Ever wondered how to turn simple scallops into restaurant-worthy meals? You’re in luck! This collection of 20 savory recipes brings the magic of pan-seared scallops right to your kitchen, perfect for quick weeknight dinners or impressive weekend feasts. From garlicky classics to zesty new twists, get ready to elevate your cooking game. Let’s dive into these delicious delights—your next favorite dish awaits!
Lemon Herb Pan-Seared Scallops
A restaurant-worthy seafood dish that comes together in minutes. Lemon Herb Pan-Seared Scallops deliver bright, fresh flavor with a perfect golden sear. Get ready to impress without the stress.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Sea scallops – 12 large
– Olive oil – 2 tbsp
– Unsalted butter – 2 tbsp
– Lemon – 1
– Fresh parsley – ¼ cup, chopped
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the 12 large sea scallops completely dry with paper towels. (Tip: Dry scallops ensure a proper sear, not steam.)
2. Season both sides of the scallops evenly with ½ tsp salt and ¼ tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the scallops in the skillet, leaving space between them. Do not move them for 2 minutes to form a crust.
5. Flip each scallop using tongs and cook the other side for 1 minute 30 seconds. (Tip: They should feel firm to the touch and reach an internal temperature of 120°F.)
6. Transfer the cooked scallops to a clean plate.
7. Reduce the skillet heat to medium-low and add 2 tbsp unsalted butter.
8. Add 2 minced garlic cloves to the melted butter and cook for 30 seconds until fragrant.
9. Squeeze the juice from 1 lemon into the skillet and stir to combine.
10. Remove the skillet from the heat and stir in ¼ cup chopped fresh parsley.
11. Pour the lemon herb butter sauce over the plated scallops.
Delight in scallops with a caramelized crust giving way to a tender, sweet interior. The bright lemon and fresh parsley cut through the rich butter sauce beautifully. Serve them immediately over creamy risotto or a simple bed of arugula for a complete meal.
Pan-Seared Scallops with White Wine Sauce
Brace yourself for restaurant-quality seafood at home. This pan-seared scallops recipe delivers crispy edges, tender centers, and a luxurious white wine sauce in under 30 minutes—perfect for impressing guests or treating yourself.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sea scallops – 12 large
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
– Butter – 2 tbsp
– Garlic – 2 cloves, minced
– Dry white wine – ½ cup
– Heavy cream – ¼ cup
– Fresh parsley – 1 tbsp, chopped
Instructions
1. Pat the sea scallops completely dry with paper towels to ensure a good sear.
2. Season both sides of the 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.
5. Sear scallops without moving for 2–3 minutes until a deep golden crust forms on the bottom.
6. Flip each scallop carefully using tongs and cook for another 1–2 minutes until opaque and firm to the touch.
7. Transfer scallops to a plate and cover loosely with foil to keep warm.
8. Reduce heat to medium and add butter to the same skillet.
9. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
10. Pour in dry white wine, scraping up any browned bits from the pan bottom with a wooden spoon.
11. Simmer the wine for 3–4 minutes until reduced by half.
12. Stir in heavy cream and bring to a gentle simmer for 2 minutes until slightly thickened.
13. Remove skillet from heat and stir in chopped fresh parsley.
14. Spoon the white wine sauce over the plated scallops and serve immediately.
You’ll love the contrast between the caramelized crust and buttery-soft interior of the scallops. The sauce adds a bright, creamy tang that pairs beautifully with simple sides like mashed potatoes or steamed asparagus—try serving over a bed of lemony risotto for an extra-special touch.
Pan-Seared Scallops with Creamy Parmesan
Whip up restaurant-worthy scallops in under 20 minutes. This creamy parmesan sauce is a total game-changer. Your weeknight dinner just got a major upgrade.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 12 minutes
Ingredients
– Sea scallops – 8 large
– Olive oil – 1 tbsp
– Butter – 2 tbsp
– Garlic – 2 cloves, minced
– Heavy cream – ½ cup
– Grated parmesan cheese – ¼ cup
– Fresh parsley – 1 tbsp, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the sea scallops completely dry with paper towels.
2. Season the scallops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place scallops in the skillet, leaving space between each one.
5. Cook scallops without moving for 2 minutes until a golden crust forms.
6. Flip each scallop and cook for 1 more minute.
7. Transfer scallops to a clean plate.
8. Reduce heat to medium and add butter to the same skillet.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Pour in heavy cream and bring to a gentle simmer.
11. Whisk in grated parmesan cheese until completely melted and smooth.
12. Return scallops to the skillet and spoon sauce over them.
13. Cook for 1 minute to warm through.
14. Remove from heat and stir in chopped fresh parsley.
15. Serve immediately.
Enjoy the perfect contrast of crispy seared edges against the tender, buttery centers. The rich, garlicky parmesan cream clings to every bite. Elevate this dish by serving it over lemon-herb orzo or with a simple arugula salad for a complete meal.
Pan-Seared Scallops with Balsamic Glaze
Kick off your holiday dinner with these restaurant-worthy scallops. Pan-sear them for a golden crust, then drizzle with a sweet-tart balsamic glaze. They’re elegant yet shockingly simple—ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– Sea scallops – 1 lb
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Balsamic vinegar – ¼ cup
– Honey – 1 tbsp
Instructions
1. Pat the sea scallops completely dry with paper towels to ensure a good sear.
2. Season the sea scallops evenly with salt and black pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the sea scallops in the skillet without crowding, leaving space between each.
5. Cook the sea scallops for 2–3 minutes without moving them until a deep golden crust forms.
6. Flip each sea scallop using tongs and cook for another 1–2 minutes until just opaque.
7. Transfer the sea scallops to a plate and tent loosely with foil to keep warm.
8. Reduce the heat to medium and pour balsamic vinegar and honey into the same skillet.
9. Simmer the mixture, stirring constantly, for 3–4 minutes until it thickens to a syrup consistency.
10. Drizzle the balsamic glaze over the sea scallops immediately before serving.
Perfectly seared scallops offer a buttery, tender bite with a crisp exterior. The glaze adds a glossy, tangy-sweet finish that pairs beautifully with creamy risotto or a simple arugula salad. Serve them hot for a show-stopping appetizer or light main course.
Pan-Seared Scallops with Mango Salsa
You’re craving restaurant-quality seafood at home. Pan-seared scallops with mango salsa deliver that wow factor in under 30 minutes.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Large sea scallops – 12
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Ripe mango – 1
– Red onion – ¼ cup
– Jalapeño – 1
– Lime – 1
– Cilantro – 2 tbsp
Instructions
1. Pat the scallops completely dry with paper towels.
2. Season the scallops evenly on both sides with salt and black pepper.
3. Dice the mango into ¼-inch cubes.
4. Finely chop the red onion.
5. Remove the seeds from the jalapeño and mince it.
6. Juice the lime.
7. Chop the cilantro.
8. Combine the mango, red onion, jalapeño, lime juice, and cilantro in a bowl to make the salsa.
9. Heat a large skillet over medium-high heat for 2 minutes.
10. Add the olive oil to the hot skillet.
11. Place the scallops in the skillet, ensuring they are not touching.
12. Cook the scallops without moving them for 2 minutes to form a golden-brown crust.
13. Flip each scallop using tongs.
14. Cook the other side for 1–2 minutes until the scallops are opaque and firm to the touch.
15. Transfer the scallops to a plate immediately.
16. Spoon the mango salsa over the scallops.
Ultimate texture contrast: the caramelized, buttery scallops meet the bright, chunky salsa. Serve them over a bed of greens or with crispy tortilla chips for a fresh twist.
Pan-Seared Scallops with Cauliflower Puree
Viral-worthy scallops meet creamy cauliflower in this restaurant-worthy dish you can nail at home. Pan-sear for that golden crust, blend for silky smoothness—elevated dining in under 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sea scallops – 8 large
– Cauliflower florets – 2 cups
– Heavy cream – ¼ cup
– Unsalted butter – 3 tbsp
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon – 1
Instructions
1. Place cauliflower florets in a pot, cover with water, and bring to a boil over high heat.
2. Reduce heat to medium, cover, and simmer cauliflower for 10 minutes until fork-tender.
3. Drain cauliflower thoroughly and transfer to a blender.
4. Add heavy cream, 1 tbsp butter, and ¼ tsp salt to the blender with the cauliflower.
5. Blend on high speed for 1 minute until completely smooth and creamy, scraping down sides if needed.
6. Pat sea scallops completely dry with paper towels to ensure a proper sear.
7. Season scallops evenly on both sides with remaining ¼ tsp salt and black pepper.
8. Heat a large skillet over medium-high heat and add olive oil.
9. Once oil shimmers, add scallops to the skillet without crowding, leaving space between each.
10. Sear scallops undisturbed for 2 minutes until a deep golden crust forms on the bottom.
11. Flip scallops using tongs and cook for 1 more minute until just opaque in the center.
12. Remove skillet from heat and immediately add remaining 2 tbsp butter to the pan.
13. Squeeze lemon juice over the scallops and baste them with the melted butter for 30 seconds.
14. Spoon warm cauliflower puree onto plates and top with seared scallops.
15. Drizzle any remaining pan butter over the scallops before serving.
Buttery scallops with a crisp sear contrast beautifully against the velvety, rich puree. For a textural twist, sprinkle with toasted breadcrumbs or serve alongside a simple arugula salad dressed with lemon vinaigrette.
Pan-Seared Scallops with Avocado Cream
Ditch the dinner stress—this restaurant-worthy dish comes together in minutes. Pan-seared scallops meet a silky avocado cream for a luxe yet effortless meal that’ll make your weeknight feel fancy.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 6 minutes
Ingredients
- Large sea scallops – 8
- Avocado – 1
- Lime – 1
- Olive oil – 2 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Pat the 8 large sea scallops completely dry with a paper towel to ensure a perfect sear.
- Season the scallops evenly on both sides with ½ tsp salt and ¼ tsp black pepper.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Place the scallops in the hot skillet, leaving space between them, and sear without moving for 2 minutes.
- Flip each scallop and sear the other side for 2 minutes until golden brown and opaque.
- Remove the scallops from the skillet and let them rest on a plate.
- Cut 1 avocado in half, remove the pit, and scoop the flesh into a blender.
- Juice 1 lime completely and add the juice to the blender.
- Blend the avocado and lime juice on high speed for 30 seconds until completely smooth and creamy.
- Spread the avocado cream onto two serving plates as a base.
- Arrange the rested scallops on top of the avocado cream.
Unbelievably creamy avocado balances the sweet, caramelized scallops with a bright lime kick. Serve it over a bed of crisp greens or with crusty bread to scoop up every last bit of that velvety sauce.
Pan-Seared Scallops with Truffle Oil
Whip up restaurant-worthy scallops in minutes. Pan-sear until golden, then finish with luxurious truffle oil. It’s the ultimate fancy-but-fast weeknight dinner.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 6 minutes
Ingredients
– Sea scallops – 8 large
– Olive oil – 1 tbsp
– Unsalted butter – 2 tbsp
– Truffle oil – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the sea scallops completely dry with paper towels. (Tip: Dry scallops prevent steaming and ensure a good sear.)
2. Season the scallops evenly on both sides with the salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Place the scallops in the skillet, leaving space between each one. Do not move them for 2 minutes.
5. Flip each scallop using tongs. Cook for another 1 minute 30 seconds to 2 minutes until the sides are opaque and the centers are just warm. (Tip: Check doneness by gently pressing; they should feel firm but slightly yielding.)
6. Add the unsalted butter to the skillet. Let it melt and foam, about 30 seconds.
7. Spoon the foaming butter over the scallops continuously for 1 minute to baste them.
8. Remove the skillet from the heat. Immediately drizzle the truffle oil over the scallops. (Tip: Add truffle oil off the heat to preserve its delicate aroma.)
9. Transfer the scallops to serving plates, pouring any pan juices over the top.
The texture is perfectly seared and tender, with a rich, earthy finish from the truffle. Try serving them over creamy polenta or a simple arugula salad to soak up the luxurious butter sauce.
Pan-Seared Scallops with Spinach and Bacon
Perfectly seared scallops meet crispy bacon and fresh spinach in this restaurant-worthy dish you can make in minutes. Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Scallops – 8 large
– Bacon – 4 slices
– Fresh spinach – 4 cups
– Butter – 2 tbsp
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon – 1
Instructions
1. Pat scallops completely dry with paper towels to ensure a proper sear.
2. Cut bacon into ½-inch pieces.
3. Heat a large skillet over medium-high heat for 2 minutes.
4. Add bacon pieces and cook for 5-7 minutes until crispy, stirring occasionally.
5. Remove bacon with a slotted spoon, leaving rendered fat in the skillet.
6. Season scallops evenly on both sides with salt and black pepper.
7. Add olive oil to the bacon fat in the skillet.
8. Place scallops in the hot skillet, leaving space between each.
9. Sear scallops without moving for 2 minutes until a golden-brown crust forms.
10. Flip scallops carefully using tongs.
11. Cook for another 1-2 minutes until opaque throughout but still slightly translucent in the center.
12. Remove scallops to a plate and tent loosely with foil.
13. Add butter to the same skillet and let it melt completely.
14. Add spinach to the skillet and cook for 1-2 minutes until just wilted, stirring constantly.
15. Squeeze juice from half the lemon over the spinach.
16. Return bacon to the skillet and toss with spinach for 30 seconds.
17. Divide spinach and bacon mixture between two plates.
18. Top each plate with 4 scallops.
19. Squeeze remaining lemon juice over the scallops.
20. Serve immediately while hot.
What makes this dish special is the contrast between the caramelized scallop crust and their tender interior, balanced by smoky bacon and bright lemon. Try serving over creamy polenta or with crusty bread to soak up the flavorful pan juices.
Pan-Seared Scallops with Lemon Caper Sauce
Hate when fancy seafood feels impossible? Here’s your secret weapon. Pan-seared scallops with a bright lemon caper sauce—restaurant-worthy in 20 minutes flat.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Sea scallops – 12 large
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
– Butter – 2 tbsp
– Garlic – 2 cloves, minced
– Capers – 2 tbsp, drained
– Lemon juice – 2 tbsp
– White wine – ¼ cup
– Parsley – 2 tbsp, chopped
Instructions
1. Pat the sea scallops completely dry with paper towels.
2. Season the scallops evenly on both sides with ½ tsp salt and ¼ tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the scallops in the skillet without crowding, leaving space between each.
5. Sear the scallops without moving them for 2 minutes to form a golden-brown crust.
6. Flip each scallop using tongs and sear the other side for 1 minute 30 seconds.
7. Transfer the cooked scallops to a clean plate and tent loosely with foil.
8. Reduce the skillet heat to medium and add 2 tbsp butter to melt.
9. Add 2 cloves minced garlic to the skillet and sauté for 30 seconds until fragrant.
10. Pour in ¼ cup white wine to deglaze, scraping up any browned bits from the pan bottom.
11. Simmer the wine for 2 minutes until reduced by half.
12. Stir in 2 tbsp capers and 2 tbsp lemon juice, cooking for 1 minute.
13. Remove the skillet from heat and swirl in 2 tbsp chopped parsley.
14. Spoon the lemon caper sauce over the plated scallops immediately.
15. Serve the dish right away while hot.
Ready for that perfect bite? The scallops are caramelized and tender, while the sauce pops with briny, citrusy zing. Drizzle it over creamy polenta or pile it on a crisp salad for a light yet luxurious meal.
Pan-Seared Scallops with Chimichurri
Punch up your weeknight dinner game with these pan-seared scallops. They’re restaurant-worthy in under 30 minutes, thanks to a zesty chimichurri that does all the heavy lifting.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– Sea scallops – 12 large
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Fresh parsley – 1 cup, packed
– Fresh cilantro – ½ cup, packed
– Garlic – 2 cloves
– Red wine vinegar – 2 tbsp
– Red pepper flakes – ¼ tsp
Instructions
1. Pat the sea scallops completely dry with paper towels to ensure a crisp sear.
2. In a food processor, combine the fresh parsley, fresh cilantro, garlic, red wine vinegar, red pepper flakes, and 1 tablespoon of olive oil; pulse until finely chopped but not pureed.
3. Season the sea scallops evenly on both sides with the salt and black pepper.
4. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the sea scallops in the skillet without crowding, leaving space between each for even browning.
6. Sear the sea scallops for 2 minutes without moving them to develop a golden-brown crust.
7. Flip each scallop using tongs and cook for another 1–2 minutes until just opaque and firm to the touch.
8. Transfer the scallops to a plate and let them rest for 2 minutes to retain juices.
9. Spoon the chimichurri over the scallops just before serving.
Exquisite texture meets bold flavor here: the scallops are caramelized and tender, while the chimichurri adds a herby, tangy kick. Serve them over creamy polenta or a simple arugula salad for a complete meal that feels fancy without the fuss.
Pan-Seared Scallops with Brown Butter Sage
Only have 15 minutes? This restaurant-worthy dish delivers. Pan-seared scallops get a golden crust, then swim in nutty brown butter with crispy sage leaves.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Sea scallops – 8 large
– Unsalted butter – 4 tbsp
– Fresh sage leaves – 8
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the sea scallops completely dry with paper towels.
2. Season both sides of the scallops evenly with the salt and black pepper.
3. Heat a large skillet over medium-high heat for 2 minutes.
4. Add the olive oil to the hot skillet and swirl to coat.
5. Place the scallops in the skillet, ensuring they are not touching.
6. Sear the scallops without moving them for 2 minutes to form a golden crust.
7. Flip each scallop using tongs and sear the other side for 1 minute 30 seconds.
8. Transfer the cooked scallops to a clean plate.
9. Reduce the skillet heat to medium.
10. Add the unsalted butter to the skillet.
11. Cook the butter, swirling the pan occasionally, for 2 to 3 minutes until it turns golden brown and smells nutty.
12. Immediately add the fresh sage leaves to the brown butter.
13. Fry the sage leaves for 30 seconds until they become crisp.
14. Spoon the brown butter and crispy sage leaves over the plated scallops.
15. Serve immediately.
That silky, nutty butter sauce clings to each tender, sweet scallop. Try plating them over creamy polenta or a simple arugula salad for a complete meal that feels fancy but cooks in a flash.
Pan-Seared Scallops with Sweet Corn Risotto
Hear that sizzle? That’s the sound of your new favorite weeknight dinner hitting the pan. This dish is all about that perfect sear on sweet scallops and a creamy, dreamy risotto that comes together faster than you can scroll.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Sea scallops – 1 lb
– Sweet corn kernels – 2 cups
– Arborio rice – 1 cup
– Chicken broth – 4 cups
– Dry white wine – ½ cup
– Unsalted butter – 4 tbsp
– Shallot – 1, minced
– Garlic – 2 cloves, minced
– Parmesan cheese – ½ cup, grated
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the sea scallops completely dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Place the scallops in the skillet, ensuring they are not touching, and sear for 2 minutes without moving them.
4. Flip each scallop and sear for another 1–2 minutes until golden brown and just opaque in the center, then transfer to a plate.
5. In a separate pot, melt 2 tbsp butter over medium heat and sauté the minced shallot for 3 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the Arborio rice and toast for 2 minutes, coating it in the butter.
8. Pour in the dry white wine and cook, stirring constantly, until fully absorbed, about 2 minutes.
9. Add the chicken broth ½ cup at a time, stirring continuously and waiting for each addition to be absorbed before adding the next; this process takes about 18 minutes.
10. Fold in the sweet corn kernels and cook for 3 minutes until tender.
11. Remove the risotto from the heat and stir in the remaining 2 tbsp butter and grated Parmesan cheese until creamy.
12. Season the risotto with the remaining ½ tsp salt and ¼ tsp black pepper.
13. Divide the risotto among plates and top with the seared scallops.
14. Drizzle with the remaining 1 tbsp olive oil and serve immediately.
Risotto achieves a luxuriously creamy texture without constant stirring if you maintain a steady simmer. The scallops should release easily from the pan when properly seared—if they stick, they need more time. For a vibrant finish, garnish with fresh chives or a squeeze of lemon right before serving to brighten the rich, sweet flavors.
Pan-Seared Scallops with Ginger Soy Glaze
Hate when fancy seafood feels impossible? Hit that craving with these restaurant-worthy scallops you can nail in 15 minutes flat. The ginger soy glaze is the sweet-savory punch that makes it all pop.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– Sea scallops – 8 large
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Ginger – 1 tbsp, grated
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Lime – 1, juiced
Instructions
1. Pat the sea scallops completely dry with paper towels.
2. Season the sea scallops evenly with salt and black pepper on both sides.
3. Heat olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the sea scallops in the skillet, leaving space between each.
5. Sear the sea scallops without moving for 2 minutes until a golden crust forms.
6. Flip the sea scallops using tongs and sear for 1 more minute.
7. Transfer the sea scallops to a plate.
8. Reduce the skillet heat to medium.
9. Add grated ginger to the skillet and cook for 30 seconds until fragrant.
10. Pour in soy sauce, honey, and lime juice.
11. Simmer the mixture for 3 minutes, stirring constantly, until it thickens slightly.
12. Return the sea scallops to the skillet and toss gently in the glaze for 30 seconds to coat.
13. Remove from heat immediately.
For that perfect sear, don’t overcrowd the pan—it steams instead of crisps. Freshly grate the ginger; it releases more flavor than pre-ground. Let the glaze bubble until it coats the back of a spoon for ideal thickness. Feel the contrast of the crisp exterior against the tender, buttery center, with the glaze adding a sticky-sweet umami kick. Flash-serve over coconut rice or a simple arugula salad to let the scallops shine.
Pan-Seared Scallops with Roasted Red Pepper Sauce
Viral-worthy scallops? We got you. This pan-seared scallops with roasted red pepper sauce recipe delivers restaurant-quality results in under 30 minutes. Perfect for date night or impressing guests without the stress.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sea scallops – 12 large
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Red bell pepper – 1 large
– Garlic – 2 cloves
– Heavy cream – ½ cup
– Butter – 2 tbsp
Instructions
1. Preheat your oven to 425°F.
2. Place the red bell pepper on a baking sheet and roast it in the oven for 20 minutes, until the skin is charred and blistered.
3. Remove the pepper from the oven, place it in a bowl, and cover it with plastic wrap to steam for 10 minutes—this makes peeling easier.
4. Peel the skin off the pepper, remove the seeds and stem, and chop the flesh.
5. Pat the sea scallops completely dry with paper towels to ensure a proper sear.
6. Season the scallops evenly on both sides with the salt and black pepper.
7. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering.
8. Add the scallops to the skillet in a single layer, without overcrowding, and sear for 2 minutes per side until golden brown and opaque.
9. Transfer the scallops to a plate and set aside.
10. In the same skillet, reduce the heat to medium and add the remaining 1 tbsp of olive oil.
11. Mince the garlic cloves and sauté them in the skillet for 1 minute until fragrant.
12. Add the chopped roasted red pepper to the skillet and cook for 2 minutes, stirring occasionally.
13. Pour in the heavy cream and bring the mixture to a simmer, stirring constantly.
14. Let the sauce simmer for 3 minutes to thicken slightly.
15. Remove the skillet from the heat and stir in the butter until melted and smooth.
16. Plate the scallops and spoon the roasted red pepper sauce over them.
Not just another seafood dish—these scallops boast a caramelized crust giving way to a tender, buttery interior, all elevated by a velvety, slightly sweet sauce. Serve them over creamy polenta or alongside a crisp green salad for a complete meal that feels indulgent yet effortless.
Pan-Seared Scallops with Coconut Curry Sauce
Kick off your holiday dinner with restaurant-quality elegance that comes together in minutes. Pan-sear plump scallops to golden perfection, then nestle them in a velvety, aromatic coconut curry sauce. It’s a showstopping main that’s surprisingly simple to pull off.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sea scallops – 1 lb
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – 2 tbsp
– Shallot – 1, minced
– Garlic – 2 cloves, minced
– Red curry paste – 2 tbsp
– Full-fat coconut milk – 1 (13.5 oz) can
– Fish sauce – 1 tbsp
– Lime – 1, juiced
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Pat the sea scallops completely dry with paper towels.
2. Season the scallops evenly on both sides with 1 tsp salt and ½ tsp black pepper.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the scallops in the skillet without crowding, leaving space between each.
5. Sear the scallops undisturbed for 2–3 minutes until a deep golden crust forms on the bottom.
6. Flip each scallop carefully using tongs and sear the other side for 1–2 minutes until just opaque. Tip: Do not move the scallops while searing to ensure a proper crust.
7. Transfer the cooked scallops to a clean plate.
8. Reduce the skillet heat to medium and add the minced shallot. Sauté for 2 minutes until softened.
9. Add the minced garlic and sauté for 30 seconds until fragrant.
10. Stir in 2 tbsp red curry paste and cook for 1 minute to bloom the spices.
11. Pour in the entire can of full-fat coconut milk and 1 tbsp fish sauce, stirring to combine.
12. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
13. Remove the skillet from heat and stir in the juice of 1 lime.
14. Return the seared scallops to the skillet, spooning the sauce over them to warm through for 1 minute. Tip: For the best texture, avoid overcooking the scallops in the sauce.
15. Garnish with ¼ cup chopped fresh cilantro just before serving. Tip: Serve immediately for optimal temperature and texture.
Now, you have tender, buttery scallops with a crisp sear, bathed in a creamy, tangy, and subtly spicy coconut curry. The sauce clings beautifully to rice or noodles, making every bite luxurious. For a festive twist, serve in shallow bowls with a sprinkle of toasted coconut and extra lime wedges on the side.
Pan-Seared Scallops with Herb Crust
Sear scallops with a crispy herb crust—this restaurant-worthy dish takes just 20 minutes. Pan-sear to golden perfection, then finish with a bright lemon butter sauce. Impress guests or treat yourself with minimal effort.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Scallops – 1 lb
– Olive oil – 2 tbsp
– Butter – 3 tbsp
– Garlic – 2 cloves, minced
– Parsley – ¼ cup, chopped
– Thyme – 1 tbsp, chopped
– Lemon – 1, juiced
– Salt – 1 tsp
– Black pepper – ½ tsp
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 olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place scallops in the skillet, leaving space between them to avoid steaming.
5. Sear scallops without moving for 2–3 minutes until a deep golden crust forms.
6. Flip scallops and cook for another 1–2 minutes until opaque and firm to the touch.
7. Transfer scallops to a plate and reduce heat to medium.
8. Add butter to the skillet and let it melt, scraping up any browned bits from the pan.
9. Add minced garlic and cook for 30 seconds until fragrant but not browned.
10. Stir in chopped parsley, thyme, and lemon juice, cooking for 1 minute to combine.
11. Return scallops to the skillet and spoon the herb butter sauce over them.
12. Serve immediately while hot.
Golden, buttery scallops with a crisp herb crust and tangy lemon finish. The texture is tender inside with a caramelized exterior—pair with a simple salad or creamy risotto for a complete meal.
Pan-Seared Scallops with Asparagus and Hollandaise
Ditch the complicated restaurant vibes—this elegant dish comes together in minutes. Pan-seared scallops meet crisp asparagus, all draped in a luscious hollandaise. It’s a showstopper that’s secretly simple.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Large sea scallops – 8
– Asparagus spears – 1 bunch
– Unsalted butter – ½ cup
– Egg yolks – 3
– Lemon juice – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Pat the scallops completely dry with paper towels to ensure a perfect sear.
2. Trim the tough ends off the asparagus spears.
3. Fill a medium pot with 1 inch of water and bring to a boil over high heat.
4. Place the asparagus in a steamer basket over the boiling water, cover, and steam for 4 minutes until bright green and tender-crisp.
5. Remove the asparagus and set aside on a plate.
6. Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
7. Season the scallops evenly on both sides with ¼ tsp salt and ¼ tsp black pepper.
8. Place the scallops in the hot skillet, leaving space between them, and sear undisturbed for 2 minutes until a golden crust forms.
9. Flip each scallop and sear for another 1–2 minutes until just opaque in the center, then remove from the skillet.
10. In a heatproof bowl, whisk together 3 egg yolks and 1 tbsp lemon juice until pale and frothy.
11. Place the bowl over the pot of simmering water (double boiler method) and whisk constantly for 3–4 minutes until the mixture thickens slightly.
12. Gradually whisk in ½ cup melted unsalted butter, a few tablespoons at a time, until the hollandaise is smooth and emulsified—keep the heat low to avoid curdling.
13. Season the hollandaise with the remaining ¼ tsp salt.
14. Arrange the steamed asparagus on two plates, top with the seared scallops, and drizzle generously with the hollandaise.
Zesty lemon brightens the rich, buttery sauce, while the scallops offer a caramelized crust against their tender interior. Serve it over a bed of creamy polenta for a heartier meal, or enjoy as-is for a light yet luxurious dinner.
Pan-Seared Scallops with Caramelized Onions
Sear scallops until golden, caramelize onions until sweet, and create a restaurant-worthy dish in under 30 minutes. This simple yet elegant recipe delivers crispy-edged scallops over a bed of buttery, deeply flavored onions—perfect for a quick weeknight dinner or impressive date night.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sea scallops – 8 large
– Yellow onion – 1 large
– Butter – 2 tbsp
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Fresh thyme – 1 tsp
Instructions
1. Pat scallops completely dry with paper towels to ensure a proper sear.
2. Slice onion into thin half-moons.
3. Heat olive oil in a large skillet over medium heat.
4. Add onions and cook for 10 minutes, stirring occasionally, until softened.
5. Increase heat to medium-high and continue cooking onions for 5 more minutes, stirring frequently, until deeply golden and caramelized.
6. Transfer caramelized onions to a plate and set aside.
7. Wipe skillet clean with a paper towel.
8. Season scallops evenly on both sides with salt and black pepper.
9. Heat butter in the same skillet over high heat until melted and foaming.
10. Place scallops in the skillet, leaving space between each, and sear for 2 minutes without moving them to develop a golden crust.
11. Flip scallops and sear for 1 more minute until just opaque in the center.
12. Remove scallops from skillet immediately to prevent overcooking.
13. Return caramelized onions to the skillet and stir in fresh thyme to warm through.
14. Divide onions between two plates and top with seared scallops.
Delight in the contrast of textures: the scallops are crisp outside and tender inside, while the onions melt into a sweet, savory jam. Serve immediately over creamy polenta or alongside a simple arugula salad for a complete meal that feels indulgent yet effortless.
Summary
Gathering these 20 savory scallop recipes offers endless inspiration for your kitchen. From pan-seared classics to creative twists, there’s a dish to delight every palate. We hope you try a few, leave a comment with your favorite, and share your culinary adventures by pinning this article on Pinterest. Happy cooking!
