16 Scallop Recipes

Scallops feel like a special occasion, but these scallop recipes prove they belong in your regular dinner rotation too. From a ninety second pan sear to creamy pastas, crispy air fryer bites, and cozy chowders, this list covers every mood, skill level, and budget, with most dishes ready in under thirty minutes.

The secret to great scallops is simple: buy dry packed sea scallops, pat them very dry, and cook them fast over high heat. Once you master the sear, the rest is just choosing your sauce, your side, and your occasion. Pick a favorite below and dinner is practically done.

Why You’ll Love These Scallop Dishes

• Fast: most dishes go from pan to plate in under 30 minutes
• Elegant without effort: restaurant quality flavor with home cook steps
• Flexible: seared, grilled, fried, baked, or served raw as ceviche
• Crowd pleasing: perfect for date nights, holidays, and dinner parties
• Lean protein: naturally light, high in protein, and easy to pair with any side

1. Classic Pan-Seared Scallops with Garlic Butter

A screaming hot pan, dry scallops, and ninety seconds per side are all that stand between you and restaurant quality seafood at home. The trick is patience: let each scallop sit untouched until a deep golden crust forms, then flip once. That crust is where the flavor lives, a sweet caramelized edge against a tender, almost creamy center.

Start with large dry packed sea scallops, not wet packed ones swimming in preservative liquid, and pat them completely dry with paper towels. Season with salt and pepper just before cooking, add a thin film of neutral oil to a stainless steel or cast iron pan, and do not crowd the pan. Work in batches if you must, because steam is the enemy of a good sear.

Pro Tips

Remove the small side muscle, that little tag on the edge of each scallop, before cooking, since it turns tough and chewy. Let the scallops sit at room temperature for fifteen minutes so they sear evenly. Finish with butter, garlic, and lemon juice in the last minute, spooning the foaming butter over the tops.

• Buy dry packed scallops for the best crust
• Pat scallops bone dry before they hit the pan
• Do not move them until the crust forms
• Flip once and finish with garlic butter

Serving Suggestions

Serve over rice pilaf or buttered noodles with steamed asparagus, and spoon the pan sauce over everything. This is a dinner party dish that looks far fancier than the effort it takes, which is exactly why it belongs on a holiday table too, alongside these friendsgiving recipes for a full celebratory spread.

For a date night twist, swap the lemon for a splash of white wine and a pinch of chili flakes, and finish with fresh parsley and flaky salt. Serve two scallops per person as a starter with crusty bread for the sauce, or five per person as a main course. Either way, dinner is on the table in under twenty minutes.

2. Lemon Butter Scallop Pasta

This is the pasta you make when you want something impressive without a long ingredient list. Searing the scallops first, then building a quick lemon butter sauce in the same pan, means every strand of pasta picks up the sweet briny flavor left behind. It tastes like a coastal Italian restaurant dinner, and it comes together in one pan plus a pot.

Cook linguine or angel hair until just shy of done, and save a cup of the starchy pasta water before draining. That water is liquid gold for the sauce, helping the butter and lemon cling to the noodles instead of pooling at the bottom of the bowl. Toss everything together off the heat so the sauce stays glossy.

Pro Tips

Sear the scallops before the pasta finishes so everything lands in the bowl hot at the same time. Use fresh lemon juice, not bottled, and zest the lemon over the finished dish for brightness. A handful of baby spinach wilted into the hot pasta adds color and an easy vegetable.

• Sear scallops first, then build sauce in the same pan
• Reserve pasta water to emulsify the sauce
• Fresh lemon juice and zest only
• Toss off the heat for a glossy finish

Serving Suggestions

Serve with a simple arugula salad and warm crusty bread for soaking up the extra sauce. A glass of crisp white wine makes it feel like a Friday night out, even if you are eating at the kitchen counter in sweatpants.

For a lighter version, swap half the pasta for zucchini noodles and go easy on the butter, keeping the lemon and garlic front and center. The dish still feels rich and satisfying, but it leaves room for dessert, which is always a smart plan.

3. Bacon-Wrapped Scallops

Sweet scallop, salty smoky bacon, and a sticky maple glaze: this is the appetizer that disappears first at every party. The contrast is the whole point, with the bacon crisping at the edges while the scallop inside stays tender and juicy. One tray makes a crowd very happy, and the prep takes about ten minutes.

Partially cook the bacon before wrapping so it finishes crisp at the same time the scallop finishes cooking. Thin cut bacon works best here, since thick cut stays floppy while the scallop overcooks. Secure each bundle with a toothpick, brush with maple syrup mixed with a little Dijon, and bake hot and fast.

Pro Tips

Parcook the bacon in the oven or microwave for three to four minutes until it just starts to render. Choose scallops of similar size so they cook evenly. Brush the glaze on during the last few minutes only, or the sugar will burn before the bacon crisps.

• Parcook bacon so it crisps in time
• Use thin cut bacon for even cooking
• Match scallop sizes for even doneness
• Glaze late to avoid burning the sugar

Serving Suggestions

Arrange on a platter with lemon wedges and a small bowl of extra glaze for dipping. These pair beautifully with a cheese board and a sparkling drink for a cocktail hour spread, and they also make a fun starter before a richer main like these pistachio cheesecake recipes for dessert later.

For a smoky sweet variation, dust the wrapped scallops with a little brown sugar and smoked paprika before baking, and serve with a chipotle mayo dip. The sweet heat twist turns a classic appetizer into the one guests ask about for weeks afterward.

4. Creamy Scallop Risotto

Risotto has a reputation for being fussy, but the rhythm of it is actually relaxing: warm stock, a ladle at a time, steady stirring, and twenty minutes later you have something luxurious. Topped with golden seared scallops, it becomes a dish worthy of an anniversary dinner, made entirely from pantry staples and a bag of frozen scallops.

Use arborio or carnaroli rice, toast it in butter and shallots until it smells nutty, then add warm stock one ladle at a time, stirring often. The rice should stay loose and flowing, not stiff, when you finish it with butter and parmesan. Sear the scallops separately at the last minute so they stay crisp on top of the creamy rice.

Pro Tips

Keep the stock at a gentle simmer in a separate pot so each addition stays hot and the cooking never stalls. Stir often but not constantly; you want the starch to release without turning the rice to mush. Finish with cold butter cubes for the glossiest texture.

• Warm stock only, added one ladle at a time
• Toast rice until nutty before adding liquid
• Stir often, not frantically
• Finish with cold butter and parmesan

Serving Suggestions

Serve in warm shallow bowls with extra parmesan and snipped chives, plus a green salad with a sharp vinaigrette to cut the richness. This is a slow food kind of meal, best enjoyed at the table with no rush and good company.

For a spring version, fold in fresh peas and asparagus tips during the last five minutes, and swap the chives for mint and lemon zest. The bright green vegetables make the dish feel lighter while the scallops keep it special.

5. Grilled Scallop Skewers with Chimichurri

Fire, smoke, and a bright herb sauce are all scallops need on a summer evening. Threaded onto skewers, they grill in minutes and pick up just enough char to contrast their natural sweetness. The chimichurri, made from parsley, garlic, olive oil, and red wine vinegar, cuts through the richness and keeps every bite fresh.

Soak wooden skewers for thirty minutes so they do not burn, and thread the scallops with a little space between each one so the heat circulates. Grill over medium high heat for about two minutes per side, just until the scallops turn opaque and firm. Overcooked scallops turn rubbery fast, so pull them a touch early and let carryover heat finish the job.

Pro Tips

Oil the grill grates well and the scallops themselves, since they stick easily. Use flat metal skewers if you have them, because round skewers let scallops spin when you flip. Make the chimichurri an hour ahead so the flavors have time to marry.

• Soak wooden skewers for 30 minutes
• Leave space between scallops for even heat
• Oil grates and scallops generously
• Pull scallops slightly early; carryover heat finishes them

Serving Suggestions

Serve with grilled corn, a tomato salad, and warm flatbread for scooping up extra sauce. These skewers are a natural fit for a backyard cookout spread, and they sit happily next to heartier dishes like these reuben casserole recipes when you want a surf and turf style table.

For a weeknight shortcut, skip the skewers and grill the scallops in a perforated grill basket, tossing once, then spoon the chimichurri over the top. You get the same smoky flavor with less fuss, and dinner is ready in fifteen minutes.

6. Creamy Tuscan Scallops

Sun-dried tomatoes, garlic, spinach, and a parmesan cream sauce turn a quick scallop sear into something that tastes like a Tuscan holiday. The sauce comes together in the same pan in about ten minutes, and it is the kind of sauce that demands bread for mopping. This is comfort food dressed up just enough for guests.

Sear the scallops first and set them aside, then soften garlic and sun-dried tomatoes in the same pan before adding cream and a splash of stock. Let the sauce simmer until it coats a spoon, wilt in a few handfuls of spinach, and return the scallops just long enough to warm through. Adding them back too early is how tender scallops turn tough.

Pro Tips

Use sun-dried tomatoes packed in oil, drained well, for the deepest flavor. Add the cream over medium heat, never a rolling boil, so it stays smooth. A pinch of Italian seasoning and red pepper flakes gives the sauce warmth without stealing the show.

• Sear scallops first and set aside
• Use oil packed sun-dried tomatoes, drained
• Simmer cream gently, never boiling hard
• Return scallops for one minute only

Serving Suggestions

Spoon over mashed potatoes, creamy polenta, or crusty bread, and finish with extra parmesan and cracked pepper. A simple green salad on the side keeps the plate balanced and the meal feeling complete.

For a lighter take, swap the cream for half cream and half stock, and double the spinach and tomatoes so the sauce still feels generous. You keep all the Tuscan flavor with a little less richness, which makes seconds an easy yes.

7. Scallop Tacos with Mango Salsa

Taco night gets an upgrade when the filling is a sweet seared scallop instead of the usual ground meat. The contrast is fantastic: warm, caramelized scallops against cool, juicy mango salsa and crunchy cabbage, all wrapped in a charred corn tortilla. These are fast, fresh, and fun enough that everyone builds their own.

Make the salsa first so the flavors meld while the scallops cook: diced mango, red onion, jalapeno, lime juice, and cilantro, seasoned with salt. Sear the scallops hot and fast, then slice each one in half so they sit neatly in the tortillas. Warm the tortillas directly over a flame or in a dry pan until they char lightly at the edges.

Pro Tips

Pick a mango that gives slightly when pressed but is not mushy, since it should hold its dice. Keep the salsa chunky rather than minced so each bite has texture. A smear of chipotle crema on the tortilla adds smoky heat that ties everything together.

• Make salsa first so flavors meld
• Halve seared scallops for neat tacos
• Char tortillas lightly for flavor
• Chipotle crema adds smoky balance

Serving Suggestions

Set out the tortillas, scallops, salsa, cabbage, lime wedges, and crema so everyone assembles their own. Black beans and rice on the side turn it into a full meal, and a light soup starter like these chicken poblano soup recipes makes the whole menu feel thoughtful.

For a Baja style variation, add a quick pickled red onion and a drizzle of garlic lime aioli, and swap the mango for pineapple salsa. The sweet tangy crunch works just as well, and it is a great way to use whatever fruit is ripe.

8. Seared Scallops over Butternut Squash Puree

This is the dish that looks like it came from a fine dining kitchen but relies on a humble roasted squash. The puree is sweet, silky, and golden, a perfect stage for a deeply seared scallop, with brown butter and crispy sage tying the whole plate together. It is a fall favorite that earns its place at Thanksgiving and beyond.

Roast the squash until completely soft, then blend it with a splash of cream, butter, and a pinch of nutmeg until perfectly smooth. If the puree is too thick, thin it with a little warm stock; too thin, and it will not hold the scallops up. Sear the scallops last, and spoon brown butter from the pan over the finished plates.

Pro Tips

Roast the squash cut side down until a knife slides in with no resistance. Blend while hot for the smoothest texture, and pass the puree through a fine sieve if you want it truly silky. Fry sage leaves in the butter for thirty seconds until crisp.

• Roast squash until completely soft
• Blend hot for the smoothest puree
• Sieve the puree for a silky finish
• Crisp sage in the brown butter

Serving Suggestions

Serve as a starter with three scallops per person, or as a main with five plus a side of roasted Brussels sprouts. A glass of oaked chardonnay or a nutty brown ale pairs beautifully with the sweet squash and brown butter.

For a holiday shortcut, use frozen roasted butternut squash, thawed and blended with butter and nutmeg, which tastes nearly identical after seasoning. The time saved goes straight to enjoying the evening instead of peeling squash. Keep a bag in the freezer for busy weeknights, and the whole dish comes together in about twenty minutes from start to finish.

9. New England Scallop Chowder

Chowder is comfort in a bowl, and scallops make it feel special without any extra work. Tender potatoes, sweet corn, and smoky bacon swim in a creamy broth, with the scallops added at the very end so they poach gently and stay plump. It is the soup you make when the weather turns cold and everyone needs cheering up.

Render the bacon first, then soften onion and celery in the drippings before adding potatoes and stock. Simmer until the potatoes are tender, stir in cream and corn, and only then add the scallops for three to four minutes. A little flour or a cornstarch slurry thickens the broth, but a light hand keeps it silky rather than gluey.

Pro Tips

Cut potatoes into small even cubes so they cook quickly and thicken the broth slightly as they soften. Hold the cream until the potatoes are done, since boiling cream can split. Season at the end, because bacon salt varies and the broth reduces as it simmers.

• Render bacon first for a smoky base
• Small even potato cubes cook fast
• Add scallops last, three to four minutes only
• Season at the end after the broth reduces

Serving Suggestions

Serve with oyster crackers, crusty sourdough, and a sprinkle of chives or bacon bits on top. A crisp green salad keeps the meal from feeling too heavy, and this chowder pairs nicely with a sandwich supper like these french dip sandwich recipes for a cozy weekend lunch.

For a lighter chowder, swap half the cream for milk and add extra corn and potatoes for body, finishing with a squeeze of lemon. The soup still tastes rich and satisfying, but it sits lighter, which makes a second bowl very tempting.

10. Garlic Noodles with Scallops and Shrimp

Garlic, butter, parmesan, and a tangle of noodles: add scallops and shrimp and you have a weeknight dinner that tastes like a treat. The seafood cooks in the same pan as the sauce, so the noodles pick up all that sweet briny flavor, and the whole thing lands on the table in about twenty five minutes.

Cook spaghetti or ramen noodles until just done, and sear the scallops and shrimp in butter and garlic while the pasta cooks. Toss the noodles into the pan with parmesan, a splash of pasta water, and green onions, and finish with lemon zest and chili flakes. The sauce should coat, not drown, the noodles.

Pro Tips

Pat the seafood dry before searing so it browns instead of steaming. Use freshly grated parmesan, which melts smoothly, unlike pre grated cheese that clumps. A knob of cold butter tossed in at the end gives the sauce a glossy restaurant finish.

• Pat seafood dry for a real sear
• Fresh grated parmesan melts smoothly
• Pasta water loosens the sauce perfectly
• Cold butter at the end adds gloss

Serving Suggestions

Serve family style from a big bowl with extra parmesan, lemon wedges, and chili flakes at the table. A cucumber salad or steamed broccoli on the side adds crunch and freshness to balance the buttery noodles.

For a spicy version, add a spoonful of chili crisp or a minced Calabrian chili to the garlic butter, and finish with toasted sesame seeds. The heat wakes up the whole dish and makes it taste like your favorite noodle shop, only better.

11. Scallop Ceviche with Citrus and Avocado

No cooking at all, just pristine scallops cured briefly in lime juice until they turn sweet and opaque. Ceviche is the freshest way to enjoy scallops, and it feels like a vacation appetizer even on a regular Tuesday. The key is starting with the freshest scallops you can find and keeping everything ice cold.

Slice bay scallops in half or dice sea scallops small, then toss with lime juice, red onion, jalapeno, and salt for just fifteen to twenty minutes. Any longer and the acid starts to toughen the fish instead of curing it. Fold in diced avocado and cilantro right before serving so the avocado stays bright and the herbs stay fresh.

Pro Tips

Use only sushi grade or very fresh scallops from a trusted fish counter, since they are not cooked. Keep the bowl over ice while marinating so everything stays cold. Taste for salt and lime balance before adding the avocado, since it is hard to adjust afterward.

• Only the freshest scallops for ceviche
• Cure 15 to 20 minutes, no longer
• Keep everything ice cold
• Add avocado and cilantro last

Serving Suggestions

Serve in chilled glasses or a wide bowl with tortilla chips, tostadas, or butter lettuce cups for scooping. It makes a stunning starter for a seafood dinner, and it pairs with a sweet finish like these fried apples recipes when you want a light meal with a warm dessert.

For a tropical twist, add diced mango or pineapple and a splash of coconut milk to the marinade, and serve with plantain chips. The sweet fruit plays beautifully against the lime and chili, and the whole dish feels like a beach holiday.

12. Miso Glazed Scallops

Miso brings deep savory sweetness that scallops love, and the glaze caramelizes into a glossy lacquer under high heat. Whisk white miso with mirin, sake, and a touch of sugar, brush it over seared scallops, and finish under the broiler for one minute. The result tastes like something from a Japanese restaurant, made in fifteen minutes at home.

Marinate the scallops in half the glaze for twenty minutes, no longer, since the salt in miso can start to firm the flesh. Sear them hot and fast, brush with the remaining glaze, and broil briefly until the tops bubble and darken at the edges. Watch closely, because miso glaze goes from caramelized to burnt in seconds.

Pro Tips

Use white or yellow miso for a gentle sweetness; red miso is stronger and saltier. Keep the marinating time short, twenty minutes maximum. Broil on the top rack with the door slightly open so you can watch the glaze every second.

• White miso for gentle sweetness
• Marinate 20 minutes maximum
• Broil briefly and watch constantly
• Reserve half the glaze for brushing

Serving Suggestions

Serve over steamed rice with quick pickled cucumbers and sesame seeds, plus a simple miso soup if you want a fuller Japanese style meal. The sweet savory glaze also works beautifully over grilled eggplant or tofu for mixed tables.

For a noodle bowl version, toss the glazed scallops with soba noodles, edamame, and shredded carrots, and drizzle any leftover glaze over the top. It is a complete one bowl dinner that feels both nourishing and a little bit fancy.

13. Scallop Scampi

Scampi is usually a shrimp dish, but scallops make it even better, their sweetness standing up beautifully to garlic, white wine, and lemon. The sauce is fast, just butter, garlic, wine, and a squeeze of lemon, reduced until it coats a spoon. Served over angel hair, it is a classic that never goes out of style.

Sear the scallops first and set them aside, then melt butter in the same pan and soften the garlic without browning it. Deglaze with white wine, scraping up the browned bits, and simmer for two minutes before adding lemon juice and a knob of cold butter. Return the scallops for one minute, toss with pasta, and shower with parsley.

Pro Tips

Do not brown the garlic, or the sauce turns bitter; pale gold is the target. Use a dry white wine you would actually drink, since the flavor concentrates. Angel hair cooks in three minutes, so time it to finish just as the sauce comes together.

• Garlic pale gold, never browned
• Dry white wine you would drink
• Deglaze to capture the browned bits
• Time angel hair to finish with the sauce

Serving Suggestions

Serve with a crisp salad and garlic bread for the extra sauce, which nobody should ever leave behind. A chilled glass of the same white wine you cooked with keeps the whole meal feeling coherent and a little celebratory, and a sweet ending like these caramel apple cinnamon roll recipes makes it a full occasion.

For a low carb version, serve the scampi over zucchini noodles or cauliflower rice, keeping the sauce exactly the same. The garlic wine butter is so good that you will not miss the pasta, and the dish stays light enough for a weeknight.

14. Air Fryer Scallops with Lemon Aioli

The air fryer turns scallops into crispy golden bites with almost no oil, a trick that feels like cheating in the best way. A light panko coating goes crunchy while the inside stays tender, and a quick lemon aioli for dipping makes them dangerously easy to eat. These are perfect for game day, snacking, or a light dinner.

Pat the scallops dry, dip in flour, then beaten egg, then seasoned panko mixed with a little parmesan. Spray lightly with oil and air fry at 400 degrees for six to eight minutes, flipping once, until the coating is deep golden. The aioli is just mayonnaise, lemon zest and juice, garlic, and a pinch of salt, whisked together.

Pro Tips

Dry scallops are essential, or the coating slides off in the heat. Do not overcrowd the basket, since air needs to circulate for crispness. Spray the coating with oil rather than pouring it on, for an even golden crunch without soggy spots.

• Pat scallops very dry before breading
• Season the panko with parmesan and pepper
• Do not crowd the air fryer basket
• Spray oil evenly for a golden crust

Serving Suggestions

Serve as an appetizer with lemon aioli and cocktail sauce, or as a main over a big salad with avocado and cherry tomatoes. They are also excellent tucked into slider buns with lettuce and a smear of aioli for a casual seafood sandwich night.

For a spicy version, mix Cajun seasoning into the panko and stir a little hot sauce into the aioli, serving with pickled jalapenos on the side. The heat balances the sweet scallop beautifully, and the plate empties fast every single time.

15. Scallop Fried Rice

Fried rice is the ultimate leftover rescue, and scallops lift it from weeknight staple to something worth craving. Day old rice fries up crisp and separate, the scallops sear golden at the edges, and egg, peas, and green onions fill out the pan. It is fast, forgiving, and endlessly adaptable to whatever is in the fridge.

Use cold day old rice, since fresh rice steams and turns mushy in the wok. Sear the scallops first and set aside, scramble the eggs, then stir fry the vegetables and rice in a very hot oiled wok. Season with soy sauce, sesame oil, and white pepper, and fold the scallops back in at the very end so they stay tender.

Pro Tips

A screaming hot wok or large skillet is non-negotiable for proper fried rice. Cook in batches if your pan is small, since crowding steams the rice. Keep everything moving with a spatula, and season gradually, tasting as you go.

• Day old cold rice fries best
• Very hot wok for crisp grains
• Cook in batches to avoid steaming
• Fold scallops in at the end only

Serving Suggestions

Serve straight from the wok with chili crisp, extra soy sauce, and lime wedges at the table. A simple cucumber salad on the side adds cool crunch, and the meal feels complete without any extra cooking, especially after a sweet start like these chocolate mint cake recipes saved for dessert.

For a Thai inspired variation, add a spoonful of fish sauce, a squeeze of lime, and a handful of Thai basil at the end, plus chopped peanuts for crunch. The bright salty herbal notes transform the same base into a completely different dinner.

16. Scallop Gratin with Parmesan Crust

Baked under a golden blanket of parmesan breadcrumbs, scallops turn into an old fashioned coastal classic that feels like a holiday side dish and a main course at once. The cream sauce bubbles up around the edges while the top goes crisp, and the whole dish goes from oven to table in one pretty baking dish.

Arrange the scallops in a buttered gratin dish, spoon over a light cream and garlic sauce, and top with panko, parmesan, and melted butter. Bake at 425 degrees for ten to twelve minutes, until the top is golden and the sauce is bubbling. Finish under the broiler for one minute if you want extra crunch on top.

Pro Tips

Use a shallow wide dish so the topping crisps evenly instead of steaming. Keep the sauce light, since a heavy sauce overwhelms the delicate scallops. Grate the parmesan fresh for the best melting and flavor.

• Shallow wide dish for even crisping
• Light sauce so scallops stay the star
• Fresh grated parmesan melts best
• Rest five minutes before serving

Serving Suggestions

Serve with a simple green salad and crusty bread, or alongside roasted vegetables for a fuller dinner. The gratin also makes a beautiful starter for a special meal, served in individual ramekins with a sprinkle of fresh herbs.

For a richer holiday version, add a splash of sherry to the cream sauce and a pinch of nutmeg, and top with extra parmesan and buttered breadcrumbs. It is the kind of dish that gets requested every year once people have tasted it.

Scallop FAQs

What is the difference between sea scallops and bay scallops?

Sea scallops are large, about one and a half inches across, and best for searing, grilling, and baking. Bay scallops are small, sweet, and tender, and better suited to pastas, chowders, and ceviche where they cook quickly and evenly.

Should I buy dry packed or wet packed scallops?

Buy dry packed whenever possible. Wet packed scallops are soaked in a preservative solution that makes them heavier, harder to sear, and less sweet. Dry packed scallops brown beautifully and taste cleaner.

How do I know when scallops are done?

Scallops are done when they turn opaque and feel firm but springy to the touch, usually ninety seconds to two minutes per side when searing. Overcooking makes them rubbery, so pull them slightly early and let carryover heat finish.

Do I need to remove the side muscle from scallops?

Yes, if you see a small tough tag on the side of the scallop, peel it off before cooking. It turns chewy when heated and is easy to remove by pinching it between your fingers and pulling gently.

Can I use frozen scallops?

Yes, frozen scallops work very well. Thaw them overnight in the fridge, or under cold running water for about thirty minutes, then pat them completely dry before cooking. Dry surfaces are the key to a good sear.

What sides go best with scallops?

Scallops pair with almost anything: risotto, pasta, rice, mashed potatoes, and pureed squash for rich plates, or simple salads, roasted vegetables, and crusty bread for lighter meals. A squeeze of lemon ties it all together.

Final Thought

From a ninety second pan sear to creamy risotto, smoky skewers, and cozy chowder, these scallop recipes cover every craving and every occasion. Pick your favorite, pat those scallops dry, and get ready for a seafood dinner that tastes like a celebration.