33 Delectable Seafood Scallop Recipe Inspirations

For those nights when you’re craving something special but don’t want to spend hours in the kitchen, seafood scallops are your secret weapon. From elegant pan-seared masterpieces to comforting pasta dishes, these 33 recipes will transform your weeknight dinners into restaurant-quality experiences. Get ready to discover new favorites that will make scallops your go-to ingredient for impressive yet approachable meals.

Lemon Garlic Butter Scallops

Kickstart your dinner game with these restaurant-worthy lemon garlic butter scallops. Sear them perfectly golden in just minutes. Get ready for that satisfying sizzle and incredible flavor payoff.

Ingredients

– 1 pound fresh dry-packed sea scallops
– 3 tablespoons rich European-style butter
– 4 cloves aromatic fresh garlic
– 1 juicy fresh lemon
– 2 tablespoons crisp dry white wine
– 1 tablespoon vibrant fresh parsley
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
– 1 tablespoon golden extra virgin olive oil

Instructions

1. Pat 1 pound fresh dry-packed sea scallops completely dry with paper towels.
2. Season both sides evenly with ½ teaspoon coarse kosher salt and ¼ teaspoon freshly cracked black pepper.
3. Heat 1 tablespoon golden extra virgin olive oil in a large skillet over medium-high heat until shimmering hot.
4. Place scallops in the skillet without crowding, leaving space between each one.
5. Sear undisturbed for 2 minutes until a deep golden crust forms on the bottom.
6. Flip each scallop carefully using tongs and cook for 1 more minute.
7. Transfer scallops to a clean plate, keeping any accumulated juices in the skillet.
8. Reduce heat to medium and add 3 tablespoons rich European-style butter to the same skillet.
9. Mince 4 cloves aromatic fresh garlic and add to the melted butter.
10. Sauté garlic for 30 seconds until fragrant but not browned.
11. Pour in 2 tablespoons crisp dry white wine to deglaze the pan, scraping up all the browned bits.
12. Squeeze juice from 1 juicy fresh lemon directly into the sauce.
13. Simmer the sauce for 1 minute until slightly reduced and glossy.
14. Finely chop 1 tablespoon vibrant fresh parsley and stir into the sauce.
15. Return all scallops and their accumulated juices back to the skillet.
16. Spoon the lemon garlic butter sauce over the scallops to coat evenly.
17. Serve immediately while hot. For perfectly seared scallops, make sure they’re completely dry before cooking and don’t move them during the initial sear. Always deglaze the pan with wine to capture all the flavorful browned bits. Freshly squeezed lemon juice provides brighter flavor than bottled alternatives. Feel that crisp golden crust give way to tender, buttery centers with each bite. The bright lemon cuts through the rich garlic butter beautifully. Serve over creamy polenta or alongside roasted asparagus for a complete meal that feels fancy but comes together effortlessly.

Pan-Seared Scallops with Brown Butter Sauce

Here’s how to nail restaurant-worthy scallops at home. Hit that perfect sear, whip up a nutty brown butter sauce, and plate like a pro—no fancy skills needed.

Ingredients

• 12 large dry-packed sea scallops
• 2 tbsp rich extra virgin olive oil
• 4 tbsp cold unsalted butter, cubed
• 2 cloves fresh garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp finely chopped fresh parsley
• ½ tsp coarse sea salt
• ¼ tsp freshly cracked black pepper

Instructions

1. Pat 12 large dry-packed sea scallops completely dry with paper towels.
2. Season both sides of scallops evenly with ½ tsp coarse sea salt and ¼ tsp freshly cracked black pepper.
3. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place scallops in skillet without crowding, leaving space between each for proper searing.
5. Sear scallops for 2 minutes without moving them until a golden-brown crust forms.
6. Flip scallops using tongs and cook for 1 more minute until sides are opaque.
7. Transfer scallops to a clean plate, keeping any skillet juices behind.
8. Reduce heat to medium and add 4 tbsp cold unsalted butter, cubed, to the skillet.
9. Swirl butter continuously for 2–3 minutes until it turns nutty brown and smells toasty.
10. Add 2 cloves fresh garlic, minced, and cook for 30 seconds until fragrant.
11. Remove skillet from heat and stir in 1 tbsp fresh lemon juice and 1 tbsp finely chopped fresh parsley.
12. Pour brown butter sauce over plated scallops immediately.

Buttery, caramelized scallops meet that nutty, lemony sauce in every bite. Serve them over creamy risotto or alongside crisp asparagus for a showstopping meal that feels luxe but cooks in minutes.

Bacon-Wrapped Scallops with Herb Butter

Y’all need to drop everything for these bacon-wrapped scallops. They’re the ultimate party starter that looks fancy but comes together in minutes. Get ready for that perfect salty-sweet combo that’ll have everyone begging for the recipe.

Ingredients

– 12 large sea scallops, patted completely dry
– 6 slices thick-cut bacon, cut in half crosswise
– 4 tablespoons unsalted butter, softened at room temperature
– 2 cloves fresh garlic, finely minced
– 1 tablespoon fresh parsley, finely chopped
– 1 teaspoon fresh lemon juice
– ½ teaspoon smoked paprika
– ¼ teaspoon coarse sea salt
– ⅛ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Wrap each dry scallop tightly with one half-slice of bacon, securing with a toothpick through the center.
3. Arrange bacon-wrapped scallops evenly spaced on the prepared baking sheet.
4. Bake for 15-18 minutes until bacon is crispy and scallops are opaque throughout.
5. While scallops bake, combine softened butter, minced garlic, chopped parsley, lemon juice, smoked paprika, sea salt, and black pepper in a small bowl.
6. Mix herb butter ingredients vigorously until fully incorporated and fluffy.
7. Remove scallops from oven when bacon edges are browned and crisp.
8. Immediately top each hot scallop with 1 teaspoon of herb butter.
9. Let butter melt over scallops for 1 minute before serving.
10. Carefully remove toothpicks before plating.

Melt-in-your-mouth tender scallops meet that crispy bacon crunch in every bite. The herb butter adds a garlicky brightness that cuts through the richness perfectly. Serve these straight from the oven with toothpicks for easy grabbing, or plate them over creamy polenta for a stunning main course.

Scallop Ceviche with Lime and Cilantro

Craving something fresh that’ll make your taste buds dance? Combine bright citrus with ocean-sweet scallops for a no-cook wonder that’s ready in minutes. Chill it down and watch the magic happen.

Ingredients

– 1 pound fresh dry-packed sea scallops
– 3/4 cup freshly squeezed lime juice
– 1/4 cup finely chopped fresh cilantro
– 1/4 cup finely diced red onion
– 1 finely minced jalapeño pepper
– 1/2 teaspoon coarse sea salt
– 1 ripe avocado
– 1 bag restaurant-style tortilla chips

Instructions

1. Pat 1 pound fresh dry-packed sea scallops completely dry with paper towels.
2. Slice each scallop horizontally into 1/4-inch thick rounds using a sharp knife.
3. Place scallop slices in a non-reactive glass or ceramic bowl.
4. Pour 3/4 cup freshly squeezed lime juice over the scallops, ensuring all pieces are submerged.
5. Gently stir the mixture to evenly coat all scallop slices with lime juice.
6. Cover the bowl tightly with plastic wrap.
7. Refrigerate for exactly 45 minutes until scallops turn opaque and firm to the touch.
8. Drain off and discard all but 2 tablespoons of the lime juice from the bowl.
9. Add 1/4 cup finely chopped fresh cilantro to the scallop mixture.
10. Mix in 1/4 cup finely diced red onion.
11. Stir in 1 finely minced jalapeño pepper.
12. Sprinkle 1/2 teaspoon coarse sea salt over the mixture.
13. Gently fold all ingredients together until evenly combined.
14. Dice 1 ripe avocado into 1/2-inch cubes.
15. Carefully fold avocado cubes into the ceviche mixture.
16. Spoon the finished ceviche into serving bowls.
17. Serve immediately with 1 bag restaurant-style tortilla chips for scooping.

A perfect balance of creamy avocado against the firm, citrus-cured scallops creates texture heaven. The bright lime cuts through the richness while the jalapeño delivers just enough heat to keep you coming back. Serve it in martini glasses for a fancy appetizer or straight from the bowl with plenty of chips for maximum scooping action.

Creamy Garlic Scallop Pasta

Elevate your pasta game with this restaurant-worthy dish that comes together in under 30 minutes. Embrace the perfect sear on plump sea scallops before tossing them with al dente linguine in a luxurious garlic cream sauce. This elegant meal delivers maximum flavor with minimal effort—your new weeknight hero.

Ingredients

• 8 ounces dried linguine pasta
• 12 large sea scallops, patted completely dry
• 2 tablespoons rich extra virgin olive oil
• 4 cloves fresh garlic, thinly sliced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh Italian parsley, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add dried linguine pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 12 large sea scallops completely dry with paper towels—this ensures a perfect sear.
4. Season scallops evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
5. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Place scallops in the hot skillet without crowding, leaving space between each for proper browning.
7. Sear scallops for 2-3 minutes per side until golden brown crust forms and centers are opaque.
8. Transfer cooked scallops to a clean plate and tent with foil to keep warm.
9. Reduce skillet heat to medium and add 2 tablespoons unsalted butter to the same pan.
10. Sauté 4 cloves fresh garlic, thinly sliced, for 1 minute until fragrant but not browned.
11. Deglaze the pan with 1/4 cup dry white wine, scraping up all the browned bits from the bottom.
12. Simmer wine for 2 minutes until reduced by half, allowing alcohol to cook off.
13. Pour in 1 cup heavy cream and add 1/4 teaspoon crushed red pepper flakes, stirring to combine.
14. Bring sauce to a gentle simmer and cook for 3-4 minutes until slightly thickened.
15. Whisk in 1/2 cup freshly grated Parmesan cheese until completely melted and smooth.
16. Stir in 1 tablespoon freshly squeezed lemon juice to brighten the sauce.
17. Drain cooked linguine, reserving 1/4 cup pasta water, then add pasta directly to the sauce.
18. Toss pasta vigorously with sauce, adding reserved pasta water 1 tablespoon at a time if needed to reach desired consistency.
19. Gently nestle seared scallops back into the pasta and sauce.
20. Garnish with 2 tablespoons fresh Italian parsley, finely chopped, for a pop of color and freshness.

Dig into the perfect balance of textures—tender scallops with their caramelized crust against silky pasta coated in that velvety garlic cream. The subtle heat from red pepper flakes cuts through the richness while lemon brightens every bite. Serve immediately in warm bowls with extra Parmesan for grating over the top.

Herb Crusted Scallops with Lemon Sauce

Unlock restaurant-quality seafood magic in your own kitchen. These herb-crusted scallops deliver crispy perfection balanced by bright lemon sauce. Transform weeknight dinners into gourmet experiences with minimal effort.

Ingredients

– 12 large sea scallops, patted completely dry
– 1/4 cup panko breadcrumbs, lightly toasted
– 2 tablespoons fresh parsley, finely chopped
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon garlic powder
– 1/4 cup all-purpose flour
– 1 large egg, lightly beaten
– 3 tablespoons unsalted butter, divided
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup fresh lemon juice
– 1/4 cup dry white wine
– 2 tablespoons heavy cream
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Combine panko breadcrumbs, chopped parsley, thyme leaves, and garlic powder in a shallow bowl.
2. Place flour in a separate shallow bowl and season with kosher salt and freshly cracked black pepper.
3. Pour lightly beaten egg into a third shallow bowl, creating a dredging station.
4. Pat each sea scallop completely dry with paper towels to ensure proper searing.
5. Dredge one scallop in the seasoned flour, shaking off any excess.
6. Dip the floured scallop into the beaten egg, coating all sides.
7. Press the scallop into the herb-panko mixture, creating an even crust on all surfaces.
8. Repeat steps 5-7 with remaining scallops, placing them on a clean plate.
9. Heat 2 tablespoons unsalted butter and extra virgin olive oil in a large skillet over medium-high heat until butter foams.
10. Carefully place scallops in the hot skillet, leaving space between each for even cooking.
11. Sear scallops for 2-3 minutes until the crust turns golden brown and crispy.
12. Flip scallops using tongs and cook for another 2 minutes until firm to the touch.
13. Transfer cooked scallops to a warm plate, arranging them in a single layer.
14. Pour dry white wine into the same skillet, scraping up any browned bits from the bottom.
15. Add fresh lemon juice and simmer for 1 minute until slightly reduced.
16. Stir in heavy cream and remaining 1 tablespoon unsalted butter until sauce thickens slightly.
17. Spoon the lemon sauce over the plated scallops just before serving.

Yield golden-crusted scallops that crackle with each bite, revealing tender centers that melt against the bright, creamy lemon sauce. Serve over creamy polenta to catch every drop of that citrus-kissed sauce, or pair with crisp asparagus for contrasting textures that elevate this dish from simple to spectacular.

Grilled Scallops with Chimichurri

Need a showstopper seafood dish that comes together in minutes? Nothing beats these grilled scallops with vibrant chimichurri. Fire up the grill and get ready for restaurant-quality results at home.

Ingredients

• 1 lb fresh sea scallops, patted completely dry
• 2 tbsp high-quality olive oil
• 1 tsp coarse kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 cup packed fresh parsley leaves
• 1/4 cup packed fresh cilantro leaves
• 3 cloves garlic, roughly chopped
• 2 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 tsp red pepper flakes

Instructions

1. Combine 1 cup packed fresh parsley leaves, 1/4 cup packed fresh cilantro leaves, and 3 cloves roughly chopped garlic in a food processor.
2. Pulse the herb mixture 5-6 times until coarsely chopped.
3. Add 2 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, and 1/4 tsp red pepper flakes to the food processor.
4. Pulse 3-4 times until the chimichurri is well combined but still textured.
5. Set the chimichurri sauce aside to let the flavors meld.
6. Pat 1 lb fresh sea scallops completely dry with paper towels.
7. Brush both sides of the scallops with 2 tbsp high-quality olive oil.
8. Season both sides of the scallops evenly with 1 tsp coarse kosher salt and 1/2 tsp freshly cracked black pepper.
9. Preheat your grill to high heat (450-500°F).
10. Place the scallops directly on the hot grill grates.
11. Grill the scallops for 2 minutes without moving them to develop grill marks.
12. Flip each scallop using tongs.
13. Grill for another 1-2 minutes until the scallops are opaque and firm to the touch.
14. Remove the scallops from the grill immediately.
15. Transfer the grilled scallops to a serving platter.
16. Drizzle the reserved chimichurri sauce generously over the hot scallops.

Velvety scallops meet that zesty, herb-packed chimichurri in every bite. Serve these immediately over creamy polenta or alongside charred asparagus for a complete meal that feels fancy but comes together effortlessly.

Scallop Risotto with Parmesan and Peas

A creamy risotto that transforms simple ingredients into restaurant-worthy elegance. Sear plump scallops to golden perfection, then stir sweet peas and nutty Parmesan into velvety Arborio rice. This dish delivers impressive flavor with surprisingly straightforward technique.

Ingredients

– 1 lb fresh dry-packed sea scallops
– 1 ½ cups Arborio rice
– 4 cups simmering chicken stock
– 1 cup freshly grated Parmesan cheese
– 1 cup frozen sweet peas
– ½ cup dry white wine
– 1 small finely chopped yellow onion
– 2 minced garlic cloves
– 3 tbsp rich extra virgin olive oil
– 2 tbsp creamy unsalted butter
– 1 tsp coarse kosher salt
– ½ tsp freshly cracked black pepper
– 2 tbsp fresh chopped parsley

Instructions

1. Pat 1 lb fresh dry-packed sea scallops completely dry with paper towels.
2. Season scallops evenly with ½ tsp coarse kosher salt and ¼ tsp freshly cracked black pepper.
3. Heat 2 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Sear scallops for 90 seconds per side until deeply golden with a crisp crust.
5. Transfer scallops to a clean plate—they will finish cooking later.
6. Reduce heat to medium and melt 1 tbsp creamy unsalted butter in the same skillet.
7. Sauté 1 small finely chopped yellow onion for 4 minutes until translucent.
8. Add 2 minced garlic cloves and cook for 60 seconds until fragrant.
9. Toast 1 ½ cups Arborio rice in the pan for 2 minutes until edges turn translucent.
10. Deglaze with ½ cup dry white wine, scraping up all browned bits from the pan bottom.
11. Cook until wine completely evaporates, about 2 minutes.
12. Add 1 cup simmering chicken stock while stirring constantly with a wooden spoon.
13. Continue adding remaining 3 cups chicken stock ½ cup at a time, stirring until each addition is fully absorbed.
14. Stir in 1 cup frozen sweet peas during the final stock addition.
15. Remove risotto from heat when rice is al dente and sauce is creamy, about 18-20 minutes total.
16. Fold in 1 cup freshly grated Parmesan cheese and remaining 1 tbsp creamy unsalted butter.
17. Gently nestle seared scallops into the risotto to rewarm for 1 minute.
18. Garnish with 2 tbsp fresh chopped parsley and remaining ¼ tsp freshly cracked black pepper.

Risotto should flow slowly when spooned—creamy without being soupy. The Parmesan adds salty depth that balances the sweet peas and delicate scallops. Serve immediately in shallow bowls, topping each portion with the caramelized scallops for stunning presentation.

Seared Scallops with Corn and Avocado Salsa

Dazzle your dinner guests with this restaurant-worthy dish that comes together in minutes. Sear plump scallops to golden perfection, then top with a vibrant corn and avocado salsa that screams summer freshness. Perfect for weeknights yet fancy enough for date night.

Ingredients

– 12 large dry-packed sea scallops
– 2 tablespoons rich extra virgin olive oil
– 1 cup sweet summer corn kernels
– 1 ripe Hass avocado, diced
– 1/4 cup finely chopped red onion
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper

Instructions

1. Pat 12 large dry-packed sea scallops completely dry with paper towels.
2. Season both sides of scallops evenly with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly cracked black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place scallops in the hot skillet, making sure they don’t touch each other.
5. Cook scallops for 2 minutes without moving them until a golden-brown crust forms.
6. Flip scallops using tongs and cook for exactly 1 minute more.
7. Transfer scallops to a clean plate immediately.
8. Combine 1 cup sweet summer corn kernels, 1 diced ripe Hass avocado, and 1/4 cup finely chopped red onion in a medium bowl.
9. Add 2 tablespoons freshly squeezed lime juice and 1/4 cup chopped fresh cilantro to the bowl.
10. Gently toss the salsa ingredients until evenly combined.
11. Spoon the corn and avocado salsa over the seared scallops.
Just serve these beauties immediately—the contrast between the crispy-edged scallops and creamy avocado salsa is pure magic. The sweet corn pops against the briny seafood, making this dish feel both luxurious and refreshingly simple.

Seafood Scallop Paella with Saffron Rice

Let’s transform your kitchen into a Spanish seaside escape with this stunning seafood paella. Load up your largest skillet for this vibrant one-pan wonder that delivers restaurant-quality drama with every saffron-kissed bite.

Ingredients

– 1 ½ cups bomba rice
– 1 lb large sea scallops, patted completely dry
– ½ lb jumbo shrimp, peeled and deveined
– 8 oz Spanish chorizo, sliced into ¼-inch coins
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– ½ cup frozen peas
– 4 cups rich seafood stock
– ½ tsp precious saffron threads
– ¼ cup extra virgin olive oil
– 1 lemon, cut into wedges
– 2 tbsp fresh parsley, chopped
– 1 tsp smoked paprika
– ½ tsp sea salt

Instructions

1. Heat ¼ cup extra virgin olive oil in a 15-inch paella pan over medium-high heat until shimmering.
2. Sear 1 lb large sea scallops for 90 seconds per side until golden-brown crust forms, then transfer to plate.
3. Add 8 oz Spanish chorizo coins and cook for 3 minutes until rendered and crispy-edged.
4. Sauté 1 large yellow onion and 1 red bell pepper for 5 minutes until softened and fragrant.
5. Stir in 4 cloves minced garlic and 1 tsp smoked paprika and cook for 60 seconds until aromatic.
6. Add 1 ½ cups bomba rice and toast for 2 minutes, stirring constantly until grains turn opaque.
7. Crush ½ tsp precious saffron threads between your fingers directly into 4 cups rich seafood stock.
8. Pour saffron-infused stock into pan and bring to vigorous boil over high heat.
9. Reduce heat to medium-low and simmer uncovered for 15 minutes without stirring to develop socarrat crust.
10. Arrange ½ lb jumbo shrimp and seared scallops over rice during last 8 minutes of cooking.
11. Scatter ½ cup frozen peas across surface and cook 2 more minutes until heated through.
12. Remove from heat, cover with clean kitchen towel, and rest for 5 minutes to absorb remaining liquid.
13. Garnish with 2 tbsp fresh parsley and serve immediately with lemon wedges.

Juicy scallops and plump shrimp nestle into vibrant saffron rice that’s simultaneously creamy and crispy-bottomed. The smoky chorizo infuses every grain with Spanish flair while peas add sweet pops of color. Serve this showstopper family-style right in the pan for maximum drama at your next gathering.

Butter Poached Scallops with Asparagus

Craving restaurant-worthy seafood without the fuss? Create these butter-poached scallops in minutes. Combine sweet scallops with crisp asparagus for a dish that screams elegance but cooks like a dream.

Ingredients

– 1 lb fresh dry-packed sea scallops
– 1 lb vibrant green asparagus spears
– ½ cup rich unsalted European-style butter
– 2 tbsp fragrant extra virgin olive oil
– 3 cloves aromatic fresh garlic
– 1 juicy lemon
– ¼ tsp coarse kosher salt
– ⅛ tsp freshly cracked black pepper
– 2 tbsp finely chopped fresh parsley

Instructions

1. Pat 1 lb fresh dry-packed sea scallops completely dry with paper towels.
2. Trim tough ends from 1 lb vibrant green asparagus spears.
3. Mince 3 cloves aromatic fresh garlic finely.
4. Zest and juice 1 juicy lemon separately.
5. Heat 2 tbsp fragrant extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Add asparagus spears to the hot skillet and sauté for 4-5 minutes until bright green and crisp-tender.
7. Remove asparagus from skillet and set aside on a clean plate.
8. Reduce heat to medium-low and add ½ cup rich unsalted European-style butter to the same skillet.
9. Swirl butter constantly until melted and foamy but not browned, about 1 minute.
10. Add minced garlic to the butter and cook for 30 seconds until fragrant.
11. Season dried scallops with ¼ tsp coarse kosher salt and ⅛ tsp freshly cracked black pepper.
12. Gently place scallops in the butter pool, ensuring they don’t touch each other.
13. Cook scallops for 2-3 minutes per side, spooning butter over them constantly.
14. Remove scallops when they reach 115°F internal temperature and appear opaque with golden edges.
15. Return asparagus to the skillet and toss in the remaining butter sauce for 1 minute.
16. Stir in lemon juice and half of the lemon zest.
17. Sprinkle with 2 tbsp finely chopped fresh parsley just before serving.
18. Plate scallops over asparagus and drizzle with remaining butter sauce.

Restaurant-quality texture meets home-cooked comfort in every bite. The scallops become incredibly tender while the asparagus stays crisp. Serve this over creamy polenta or alongside crusty bread to soak up every drop of that lemony butter sauce.

Spicy Cajun Scallops with Bell Pepper

Jumpstart your dinner game with these fiery Cajun scallops. Just sear plump sea scallops in a sizzling cast iron, then toss with colorful bell peppers in a bold spice blend. Get ready for a flavor explosion that’ll have everyone asking for seconds.

Ingredients

• 1 lb fresh jumbo sea scallops, patted completely dry
• 2 tbsp robust extra virgin olive oil
• 1 large red bell pepper, sliced into thin strips
• 1 large yellow bell pepper, sliced into thin strips
• 3 cloves fresh garlic, minced finely
• 2 tsp smoky Cajun seasoning blend
• 1 tsp sweet paprika
• ½ tsp coarse kosher salt
• ¼ tsp freshly cracked black pepper
• 2 tbsp fresh chopped parsley for garnish
• 1 tbsp unsalted butter
• Juice of ½ fresh lemon

Instructions

1. Pat 1 lb fresh jumbo sea scallops completely dry with paper towels to ensure proper searing.
2. Season scallops evenly on both sides with ½ tsp coarse kosher salt and ¼ tsp freshly cracked black pepper.
3. Heat 2 tbsp robust extra virgin olive oil in a large cast iron skillet over medium-high heat until shimmering hot, about 2 minutes.
4. Place scallops in the hot skillet without crowding, leaving space between each one for even browning.
5. Sear scallops for 2 minutes without moving them to develop a deep golden crust.
6. Flip scallops using tongs and cook for exactly 1 minute more until firm but still slightly translucent in the center.
7. Transfer scallops to a clean plate, keeping any accumulated juices for later.
8. Add sliced red and yellow bell peppers to the same skillet and sauté for 4 minutes until slightly softened but still crisp.
9. Stir in 3 cloves minced fresh garlic and cook for 30 seconds until fragrant but not browned.
10. Sprinkle 2 tsp smoky Cajun seasoning and 1 tsp sweet paprika over the peppers, tossing to coat evenly.
11. Return scallops and their juices to the skillet, nestling them among the peppers.
12. Add 1 tbsp unsalted butter and the juice of ½ fresh lemon, swirling the pan to create a glossy sauce.
13. Cook for 1 final minute to warm everything through and meld the flavors.
14. Remove from heat and garnish with 2 tbsp fresh chopped parsley.

Every bite delivers that perfect contrast—creamy scallops with a fiery crust against crisp-tender peppers. The Cajun spice builds slowly while the lemon brightens each mouthful. Serve this straight from the skillet over creamy polenta or stuff into warm tortillas for next-level tacos.

Coconut Curry Scallops with Jasmine Rice

Y’all won’t believe how fast this restaurant-worthy dish comes together. Sear those sweet scallops, simmer in creamy coconut curry, and serve over fragrant jasmine rice. Get ready for your new weeknight obsession.

Ingredients

– 1 lb fresh sea scallops, patted completely dry
– 1 cup jasmine rice, rinsed until water runs clear
– 1 can (13.5 oz) rich coconut milk
– 2 tbsp fragrant yellow curry powder
– 1 tbsp fresh ginger, finely grated
– 2 cloves garlic, minced
– 1 tbsp avocado oil, high smoke point
– 1/2 cup fresh cilantro, roughly chopped
– 1 lime, cut into wedges
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper

Instructions

1. Rinse 1 cup jasmine rice under cold water until water runs clear.
2. Cook rice according to package directions.
3. Pat 1 lb scallops completely dry with paper towels.
4. Season scallops evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
5. Heat 1 tbsp avocado oil in large skillet over medium-high heat until shimmering.
6. Place scallops in skillet without crowding, cooking 2 minutes until golden brown crust forms.
7. Flip scallops and cook 1 more minute until firm to touch.
8. Remove scallops to clean plate.
9. Reduce heat to medium and add 2 tbsp curry powder to same skillet.
10. Toast curry powder 30 seconds until fragrant.
11. Add 1 tbsp grated ginger and 2 minced garlic cloves, stirring 30 seconds.
12. Pour in 13.5 oz coconut milk, scraping up browned bits from pan bottom.
13. Simmer sauce 3 minutes until slightly thickened.
14. Return scallops to skillet, spooning sauce over them.
15. Warm through 1 minute, then remove from heat.
16. Stir 1/2 cup chopped cilantro into cooked rice.
17. Divide cilantro rice among bowls.
18. Top with scallops and curry sauce.
19. Serve immediately with lime wedges for squeezing.

Dive into tender scallops with that perfect sear against the velvety coconut curry. The aromatic jasmine rice soaks up every bit of that golden sauce. Try serving in shallow bowls with extra lime wedges for that bright, fresh finish.

Scallop and Shrimp Scampi

Zesty and luxurious, this seafood sensation transforms weeknight dinners into restaurant-worthy experiences. Plump scallops and juicy shrimp swim in garlicky butter sauce that clings to every strand of pasta. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

– 1 lb jumbo wild-caught shrimp, peeled and deveined
– ½ lb fresh sea scallops, patted dry
– 8 oz dried linguine pasta
– 4 tbsp rich European-style butter
– 3 tbsp vibrant extra virgin olive oil
– 4 cloves fresh garlic, finely minced
– ½ cup dry white wine like Sauvignon Blanc
– ¼ cup freshly squeezed lemon juice
– ¼ cup chopped fresh Italian parsley
– ½ tsp crushed red pepper flakes
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add dried linguine and cook for 8-10 minutes until al dente, stirring occasionally.
3. Meanwhile, pat scallops completely dry with paper towels to ensure proper searing.
4. Season shrimp and scallops generously with kosher salt and freshly ground black pepper.
5. Heat 2 tbsp vibrant extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Sear scallops for 90 seconds per side until golden brown crust forms, then transfer to plate.
7. Add shrimp to the same skillet and cook for 2 minutes per side until pink and opaque.
8. Remove shrimp and set aside with scallops, keeping seafood warm.
9. Reduce heat to medium and melt 4 tbsp rich European-style butter in the skillet.
10. Sauté 4 cloves finely minced fresh garlic for 45 seconds until fragrant but not browned.
11. Pour in ½ cup dry white wine and simmer for 2 minutes to reduce by half.
12. Stir in ¼ cup freshly squeezed lemon juice and ½ tsp crushed red pepper flakes.
13. Drain cooked linguine, reserving ½ cup pasta water for sauce consistency.
14. Add linguine directly to the skillet with sauce, tossing to coat thoroughly.
15. Return all seafood to the skillet and gently toss to combine and rewarm.
16. Stir in ¼ cup chopped fresh Italian parsley just before serving.
17. Adjust sauce thickness by adding reserved pasta water 1 tbsp at a time if needed.

Buttery, garlicky perfection meets tender seafood in every forkful. The scallops maintain their delicate sweetness against the briny shrimp, while the al dente pasta soaks up that bright lemon-wine sauce. Serve immediately with crusty bread for dipping, or elevate with a simple arugula salad for contrasting freshness.

Honey Soy Glazed Scallops with Sesame Seeds

Sear these sweet sea gems in a hot pan until they develop that perfect golden crust. Glaze them with sticky honey-soy magic and watch them transform into restaurant-worthy perfection in under 10 minutes flat.

Ingredients

– 1 lb fresh large sea scallops
– 2 tbsp rich toasted sesame oil
– 3 tbsp premium soy sauce
– 2 tbsp golden wildflower honey
– 2 cloves aromatic fresh garlic, minced
– 1 tsp freshly grated ginger
– 2 tbsp toasted white sesame seeds
– 2 tbsp vibrant sliced green onions
– 1 tbsp neutral avocado oil
– Freshly cracked black pepper

Instructions

1. Pat 1 lb fresh large sea scallops completely dry with paper towels.
2. Season both sides of scallops generously with freshly cracked black pepper.
3. Heat 1 tbsp neutral avocado oil in a large skillet over medium-high heat until shimmering.
4. Place scallops in the hot skillet without crowding, leaving space between each one.
5. Sear scallops for 90 seconds without moving them to develop a golden-brown crust.
6. Flip each scallop carefully using tongs.
7. Sear the second side for exactly 60 seconds until firm but still slightly translucent in the center.
8. Transfer scallops to a clean plate, keeping any juices in the skillet.
9. Reduce heat to medium and add 2 tbsp rich toasted sesame oil to the same skillet.
10. Sauté 2 cloves minced aromatic fresh garlic and 1 tsp freshly grated ginger for 30 seconds until fragrant.
11. Pour in 3 tbsp premium soy sauce and 2 tbsp golden wildflower honey.
12. Simmer the sauce for 2 minutes until it thickens enough to coat the back of a spoon.
13. Return all scallops to the skillet, swirling to coat them in the glossy glaze.
14. Cook for 30 seconds more, basting the scallops with the sauce.
15. Remove from heat and sprinkle with 2 tbsp toasted white sesame seeds.
16. Garnish with 2 tbsp vibrant sliced green onions.

Glazed scallops boast a caramelized exterior that gives way to tender, buttery centers. The sweet-salty sauce clings to every bite, while toasted sesame seeds add satisfying crunch. Serve them over fluffy jasmine rice to soak up every drop of that addictive honey-soy glaze.

Conclusion

Deliciously diverse, these 33 scallop recipes offer endless inspiration for seafood lovers. From quick weeknight dinners to impressive entertaining dishes, there’s something for every cook and occasion. We’d love to hear which recipes become your favorites—drop a comment below and share your seafood creations! Don’t forget to pin this roundup on Pinterest to save these tasty ideas for your next culinary adventure.