27 Delectable Sauteed Scallop Recipes for Culinary Enthusiasts

You’re about to discover how simple and spectacular sautéed scallops can be! Whether you’re craving a quick weeknight dinner or planning an impressive meal for guests, these 27 recipes offer endless inspiration. From garlic-butter classics to creative flavor combinations, get ready to elevate your cooking game with dishes that come together in minutes but taste like restaurant-quality creations.

Garlic Butter Sauteed Scallops

Perfectly seared scallops swim in a rich garlic butter sauce that comes together in minutes. This restaurant-quality dish requires just a handful of ingredients but delivers impressive flavor. Pat your scallops completely dry before cooking for that beautiful golden crust.

Ingredients

– 1 lb fresh sea scallops (look for dry-packed, not wet-packed)
– 3 tbsp unsalted butter (divided, for searing and sauce)
– 2 tbsp olive oil (or any neutral high-heat oil)
– 4 cloves garlic, minced (about 1 tbsp)
– 2 tbsp fresh lemon juice (about half a lemon)
– 2 tbsp fresh parsley, chopped (plus extra for garnish)
– 1/4 tsp salt (adjust based on scallop freshness)
– 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Remove scallops from refrigerator 15 minutes before cooking to bring to room temperature.
2. Pat scallops completely dry with paper towels, removing any side muscles.
3. Season scallops evenly on both sides with salt and pepper.
4. Heat large skillet over medium-high heat until water droplets sizzle immediately.
5. Add 1 tablespoon butter and olive oil to hot skillet, swirling to coat.
6. Place scallops in skillet without crowding, leaving 1 inch between each.
7. Sear scallops undisturbed for 2 minutes until deep golden brown crust forms.
8. Flip scallops using tongs and cook 1-2 minutes more until firm to touch.
9. Transfer scallops to plate, keeping any accumulated juices.
10. Reduce heat to medium and add remaining 2 tablespoons butter to same skillet.
11. Add minced garlic and cook 30 seconds until fragrant but not browned.
12. Pour in lemon juice, scraping up browned bits from pan bottom.
13. Stir in chopped parsley and any scallop juices from resting plate.
14. Return scallops to skillet, spooning sauce over them for 30 seconds.
15. Remove from heat and serve immediately. You’ll love the contrast between the crisp sear and tender interior. The garlic butter sauce clings beautifully to each scallop, making them perfect over pasta or creamy polenta.

Lemon Herb Sauteed Scallops

Hitting the perfect sear on scallops can feel intimidating, but this lemon herb version simplifies the process. Fresh scallops cook quickly in a hot pan with bright citrus and aromatic herbs. You’ll have restaurant-quality results in under 15 minutes.

Ingredients

– 1 lb large sea scallops, patted dry (for better browning)
– 2 tbsp olive oil, or any neutral oil
– 3 tbsp unsalted butter, divided
– 2 cloves garlic, minced
– 1 tbsp fresh lemon juice, plus extra wedges for serving
– 1 tsp fresh thyme leaves, or ½ tsp dried
– 2 tbsp fresh parsley, chopped
– ¼ tsp salt
– ⅛ tsp black pepper

Instructions

1. Pat scallops completely dry with paper towels to ensure a good sear.
2. Season scallops evenly on both sides with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place scallops in the skillet without crowding, leaving space between each.
5. Sear scallops for 2-3 minutes until a golden-brown crust forms on the bottom.
6. Flip scallops using tongs and cook for another 1-2 minutes until opaque.
7. Transfer scallops to a plate, keeping any juices in the pan.
8. Reduce heat to medium and add 2 tablespoons butter to the same skillet.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Stir in lemon juice, scraping up any browned bits from the pan bottom.
11. Add thyme and remaining 1 tablespoon butter, swirling until melted.
12. Return scallops and any accumulated juices to the skillet.
13. Spoon the lemon herb butter sauce over the scallops for 30 seconds.
14. Remove from heat and stir in fresh parsley.
15. Serve immediately while hot. The seared crust gives way to tender, sweet centers that contrast beautifully with the bright, buttery sauce. Try serving over creamy polenta or alongside roasted asparagus for a complete meal.

Sauteed Scallops with White Wine Sauce

Buttery, wine-kissed scallops transform weeknight dinners into restaurant-worthy meals in under 20 minutes. Bright lemon and fresh parsley cut through the rich sauce for a balanced bite. Sear them perfectly golden while keeping the centers tender and sweet.

Ingredients

• 1 lb large sea scallops, patted dry (for better searing)
• 2 tbsp unsalted butter, divided
• 1 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced
• 1/2 cup dry white wine, like Sauvignon Blanc
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Pat scallops completely dry with paper towels to ensure a crisp sear.
2. Season scallops evenly on both sides with salt and black pepper.
3. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat until butter foams.
4. Place scallops in the skillet without crowding, leaving space between each.
5. Sear scallops for 2 minutes without moving them to develop a golden-brown crust.
6. Flip scallops using tongs and cook for 1–2 more minutes until firm to the touch.
7. Transfer scallops to a plate, keeping any juices in the skillet.
8. Reduce heat to medium and add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
9. Pour in white wine, scraping up any browned bits from the pan bottom with a wooden spoon.
10. Simmer wine for 2–3 minutes until reduced by half.
11. Stir in lemon juice and remaining 1 tbsp butter until the sauce is slightly thickened.
12. Return scallops and any accumulated juices to the skillet, spooning sauce over them.
13. Turn off heat and stir in chopped parsley just before serving.

They boast a caramelized crust giving way to a silky, tender interior. The white wine sauce is bright and buttery, clinging to each scallop. Try serving them over creamy polenta or alongside asparagus for a complete meal.

Spicy Cajun Sauteed Scallops

Looking for a quick seafood dinner with bold flavor? These spicy Cajun scallops come together in under 15 minutes. Let’s get cooking right away.

Ingredients

– 1 lb fresh sea scallops, patted dry (for better searing)
– 2 tbsp olive oil, or any neutral oil
– 2 tbsp unsalted butter
– 2 tsp Cajun seasoning, adjust to taste
– 2 cloves garlic, minced
– 1 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley, for garnish
– Salt to taste

Instructions

1. Pat scallops completely dry with paper towels to ensure a proper sear.
2. Season scallops evenly on both sides with Cajun seasoning and a pinch of salt.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Carefully place scallops in the hot skillet, leaving space between each one.
5. Sear scallops undisturbed for 2 minutes until a golden-brown crust forms on the bottom.
6. Flip each scallop using tongs and cook for another 1-2 minutes until firm to the touch.
7. Transfer scallops to a plate, keeping them in a single layer to prevent steaming.
8. Reduce heat to medium and melt butter in the same skillet.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Remove skillet from heat and stir in lemon juice to create a quick pan sauce.
11. Return scallops to the skillet and toss gently to coat with the sauce.
12. Sprinkle with fresh parsley and serve immediately. Get ready for tender scallops with a spicy kick and buttery finish. Try them over creamy grits or with crusty bread to soak up every drop of that flavorful sauce.

Sauteed Scallops with Creamy Parmesan Risotto

Bursting with coastal elegance, this dish transforms simple ingredients into restaurant-quality comfort. Seared scallops crown creamy risotto for a meal that impresses without complexity. Perfect for date nights or when you crave something special.

Ingredients

– 1 lb fresh sea scallops, patted dry (about 12-16 large)
– 1 ½ cups Arborio rice
– 4 cups chicken broth, kept warm (or vegetable broth)
– 1 cup dry white wine, such as Sauvignon Blanc (optional, substitute with broth)
– 1 cup freshly grated Parmesan cheese, plus more for serving
– 1 small yellow onion, finely diced (about ½ cup)
– 2 cloves garlic, minced
– 4 tbsp unsalted butter, divided
– 2 tbsp olive oil
– ½ cup heavy cream
– 2 tbsp fresh parsley, chopped (or 2 tsp dried)
– Salt and black pepper, to season

Instructions

1. Heat chicken broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. Melt 2 tablespoons butter in a large skillet or Dutch oven over medium heat.
3. Add diced onion and cook for 4–5 minutes until translucent and soft.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add Arborio rice and toast for 2 minutes, stirring constantly, until grains are lightly golden and nutty-smelling.
6. Pour in white wine and cook, stirring, until liquid is fully absorbed, about 2 minutes.
7. Ladle in 1 cup warm broth and stir continuously until absorbed.
8. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed, for 18–20 minutes total.
9. Stir in heavy cream and cook for 1 minute until incorporated.
10. Remove risotto from heat and stir in Parmesan cheese and remaining 2 tablespoons butter until creamy.
11. Season risotto with salt and pepper, cover, and set aside.
12. Pat scallops dry thoroughly with paper towels and season both sides with salt and pepper.
13. Heat olive oil in a clean skillet over high heat until shimmering.
14. Place scallops in skillet without crowding, leaving space between each.
15. Sear scallops for 2 minutes without moving until a golden-brown crust forms.
16. Flip scallops and cook for 1–2 minutes more until firm and opaque.
17. Remove scallops from skillet and let rest for 1 minute.
18. Spoon risotto onto plates and top with seared scallops.
19. Garnish with chopped parsley and extra Parmesan if desired.

A silky, Parmesan-rich risotto cradles perfectly seared scallops with a caramelized crust. The creamy rice contrasts beautifully with the tender, briny shellfish. For a vibrant twist, serve with a side of lemony arugula salad or roasted asparagus.

Sauteed Scallops with Basil Pesto

Melt-in-your-mouth scallops get a vibrant upgrade with fresh basil pesto. This quick sauté delivers restaurant-quality results in under 15 minutes. Perfect for busy weeknights when you want something special without the fuss.

Ingredients

– 1 lb fresh sea scallops, patted dry (look for dry-packed)
– 3 tbsp olive oil, or any neutral oil
– 1/2 cup basil pesto, homemade or store-bought
– 2 tbsp butter, cold
– 1 lemon, cut into wedges
– Salt, about 1/2 tsp total
– Freshly ground black pepper, about 1/4 tsp

Instructions

1. Pat scallops completely dry with paper towels to ensure proper searing.
2. Season both sides of scallops evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place scallops in skillet without crowding, leaving space between each.
5. Cook scallops undisturbed for 2 minutes to develop a golden-brown crust.
6. Flip scallops using tongs and cook for 1-2 more minutes until firm to the touch.
7. Transfer scallops to a clean plate, arranging in a single layer.
8. Reduce heat to low and add pesto to the same skillet.
9. Stir pesto for 30 seconds to warm through and combine with pan juices.
10. Remove skillet from heat and swirl in cold butter until melted and creamy.
11. Return scallops to skillet, gently tossing to coat with sauce.
12. Serve immediately with lemon wedges for squeezing. Expect tender, buttery scallops with the bright herbal punch of basil pesto. The crisp sear gives way to a creamy sauce that clings perfectly to each bite. Try serving over zucchini noodles or alongside crusty bread to soak up every drop of sauce.

Honey Garlic Sauteed Scallops

Honey garlic scallops deliver restaurant-quality flavor in under 15 minutes. Here’s how to achieve perfectly seared scallops with a glossy, savory-sweet glaze every time. Keep everything prepped and ready—this dish comes together fast.

Ingredients

– 1 lb fresh sea scallops, patted dry (thaw if frozen)
– 2 tbsp olive oil, or any neutral oil
– 4 cloves garlic, minced
– 3 tbsp honey
– 2 tbsp soy sauce, low-sodium if preferred
– 1 tbsp unsalted butter
– 1 tbsp fresh lemon juice
– ¼ tsp black pepper
– 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Pat scallops completely 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. Place scallops in the skillet without crowding, leaving space between each.
4. Sear scallops for 2 minutes without moving them to develop a golden-brown crust.
5. Flip scallops and cook for another 1–2 minutes until opaque and firm to the touch.
6. Transfer scallops to a plate, keeping any juices in the skillet.
7. Reduce heat to medium and add minced garlic to the skillet, stirring for 30 seconds until fragrant.
8. Pour in honey, soy sauce, and black pepper, stirring to combine.
9. Simmer the sauce for 1–2 minutes until slightly thickened.
10. Stir in butter and lemon juice until the butter melts and the sauce is glossy.
11. Return scallops to the skillet, spooning sauce over them to coat evenly.
12. Garnish with chopped parsley and serve immediately.

Delicate scallops contrast with the sticky, savory-sweet glaze for a memorable bite. Try serving over creamy polenta or alongside crisp roasted asparagus. The caramelized edges and glossy sauce make this dish feel indulgent yet simple enough for weeknights.

Sauteed Scallops with Truffle Oil

Mastering restaurant-quality scallops at home is simpler than you think. This elegant dish comes together in under 15 minutes, delivering impressive flavor with minimal effort. Make sure your scallops are completely dry before starting for that perfect sear.

Ingredients

– 1 lb large sea scallops, patted very dry with paper towels
– 2 tbsp olive oil, or any neutral high-heat oil
– 2 tbsp unsalted butter, cut into small pieces
– 2 garlic cloves, minced
– 1 tbsp fresh lemon juice
– 1 tsp truffle oil, add more if desired
– 1/4 tsp kosher salt
– 1/8 tsp black pepper, freshly ground
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat scallops completely dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place scallops in the hot skillet without crowding, leaving space between each one.
4. Sear scallops undisturbed for 2 minutes until a golden-brown crust forms on the bottom.
5. Flip scallops using tongs and cook for 1-2 minutes more until opaque throughout.
6. Transfer scallops to a clean plate, leaving any drippings in the skillet.
7. Reduce heat to medium and add butter to the same skillet.
8. Cook garlic in the melted butter for 30 seconds until fragrant but not browned.
9. Remove skillet from heat and stir in lemon juice and truffle oil.
10. Return scallops to the skillet and spoon the sauce over them.
11. Sprinkle with fresh parsley and serve immediately.

Golden-brown scallops should have a crisp exterior while remaining tender inside. The truffle oil adds earthy depth that complements the sweet seafood perfectly. For a restaurant-style presentation, serve over creamy polenta or alongside roasted asparagus.

Ginger Lime Sauteed Scallops

Zesty and vibrant, these ginger lime scallops come together in minutes. Perfect for busy weeknights when you want something special without the fuss. The bright citrus cuts through the rich seafood beautifully.

Ingredients

– 1 lb fresh sea scallops, patted dry (look for dry-packed)
– 2 tbsp olive oil, or any neutral oil
– 2 tbsp fresh lime juice, about 1 lime
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1/4 tsp salt
– 1/8 tsp black pepper
– 2 tbsp chopped fresh cilantro, for garnish (optional)

Instructions

1. Pat scallops completely dry with paper towels to ensure proper searing.
2. Season scallops evenly on both sides with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place scallops in the hot skillet without crowding, leaving space between each one.
5. Cook scallops for 2-3 minutes until a golden-brown crust forms on the bottom.
6. Flip scallops using tongs and cook for another 1-2 minutes until opaque throughout.
7. Remove scallops from skillet and transfer to a clean plate.
8. Reduce heat to medium and add minced garlic to the same skillet.
9. Cook garlic for 30 seconds until fragrant but not browned.
10. Add grated ginger and cook for another 30 seconds, stirring constantly.
11. Pour lime juice into the skillet and scrape up any browned bits from the bottom.
12. Return scallops to the skillet and toss gently to coat with the sauce.
13. Remove from heat and sprinkle with chopped cilantro if using.
Rich, buttery scallops get a bright lift from the ginger-lime sauce. The contrast between the crisp sear and tender interior makes each bite satisfying. Serve over coconut rice or alongside roasted asparagus for a complete meal.

Balsamic Glazed Sauteed Scallops

A perfectly seared scallop with a sweet-tangy glaze transforms simple ingredients into restaurant-quality elegance. Achieving that golden crust while keeping the interior tender requires precise timing and high heat. This recipe delivers impressive results in under 15 minutes, making it ideal for busy weeknights or special occasions.

Ingredients

– 1 lb large sea scallops, patted dry (about 12-16 count)
– 2 tbsp olive oil, or any neutral oil with high smoke point
– 3 tbsp balsamic vinegar
– 1 tbsp honey, or maple syrup for vegan option
– 2 cloves garlic, minced
– 1 tbsp unsalted butter
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. Pat scallops completely dry with paper towels to ensure proper searing.
2. Season both sides of scallops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place scallops in the skillet without crowding, leaving space between each one.
5. Sear scallops for 2 minutes without moving them to develop a golden-brown crust.
6. Flip scallops using tongs and cook for another 1-2 minutes until firm to the touch.
7. Transfer scallops to a clean plate, keeping any accumulated juices in the skillet.
8. Reduce heat to medium and add minced garlic to the same skillet.
9. Cook garlic for 30 seconds until fragrant but not browned.
10. Pour balsamic vinegar and honey into the skillet, stirring to combine.
11. Simmer the glaze for 2-3 minutes until it thickens enough to coat the back of a spoon.
12. Whisk in butter until the glaze becomes glossy and smooth.
13. Return scallops to the skillet and spoon glaze over them to coat evenly.
14. Cook for 30 seconds to warm the scallops through.
15. Remove from heat and sprinkle with fresh parsley if using.
Rich caramelization contrasts with the silky glaze, creating depth in every bite. Resting the scallops briefly before serving helps the flavors meld while maintaining their delicate texture. Serve over creamy polenta or alongside roasted asparagus for a complete meal that balances the glaze’s sweetness.

Sauteed Scallops in Tomato Basil Sauce

A perfectly seared scallop swimming in vibrant tomato basil sauce makes for an impressive yet approachable weeknight dinner. This dish comes together quickly but delivers restaurant-quality flavors that will have everyone asking for seconds. The key is achieving that golden crust on the scallops while keeping them tender inside.

Ingredients

– 1 lb fresh sea scallops, patted dry (about 12-16 large scallops)
– 2 tbsp olive oil, divided (or any neutral oil)
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes, undrained
– 1/4 cup fresh basil leaves, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Pat scallops completely dry with paper towels to ensure proper searing.
2. Season scallops evenly on both sides with salt and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
4. Place scallops in the hot skillet without crowding, leaving space between each one.
5. Sear scallops for 2-3 minutes until a golden-brown crust forms on the bottom.
6. Flip scallops using tongs and cook for 1-2 more minutes until just opaque.
7. Transfer scallops to a clean plate, keeping any juices in the skillet.
8. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Pour in diced tomatoes with their juices and stir to combine.
11. Simmer the sauce for 5-7 minutes until slightly thickened.
12. Stir in chopped basil and red pepper flakes if using.
13. Return scallops to the skillet, nestling them into the sauce.
14. Cook for 1 minute to reheat scallops and blend flavors.

Hearty yet elegant, these scallops boast a crisp exterior that gives way to buttery-soft centers. The bright tomato basil sauce provides a fresh counterpoint to the rich seafood. Serve over creamy polenta or crusty bread to soak up every last drop of the savory sauce.

Sesame Soy Sauteed Scallops

Dive into restaurant-quality seafood at home with these sesame soy scallops. They come together in under 15 minutes, making them perfect for busy weeknights. The savory glaze clings beautifully to each tender bite.

Ingredients

– 1 lb fresh sea scallops, patted very dry (for better searing)
– 2 tbsp avocado oil, or any high-smoke-point oil
– 3 tbsp low-sodium soy sauce
– 1 tbsp toasted sesame oil
– 1 tsp rice vinegar
– 1 tsp honey
– 2 cloves garlic, minced
– 1 tsp fresh ginger, grated
– 1 tbsp sesame seeds
– 2 green onions, thinly sliced (for garnish)

Instructions

1. Pat scallops completely dry with paper towels to ensure a crisp sear.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering.
3. Place scallops in the skillet without crowding, leaving space between each.
4. Sear scallops for 2 minutes without moving them to develop a golden crust.
5. Flip scallops carefully using tongs and cook for 1 more minute.
6. Remove scallops to a clean plate and reduce heat to medium.
7. Add minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant.
8. Pour in soy sauce, sesame oil, rice vinegar, and honey, stirring to combine.
9. Simmer the sauce for 1 minute until slightly thickened.
10. Return scallops to the skillet and toss to coat in the sauce for 30 seconds.
11. Sprinkle with sesame seeds and toss once more.
12. Transfer scallops to a serving plate and garnish with sliced green onions.
Serve immediately over steamed rice or zucchini noodles. The scallops should be caramelized outside while remaining tender inside. Spritz with extra lime if you prefer brightness.

Sauteed Scallops with Orange Ginger Butter

Keeping weeknight dinners exciting doesn’t require hours in the kitchen. Key to this dish is achieving a perfect sear on the scallops, which creates a caramelized crust while keeping the interior tender. Quickly prepared orange ginger butter adds a bright, sophisticated finish.

Ingredients

– 1 lb large sea scallops, patted dry with paper towels
– 2 tbsp olive oil, or any neutral high-heat oil
– 4 tbsp unsalted butter, divided
– 1 medium orange, zested and juiced (about ¼ cup juice)
– 1 tbsp freshly grated ginger
– 1 tbsp chopped fresh parsley, plus more for garnish
– ¼ tsp kosher salt
– ⅛ tsp black pepper

Instructions

1. Pat scallops completely dry with paper towels to ensure proper searing.
2. Season scallops evenly on both sides with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place scallops in the skillet without crowding, leaving space between each one.
5. Sear scallops undisturbed for 2 minutes until a golden-brown crust forms on the bottom.
6. Flip scallops using tongs and cook for 1-2 more minutes until firm to the touch.
7. Transfer scallops to a clean plate, keeping any accumulated juices in the skillet.
8. Reduce heat to medium and add 2 tablespoons of butter to the same skillet.
9. Add grated ginger and cook for 30 seconds until fragrant.
10. Pour in orange juice and bring to a simmer, scraping up any browned bits from the pan bottom.
11. Cook sauce for 2 minutes until slightly reduced and thickened.
12. Remove skillet from heat and whisk in remaining 2 tablespoons of butter until melted and emulsified.
13. Stir in orange zest and chopped parsley.
14. Return scallops and any accumulated juices to the skillet, spooning sauce over them.
15. Cook for 30 seconds just to reheat the scallops.

Crisp, golden-brown scallops contrast beautifully with the silky, citrus-infused butter sauce. Consider serving them over creamy polenta or alongside roasted asparagus to soak up the vibrant ginger-orange flavors. The dish delivers restaurant-quality appeal with minimal effort, perfect for impressing guests or elevating an ordinary Tuesday night.

Sauteed Scallops with Capers and Lemon

Buttery, briny, and bright—this scallop dish delivers restaurant-quality flavor in under 15 minutes. Perfect for weeknights when you want something elegant but effortless. The capers and lemon cut through the richness for a balanced bite.

Ingredients

• 1 lb fresh sea scallops, patted dry (for better searing)
• 2 tbsp unsalted butter, divided (or olive oil for dairy-free)
• 1 tbsp olive oil
• 2 tbsp capers, drained (rinsed if you prefer less salt)
• 2 tbsp fresh lemon juice (about 1 lemon)
• 2 tbsp chopped fresh parsley
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. Pat scallops completely dry with paper towels to ensure a golden crust.
2. Season scallops evenly on both sides with kosher salt and black pepper.
3. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat until butter foams.
4. Place scallops in the skillet without crowding, leaving space between each.
5. Sear scallops for 2–3 minutes until bottoms form a deep golden-brown crust.
6. Flip scallops using tongs and cook for 1–2 more minutes until firm to the touch.
7. Transfer scallops to a plate, keeping any skillet juices.
8. Reduce heat to medium and add remaining 1 tbsp butter to the same skillet.
9. Add drained capers and cook for 30 seconds until fragrant.
10. Pour in fresh lemon juice, scraping up any browned bits from the pan.
11. Return scallops and any accumulated juices to the skillet, tossing gently to coat.
12. Remove from heat and stir in chopped parsley.

Plump scallops contrast with crispy edges, while the sauce balances salty capers and zesty lemon. Serve immediately over creamy polenta or with crusty bread to soak up every drop. For a fresh twist, top with microgreens or thinly sliced fennel.

Sauteed Scallops with Spinach and Tomatoes

Keep your weeknight dinners exciting with this quick seafood dish. Key to perfect scallops is that hot pan and not overcrowding. You’ll have restaurant-quality results in under 20 minutes.

Ingredients

– 1 lb fresh sea scallops, patted dry (look for dry-packed, not wet)
– 2 tbsp olive oil, divided (or any neutral oil)
– 3 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– 5 oz fresh spinach
– 2 tbsp butter
– 1 tbsp lemon juice, freshly squeezed
– 1/4 tsp red pepper flakes (optional, for heat)
– Salt and black pepper

Instructions

1. Pat scallops completely dry with paper towels and season both sides with salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Place scallops in the skillet without touching each other, working in batches if needed.
4. Cook scallops for 2 minutes without moving them until a golden crust forms.
5. Flip scallops and cook for 1 more minute until firm to the touch.
6. Transfer scallops to a clean plate and tent with foil to keep warm.
7. Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
8. Add minced garlic and cook for 30 seconds until fragrant but not browned.
9. Add cherry tomatoes and cook for 3-4 minutes until they start to blister and release juices.
10. Stir in spinach and cook for 1-2 minutes until just wilted.
11. Add butter, lemon juice, and red pepper flakes to the skillet.
12. Stir constantly for 1 minute until the butter melts and creates a light sauce.
13. Return scallops to the skillet and spoon the tomato-spinach mixture over them.
14. Cook for 1 final minute to reheat the scallops. You’ll love the contrast between the seared scallop crust and tender interior. The tomatoes burst with sweetness against the garlicky spinach. Yellow squash or zucchini makes a great addition if you want extra vegetables.

Sauteed Scallops with Saffron Cream

Elegant yet surprisingly simple, these sautéed scallops come together in under 30 minutes. The saffron cream sauce transforms basic ingredients into restaurant-quality fare. Perfect for date nights or when you want to impress without stress.

Ingredients

– 1 lb large sea scallops, patted dry (fresh or thawed frozen)
– 2 tbsp olive oil, or any neutral oil
– 1 shallot, minced (about ¼ cup)
– 2 cloves garlic, minced
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 cup heavy cream
– ¼ tsp saffron threads, crushed between fingers
– 1 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
– Salt and black pepper, to season

Instructions

1. Season scallops on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place scallops in skillet without crowding, leaving space between each.
4. Sear scallops for 2 minutes without moving them to develop a golden crust.
5. Flip scallops and cook for 1 more minute until firm to the touch.
6. Transfer scallops to a clean plate and tent with foil to keep warm.
7. Reduce heat to medium and add minced shallot to the same skillet.
8. Cook shallot for 2 minutes until softened, scraping up browned bits from the pan.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Pour in white wine and simmer for 2 minutes until reduced by half.
11. Stir in heavy cream and crushed saffron threads.
12. Simmer sauce for 5 minutes until slightly thickened, stirring occasionally.
13. Remove skillet from heat and stir in lemon juice and parsley.
14. Return scallops to skillet and spoon sauce over them to warm through.
A buttery sear gives way to tender flesh in each scallop, while the saffron cream offers floral notes against the bright lemon finish. Serve over creamy polenta or alongside roasted asparagus for a complete meal. Leftover sauce makes an excellent pasta topping the next day.

Conclusion

Yummy scallop adventures await! These 27 sautéed scallop recipes offer endless inspiration for your kitchen. From simple weeknight dinners to impressive entertaining dishes, there’s something for every cook. We’d love to hear which recipes become your favorites—drop a comment below and share your culinary creations! Don’t forget to pin this article to your Pinterest boards so you can easily return to these delicious ideas.