Brown butter, sage, thyme, apple and lemon also connect the seafood to the flavours already found in a traditional Thanksgiving dinner.
Should the seafood be served as an appetizer or a side?
Either works. Serve a few scallops or shrimp before dinner, pass them around the table or place both dishes beside the turkey as shared sides.
Can frozen scallops and shrimp be used?
Yes. Properly frozen seafood preserves the quality of the catch until you are ready to cook it. Thaw it overnight in the refrigerator and dry it thoroughly before cooking.
How do you get a golden crust on scallops?
The scallops must be dry and the pan must be hot. Once they enter the pan, leave them alone until the first side develops a deep golden crust.
Make Room Beside the Turkey
Thanksgiving traditions do not have to be replaced to make room for something new.
Let the turkey keep the centre of the table. Then, while it rests, give the sea 15 minutes.
