Fall is nearly here, and it’s time to get cooking! As the summer heat fades and the cool air rolls in, southern kitchens fill with the comforting flavors of the season. Whether you’re planning a cozy weeknight meal or looking ahead to your holiday menu, fall seafood dishes bring warmth and southern charm to the table. From hearty shrimp and grits to rich seafood stuffing, these recipes are the perfect way to welcome the new season.

Homemade Apple Cider

We’ll start with something to sip on while you cook: fresh, homemade apple cider. It might not be a seafood dish, but it’s a fall staple that pairs perfectly with any meal. Visit the North Carolina Farmers Market to grab a batch of crisp local apples and fill your kitchen with the aromas of cinnamon and spice.

Ingredients:

  • 8 gala apples, cored and quartered
  • 4 sticks cinnamon
  • 1 tablespoon whole cloves
  • 1 teaspoon whole allspice
  • 10 cups water
  • ½ cup brown sugar
Homemade apple cider with cinnamon sticks, a cozy drink to pair with fall seafood dishes

Instructions:

  1. First, place the quartered apples into a slow cooker. Add in cinnamon sticks, whole cloves, and allspice in there and pour in the 10 cups of water and cook on high for 3 hours.
  2. Once the apples have cooked, mash the apples with a potato masher. Add in brown sugar and cook on low for an additional 1-3 hours.
  3. To achieve a drinkable, cider consistency, strain any apple pieces from the liquid. After throwing away the strained apple bits store the cider in an airtight container. You can store for up to 1 week or freeze for later use.

    Recipe brought to you by The Stay at Home Chef

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Bacon Wrapped Scallops

Bacon-wrapped scallops are a southern favorite that fit right in with fall’s cozy flavors. The smoky bacon and tender scallops create an irresistible combination that’s perfect for dinner parties or holiday gatherings.

Bacon-wrapped scallops on a plate, a savory fall seafood dish.

Ingredients:

  • 16 sea scallops see recipe notes
  • 8 slices bacon cut in half crosswise
  • 16 toothpicks
  • olive oil for drizzling
  • freshly ground black pepper to taste
  • kosher salt to taste

Instructions:

  1. Preheat oven to 425°
  2. Line a baking sheet with parchment paper and set it aside.
  3. Pat scallops dry with a paper towel and remove any side muscles. Wrap one scallop in a half slice of bacon and secure with a toothpick (see recipe note #2). Repeat with remaining scallops.
  4. Drizzle olive oil over each scallop and season with pepper and kosher salt.
  5. Arrange scallops in a single layer on prepared baking sheet, giving each scallop some room to allow the bacon to crisp.
  6. Bake 12 to 15 minutes until scallop is tender and opaque and bacon is cooked through. Serve hot.

    Recipe brought to you by pinch and swirl

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Oysters Rockefeller

Few dishes say “fall celebration” like classic Oysters Rockefeller. This indulgent southern favorite layers fresh oysters with spinach, Romano cheese, and a touch of lemon for a savory appetizer that’s perfect for entertaining.

Ingredients:

  • 1 medium onion, finely chopped
  • 1/2 cup butter, cubed
  • 1 package (9 ounces) fresh spinach, torn
  • 1 cup grated Romano cheese
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper
  • 2 pounds kosher salt
  • 3 dozen fresh oysters in the shell, washed
Oysters Rockefeller topped with spinach and breadcrumbs, a fall seafood appetizer.

Instructions:

  1. Preheat oven to 450°
  2. In a large skillet, saute onion in butter until tender.
  3. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper.
  4. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans.
  5. Shuck oysters, reserving each oyster and the oyster liquid in the bottom shell.
  6. Lightly press the oyster shells down into salt, using salt to keep the oysters level.
  7. Top each with 2-1/2 tsp. of your spinach mixture.
  8. Bake, uncovered until oysters are plump. This usually takes about 6-8 minutes. Serve immediately.

    Recipe brought to you by Taste of Home

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Seafood Stuffing

Seafood stuffing brings a coastal twist to a holiday classic. Loaded with crab, shrimp, and oysters, this dish delivers rich flavor and texture, and is an ideal side for Thanksgiving or any fall gathering.

Seafood stuffing with shrimp and herbs, a comforting southern fall seafood recipe.

Ingredients:

  • 6 cups chopped cornbread (almost 2 Jiffy boxes cooked)
  • 1 cup rice, cooked
  • 3 tbsp butter
  • 2 cups chopped peppers (almost 2 medium peppers)
  • 1 medium onion, chopped
  • 3 stalks of celery, chopped
  • 3 cloves of garlic, chopped
  • ½ tsp chopped thyme
  • 2 tsp chopped sage
  • 1 tsp salt
  • juice of 1 lemon
  • ⅓ cup mayo
  • 2 tbsp chopped parsley
  • 1 tsp freshly ground black pepper
  • ½ tsp poultry seasoning
  • 1 tsp old bay seasoning
  • 1 tsp cajun seasoning
  • 2 eggs, beaten
  • ¾ cup chicken broth
  • ½ pound shrimp, chopped
  • 8 oz tub crab meat
  • 2 cans of smoked oysters, drained

Instructions:

  1. Preheat oven to 375°
  2. In a large bowl, combine the cooked rice and cornbread cubes and set aside. In a large skillet, melt butter over medium heat and add the peppers, onions, celery, garlic, thyme, sage, and salt. For 7-9 minutes or until translucent, saute vegetables and herbs and then allow to cool. In a small bowl, whisk together lemon juice, mayo, parsley, black pepper, poultry seasoning, old bay and Cajun seasoning. Add this mixture to the bowl with the cornbread and rice. Then add the beaten eggs, chicken broth, and vegetables. Stir well to combine.
  3. Gently stir in the chopped shrimp and crab meat. Once that is combined, add the oysters and very gently stir just until the oysters are combined. Adding the seafood at the end keeps it from being broken up too much.
  4. Bake for 35-40 minutes or until the top is golden brown with slightly crisp edges.

    Recipe brought to you by Cooks and Kid

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Shrimp and Grits

No list of fall seafood dishes would be complete without shrimp and grits. This southern staple is hearty, comforting, and easy to make. With crispy bacon and creamy cheese grits, it’s the ultimate comfort food as temperatures drop.

Ingredients:

  • 3 slices of bacon
  • 1 1/2 pounds medium raw shrimp, unpeeled
  • 1/4 cup flour
  • 1 teaspoon of vegetable oil
  • 8 oz. fresh mushrooms, sliced
  • 1/2 cup green onions, chopped
  • 1 1/4 cup chicken broth (low sodium)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon of hot sauce
  • salt and pepper to taste
  • Cheese Grits
Shrimp and grits with creamy sauce and bacon, a hearty fall seafood dish.

Instructions:

  1. In a large skillet, fry bacon until crisp. Once the bacon is cooked, drain on paper towels, and reserve the bacon drippings in pan. Crumble the bacon and set aside.
  2. Peel, devein, and salt and pepper shrimp and toss the shrimp in flour.
  3. Add the oil to the drippings and sauté the mushrooms for a couple of minutes. Add the green onions and continue to sauté for a couple more minutes. Toss in the shrimp and garlic and sauté until the shrimp just begins to brown.
  4. Stir in the chicken broth, lemon juice, and hot sauce, making sure to stir in all those drippings and flavors from the pan.
  5. Finally, spoon your shrimp mixture over a hot plate of cheese grits and top with crumbled bacon.

    Recipe brought to you by Written Reality

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After a day at the Farmers Market, there’s no better way to embrace the season than by gathering around the table for a warm, southern seafood meal. For even more inspiration, visit NC Seafood at the Raleigh Farmers Market or check out our menu and online ordering options for fresh Calabash-style seafood to bring the taste of the coast home this fall.