Just when you thought scallops couldn’t get any more versatile, we’ve rounded up 18 mouthwatering recipes that’ll transform your gourmet dinners into a seaside feast. Whether you’re craving something quick, elegant, or bursting with seasonal flavors, these sea scallop dishes are sure to impress. Dive in and discover your next favorite recipe that’ll have everyone at the table asking for seconds!
Pan-Seared Sea Scallops with Lemon Butter Sauce
Few things bring me as much joy as the sizzle of scallops hitting a hot pan. It’s a sound that promises something delicious is about to happen, especially when paired with a tangy lemon butter sauce that’s just begging to be sopped up with a piece of crusty bread.
Ingredients
- For the scallops:
- 12 large sea scallops (about 1 pound)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- For the lemon butter sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 small garlic clove, minced
Instructions
- Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add scallops to the skillet, making sure not to overcrowd them. Cook for 2-3 minutes on one side until a golden crust forms.
- Flip the scallops and cook for another 1-2 minutes until just cooked through. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add garlic and cook for 30 seconds until fragrant.
- Stir in lemon juice and parsley, then return the scallops to the skillet to coat in the sauce for about 30 seconds.
- Tip: For an extra burst of flavor, zest a little lemon over the scallops before serving.
- Tip: Always let your scallops come to room temperature before cooking to ensure even cooking.
- Tip: Use a non-stick or well-seasoned cast iron skillet for the best sear without sticking.
Every bite of these scallops is a perfect balance of tender and crispy, with the lemon butter sauce adding a bright, rich finish. Serve them over a bed of creamy risotto or alongside a crisp green salad for a meal that feels both luxurious and effortlessly simple.
Garlic Butter Sea Scallops with Parmesan
Garlic butter sea scallops with Parmesan have become my go-to dish when I want to impress without the stress. Growing up by the coast, I learned early that the secret to perfect scallops lies in the sear—a golden crust that locks in their sweet, buttery flavor.
Ingredients
- For the scallops: 1 lb sea scallops, 2 tbsp unsalted butter, 1 tbsp olive oil, salt to taste
- For the garlic butter sauce: 3 cloves garlic (minced), 2 tbsp unsalted butter, 1 tbsp lemon juice, 1/4 tsp red pepper flakes
- For the Parmesan crust: 1/4 cup grated Parmesan cheese, 1 tbsp chopped parsley
Instructions
- Pat the scallops dry with paper towels to ensure a good sear.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Season scallops with salt and add to the skillet, cooking for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to avoid steaming.
- Remove scallops from the skillet and set aside on a warm plate.
- In the same skillet, melt butter over medium heat and add minced garlic, cooking until fragrant, about 30 seconds.
- Stir in lemon juice and red pepper flakes, then return scallops to the skillet, spooning the sauce over them.
- Sprinkle Parmesan cheese over the scallops and broil in the oven for 1-2 minutes until the cheese is melted and bubbly. Tip: Watch closely to prevent burning.
- Garnish with chopped parsley before serving. Tip: Serve immediately for the best texture.
Absolutely divine, these scallops boast a crispy Parmesan top that gives way to a tender, juicy center. Pair them with a crisp white wine or over a bed of creamy risotto for an unforgettable meal.
Sea Scallops with Creamy Mushroom Sauce
Last weekend, I found myself staring at a beautiful batch of sea scallops at the local market, and I knew I had to turn them into something special. There’s something about scallops that feels like a treat, and pairing them with a creamy mushroom sauce seemed like the perfect way to celebrate the weekend.
Ingredients
- For the scallops:
- 1 lb sea scallops, patted dry
- 2 tbsp olive oil
- Salt and pepper to taste
- For the sauce:
- 1 tbsp butter
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Season scallops with salt and pepper, then add to the skillet. Cook for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Simmer for 3-4 minutes until the sauce thickens slightly.
- Return scallops to the skillet, spooning sauce over them. Cook for another minute to heat through.
- Sprinkle with fresh parsley before serving.
The scallops should be tender and slightly sweet, perfectly complemented by the earthy, creamy mushroom sauce. Serve them over a bed of creamy polenta or alongside a crisp green salad for a complete meal.
Grilled Sea Scallops with Mango Salsa
Summer evenings call for something light, refreshing, and effortlessly elegant, which is exactly why I find myself reaching for this grilled sea scallops with mango salsa recipe more often than not. It’s a dish that reminds me of a breezy beach vacation, where the flavors are as vibrant as the sunset.
Ingredients
- For the scallops:
- 1 lb sea scallops
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the mango salsa:
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat your grill to medium-high heat (about 400°F) to ensure it’s hot enough for a good sear on the scallops.
- While the grill heats, pat the scallops dry with paper towels to remove excess moisture, which helps them sear better.
- Toss the scallops with olive oil, salt, and black pepper until evenly coated.
- Grill the scallops for 2-3 minutes on each side, or until they have a golden crust and are just opaque in the center.
- Meanwhile, in a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa.
- Let the salsa sit for at least 5 minutes to allow the flavors to meld together.
- Serve the grilled scallops topped with the mango salsa immediately.
Here’s why this dish is a winner: the scallops are perfectly tender with a slight char, while the mango salsa adds a sweet and spicy kick that’s irresistibly fresh. Try serving them over a bed of mixed greens for an extra layer of texture and color.
Sea Scallops Wrapped in Bacon
Yesterday, I stumbled upon a dish that’s as fun to make as it is to eat—sea scallops wrapped in bacon. It’s the perfect blend of the ocean’s delicacy with the smoky, crispy goodness of bacon, creating a bite-sized appetizer that’s always a hit at my gatherings.
Ingredients
- For the scallops:
- 12 large sea scallops
- 12 slices of thin-cut bacon
- For the glaze:
- 1/4 cup maple syrup
- 1 tbsp Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the sea scallops dry with a paper towel to ensure the bacon wraps tightly around them.
- Wrap each scallop with a slice of bacon, securing it with a toothpick if necessary.
- In a small bowl, whisk together the maple syrup and Dijon mustard to create the glaze.
- Brush each bacon-wrapped scallop with the glaze, ensuring they’re evenly coated.
- Place the scallops on the prepared baking sheet, leaving space between each for even cooking.
- Bake for 15-20 minutes, or until the bacon is crispy and the scallops are opaque.
- For an extra crispy finish, broil for the last 2 minutes, watching closely to prevent burning.
Golden and glistening, these scallops offer a delightful contrast between the tender, sweet scallop and the crispy, salty bacon. Serve them on a bed of arugula for a pop of color and a peppery bite, or skewer them with cherry tomatoes for a playful presentation.
Sea Scallops with Garlic and Herb Butter
Many evenings, I find myself craving something luxurious yet simple to prepare, and that’s when these Sea Scallops with Garlic and Herb Butter come to mind. There’s something about the combination of tender scallops and rich, flavorful butter that feels both indulgent and comforting.
Ingredients
- For the scallops:
- 1 lb sea scallops, side muscle removed
- 2 tbsp olive oil
- Salt and pepper to taste
- For the garlic and herb butter:
- 4 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- 1/2 tsp lemon zest
Instructions
- Pat the scallops dry with paper towels to ensure a good sear.
- Season both sides of the scallops lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the scallops to the skillet, making sure not to overcrowd them, and sear for 2-3 minutes on each side until golden brown and just cooked through.
- While the scallops are cooking, mix together the softened butter, minced garlic, parsley, thyme, and lemon zest in a small bowl.
- Once the scallops are done, remove them from the skillet and let them rest for a minute.
- Top each scallop with a dollop of the garlic and herb butter, allowing it to melt slightly from the residual heat.
Now, the scallops should be perfectly seared on the outside and tender on the inside, with the garlic and herb butter adding a burst of flavor. Serve them over a bed of creamy risotto or with a side of steamed vegetables for a complete meal.
Sea Scallops with White Wine Sauce
Mmm, there’s something undeniably luxurious about seared scallops, especially when they’re draped in a silky white wine sauce. I remember the first time I tried making this at home; the kitchen smelled like a fancy seaside bistro, and I’ve been hooked ever since. It’s simpler than you’d think, and today, I’m sharing my foolproof method to get those perfect golden edges every time.
Ingredients
- For the scallops:
- 1 lb fresh sea scallops
- 2 tbsp olive oil
- Salt and pepper to taste
- For the white wine sauce:
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 shallot, finely minced
- 1 garlic clove, minced
Instructions
- Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Add scallops to the skillet, making sure not to overcrowd them. Sear for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, sauté shallot and garlic until translucent, about 2 minutes.
- Pour in white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer until reduced by half, about 3 minutes.
- Stir in heavy cream and simmer for another 2 minutes until the sauce slightly thickens.
- Return the scallops to the skillet, spooning the sauce over them. Heat through for about 1 minute.
Rich and buttery with a hint of sweetness from the wine, these scallops are a dream. Serve them over a bed of creamy risotto or with a side of crisp green beans for a meal that feels straight out of a gourmet restaurant.
Sea Scallops with Spinach and Cream Sauce
Last weekend, I stumbled upon the most succulent sea scallops at my local farmers’ market, and I knew I had to pair them with something equally delightful. That’s how this Sea Scallops with Spinach and Cream Sauce came to life in my kitchen, a dish that’s as elegant as it is comforting.
Ingredients
- For the scallops:
- 12 large sea scallops
- 2 tbsp olive oil
- Salt and pepper to taste
- For the spinach:
- 4 cups fresh spinach
- 1 tbsp butter
- 1 garlic clove, minced
- For the cream sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp nutmeg
Instructions
- Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops, making sure not to overcrowd the pan. Sear for 2 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add spinach to the skillet and cook until just wilted, about 2 minutes. Remove spinach and set aside.
- Pour heavy cream into the skillet and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg, cooking until the sauce thickens slightly, about 3 minutes.
- Return the scallops and spinach to the skillet, spooning the sauce over them. Heat through for 1 minute.
What makes this dish stand out is the creamy, nutty sauce that clings to the perfectly seared scallops and tender spinach. Serve it over a bed of linguine or with a crusty baguette to soak up every last drop of that delicious sauce.
Sea Scallops with Risotto and Peas
Kicking off the summer with a dish that feels both luxurious and comforting, I found myself reaching for sea scallops—their sweet, buttery flavor pairs beautifully with creamy risotto and fresh peas. It’s a meal that reminds me of seaside dinners, where the breeze carries the scent of the ocean, and every bite feels like a celebration.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups chicken stock, kept warm
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tbsp unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh peas
- For the scallops:
- 12 large sea scallops, patted dry
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large saucepan, melt 1 tbsp butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
- Add the Arborio rice to the pan, stirring to coat the grains with butter. Toast for 2 minutes until slightly golden.
- Pour in the white wine, stirring constantly until fully absorbed. Tip: The wine should sizzle as it hits the pan—this means your heat is just right.
- Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18 minutes.
- When the risotto is creamy and the rice is al dente, stir in the peas, remaining butter, and Parmesan cheese. Remove from heat and cover to keep warm.
- Heat olive oil in a skillet over high heat. Season the scallops with salt and pepper. Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan.
- Sear the scallops for 2 minutes on each side until golden brown and just opaque in the center. Tip: Resist the urge to move them around—this ensures a perfect crust.
- Serve the scallops atop the risotto. Tip: A squeeze of lemon over the top can brighten the dish beautifully.
Finished with a golden sear on the scallops and a risotto that’s the perfect balance of creamy and al dente, this dish is a testament to simple ingredients coming together for something extraordinary. Try serving it with a crisp white wine to complement the sweetness of the scallops and peas.
Sea Scallops with Avocado and Tomato Salad
Sometimes, the simplest ingredients come together to create something truly extraordinary. That’s exactly what happened when I first tried combining fresh sea scallops with a vibrant avocado and tomato salad. It’s a dish that reminds me of summer evenings by the coast, where the breeze carries the scent of the ocean.
Ingredients
- For the scallops:
- 12 large sea scallops
- 2 tbsp olive oil
- Salt, 1/2 tsp
- Black pepper, 1/4 tsp
- For the salad:
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- Salt, 1/4 tsp
- Black pepper, 1/4 tsp
Instructions
- Pat the sea scallops dry with paper towels to ensure a good sear.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Season the scallops with 1/2 tsp salt and 1/4 tsp black pepper.
- Place the scallops in the skillet, making sure not to overcrowd them. Cook for 2 minutes on each side until golden brown and just opaque in the center.
- While the scallops cook, prepare the salad by combining the diced avocado, halved cherry tomatoes, and finely chopped red onion in a bowl.
- In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper to make the dressing.
- Pour the dressing over the salad and gently toss to combine.
- Divide the salad among plates and top with the seared scallops.
Best enjoyed immediately, the contrast between the tender, buttery scallops and the crisp, fresh salad is a delight. For an extra touch, serve with a slice of crusty bread to soak up the delicious dressing.
Sea Scallops with Sweet Chili Sauce
Growing up by the coast, I’ve always had a soft spot for seafood, but sea scallops hold a special place in my heart. There’s something about their sweet, buttery flavor that pairs perfectly with a spicy kick, which is why this sweet chili sauce is a game-changer. It’s a dish that’s as impressive as it is simple to make, perfect for both weeknight dinners and special occasions.
Ingredients
- For the scallops:
- 1 lb sea scallops, side muscle removed
- 2 tbsp olive oil
- Salt to taste
- For the sweet chili sauce:
- 1/2 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 garlic clove, minced
Instructions
- Pat the sea scallops dry with paper towels to ensure a good sear.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Season scallops with salt and place them in the skillet, making sure not to overcrowd the pan.
- Sear scallops for 2-3 minutes on each side until golden brown and just opaque in the center.
- While the scallops cook, mix sweet chili sauce, soy sauce, ginger, and garlic in a small bowl.
- Remove scallops from the skillet and set aside on a warm plate.
- Pour the sweet chili sauce mixture into the skillet and simmer for 1-2 minutes until slightly thickened.
- Return the scallops to the skillet, tossing gently to coat them in the sauce.
- Serve immediately, garnished with sliced green onions or sesame seeds for an extra crunch.
Buttery and tender, these scallops with their glossy, spicy-sweet coating are a delight. Try serving them over a bed of jasmine rice or with a side of steamed greens to soak up every last drop of that irresistible sauce.
Sea Scallops with Coconut Curry Sauce
Waking up to the aroma of coconut curry simmering on the stove is one of my favorite ways to start the day. This Sea Scallops with Coconut Curry Sauce recipe is a testament to how simple ingredients can transform into something spectacular, especially when you’re craving something both comforting and exotic.
Ingredients
- For the scallops:
- 1 lb sea scallops, patted dry
- 2 tbsp olive oil
- Salt, to taste
- For the coconut curry sauce:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 1 tbsp lime juice
- Salt, to taste
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Season the scallops with salt and add them to the skillet, searing for 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, heat 1 tbsp olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 3 minutes.
- Stir in the curry powder and cook for 1 minute until fragrant.
- Pour in the coconut milk, bringing the mixture to a simmer. Let it cook for 5 minutes, stirring occasionally.
- Add the lime juice and salt to the sauce, then return the scallops to the skillet, spooning the sauce over them. Cook for another 2 minutes to heat through.
- Tip: For an extra layer of flavor, toast the curry powder in a dry pan before adding it to the sauce.
- Tip: Ensure your scallops are dry before searing to get that perfect golden crust.
- Tip: If the sauce is too thick, thin it with a little water or broth to your desired consistency.
Combining the tender, buttery scallops with the rich, aromatic coconut curry sauce creates a dish that’s both luxurious and comforting. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up every last drop of sauce.
Sea Scallops with Pesto Pasta
Delightfully simple yet impressively elegant, this Sea Scallops with Pesto Pasta dish is my go-to when I want to feel fancy without spending hours in the kitchen. It’s a recipe that reminds me of summer dinners on the patio, where the flavors are as bright as the setting sun.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 cups water
- 1 tbsp salt
- For the scallops:
- 12 large sea scallops
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pesto:
- 2 cups fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- 1/4 tsp salt
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting pesto consistency later.
- While the pasta cooks, prepare the pesto by blending basil, Parmesan, pine nuts, garlic, and 1/4 tsp salt in a food processor. Gradually add 1/2 cup olive oil until smooth. Tip: For a brighter pesto, add a squeeze of lemon juice.
- Pat the scallops dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat. Cook the scallops for 2-3 minutes per side until golden brown and just opaque in the center. Tip: Avoid moving the scallops too much to get a perfect sear.
- Drain the pasta and return it to the pot. Toss with the pesto, adding reserved pasta water as needed to loosen the sauce. Serve the pasta topped with the seared scallops.
Unbelievably, the scallops add a buttery texture that contrasts beautifully with the vibrant, herby pesto. Try serving this dish with a sprinkle of extra Parmesan and a glass of crisp white wine for an extra touch of elegance.
Sea Scallops with Roasted Vegetables
Last weekend, I stumbled upon the most succulent sea scallops at my local farmers’ market, and I knew I had to pair them with something equally delightful. That’s how this dish of Sea Scallops with Roasted Vegetables came to life—a perfect blend of the ocean’s sweetness with the earthy tones of seasonal veggies.
Ingredients
- For the scallops:
- 1 lb sea scallops, patted dry
- 2 tbsp olive oil
- Salt, 1/2 tsp
- Black pepper, 1/4 tsp
- For the roasted vegetables:
- 2 cups mixed vegetables (carrots, zucchini, bell peppers), chopped
- 2 tbsp olive oil
- Salt, 1/2 tsp
- Black pepper, 1/4 tsp
- 1 tsp dried thyme
Instructions
- Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- In a large bowl, toss the chopped mixed vegetables with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried thyme until evenly coated.
- Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 25 minutes, or until they’re tender and slightly caramelized, stirring halfway through for even cooking.
- While the vegetables are roasting, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Season the sea scallops with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
- Carefully add the scallops to the skillet, making sure not to overcrowd them. Cook for 2-3 minutes on each side, or until they develop a golden crust and are just opaque in the center.
- Remove the scallops from the skillet and let them rest for a minute before serving.
- Arrange the roasted vegetables on a plate, top with the seared scallops, and serve immediately.
Golden and juicy on the inside with a perfectly seared crust, these scallops paired with the sweetness of roasted vegetables make for a dish that’s as visually appealing as it is delicious. Try serving it over a bed of creamy polenta for an extra comforting meal.
Sea Scallops with Black Bean Sauce
Every time I stumble upon fresh sea scallops at the market, I can’t help but think of this irresistible dish that combines their delicate sweetness with the bold flavors of black bean sauce. It’s a recipe that’s become a staple in my kitchen, especially when I’m looking to impress guests with minimal fuss.
Ingredients
- For the scallops:
- 1 lb fresh sea scallops
- 2 tbsp olive oil
- Salt to taste
- For the black bean sauce:
- 2 tbsp fermented black beans, rinsed and mashed
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 cup chicken broth
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Pat the scallops dry with paper towels to ensure a good sear.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Season scallops lightly with salt and add to the skillet. Sear for 2 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, add a bit more oil if needed, then sauté garlic and ginger until fragrant, about 30 seconds.
- Add mashed black beans, chicken broth, soy sauce, and sugar. Bring to a simmer.
- Stir in the cornstarch mixture and cook until the sauce thickens, about 1 minute.
- Return the scallops to the skillet, tossing gently to coat in the sauce. Heat through for another minute.
Now, the scallops should be perfectly tender, enveloped in a glossy, savory sauce that’s just bursting with umami. I love serving this over a bed of steamed jasmine rice to soak up all that delicious sauce, or alongside some crisp green beans for a bit of contrast.
Sea Scallops with Ginger and Soy Glaze
Craving something that’s both elegant and easy to whip up on a busy weeknight? I recently stumbled upon this sea scallops recipe during a dinner party panic, and it’s been a game-changer. The ginger and soy glaze adds a punch of flavor that transforms simple scallops into a restaurant-quality dish.
Ingredients
- For the scallops:
- 12 large sea scallops (about 1 lb)
- 2 tbsp olive oil
- Salt, to taste
- For the glaze:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp grated fresh ginger
- 1 garlic clove, minced
- 1 tbsp rice vinegar
Instructions
- Pat the scallops dry with paper towels to ensure a good sear. Season lightly with salt.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Add scallops to the skillet, making sure not to overcrowd. Sear for 2 minutes on one side without moving them for a golden crust.
- Flip scallops and cook for another 1-2 minutes until just opaque. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add soy sauce, honey, ginger, garlic, and rice vinegar. Stir to combine and simmer for 3 minutes until slightly thickened.
- Return scallops to the skillet, tossing gently to coat with the glaze. Cook for an additional 1 minute to warm through.
Out of the pan, these scallops are a perfect balance of sweet and savory, with a melt-in-your-mouth texture that’s simply irresistible. Serve them over a bed of steamed jasmine rice or with a side of sautéed greens for a complete meal that’s sure to impress.
Sea Scallops with Truffle Oil and Parmesan
Zesty flavors and luxurious ingredients come together in this dish that’s surprisingly simple to make. I remember the first time I tried truffle oil; its earthy aroma transformed my kitchen into a gourmet restaurant, and that’s the magic I aim to recreate with these sea scallops.
Ingredients
- For the scallops:
- 12 large sea scallops, side muscle removed
- 2 tbsp olive oil
- Salt, 1/2 tsp
- Black pepper, 1/4 tsp
- For the topping:
- 2 tbsp truffle oil
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
- Pat the scallops dry with paper towels to ensure a good sear.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Season scallops with salt and pepper, then add to the skillet. Cook for 2 minutes without moving to get a golden crust.
- Flip scallops and cook for another 2 minutes until just opaque in the center.
- Remove skillet from heat and drizzle truffle oil over the scallops.
- Sprinkle Parmesan cheese and parsley on top while still warm.
- Let sit for 1 minute to allow the cheese to melt slightly from the residual heat.
Silky scallops with a crispy exterior meet the rich, umami-packed truffle oil and Parmesan in every bite. Serve them over a bed of creamy risotto or alongside a crisp green salad for a contrast in textures.
Sea Scallops with Cauliflower Puree
After a long day at work, there’s nothing I love more than whipping up something that feels gourmet but doesn’t keep me in the kitchen all night. Sea scallops with cauliflower puree is my go-to for those evenings when I want to impress myself (and maybe my cat, who watches intently from the kitchen doorway).
Ingredients
- For the cauliflower puree:
- 1 medium head cauliflower, cut into florets
- 2 tbsp unsalted butter
- 1/4 cup heavy cream
- Salt to taste
- For the scallops:
- 12 large sea scallops, side muscle removed
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook until very tender, about 10 minutes.
- Drain the cauliflower and transfer to a blender. Add the butter, heavy cream, and a pinch of salt. Blend until smooth. Keep warm.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Add the scallops to the skillet, making sure not to overcrowd them. Cook until golden brown and just cooked through, about 2 minutes per side.
- Serve the scallops over a bed of the warm cauliflower puree.
This dish is a beautiful contrast of textures—the creamy, velvety puree against the seared, slightly crisp scallops. Try garnishing with a sprinkle of fresh herbs or a drizzle of truffle oil for an extra touch of elegance.
Conclusion
Sea scallops offer a versatile and elegant option for your next gourmet dinner, and our roundup of 18 delicious recipes proves just that. Whether you’re a seasoned chef or a curious home cook, there’s something here to inspire your culinary creativity. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share this treasure trove of scallop delights on Pinterest!
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.