18 Delicious Scallops Sauces Recipes Gourmet

Ah, scallops—the jewels of the sea that transform any meal into a gourmet experience! Whether you’re searing them to golden perfection or serving them raw, the right sauce can elevate these delicate morsels to new heights. Dive into our roundup of 18 delectable scallop sauces that promise to inspire your next kitchen adventure. Ready to tantalize your taste buds? Let’s get saucy!

Garlic Butter Scallops with Lemon Sauce

Begin by imagining the perfect blend of succulent scallops, rich garlic butter, and a zesty lemon sauce that comes together in under 30 minutes. This dish is a testament to how simple ingredients can create a luxurious meal, perfect for both weeknight dinners and special occasions.

Ingredients

• 1 lb fresh scallops (look for dry-packed for the best sear)
• 3 tbsp unsalted butter (I always use European-style for its richer flavor)
• 2 cloves garlic, minced (fresh is key here for that punchy aroma)
• 1/4 cup fresh lemon juice (about 2 lemons, and yes, fresh makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt to taste (I prefer sea salt for its clean taste)
• Fresh parsley, chopped (for garnish, and it adds a nice color contrast)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season scallops lightly with salt and add to the skillet, searing for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to avoid steaming.
4. Remove scallops from the skillet and set aside on a warm plate.
5. In the same skillet, melt butter over medium heat and add minced garlic, sautéing for 1 minute until fragrant.
6. Pour in lemon juice, stirring to combine, and let the sauce simmer for 2 minutes to slightly thicken. Tip: Adjust the heat to prevent the garlic from burning.
7. Return the scallops to the skillet, spooning the sauce over them, and cook for an additional minute to warm through.
8. Garnish with chopped parsley before serving. Tip: Serve immediately to enjoy the scallops at their juiciest.

You’ll love the contrast between the crispy exterior and the tender, buttery interior of the scallops, with the lemon sauce adding a bright finish. Try serving them over a bed of creamy risotto or alongside a crisp green salad for a complete meal.

Creamy Parmesan Scallops with White Wine Sauce

First, let’s dive into creating a dish that’s as elegant as it is simple to prepare, perfect for impressing guests or treating yourself to a gourmet meal at home. This recipe combines the delicate sweetness of scallops with the rich, umami depth of Parmesan and a bright white wine sauce.

Ingredients

• 1 lb fresh scallops (look for dry-packed for the best sear)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup dry white wine (choose something you’d enjoy drinking)
• 1/4 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 cloves garlic, minced (because fresh is best)
• 1/4 cup heavy cream (for that luxurious texture)
• Salt and freshly ground black pepper (to season perfectly)
• 1 tbsp fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until the butter is melted and foaming.
3. Season scallops with salt and pepper, then add to the skillet. Sear for 2 minutes per side until golden brown. Remove and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in white wine, scraping up any browned bits from the pan, and let it reduce by half, about 2 minutes.
6. Lower the heat to medium, stir in heavy cream and Parmesan cheese until the sauce is smooth and slightly thickened.
7. Return scallops to the skillet, spooning sauce over them, and heat through for 1 minute.
8. Garnish with chopped parsley before serving.

This dish boasts a creamy, velvety sauce that clings to each scallop, offering a perfect balance of richness and acidity from the wine. Try serving it over a bed of al dente linguine or alongside a crisp green salad for a complete meal.

Spicy Thai Scallops with Coconut Sauce

Zesty flavors await with this Spicy Thai Scallops with Coconut Sauce recipe, perfect for those looking to dive into Thai cuisine with a simple yet impressive dish. Let’s walk through each step together, ensuring you achieve that perfect balance of spice and sweetness.

Ingredients

• 1 lb fresh scallops (I always look for dry-packed scallops for better searing)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp red curry paste (adjust based on your spice tolerance)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 tbsp fish sauce (a splash adds umami depth)
• 1 tsp brown sugar (just a hint to balance the heat)
• 1 lime, juiced (freshly squeezed for brightness)
• 1/4 cup cilantro, chopped (for a fresh finish)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add scallops to the skillet, making sure not to overcrowd, and sear for 2 minutes per side until golden. Remove and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Stir in red curry paste and cook for another minute to release its flavors.
6. Pour in coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a simmer.
7. Return scallops to the skillet, spooning sauce over them, and cook for an additional 2 minutes to heat through.
8. Remove from heat and stir in lime juice and chopped cilantro.

Lusciously creamy with a kick, these scallops are a delight when served over steamed jasmine rice or alongside crisp vegetables for contrast. The coconut sauce clings beautifully to each scallop, offering a symphony of flavors in every bite.

Scallops with Mushroom Cream Sauce

Perfectly seared scallops paired with a rich mushroom cream sauce can turn any dinner into a special occasion. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb fresh scallops (look for dry-packed for better searing)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 8 oz cremini mushrooms, sliced (they add a lovely earthy flavor)
• 1 cup heavy cream (for that luxurious sauce texture)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 cup white wine (a dry variety works best here)
• Salt and freshly ground black pepper (to season perfectly)
• 1 tbsp fresh thyme leaves (for a hint of freshness)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat a large skillet over medium-high heat and add olive oil and 1 tbsp butter.
3. Once the butter melts and starts to foam, add scallops, seasoning with salt and pepper. Sear for 2 minutes per side until golden. Remove and set aside.
4. In the same skillet, add the remaining butter and mushrooms. Cook until mushrooms are golden, about 5 minutes.
5. Add garlic and thyme, cooking for 1 minute until fragrant.
6. Pour in white wine, scraping up any browned bits from the pan, and let it reduce by half, about 2 minutes.
7. Lower heat to medium and stir in heavy cream. Simmer for 3 minutes until the sauce thickens slightly.
8. Return scallops to the skillet, spooning sauce over them, and heat through for 1 minute.

Golden and tender scallops with a creamy mushroom sauce offer a delightful contrast in textures. Serve this dish over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Balsamic Glazed Scallops with Herb Sauce

Now, let’s dive into creating a dish that’s as elegant as it is simple to prepare. Balsamic Glazed Scallops with Herb Sauce is a perfect blend of sweet and savory, with a touch of freshness from the herbs. Follow these steps closely, and you’ll have a restaurant-quality meal right at home.

Ingredients

• 12 large sea scallops (look for dry-packed for the best sear)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup balsamic vinegar (a good quality one makes all the difference)
• 1 tbsp honey (for that perfect glaze consistency)
• 2 tbsp unsalted butter (I prefer European-style for its richness)
• 1/4 cup fresh parsley, finely chopped (flat-leaf parsley has more flavor)
• 1 tbsp fresh chives, snipped (adds a mild oniony bite)
• 1 tsp fresh thyme leaves (just a hint of earthiness)
• Salt and freshly ground black pepper (to season, but we’ll be specific)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Season scallops with salt and pepper on both sides.
4. Place scallops in the skillet, making sure not to overcrowd. Cook for 2 minutes without moving them.
5. Flip scallops and cook for another 2 minutes until golden. Remove from skillet and set aside.
6. In the same skillet, add balsamic vinegar and honey. Simmer over medium heat for 3 minutes until slightly thickened.
7. Whisk in butter until the glaze is smooth and glossy.
8. Return scallops to the skillet, spooning the glaze over them. Cook for 1 minute to coat.
9. In a small bowl, mix parsley, chives, and thyme for the herb sauce.
10. Plate scallops, drizzle with any remaining glaze, and sprinkle with the herb sauce.

Unbelievably tender scallops with a caramelized crust, the balsamic glaze adds a sweet and tangy depth, while the fresh herbs brighten every bite. Serve over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Scallops with Ginger Soy Sauce

Even if you’re new to cooking seafood, this scallops with ginger soy sauce recipe is a fantastic way to start. It’s simple, flavorful, and cooks up in minutes, making it perfect for a weeknight dinner.

Ingredients

• 1 lb fresh scallops (look for dry-packed scallops for the best sear)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh ginger, minced (the fresher, the better for that zing)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/4 cup soy sauce (I opt for low-sodium to control the saltiness)
• 1 tbsp honey (for a touch of sweetness that balances the soy)
• 1 tsp sesame oil (a little goes a long way for depth)
• 2 green onions, sliced (for a fresh, crisp finish)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add scallops to the skillet, making sure not to overcrowd them. Cook for 2 minutes without moving them to get a golden crust.
4. Flip the scallops and cook for another 1-2 minutes, until just opaque in the center. Remove from skillet and set aside.
5. In the same skillet, reduce heat to medium and add ginger and garlic. Sauté for 30 seconds until fragrant.
6. Whisk in soy sauce, honey, and sesame oil. Simmer for 1 minute to slightly thicken the sauce.
7. Return scallops to the skillet, tossing gently to coat in the sauce. Cook for an additional 30 seconds to warm through.
8. Sprinkle with sliced green onions before serving.

Now, the scallops should be tender with a slightly caramelized exterior, bathed in a glossy, umami-rich sauce. Serve them over a bed of steamed rice or with a side of crisp vegetables for a complete meal that’s sure to impress.

Scallops in Creamy Dill Sauce

Today, we’re diving into the delicate art of preparing scallops, a dish that marries the sweetness of the sea with the aromatic freshness of dill in a creamy sauce that’s surprisingly simple to master.

Ingredients

• 1 lb fresh scallops (look for dry-packed for the best sear)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup heavy cream (room temperature blends smoother)
• 2 tbsp fresh dill, finely chopped (nothing beats the freshness of just-picked)
• 1 garlic clove, minced (a little goes a long way)
• Salt and freshly ground black pepper (to season, but we’ll specify amounts)

Instructions

1. Pat the scallops dry with paper towels to ensure a golden sear.
2. Heat a large skillet over medium-high heat, then add olive oil and 1 tbsp butter.
3. Once the butter melts and starts to foam, add scallops, seasoning them with 1/4 tsp salt and 1/8 tsp black pepper.
4. Sear scallops for 2 minutes per side without moving them for a perfect crust, then transfer to a plate.
5. Reduce heat to medium, add remaining butter and garlic, sautéing for 30 seconds until fragrant.
6. Pour in heavy cream and bring to a gentle simmer, stirring occasionally for 2 minutes.
7. Stir in dill, then return scallops to the skillet, spooning sauce over them for 1 minute to warm through.

Creamy yet light, this dish offers a luxurious texture with the scallops’ natural sweetness enhanced by the dill’s brightness. Serve over a bed of zucchini noodles for a low-carb twist that complements the sauce beautifully.

Scallops with Orange Ginger Sauce

Delightfully simple yet impressively elegant, this scallops with orange ginger sauce recipe is perfect for those looking to add a gourmet touch to their dinner table without spending hours in the kitchen. Follow these steps closely, and you’ll have a restaurant-quality dish ready in no time.

Ingredients

• 1 lb fresh scallops (look for dry-packed scallops for the best sear)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup fresh orange juice (strained to avoid pulp)
• 1 tbsp freshly grated ginger (the fresher, the zingier)
• 1 tbsp honey (for a touch of sweetness)
• 1 tbsp soy sauce (I prefer low-sodium to control saltiness)
• 1 tsp cornstarch (to thicken the sauce just right)
• Salt and pepper (to season the scallops perfectly)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear. Season both sides lightly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Add scallops to the skillet, making sure not to overcrowd. Cook for 2 minutes on each side until golden brown. Remove and set aside on a warm plate.
4. In the same skillet, lower the heat to medium and add orange juice, ginger, honey, and soy sauce. Whisk together and let simmer for 2 minutes.
5. Mix cornstarch with 1 tbsp water and stir into the sauce to thicken. Cook for another minute until the sauce coats the back of a spoon.
6. Return the scallops to the skillet, spooning the sauce over them. Heat through for about 1 minute.

A perfectly cooked scallop should be tender and slightly sweet, with the orange ginger sauce adding a vibrant, tangy contrast. Serve over a bed of steamed jasmine rice or with a side of sautéed greens for a complete meal that’s as beautiful as it is delicious.

Scallops with Tomato Basil Sauce

You’re about to embark on a culinary journey that marries the sweetness of scallops with the vibrant flavors of tomato and basil. This dish is a testament to how simple ingredients can create a symphony of flavors when cooked with care and attention to detail.

Ingredients

• 1 lb fresh scallops (look for dry-packed scallops for the best sear)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup cherry tomatoes, halved (I love the burst of flavor they provide)
• 1/4 cup fresh basil leaves, chopped (tear them for a more rustic feel)
• 1/2 cup white wine (a dry variety works best here)
• Salt and pepper to taste (I prefer sea salt for its texture)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Season scallops with salt and pepper, then add to the skillet. Cook for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to allow proper browning.
4. Remove scallops from the skillet and set aside on a warm plate.
5. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
6. Add cherry tomatoes and cook for 2 minutes until they start to soften.
7. Pour in white wine, scraping up any browned bits from the bottom of the pan. Tip: This deglazing step adds depth to the sauce.
8. Let the sauce simmer for 3-4 minutes until slightly reduced.
9. Stir in chopped basil and return scallops to the skillet to warm through for 1 minute. Tip: Adding basil at the end preserves its vibrant color and flavor.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A perfect sear on the scallops contrasts beautifully with the juicy tomatoes and aromatic basil in this dish. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the delicious sauce.

Scallops with Avocado Lime Sauce

You’re about to embark on a culinary journey that combines the delicate sweetness of scallops with the creamy zest of avocado lime sauce. This dish is a perfect blend of flavors and textures, designed to impress with minimal effort.

Ingredients

• 1 lb fresh scallops (look for dry-packed for better searing)
• 2 ripe avocados (Haas are my favorite for their creamy texture)
• 1/4 cup fresh lime juice (about 2 limes, freshly squeezed makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup cilantro, finely chopped (adds a fresh, herby kick)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground for maximum flavor)

Instructions

1. Pat the scallops dry with paper towels to ensure a perfect sear.
2. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
3. Season scallops with salt and pepper, then add to the skillet. Cook for 2 minutes per side until golden brown and just opaque in the center.
4. While scallops cook, blend avocados, lime juice, cilantro, salt, and pepper in a food processor until smooth. Tip: For a chunkier sauce, pulse briefly.
5. Transfer scallops to a plate, let rest for 1 minute to redistribute juices.
6. Serve scallops over a dollop of avocado lime sauce. Tip: Garnish with extra cilantro and a lime wedge for a vibrant presentation.

How the scallops’ caramelized exterior contrasts beautifully with the smooth, tangy sauce. Try serving this dish on a bed of quinoa or alongside a crisp green salad for a complete meal.

Scallops with Mango Salsa Sauce

Mastering the art of combining the sweetness of mango with the delicate flavor of scallops can elevate your cooking to restaurant-quality levels. Let me guide you through creating this vibrant dish that’s perfect for summer entertaining.

Ingredients

• 1 lb fresh scallops (look for dry-packed for better searing)
• 1 ripe mango, diced (I find Ataulfo mangoes to be the sweetest and easiest to dice)
• 1/4 cup red bell pepper, finely chopped (adds a nice crunch and color)
• 2 tbsp fresh cilantro, chopped (if you’re not a fan, parsley works too)
• 1 tbsp lime juice (freshly squeezed makes all the difference)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt to taste (I prefer sea salt for its texture and flavor)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
3. Season scallops lightly with salt and place them in the skillet, not touching, to allow for even cooking.
4. Sear scallops for 2-3 minutes on each side until golden brown and just opaque in the center.
5. While scallops cook, combine diced mango, red bell pepper, cilantro, and lime juice in a bowl to make the salsa.
6. Remove scallops from heat and let them rest for a minute to redistribute their juices.
7. Serve scallops topped with mango salsa, garnishing with extra cilantro if desired.

Offer this dish on a warm summer evening, and watch as the juicy scallops and fresh mango salsa become the highlight of your meal. The contrast between the tender scallops and the vibrant salsa is not just a feast for the palate but also for the eyes.

Scallops with Pesto Cream Sauce

Today, we’re diving into a dish that’s as elegant as it is easy to make, perfect for impressing guests or treating yourself to a gourmet meal at home. Scallops with Pesto Cream Sauce combines the sweet, tender bite of scallops with the rich, herby flavors of pesto, all brought together with a velvety cream sauce.

Ingredients

• 1 lb fresh scallops – look for dry-packed for the best sear
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes
• 1/2 cup heavy cream – for that luxurious sauce texture
• 1/4 cup homemade or store-bought pesto – I swear by homemade for that fresh basil punch
• Salt to taste – I prefer sea salt for its clean flavor
• 1 tbsp unsalted butter – adds a nice richness to the sauce

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Season scallops lightly with salt and add to the skillet, making sure not to overcrowd.
4. Sear scallops for 2-3 minutes per side until golden brown and just cooked through. Tip: Don’t move them around too much to get that perfect crust.
5. Remove scallops from the skillet and set aside on a warm plate.
6. In the same skillet, lower the heat to medium and add butter, letting it melt.
7. Pour in the heavy cream and pesto, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened. Tip: Keep the heat low to prevent the cream from separating.
8. Return the scallops to the skillet, spooning the sauce over them to warm through for about 1 minute.
9. Serve immediately, garnished with a drizzle of olive oil or extra pesto if desired. Tip: A squeeze of lemon juice can brighten up the dish beautifully.

You’ll love the contrast between the crispy exterior and the melt-in-your-mouth interior of the scallops, paired with the creamy, herbaceous sauce. Try serving them over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

Scallops with Champagne Sauce

Ready to elevate your seafood game with a dish that’s as luxurious as it is simple to prepare? Scallops with Champagne Sauce is a showstopper that combines the delicate sweetness of scallops with the rich, nuanced flavors of a champagne reduction. Perfect for a special occasion or when you’re in the mood to treat yourself, this recipe is surprisingly straightforward with a little guidance.

Ingredients

• 1 lb fresh sea scallops (look for dry-packed for the best sear)
• 1 cup champagne (a dry variety works best here, but don’t break the bank)
• 1/2 cup heavy cream (the richer, the better for that velvety sauce)
• 2 tbsp unsalted butter (I always use European-style for its higher fat content)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 shallot, finely minced (about 2 tbsp)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear. Season both sides lightly with salt and pepper.
2. Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter, swirling to coat the pan.
3. Once the butter stops foaming, add scallops, making sure not to overcrowd the pan. Cook for 2 minutes per side until golden brown. Remove and set aside on a warm plate.
4. In the same skillet, reduce heat to medium. Add minced shallot, sautéing until translucent, about 1 minute.
5. Pour in champagne, scraping up any browned bits from the pan. Let simmer until reduced by half, about 3 minutes.
6. Stir in heavy cream and remaining butter, simmering until the sauce thickens slightly, about 2 minutes. Season with a pinch of salt and pepper.
7. Return scallops to the skillet, spooning sauce over them to warm through, about 1 minute.

Now, the scallops should be perfectly seared on the outside, tender inside, and enveloped in a creamy, slightly tangy champagne sauce. Never underestimate the power of a simple garnish—a sprinkle of fresh chives or a few microgreens can add color and a fresh contrast to the rich flavors. Serve immediately over a bed of wilted spinach or alongside roasted asparagus for a complete meal that’s sure to impress.

Scallops with Cilantro Lime Sauce

Are you ready to elevate your seafood game with a dish that’s as elegant as it is easy to make? Scallops with Cilantro Lime Sauce is a vibrant, flavorful dish that’s perfect for a special dinner or a fancy weeknight meal.

Ingredients

• 1 lb fresh scallops (look for dry-packed scallops for the best sear)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup fresh cilantro, finely chopped (don’t skimp—this is the star!)
• 2 tbsp lime juice (freshly squeezed, please, for that zesty punch)
• 1 garlic clove, minced (because everything’s better with garlic)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Pat the scallops dry with paper towels to ensure a perfect sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season scallops with salt and pepper, then add to the skillet. Cook for 2-3 minutes per side until golden brown and just opaque in the center.
4. While scallops cook, mix cilantro, lime juice, and garlic in a small bowl to make the sauce.
5. Transfer scallops to a plate, drizzle with the cilantro lime sauce, and serve immediately.

Velvety scallops paired with the bright, herby sauce create a dish that’s both luxurious and refreshing. Try serving over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Scallops with Mustard Cream Sauce

Here’s a dish that combines the delicate sweetness of scallops with the rich, tangy depth of mustard cream sauce, perfect for a sophisticated yet approachable meal. Let’s dive into the methodical process of creating this culinary delight.

Ingredients

• 1 lb fresh scallops (look for dry-packed for better searing)
• 2 tbsp unsalted butter (I always use European-style for its richer flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 cup heavy cream (for that luxurious sauce consistency)
• 2 tbsp Dijon mustard (a smooth variety works best here)
• 1 small shallot, finely minced (about 2 tbsp)
• 1/4 tsp salt (I prefer sea salt for its clean taste)
• 1/8 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1 tbsp fresh parsley, chopped (for a bright finish)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat a large skillet over medium-high heat and add the olive oil and 1 tbsp of butter.
3. Once the butter has melted and the skillet is hot, add the scallops, making sure not to overcrowd the pan.
4. Sear the scallops for 2 minutes on each side, or until they develop a golden crust. Remove from the skillet and set aside.
5. In the same skillet, reduce the heat to medium and add the remaining 1 tbsp of butter.
6. Add the minced shallot and sauté for about 1 minute, until soft and fragrant.
7. Whisk in the Dijon mustard and heavy cream, bringing the mixture to a gentle simmer.
8. Season the sauce with salt and pepper, then return the scallops to the skillet to warm through for about 1 minute.
9. Sprinkle with chopped parsley before serving.

Serve these scallops over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal. The contrast between the tender scallops and the velvety mustard cream sauce is simply irresistible.

Scallops with Sweet Chili Sauce

Before you dive into the world of seafood delights, let’s start with something simple yet impressive: Scallops with Sweet Chili Sauce. This dish combines the delicate sweetness of scallops with the vibrant kick of sweet chili sauce, creating a perfect balance of flavors that’s sure to impress any dinner guest.

Ingredients

• 1 lb fresh scallops (look for dry-packed scallops for the best sear)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup sweet chili sauce (I love the brand with a hint of garlic)
• 1 tbsp unsalted butter (for that rich, glossy finish)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the scallops lightly with salt just before cooking.
4. Place the scallops in the skillet, making sure not to overcrowd them, and cook undisturbed for 2 minutes until a golden crust forms.
5. Flip the scallops and add the butter to the skillet, swirling it around as it melts, and cook for another 1-2 minutes.
6. Remove the scallops from the skillet and set aside on a warm plate.
7. In the same skillet, lower the heat to medium and add the sweet chili sauce, stirring for about 1 minute until it’s slightly thickened.
8. Return the scallops to the skillet, tossing gently to coat them in the sauce.

Unbelievably simple, yet the result is a dish with scallops that are tender on the inside, caramelized on the outside, and enveloped in a sauce that’s both sweet and spicy. Serve them over a bed of steamed jasmine rice or alongside a crisp green salad for a complete meal.

Scallops with Tarragon Butter Sauce

When scallops meet tarragon butter sauce, the result is nothing short of magical. This dish combines the delicate sweetness of scallops with the aromatic, slightly licorice flavor of tarragon, creating a symphony of flavors that’s both elegant and surprisingly simple to make.

Ingredients

• 1 lb fresh scallops (look for dry-packed scallops for the best sear)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh tarragon, finely chopped (fresh makes all the difference here)
• 1/2 cup dry white wine (a Sauvignon Blanc works beautifully)
• Salt to taste (I prefer sea salt for its clean flavor)
• Freshly ground black pepper to taste

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Season scallops lightly with salt and pepper on both sides.
4. Place scallops in the skillet, making sure not to overcrowd them. Cook for 2 minutes without moving them to get a golden crust.
5. Flip scallops and cook for another 1-2 minutes until just opaque. Remove from skillet and set aside.
6. In the same skillet, melt butter over medium heat. Add tarragon and sauté for 30 seconds until fragrant.
7. Pour in white wine, scraping up any browned bits from the bottom of the pan. Let the sauce reduce by half, about 2 minutes.
8. Return scallops to the skillet, spooning the sauce over them to warm through, about 1 minute.

Lightly caramelized on the outside and tender within, these scallops are enveloped in a buttery, herbaceous sauce that’s downright irresistible. Serve them over a bed of creamy polenta or alongside crisp green beans for a meal that feels both luxurious and comforting.

Scallops with Roasted Red Pepper Sauce

Out of all the seafood dishes I’ve experimented with, scallops have a special place in my heart for their versatility and quick cooking time. Today, I’m guiding you through a foolproof method to prepare scallops with a vibrant roasted red pepper sauce that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 lb fresh scallops (look for dry-packed for better searing)
• 2 large red bell peppers (roasting them brings out a sweet depth)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 garlic clove, minced (fresh is always best)
• 1/2 cup heavy cream (for a luxuriously smooth sauce)
• Salt to taste (I like to use sea salt for its clean flavor)
• Freshly ground black pepper (a must for that slight kick)

Instructions

1. Preheat your oven to 425°F. Place the red bell peppers on a baking sheet and roast for 25-30 minutes, until the skins are charred and blistered.
2. Once cooled, peel the peppers, remove the seeds, and blend them into a smooth puree. Tip: A little patience here ensures a silky sauce.
3. Heat 1 tbsp olive oil in a pan over medium-high heat. Season the scallops with salt and pepper, then sear for 2 minutes per side until golden. Tip: Don’t overcrowd the pan to get that perfect crust.
4. In the same pan, add the remaining olive oil and sauté the garlic for 30 seconds until fragrant. Stir in the red pepper puree and heavy cream, simmering for 5 minutes to meld the flavors. Tip: Keep the heat medium to avoid curdling the cream.
5. Return the scallops to the pan, spooning the sauce over them, and heat through for another minute.

Rich and creamy, the roasted red pepper sauce clings beautifully to the tender scallops, offering a sweet and savory contrast. Serve this over a bed of creamy polenta or alongside a crisp green salad for a complete meal that’s sure to impress.

Conclusion

Kickstart your culinary adventure with these 18 delectable scallop sauces that promise to elevate your meals from good to gourmet! Whether you’re a seasoned chef or a home cook, there’s a recipe here to inspire your next seafood masterpiece. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the deliciousness. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.