Let’s dive into the world of scallops, where these sweet, tender morsels transform into gourmet delights right in your kitchen. Whether you’re craving quick dinners, elegant appetizers, or impressive main courses, this roundup has something for every home cook. Get ready to be inspired by 19 mouthwatering creations that will elevate your meals and delight your taste buds—keep reading to discover your next favorite recipe!
Seared Scallops with Lemon Butter Sauce
Vividly golden and tender, seared scallops with lemon butter sauce deliver restaurant-quality elegance in minutes. This dish balances rich butter with bright citrus for a luxurious yet simple meal. Perfect for impressing guests or elevating a weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb large sea scallops
– 2 tbsp olive oil
– 4 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/4 cup dry white wine
– 2 tbsp fresh lemon juice
– 1 tbsp fresh parsley, chopped
– Salt to taste
– Black pepper to taste
Instructions
1. Pat scallops completely dry with paper towels to ensure a proper sear.
2. Season scallops 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 without overcrowding, leaving space between each.
5. Sear scallops for 2-3 minutes per side until a golden-brown crust forms and internal temperature reaches 120°F.
6. Transfer scallops to a plate and tent loosely with foil to keep warm.
7. Reduce heat to medium and add butter to the same skillet.
8. Once butter melts, add minced garlic and cook for 30 seconds until fragrant.
9. Pour in dry white wine and simmer for 2 minutes to reduce by half.
10. Stir in fresh lemon juice and cook for 1 minute to blend flavors.
11. Remove skillet from heat and stir in chopped parsley.
12. Return scallops to the skillet, spooning sauce over them to coat evenly.
Succulent scallops boast a crisp exterior and buttery interior, complemented by the zesty, garlic-infused sauce. Serve immediately over creamy risotto or alongside roasted asparagus for a complete meal. The bright lemon cuts through the richness, creating a balanced dish that feels indulgent yet light.
Scallop Ceviche with Avocado and Mango
Ceviche offers a refreshing, no-cook seafood dish perfect for warm days. This scallop version combines sweet mango and creamy avocado for a vibrant, balanced flavor. It comes together quickly with minimal prep.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb fresh sea scallops
– 1 cup freshly squeezed lime juice
– 1 tbsp kosher salt
– 1 ripe mango
– 1 ripe avocado
– 1/2 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper
Instructions
1. Rinse 1 lb fresh sea scallops under cold running water and pat them completely dry with paper towels.
2. Slice each scallop horizontally into 1/4-inch thick rounds using a sharp knife.
3. Place the sliced scallops in a non-reactive glass or ceramic bowl.
4. Pour 1 cup freshly squeezed lime juice over the scallops, ensuring all pieces are fully submerged.
5. Stir in 1 tbsp kosher salt until dissolved.
6. Cover the bowl tightly with plastic wrap and refrigerate for exactly 15 minutes—this “cooks” the scallops without heat.
7. While the scallops marinate, peel and dice 1 ripe mango into 1/2-inch cubes.
8. Halve and pit 1 ripe avocado, then scoop the flesh and dice it into 1/2-inch cubes.
9. Finely dice 1/2 cup red onion and 1 jalapeño pepper, removing the seeds for less heat if desired.
10. Chop 1/4 cup fresh cilantro leaves.
11. Drain the scallops from the lime juice using a fine-mesh strainer, discarding the liquid.
12. Gently combine the drained scallops, diced mango, diced avocado, diced red onion, diced jalapeño, and chopped cilantro in a clean bowl.
13. Serve immediately in chilled bowls or glasses. With its firm yet tender scallops, the ceviche delivers a bright, citrusy punch softened by sweet mango and rich avocado. For a creative presentation, layer it in clear glasses with tortilla chips on the side for scooping.
Bacon-Wrapped Scallops with Maple Glaze
Fancy appetizers don’t need to be complicated. These bacon-wrapped scallops combine sweet and savory flavors with minimal effort. You’ll have restaurant-quality bites ready in under 30 minutes.Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 12 large sea scallops (about 1 lb)
– 6 slices thick-cut bacon
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tbsp soy sauce
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
Instructions
1. Preheat oven to 400°F and line a baking sheet with aluminum foil.
2. Pat scallops completely dry with paper towels to ensure proper searing.
3. Cut each bacon slice in half crosswise to create 12 shorter strips.
4. Wrap one bacon strip tightly around each scallop, securing with a toothpick.
5. Arrange wrapped scallops on prepared baking sheet, spacing them 1 inch apart.
6. In a small bowl, whisk together maple syrup, Dijon mustard, soy sauce, smoked paprika, and black pepper until smooth.
7. Brush half of the glaze mixture evenly over all bacon-wrapped scallops.
8. Bake for 6 minutes at 400°F until bacon begins to render fat.
9. Remove baking sheet from oven and carefully flip each scallop using tongs.
10. Brush remaining glaze over scallops, coating all sides thoroughly.
11. Return to oven and bake 6 more minutes until bacon is crisp and scallops are opaque.
12. Check internal temperature with instant-read thermometer; scallops should reach 120°F for medium doneness.
13. Let rest 2 minutes before serving to allow juices to redistribute.
14. Remove toothpicks carefully to maintain scallop shape.
You’ll love the contrast between crisp bacon and tender scallops. The maple glaze caramelizes beautifully, creating a sticky-sweet coating that balances the salty bacon. Serve these immediately on a platter with lemon wedges for squeezing.
Herb-Crusted Scallops on Risotto
Fancy yet approachable, these herb-crusted scallops on risotto deliver restaurant-quality flavor in under 30 minutes. Perfect for date nights or impressing guests without stress. The key is patting scallops dry for a golden sear.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large sea scallops
– 1 cup Arborio rice
– 4 cups chicken broth
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– 1/4 cup unsalted butter
– 1 tbsp olive oil
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh thyme, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat scallops dry with paper towels to ensure a crisp crust.
2. Combine parsley, thyme, salt, and pepper in a small bowl for the herb crust.
3. Heat chicken broth in a saucepan over medium heat until simmering, then reduce to low.
4. Melt 2 tbsp butter in a large skillet over medium heat.
5. Add Arborio rice to the skillet and toast for 2 minutes until lightly golden.
6. Pour in white wine and stir until absorbed, about 1 minute.
7. Add 1 cup of warm broth to the rice, stirring constantly until absorbed.
8. Repeat adding broth 1 cup at a time, stirring until rice is creamy and al dente, about 18 minutes total.
9. Stir in Parmesan cheese and remaining 2 tbsp butter off heat, then cover to keep warm.
10. Heat olive oil in a separate skillet over high heat until shimmering.
11. Press scallops into the herb mixture to coat one side evenly.
12. Place scallops herb-side down in the hot skillet and sear for 2 minutes without moving.
13. Flip scallops and cook for 1 more minute until opaque and firm to touch.
14. Serve scallops immediately over risotto.
Herb-crusted scallops offer a crisp, aromatic exterior that contrasts beautifully with the creamy, cheesy risotto. For a vibrant twist, garnish with lemon zest or serve alongside roasted asparagus to balance the richness.
Garlic Scallop Linguine with Spinach
Nailing a restaurant-quality pasta dish at home is easier than you think. This garlic scallop linguine with spinach delivers rich flavor with minimal effort. It’s a quick, impressive meal perfect for weeknights or entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 12 ounces linguine
– 1 pound sea scallops
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup heavy cream
– 4 cups fresh spinach
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 12 ounces linguine and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the linguine, reserving 1/2 cup of pasta water, and set aside.
4. Pat 1 pound sea scallops completely dry with paper towels to ensure a good sear.
5. Season scallops evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
7. Add scallops in a single layer without overcrowding and sear for 2–3 minutes per side until golden brown and opaque.
8. Transfer scallops to a plate and cover loosely with foil to keep warm.
9. Reduce heat to medium and melt 4 tablespoons unsalted butter in the same skillet.
10. Add 4 cloves minced garlic and 1/4 teaspoon red pepper flakes, sautéing for 1 minute until fragrant but not browned.
11. Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the skillet, and simmer for 2 minutes to reduce slightly.
12. Stir in 1 cup heavy cream and bring to a gentle simmer over medium heat.
13. Add 4 cups fresh spinach and cook for 1–2 minutes until just wilted.
14. Gradually stir in 1/4 cup grated Parmesan cheese until melted and smooth.
15. Add the cooked linguine and toss to coat, adding reserved pasta water 1 tablespoon at a time if the sauce is too thick.
16. Return scallops to the skillet and gently toss to combine and warm through for 1 minute.
17. Serve immediately.
Unbelievably creamy and briny, this dish balances the sweet scallops with a garlicky, slightly spicy sauce. The linguine provides the perfect al dente base to soak up every drop. For a fresh twist, top with lemon zest or serve alongside crusty bread to mop up the sauce.
Pan-Seared Scallops in White Wine Reduction
Nothing beats a restaurant-quality seafood dish you can make at home in under 30 minutes. Pan-seared scallops in white wine reduction deliver elegance without the fuss, featuring perfectly caramelized scallops in a bright, buttery sauce.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 large sea scallops
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 2 tbsp unsalted butter, divided
– 1/2 cup dry white wine
– 1/4 cup chicken broth
– 1 tbsp fresh lemon juice
– 1 tbsp chopped fresh parsley
Instructions
1. Pat scallops completely dry with paper towels to ensure a good sear.
2. Season scallops evenly on both sides with kosher salt and black pepper.
3. Heat olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat until butter foams.
4. Place scallops in the skillet, leaving space between each one, and sear undisturbed for 2 minutes.
5. Flip scallops using tongs and sear the other side for 1.5 to 2 minutes until golden brown and opaque.
6. Transfer scallops to a plate and tent loosely with foil to keep warm.
7. Pour dry white wine into the same skillet and scrape up any browned bits with a wooden spoon.
8. Add chicken broth and simmer the mixture over medium heat for 3-4 minutes until reduced by half.
9. Stir in fresh lemon juice and the remaining 1 tablespoon of unsalted butter until the sauce is glossy and slightly thickened.
10. Remove skillet from heat and stir in chopped fresh parsley.
11. Spoon the white wine reduction over the scallops on the plate.
Buttery scallops with a crisp sear contrast beautifully with the tangy, wine-infused sauce. For a creative twist, serve them over creamy polenta or alongside roasted asparagus to soak up every drop.
Scallop and Chorizo Skewers
Whip up these scallop and chorizo skewers for a quick, impressive appetizer. They combine sweet seafood with spicy sausage for bold flavor. Perfect for grilling season or a fast weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 12 large sea scallops
– 8 oz Spanish chorizo sausage
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 8 wooden skewers
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Pat 12 large sea scallops completely dry with paper towels.
3. Cut 8 oz Spanish chorizo sausage into 1-inch thick rounds.
4. Thread scallops and chorizo alternately onto skewers, starting and ending with chorizo for stability.
5. Combine 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a small bowl.
6. Brush the marinade evenly over all skewers using a pastry brush.
7. Preheat grill or grill pan to 400°F over medium-high heat.
8. Place skewers on the hot grill and cook for 3-4 minutes per side.
9. Flip skewers when scallops release easily from the grill and have golden-brown sear marks.
10. Remove from heat when scallops are opaque throughout and chorizo is lightly charred.
Zesty lemon brightens the rich chorizo while smoked paprika adds depth. The scallops stay tender and juicy against the crispy sausage edges. Serve immediately over cilantro-lime rice or with grilled vegetables for a complete meal.
Coconut Curry Scallops with Jasmine Rice
Grab your skillet for a quick, flavor-packed dinner that feels restaurant-worthy. This coconut curry scallops dish comes together in under 30 minutes, delivering creamy heat and tender seafood over fragrant rice. It’s a perfect weeknight upgrade that’s surprisingly simple to master.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup jasmine rice
– 1 1/2 cups water
– 1 lb sea scallops, patted dry
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
– 1 tbsp unsalted butter
– 1 small yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 1 tbsp fish sauce
– 1 tsp brown sugar
– 1 lime, juiced
– 1/4 cup fresh cilantro, chopped
Instructions
1. Rinse 1 cup jasmine rice under cold water until the water runs clear.
2. Combine the rinsed rice and 1 1/2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, then remove from heat and let sit covered for 5 minutes.
4. Pat 1 lb sea scallops dry thoroughly with paper towels to ensure a good sear.
5. Season the scallops evenly on both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Add the scallops to the hot skillet, making sure they are not touching, and sear for 2 minutes without moving them.
8. Flip each scallop and sear for another 1–2 minutes until golden brown and just opaque in the center, then transfer to a plate.
9. Reduce heat to medium and add 1 tbsp unsalted butter to the same skillet.
10. Add 1 diced small yellow onion and cook, stirring occasionally, for 3–4 minutes until softened.
11. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
12. Stir in 2 tbsp red curry paste and cook for 1 minute to toast the spices.
13. Pour in 1 can full-fat coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar, stirring to combine.
14. Bring the sauce to a simmer and cook for 3–4 minutes until slightly thickened.
15. Return the seared scallops to the skillet and spoon the sauce over them to warm through, about 1 minute.
16. Remove from heat and stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro.
17. Fluff the cooked jasmine rice with a fork and divide among serving bowls.
18. Top the rice with the coconut curry scallops and sauce.
The scallops remain tender and juicy against the rich, creamy curry, while the jasmine rice soaks up every bit of the aromatic sauce. For a vibrant touch, garnish with extra lime wedges and a sprinkle of red pepper flakes. Serve immediately to enjoy the perfect balance of sweet, savory, and spicy flavors.
Scallop Carpaccio with Truffle Oil
You’ve likely seen scallops seared, but serving them raw as a delicate carpaccio lets their natural sweetness shine. This elegant appetizer comes together in minutes with just a few high-quality ingredients, making it perfect for impressing guests without spending hours in the kitchen. The truffle oil adds an earthy, luxurious finish that elevates the simple dish to restaurant quality.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 12 large sea scallops
– 1 tablespoon extra virgin olive oil
– 2 teaspoons white truffle oil
– 1 lemon
– 1/4 teaspoon sea salt
– 1/8 teaspoon freshly ground black pepper
– 1/4 cup microgreens
Instructions
1. Place scallops on a plate and freeze for 10 minutes to firm them for easier slicing.
2. Use a sharp knife to slice each scallop horizontally into 3-4 thin rounds, about 1/8-inch thick.
3. Arrange scallop slices in a single layer on a chilled serving plate, slightly overlapping them.
4. Drizzle 1 tablespoon extra virgin olive oil evenly over the scallops.
5. Squeeze the juice of half the lemon directly over the arranged scallops.
6. Sprinkle 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper evenly across the plate.
7. Drizzle 2 teaspoons white truffle oil in a zigzag pattern over the scallops.
8. Garnish the center of the plate with 1/4 cup microgreens.
9. Slice the remaining lemon half into thin wedges and place them around the plate edge for serving.
Just-sliced scallops offer a silky, melt-in-your-mouth texture that contrasts with the crisp microgreens. The truffle oil’s earthy aroma complements the scallops’ clean, briny sweetness, while the lemon brightens each bite. For a creative twist, serve individual portions on chilled slate boards or layer the carpaccio over thinly sliced heirloom tomatoes in summer.
Pesto Scallops with Sun-Dried Tomato Salad
Hitting the perfect balance between elegant and easy, this dish transforms simple scallops into a restaurant-worthy meal in under 30 minutes. The bright pesto and savory sun-dried tomatoes create a vibrant, flavor-packed combination that feels special without being fussy.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 12 large sea scallops (about 1 lb)
– 1/4 cup basil pesto
– 1/4 cup sun-dried tomatoes in oil, drained and sliced
– 4 cups mixed greens
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat 12 large sea scallops completely dry with paper towels to ensure a good sear.
2. Season both sides of the scallops evenly with 1/4 tsp salt and 1/4 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 scallops in the hot skillet, ensuring they are not touching, and sear for 2 minutes without moving them.
5. Flip each scallop carefully and sear the other side for 2 more minutes until golden brown and just opaque in the center.
6. Remove skillet from heat and immediately spoon 1/4 cup basil pesto over the hot scallops, letting it warm through for 30 seconds.
7. In a large bowl, combine 4 cups mixed greens, 1/4 cup sliced sun-dried tomatoes, and 1 tbsp lemon juice; toss gently to coat.
8. Divide the dressed salad between two plates.
9. Arrange the pesto-coated scallops on top of the salad.
Nothing beats the contrast of the perfectly seared, tender scallops against the crisp, acidic salad. The pesto adds a creamy, herbal richness that melds beautifully with the intense sweetness of the tomatoes. For a creative twist, serve it over a bed of warm quinoa or with grilled crusty bread to soak up every last drop of flavor.
Citrus-Infused Scallop and Fennel Salad
Crisp, bright, and elegant, this salad balances sweet scallops with tangy citrus and aromatic fennel. It’s a refreshing dish that comes together quickly for a light lunch or impressive starter.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 minutes
Ingredients
– 1 lb fresh sea scallops, side muscles removed
– 1 large fennel bulb, thinly sliced
– 2 oranges, segmented
– 1 grapefruit, segmented
– 1/4 cup fresh orange juice
– 2 tbsp extra virgin olive oil
– 1 tbsp fresh lemon juice
– 1 tsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper
– 2 tbsp chopped fresh dill
Instructions
1. Pat the scallops completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Season scallops evenly with salt and pepper.
4. Place scallops in the skillet, leaving space between them, and sear undisturbed for 2 minutes.
5. Flip scallops and cook for another 2 minutes until golden brown and just opaque in the center.
6. Transfer scallops to a plate and let rest for 2 minutes.
7. In a large bowl, combine sliced fennel, orange segments, and grapefruit segments.
8. In a small bowl, whisk together remaining 1 tbsp olive oil, orange juice, lemon juice, and honey until emulsified.
9. Pour the dressing over the fennel and citrus mixture and toss gently to coat.
10. Divide the salad among four plates and top with seared scallops.
11. Garnish with chopped fresh dill.
12. You’ll love the contrast between the tender, caramelized scallops and the crisp, anise-scented fennel. The citrus dressing adds a vibrant acidity that ties everything together—try serving it on a chilled plate to keep it extra refreshing.
Scallop Tacos with Chipotle Lime Sauce
Overlooking the ocean for inspiration, these scallop tacos deliver coastal flavor with a smoky kick. The chipotle lime sauce balances richness with bright acidity, while charred tortillas add texture. This recipe comes together quickly for a satisfying weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb sea scallops
– 8 corn tortillas
– 1 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1/2 cup sour cream
– 2 tbsp mayonnaise
– 1 tbsp chipotle in adobo sauce
– 2 tbsp fresh lime juice
– 1/4 cup chopped cilantro
– 1 cup shredded cabbage
– 1/2 cup diced red onion
– 1 avocado, sliced
Instructions
1. Pat 1 lb sea scallops completely dry with paper towels to ensure proper searing.
2. Season scallops evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Place scallops in skillet without crowding, cooking for 2 minutes until golden brown.
5. Flip scallops and cook for 1 more minute until opaque throughout.
6. Remove scallops from skillet and let rest on a plate.
7. Warm 8 corn tortillas directly over a gas flame for 15 seconds per side until lightly charred.
8. Combine 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tbsp chipotle in adobo sauce, and 2 tbsp fresh lime juice in a small bowl.
9. Whisk sauce vigorously until completely smooth and emulsified.
10. Chop 1/4 cup cilantro and dice 1/2 cup red onion.
11. Shred 1 cup cabbage using a mandoline for uniform texture.
12. Slice 1 avocado lengthwise into thin pieces.
13. Spread chipotle lime sauce evenly over warm tortillas.
14. Top each tortilla with shredded cabbage, diced red onion, and sliced avocado.
15. Place 2-3 scallops on each taco and garnish with chopped cilantro.
Vibrant colors and contrasting textures make these tacos visually appealing. The tender scallops pair perfectly with the crisp cabbage and creamy avocado. For a creative twist, serve with grilled pineapple salsa or pickled jalapeños.
Scallop and Corn Chowder
Just as spring arrives, this creamy chowder brings together sweet scallops and corn for a comforting yet light meal. It’s quick to prepare and perfect for a cozy dinner. You’ll love the balance of flavors and textures.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 4 slices bacon, chopped
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 3 cups fresh or frozen corn kernels
– 2 cups chicken broth
– 1 cup heavy cream
– 1 lb sea scallops, patted dry
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 4 slices chopped bacon and cook until crispy, about 5 minutes.
3. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
4. Add 1 diced yellow onion to the pot and sauté until translucent, about 5 minutes.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 3 cups corn kernels and cook for 3 minutes to lightly caramelize.
7. Pour in 2 cups chicken broth and bring to a simmer.
8. Reduce heat to low and stir in 1 cup heavy cream.
9. Season the broth with 1 tsp salt and 1/2 tsp black pepper.
10. Pat 1 lb sea scallops dry with paper towels to ensure a good sear.
11. Increase heat to medium-high and add scallops to the pot in a single layer.
12. Cook scallops for 2-3 minutes per side until golden brown and opaque.
13. Remove pot from heat and stir in reserved bacon and 2 tbsp chopped parsley.
14. Ladle chowder into bowls and serve immediately.
Gently creamy with a hint of smokiness from the bacon, this chowder offers tender scallops and sweet corn in every spoonful. For a creative twist, top it with a sprinkle of crispy fried shallots or serve alongside crusty bread for dipping.
Grilled Scallops with Caponata
Savor the perfect balance of sweet, smoky, and tangy in this elegant yet approachable dish. Grilled scallops meet a vibrant caponata, creating a restaurant-quality meal at home. It’s a showstopper that comes together with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ lbs large sea scallops
– ¼ cup extra virgin olive oil, divided
– 1 medium eggplant, diced into ½-inch cubes
– 1 medium red bell pepper, diced into ½-inch pieces
– ½ medium red onion, diced into ½-inch pieces
– 2 cloves garlic, minced
– 2 tbsp capers, drained
– ¼ cup red wine vinegar
– 1 tbsp granulated sugar
– ¼ cup fresh parsley, chopped
– ½ tsp kosher salt
– ¼ tsp black pepper
Instructions
1. Pat the scallops completely dry with paper towels to ensure a good sear.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the diced eggplant and cook, stirring occasionally, for 8-10 minutes until golden brown and tender.
4. Add the diced red bell pepper and red onion to the skillet; cook for 5-7 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the capers, red wine vinegar, and sugar to the skillet; simmer for 3-4 minutes until the liquid reduces slightly.
7. Remove the skillet from heat and stir in the chopped parsley; season the caponata with ¼ teaspoon of salt and set aside.
8. Preheat a grill or grill pan to high heat (about 450°F).
9. Brush the scallops lightly with the remaining 2 tablespoons of olive oil and season with the remaining ¼ teaspoon of salt and black pepper.
10. Place the scallops on the hot grill; cook for 2-3 minutes per side until opaque and firm with distinct grill marks.
11. Serve the grilled scallops immediately over a generous portion of the caponata.
The scallops offer a tender, juicy bite against the caponata’s soft, chunky texture. Sweet, smoky, and briny flavors meld beautifully, making it ideal for a summer dinner party. For a creative twist, serve it atop creamy polenta or with crusty bread to soak up the savory juices.
Scallop Nigiri Sushi
Rarely does simplicity deliver such elegance, but scallop nigiri sushi proves otherwise. This Japanese classic highlights pristine scallops atop seasoned rice, requiring minimal ingredients for maximum impact. Follow these precise steps for restaurant-quality results at home.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 5 minutes
Ingredients
– 1 cup sushi rice
– 1 1/4 cups water
– 2 tbsp rice vinegar
– 1 tbsp sugar
– 1 tsp salt
– 8 large fresh scallops
– 1 sheet nori
– 2 tbsp soy sauce
– 1 tsp wasabi
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear, then drain thoroughly.
2. Combine rinsed rice and 1 1/4 cups water in a saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes.
3. Remove rice from heat and let it rest, covered, for 10 minutes to absorb residual steam.
4. In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved.
5. Transfer cooked rice to a large bowl, pour vinegar mixture over it, and fold gently with a rice paddle to coat evenly without mashing grains.
6. Let seasoned rice cool to room temperature, about 15 minutes, while preparing scallops.
7. Pat 8 large fresh scallops dry with paper towels to ensure proper searing.
8. Heat a non-stick skillet over medium-high heat, add scallops, and sear for 90 seconds per side until golden brown and just opaque in the center.
9. Remove scallops from skillet and let them cool slightly on a plate.
10. Cut 1 sheet nori into 8 thin strips using kitchen scissors.
11. Wet your hands with water to prevent sticking, then shape 2 tbsp seasoned rice into oval mounds.
12. Place one seared scallop on top of each rice mound, pressing gently to adhere.
13. Wrap a nori strip around each nigiri to secure the scallop to the rice.
14. Serve immediately with 2 tbsp soy sauce and 1 tsp wasabi on the side for dipping.
Melt-in-your-mouth scallops contrast with the firm, slightly tangy rice for a textural delight. The subtle sweetness of the scallops pairs perfectly with the salty soy sauce and spicy wasabi kick. For a creative twist, garnish with microgreens or a drizzle of yuzu juice to brighten the flavors.
Conclusion
From elegant appetizers to show-stopping mains, these 19 scallop creations prove gourmet cooking is totally doable at home! We hope you’re inspired to try a recipe or two—let us know your favorite in the comments, and don’t forget to pin this roundup to your Pinterest boards to save for your next culinary adventure. Happy cooking!
