50+ Seasonal Fall Scallop Recipes to Savor the Season

As the leaves turn vibrant shades of orange and gold and the air becomes crisp, fall presents a perfect opportunity to indulge in seasonal flavors.

One ingredient that shines during this time of year is the versatile scallop.

These tender, sweet morsels of seafood can be prepared in countless ways, making them an excellent choice for any fall meal.

Whether you’re looking for comforting dishes that warm the soul or elegant recipes to impress your guests, this collection of over 50 fall scallop recipes has something for everyone.

From hearty casseroles and delightful soups to sophisticated seared dishes paired with autumn vegetables, these recipes will elevate your dining experience and bring the essence of fall to your table.

Scallops are not just a culinary delight; they are also packed with protein and essential nutrients, making them a healthy addition to your fall menu.

As you explore these recipes, you’ll find creative combinations of flavors and textures that highlight the natural sweetness of scallops while incorporating seasonal ingredients like squash, apples, and fragrant herbs.

So, gather your cooking tools, don your apron, and get ready to discover an array of delicious ways to celebrate fall with scallops!

50+ Seasonal Fall Scallop Recipes to Savor the Season

As the leaves turn vibrant shades of orange and gold and the air becomes crisp, fall presents a perfect opportunity to indulge in seasonal flavors.

One ingredient that shines during this time of year is the versatile scallop.

These tender, sweet morsels of seafood can be prepared in countless ways, making them an excellent choice for any fall meal.

Whether you’re looking for comforting dishes that warm the soul or elegant recipes to impress your guests, this collection of over 50 fall scallop recipes has something for everyone.

Scallops are not just a culinary delight; they are also packed with protein and essential nutrients, making them a healthy addition to your fall menu.

So, gather your cooking tools, don your apron, and get ready to discover an array of delicious ways to celebrate fall with scallops!

Seared Scallops with Pumpkin Sage Cream Sauce

This elegant dish features perfectly seared scallops drizzled with a rich pumpkin sage cream sauce. The sweetness of the pumpkin, combined with the earthiness of sage, enhances the natural sweetness of the scallops. Perfect for a special occasion or a cozy dinner at home, this recipe captures the essence of fall in every bite.

Ingredients:

1 pound large sea scallops, patted dry
2 tablespoons olive oil
Salt and pepper to taste

1 cup pumpkin puree (canned or homemade)
1 cup heavy cream
1 tablespoon fresh sage, chopped

1 teaspoon garlic powder
1 teaspoon onion powder
Pinch of nutmeg

Fresh sage leaves for garnish

Instructions:

Prepare the Scallops: Season the scallops with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until hot.

Sear the Scallops: Add the scallops to the skillet in a single layer, ensuring not to overcrowd. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Make the Sauce: In the same skillet, add the pumpkin puree and stir in the heavy cream. Add chopped sage, garlic powder, onion powder, and nutmeg. Cook on medium heat until heated through and well combined, about 5 minutes. Adjust seasoning with salt and pepper.
Serve: Place the seared scallops on a plate and drizzle with the pumpkin sage cream sauce. Garnish with fresh sage leaves.

This Seared Scallops with Pumpkin Sage Cream Sauce is not only visually stunning but also a feast for the palate. The contrast between the crispy exterior of the scallops and the velvety sauce creates a delightful dining experience. Whether serving it for a holiday gathering or a simple weeknight dinner, this dish is sure to impress. The harmonious blend of flavors embodies the warmth and coziness of fall, making it a must-try recipe this season.

Apple Cider Glazed Scallops with Roasted Brussels Sprouts

The sweetness of apple cider pairs beautifully with the delicate flavor of scallops in this vibrant fall dish. This recipe also includes roasted Brussels sprouts, which add a nutty, caramelized flavor that complements the scallops. This meal is not only delicious but also a visual delight, with its vibrant colors reflecting the beauty of autumn.

Ingredients:

1 pound large sea scallops, patted dry
2 tablespoons butter
Salt and pepper to taste

1 cup apple cider
1 tablespoon Dijon mustard
1 tablespoon maple syrup

1 pound Brussels sprouts, halved
2 tablespoons olive oil
1 teaspoon garlic powder

Instructions:

Roast the Brussels Sprouts: Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and caramelized, turning halfway through.
Prepare the Scallops: In a large skillet, melt the butter over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet in a single layer and sear for about 2-3 minutes on each side until golden brown. Remove and set aside.

Make the Glaze: In the same skillet, add the apple cider, Dijon mustard, and maple syrup. Cook on medium-high heat until the mixture reduces and thickens slightly, about 5-7 minutes.
Combine: Return the scallops to the skillet, gently coating them in the glaze. Heat for an additional 2 minutes.
Serve: Plate the roasted Brussels sprouts and top with glazed scallops. Drizzle any remaining glaze over the top.

Apple Cider Glazed Scallops with Roasted Brussels Sprouts is a dish that encapsulates the flavors of fall beautifully. The sweetness of the apple cider glaze enhances the scallops while the Brussels sprouts provide a satisfying crunch. This meal is perfect for sharing with loved ones during festive gatherings or enjoying a quiet night in. With its seasonal ingredients and harmonious flavors, this recipe will become a favorite in your fall repertoire.

Maple-Glazed Scallops with Butternut Squash Puree

This dish features succulent scallops glazed with a sweet and savory maple reduction, served over a creamy butternut squash puree. The richness of the puree and the scallops creates a perfect balance, highlighting the warmth and sweetness that defines fall. It’s an impressive dish that will elevate any dinner table.

Ingredients:

1 pound large sea scallops, patted dry
2 tablespoons olive oil
Salt and pepper to taste

1/2 cup pure maple syrup
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes (optional)

2 cups butternut squash, peeled and cubed
1 cup vegetable broth
1/4 cup heavy cream

1 tablespoon fresh thyme, chopped

Instructions:

Cook the Butternut Squash: In a pot, combine the butternut squash and vegetable broth. Bring to a boil and then reduce to a simmer. Cook until the squash is tender, about 15-20 minutes. Drain and return to the pot.

Blend the Puree: Add the heavy cream and fresh thyme to the squash. Using an immersion blender or a regular blender, puree until smooth. Season with salt and pepper to taste. Keep warm.
Prepare the Scallops: In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove and set aside.
Make the Maple Glaze: In the same skillet, add maple syrup, soy sauce, and red pepper flakes. Cook on medium heat until the mixture thickens slightly, about 3-4 minutes. Return the scallops to the skillet, tossing to coat.

Serve: Spoon the butternut squash puree onto plates and top with glazed scallops. Drizzle any extra glaze over the top.

Maple-Glazed Scallops with Butternut Squash Puree is a stunning dish that captures the essence of fall. The combination of flavors and textures creates a memorable dining experience. The sweet and savory glaze enhances the scallops, while the creamy squash puree provides a comforting base. Ideal for a holiday meal or a special occasion, this dish is sure to impress family and friends alike, bringing the warmth and flavors of autumn to your table.

Lemon Garlic Scallops with Spinach and Mushrooms

This refreshing dish features seared scallops bathed in a zesty lemon garlic sauce, paired with sautéed spinach and mushrooms. The bright flavors of lemon and garlic enhance the natural sweetness of the scallops, while the earthy mushrooms and vibrant spinach create a well-rounded and nutritious meal. Perfect for a weeknight dinner or a special gathering, this recipe is both quick and impressive.

Ingredients:

1 pound large sea scallops, patted dry
2 tablespoons olive oil

3 cloves garlic, minced
Zest and juice of 1 lemon
Salt and pepper to taste

8 ounces mushrooms, sliced
4 cups fresh spinach
1 tablespoon butter

Fresh parsley, chopped (for garnish)

Instructions:

Sear the Scallops: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet in a single layer and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the remaining olive oil and the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced mushrooms and cook until they soften, about 5 minutes. Then, add the fresh spinach and cook until wilted, about 2 minutes.
Add the Sauce: Stir in the lemon zest and juice, and season with salt and pepper. Mix well to combine.
Combine and Serve: Return the scallops to the skillet, gently tossing to coat them with the sauce and vegetables. Cook for an additional minute to heat through.

Plate: Serve the scallops over the sautéed spinach and mushrooms, garnishing with fresh parsley.

Lemon Garlic Scallops with Spinach and Mushrooms is a delightful dish that combines the rich flavors of the ocean with fresh, seasonal vegetables. The brightness of the lemon and the savory garlic enhance the scallops, making each bite a flavor explosion. This recipe is perfect for those looking for a light yet satisfying meal that showcases the best of fall’s produce. Whether served at a dinner party or as a comforting weeknight meal, this dish is sure to become a favorite in your repertoire.

Bacon-Wrapped Scallops with Maple-Balsamic Glaze

This recipe features succulent scallops wrapped in crispy bacon, drizzled with a sweet and tangy maple-balsamic glaze. The combination of flavors and textures makes this dish an irresistible appetizer or main course, perfect for entertaining or a cozy dinner at home. The rich, savory bacon and the delicate sweetness of the scallops pair beautifully, showcasing the essence of fall.

Ingredients:

1 pound large sea scallops, patted dry
8 slices of bacon, cut in half

Salt and pepper to taste
1/4 cup pure maple syrup
2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard
Fresh chives, chopped (for garnish)

Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Wrap the Scallops: Season the scallops with salt and pepper. Wrap each scallop with a half slice of bacon and secure with a toothpick. Place the wrapped scallops on a baking sheet lined with parchment paper.
Make the Glaze: In a small bowl, whisk together the maple syrup, balsamic vinegar, and Dijon mustard. Drizzle half of the glaze over the scallops before baking.

Bake the Scallops: Bake for 15-20 minutes or until the bacon is crispy and the scallops are cooked through. Baste with the remaining glaze halfway through cooking.
Serve: Remove from the oven, garnish with chopped chives, and serve hot.

Bacon-Wrapped Scallops with Maple-Balsamic Glaze is an unforgettable dish that perfectly balances savory and sweet flavors. The crispy bacon adds a delightful crunch, while the scallops remain tender and juicy. This dish is an excellent choice for holiday gatherings or special occasions, impressing guests with its rich flavors and beautiful presentation. Each bite is a celebration of fall, making it a must-try recipe that will have everyone coming back for seconds!

Scallops and Sweet Potato Mash with Cranberry Relish

In this festive dish, seared scallops are served atop a creamy sweet potato mash, complemented by a vibrant cranberry relish. The sweetness of the sweet potatoes and the tartness of the cranberries provide a beautiful contrast to the savory scallops, creating a delightful combination of flavors and textures. This recipe is perfect for fall celebrations and showcases seasonal ingredients beautifully.

Ingredients:

1 pound large sea scallops, patted dry

2 tablespoons olive oil
Salt and pepper to taste
2 large sweet potatoes, peeled and cubed

1/4 cup heavy cream
1/4 teaspoon cinnamon
1 cup fresh cranberries

1/2 cup sugar
1/2 cup water
1/4 cup orange juice

Fresh thyme, for garnish

Instructions:

Prepare the Sweet Potato Mash: Boil the sweet potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot. Add heavy cream, cinnamon, salt, and pepper. Mash until smooth and creamy. Keep warm.

Make the Cranberry Relish: In a small saucepan, combine cranberries, sugar, water, and orange juice. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and let cool slightly.
Sear the Scallops: In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet in a single layer and sear for 2-3 minutes on each side until golden brown. Remove from heat.
Serve: Spoon the sweet potato mash onto plates, top with seared scallops, and drizzle with cranberry relish. Garnish with fresh thyme.

Scallops and Sweet Potato Mash with Cranberry Relish is a festive dish that embodies the flavors of fall. The creamy sweet potato mash provides a comforting base for the seared scallops, while the cranberry relish adds a burst of tartness that elevates the dish. This recipe is not only visually stunning but also a perfect representation of the season’s bounty, making it an ideal choice for Thanksgiving dinner or holiday gatherings. Each bite brings warmth and joy, creating lasting memories with family and friends.

Butternut Squash Risotto with Seared Scallops

This luxurious dish pairs creamy butternut squash risotto with perfectly seared scallops, creating a warm and comforting meal ideal for fall. The sweetness of the squash and the richness of the arborio rice make for a deliciously hearty base, while the scallops add a touch of elegance. This risotto is not only satisfying but also visually stunning, making it perfect for a special dinner or festive occasion.

Ingredients:

1 cup arborio rice
4 cups vegetable or chicken broth
1 small butternut squash, peeled and diced

1 medium onion, finely chopped
3 cloves garlic, minced
1/2 cup white wine (optional)

1/2 cup grated Parmesan cheese
1 pound large sea scallops, patted dry
2 tablespoons olive oil

2 tablespoons butter
Salt and pepper to taste
Fresh sage leaves (for garnish)

Instructions:

Cook the Butternut Squash: In a pot, bring vegetable or chicken broth to a simmer. In a separate pan, add 1 tablespoon of olive oil and sauté the diced butternut squash until tender. Remove half of the squash and set aside for garnish.
Prepare the Risotto: In the same pan, add the chopped onion and garlic, cooking until translucent. Stir in the arborio rice, toasting it for a minute. Pour in the white wine (if using) and stir until absorbed. Gradually add the simmering broth, one ladle at a time, stirring continuously until the rice is creamy and al dente, about 20 minutes. Stir in the cooked squash and Parmesan cheese. Season with salt and pepper to taste.

Sear the Scallops: In another skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Season the scallops with salt and pepper, then add them to the skillet. Sear for 2-3 minutes on each side until golden brown and cooked through.
Plate the Dish: Serve the risotto in bowls, top with the seared scallops, and garnish with the reserved butternut squash and fresh sage leaves.

Butternut Squash Risotto with Seared Scallops is a perfect representation of fall’s rich flavors. The creamy risotto, infused with the sweetness of butternut squash, serves as a comforting canvas for the beautifully seared scallops. This dish not only tastes fantastic but also looks elegant on the plate, making it ideal for special occasions. Each bite combines warmth and richness, inviting everyone to savor the season’s bounty in a truly delicious way.

Scallops with Apple Cider Glaze and Brussels Sprouts

This vibrant dish features pan-seared scallops drizzled with a sweet and tangy apple cider glaze, accompanied by roasted Brussels sprouts. The combination of the tender scallops and the caramelized Brussels sprouts, all highlighted by the fall-inspired apple cider reduction, creates a beautiful harmony of flavors. This recipe is both delicious and visually appealing, perfect for a fall dinner party.

Ingredients:

1 pound large sea scallops, patted dry

1 pound Brussels sprouts, halved
2 tablespoons olive oil
Salt and pepper to taste

1 cup apple cider
2 tablespoons Dijon mustard
1 tablespoon honey

2 tablespoons butter
Fresh thyme (for garnish)

Instructions:

Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until caramelized and tender.
Prepare the Apple Cider Glaze: In a saucepan, combine apple cider, Dijon mustard, and honey. Bring to a boil, then reduce heat and simmer until thickened, about 10-15 minutes. Stir in the butter until melted and smooth.
Sear the Scallops: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet in a single layer and sear for 2-3 minutes on each side until golden brown.
Serve the Dish: Arrange the roasted Brussels sprouts on a platter, top with the seared scallops, and drizzle generously with the apple cider glaze. Garnish with fresh thyme.

Scallops with Apple Cider Glaze and Brussels Sprouts is a delightful way to celebrate fall’s flavors. The sweet and tangy glaze elevates the naturally sweet scallops, while the Brussels sprouts add a savory, nutty element to the dish. This combination is not only delicious but also visually stunning, making it a great choice for entertaining guests or enjoying a cozy dinner at home. The meal captures the essence of autumn in every bite, offering a memorable culinary experience.

Pumpkin Risotto with Scallops and Sage

This creamy pumpkin risotto is enhanced with seared scallops and aromatic sage, making it a comforting dish perfect for the fall season. The natural sweetness of the pumpkin pairs beautifully with the richness of the scallops, while the sage adds a warm, earthy note. This recipe is a wonderful way to enjoy seasonal ingredients and is sure to impress family and friends.

Ingredients:

1 cup arborio rice
4 cups vegetable broth
1 cup canned pumpkin puree
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese
1 pound large sea scallops, patted dry
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper to taste
Fresh sage leaves (for garnish)

Instructions:

Prepare the Risotto: In a saucepan, heat the vegetable broth and keep it warm. In a large skillet, add 1 tablespoon of olive oil and sauté the onion until translucent. Add the garlic and cook for another minute. Stir in the arborio rice, toasting it for a minute. If using white wine, pour it in and stir until absorbed. Gradually add the warm broth, one ladle at a time, stirring continuously until the rice is creamy and al dente, about 20 minutes. Stir in the pumpkin puree and Parmesan cheese, seasoning with salt and pepper.
Sear the Scallops: In another skillet, heat the remaining olive oil and butter over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and sear for 2-3 minutes on each side until golden brown and cooked through.
Serve the Dish: Spoon the pumpkin risotto onto plates, top with the seared scallops, and garnish with fresh sage leaves.

Pumpkin Risotto with Scallops and Sage is a rich, comforting dish that embodies the essence of fall. The creamy risotto, infused with pumpkin, provides a luscious base for the tender scallops, while the sage adds depth and warmth to the flavors. This recipe is not only perfect for a cozy dinner but also makes for an impressive centerpiece at a fall gathering. Each bite captures the spirit of the season, inviting you to indulge in the warmth and comfort of home-cooked meals. Enjoy this dish with a glass of white wine for a truly delightful experience!

Maple-Balsamic Glazed Scallops with Roasted Root Vegetables

This dish features succulent scallops drizzled with a rich maple-balsamic glaze, served alongside a medley of roasted root vegetables. The natural sweetness of the maple syrup and the tanginess of balsamic vinegar enhance the flavor of the scallops while complementing the earthy notes of the root vegetables. It’s a beautiful and hearty dish that showcases fall’s bounty and is perfect for a cozy dinner.

Ingredients:

1 pound large sea scallops, patted dry
2 tablespoons olive oil
1/4 cup maple syrup
1/4 cup balsamic vinegar
Salt and pepper to taste
2 cups assorted root vegetables (carrots, parsnips, and sweet potatoes), diced
Fresh thyme for garnish

Instructions:

Roast the Root Vegetables: Preheat your oven to 400°F (200°C). Toss the diced root vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
Prepare the Maple-Balsamic Glaze: In a small saucepan, combine the maple syrup and balsamic vinegar. Bring to a simmer over medium heat and reduce for about 5-7 minutes until slightly thickened. Remove from heat and set aside.
Sear the Scallops: In a large skillet, heat the remaining olive oil over medium-high heat. Season the scallops with salt and pepper, then add them to the skillet in a single layer. Sear for 2-3 minutes on each side until golden brown and cooked through.
Plate the Dish: Arrange the roasted root vegetables on a platter, top with the seared scallops, and drizzle generously with the maple-balsamic glaze. Garnish with fresh thyme.

Maple-Balsamic Glazed Scallops with Roasted Root Vegetables is a beautifully balanced dish that captures the essence of fall. The combination of sweet and tangy flavors enhances the scallops, making each bite a delightful experience. The roasted root vegetables add a hearty element, ensuring that this dish is satisfying and nourishing. This recipe is ideal for entertaining guests or enjoying a special family dinner, showcasing the season’s produce in an elegant and delicious way.

Crispy Scallops with Sweet Potato Mash and Sage Brown Butter

This dish pairs crispy scallops with a velvety sweet potato mash and sage-infused brown butter, creating a harmonious balance of flavors and textures. The sweetness of the sweet potatoes complements the rich, savory notes of the scallops, while the brown butter adds a luxurious finish. This recipe is perfect for a festive fall meal or a cozy dinner at home.

Ingredients:

1 pound large sea scallops, patted dry
2 large sweet potatoes, peeled and cubed
1/4 cup unsalted butter
6 fresh sage leaves
1/2 cup flour (for dredging)
Salt and pepper to taste
1 tablespoon olive oil

Instructions:

Prepare the Sweet Potato Mash: Boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Season with salt and pepper to taste and set aside.
Make the Sage Brown Butter: In a small saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and strain out the sage leaves if desired.
Crisp the Scallops: Dredge the scallops in flour, shaking off any excess. In a large skillet, heat the olive oil over medium-high heat. Add the scallops and cook for 2-3 minutes on each side until golden brown and cooked through. Season with salt and pepper.
Serve the Dish: Spoon the sweet potato mash onto plates, top with crispy scallops, and drizzle with sage brown butter. Garnish with additional sage leaves if desired.

Crispy Scallops with Sweet Potato Mash and Sage Brown Butter is a delightful fall dish that combines contrasting textures and rich flavors. The crispy scallops, creamy sweet potato mash, and aromatic brown butter create a culinary experience that is both comforting and sophisticated. This recipe is perfect for showcasing the flavors of the season while impressing your guests or loved ones. With each bite, you’ll enjoy the essence of autumn, making this dish a favorite for many gatherings.

Curry-Spiced Scallops with Cauliflower and Kale

This dish features seared scallops seasoned with warm curry spices, served over sautéed cauliflower and kale. The earthy flavors of the curry and the vibrant greens make for a nutritious and delicious meal that is perfect for fall. This recipe not only packs a flavor punch but also brings a colorful and healthy option to your fall dinner table.

Ingredients:

1 pound large sea scallops, patted dry
1 teaspoon curry powder
1/2 teaspoon turmeric
2 tablespoons olive oil, divided
1 head of cauliflower, cut into florets
2 cups kale, chopped
3 cloves garlic, minced
Salt and pepper to taste
1/2 cup coconut milk (optional for added creaminess)

Instructions:

Prepare the Cauliflower and Kale: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower florets and sauté until golden and tender, about 8-10 minutes. Add the chopped kale and garlic, cooking until the kale is wilted. Season with salt and pepper, and stir in coconut milk if desired for creaminess.
Season the Scallops: In a bowl, combine the curry powder, turmeric, salt, and pepper. Toss the scallops in the spice mixture until evenly coated.
Sear the Scallops: In another skillet, heat the remaining olive oil over medium-high heat. Add the seasoned scallops and sear for 2-3 minutes on each side until golden brown and cooked through.
Serve the Dish: Plate the sautéed cauliflower and kale, then top with the seared scallops. Drizzle with any remaining juices from the skillet for extra flavor.

Curry-Spiced Scallops with Cauliflower and Kale is a vibrant and nutritious dish that celebrates the flavors of fall. The warm spices enhance the natural sweetness of the scallops, while the sautéed cauliflower and kale provide a healthy and colorful accompaniment. This recipe is not only delicious but also quick to prepare, making it a great option for busy weeknights or special occasions. Each bite is packed with flavor, making this dish a fantastic way to enjoy seasonal produce and elevate your fall dining experience.

Pumpkin and Sage Risotto with Seared Scallops

This creamy risotto combines the flavors of pumpkin and fresh sage, providing a rich and comforting base for perfectly seared scallops. The sweetness of the pumpkin complements the savory notes of the scallops, creating a warm and inviting dish that is perfect for fall. This recipe is not only impressive but also makes use of seasonal ingredients, making it a fantastic choice for cozy dinners or special occasions.

Ingredients:

1 pound large sea scallops, patted dry
1 cup Arborio rice
4 cups vegetable broth
1 cup pumpkin puree (canned or fresh)
1/2 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1/4 cup grated Parmesan cheese
1 teaspoon fresh sage, chopped (plus more for garnish)
Salt and pepper to taste

Instructions:

Prepare the Broth: In a saucepan, heat the vegetable broth and keep it warm over low heat.
Cook the Risotto: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until softened. Add the Arborio rice and cook for 2-3 minutes, stirring frequently. Pour in the white wine and stir until absorbed. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. This should take about 18-20 minutes. Stir in the pumpkin puree, Parmesan cheese, butter, and chopped sage. Season with salt and pepper to taste.
Sear the Scallops: In a separate skillet, heat the remaining olive oil over medium-high heat. Season the scallops with salt and pepper, then sear for 2-3 minutes on each side until golden brown and cooked through.
Serve the Dish: Spoon the pumpkin risotto onto plates, top with seared scallops, and garnish with additional sage.

Pumpkin and Sage Risotto with Seared Scallops is a delightful way to celebrate the flavors of fall. The creamy risotto, infused with pumpkin and aromatic sage, creates a comforting base that perfectly complements the succulent scallops. This dish is not only visually appealing but also packed with flavor and nutrition. It’s ideal for a romantic dinner or an elegant gathering, showcasing seasonal ingredients and making for a memorable dining experience.

Garlic Lemon Butter Scallops with Brussels Sprouts and Chestnuts

This dish features tender scallops cooked in a garlic lemon butter sauce, served with sautéed Brussels sprouts and roasted chestnuts. The bright acidity of the lemon enhances the flavor of the scallops, while the Brussels sprouts provide a satisfying crunch and the chestnuts add a delightful nuttiness. It’s a well-rounded and seasonal dish that is perfect for fall entertaining or a weeknight meal.

Ingredients:

1 pound large sea scallops, patted dry
2 cups Brussels sprouts, trimmed and halved
1 cup roasted chestnuts, chopped (canned or vacuum-packed)
4 tablespoons unsalted butter, divided
3 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley for garnish

Instructions:

Sauté the Brussels Sprouts: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved Brussels sprouts and cook until they are golden brown and tender, about 8-10 minutes. Add the chopped chestnuts and season with salt and pepper. Stir and cook for an additional 2-3 minutes. Remove from the skillet and set aside.
Prepare the Garlic Lemon Butter: In the same skillet, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the lemon juice and zest, then remove from heat.
Sear the Scallops: In another skillet, melt the remaining tablespoon of butter over medium-high heat. Season the scallops with salt and pepper, then sear for 2-3 minutes on each side until golden brown and cooked through.
Serve the Dish: Plate the sautéed Brussels sprouts and chestnuts, top with seared scallops, and drizzle with the garlic lemon butter. Garnish with fresh parsley.

Garlic Lemon Butter Scallops with Brussels Sprouts and Chestnuts is a wonderfully balanced dish that highlights the flavors of fall. The sweet and tender scallops are elevated by the zesty lemon butter sauce, while the Brussels sprouts and chestnuts add texture and depth to the dish. This recipe is perfect for special occasions or casual dinners, making it a versatile choice for any fall gathering. With its delightful combination of flavors, this dish is sure to impress family and friends alike.

Pomegranate-Glazed Scallops with Wild Rice Pilaf

This elegant dish features seared scallops drizzled with a sweet and tangy pomegranate glaze, served over a bed of nutty wild rice pilaf. The vibrant color and flavor of the pomegranate elevate the dish, while the wild rice provides a hearty and nutritious base. This recipe is a wonderful way to incorporate seasonal ingredients into a sophisticated meal that is perfect for fall celebrations.

Ingredients:

1 pound large sea scallops, patted dry
1 cup wild rice, rinsed
2 cups vegetable broth or water
1/2 cup pomegranate juice
2 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 small onion, finely chopped
1/2 cup chopped walnuts (optional)
Salt and pepper to taste
Pomegranate seeds for garnish
Fresh mint for garnish

Instructions:

Cook the Wild Rice: In a medium saucepan, combine the wild rice and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Make the Pomegranate Glaze: In a small saucepan, combine the pomegranate juice, honey, and apple cider vinegar. Bring to a simmer over medium heat and reduce for about 5-7 minutes until slightly thickened. Set aside.
Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and pepper, then add them to the skillet. Sear for 2-3 minutes on each side until golden brown and cooked through.
Combine Ingredients: In a large bowl, mix the cooked wild rice with the chopped walnuts (if using) and season with salt and pepper. Divide the wild rice pilaf among plates, top with seared scallops, and drizzle with the pomegranate glaze. Garnish with pomegranate seeds and fresh mint.

Pomegranate-Glazed Scallops with Wild Rice Pilaf is a stunning dish that perfectly captures the essence of fall. The sweet and tangy glaze contrasts beautifully with the savory scallops, while the wild rice pilaf provides a hearty and nutty base. This recipe not only showcases seasonal flavors but also adds a touch of elegance to your dining experience. Whether for a special occasion or an intimate dinner, this dish is sure to impress your guests and leave a lasting impression with its vibrant colors and delightful taste.

Maple-Balsamic Glazed Scallops with Roasted Butternut Squash

This dish combines succulent seared scallops with a sweet and tangy maple-balsamic glaze, served alongside roasted butternut squash. The glaze enhances the natural sweetness of the scallops while complementing the earthy flavors of the squash. It’s a simple yet elegant dish that embodies the cozy, warm flavors of fall, making it perfect for both weeknight dinners and festive gatherings.

Ingredients:

1 pound large sea scallops, patted dry
2 cups butternut squash, peeled and cubed
2 tablespoons olive oil, divided
1/4 cup maple syrup
2 tablespoons balsamic vinegar
Salt and pepper to taste
Fresh thyme for garnish

Instructions:

Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized, turning halfway through.
Prepare the Glaze: In a small saucepan over medium heat, combine the maple syrup and balsamic vinegar. Bring to a gentle simmer and cook for 5-7 minutes, or until slightly thickened. Set aside.
Sear the Scallops: In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and sear for 2-3 minutes on each side until golden brown and cooked through.
Combine and Serve: On a plate, arrange the roasted butternut squash and top with the seared scallops. Drizzle the maple-balsamic glaze over the scallops and garnish with fresh thyme.

Maple-Balsamic Glazed Scallops with Roasted Butternut Squash is a delightful dish that marries sweet and savory flavors, capturing the essence of fall in every bite. The richness of the scallops is perfectly balanced by the sweet glaze and the nutty, roasted squash, making this meal both satisfying and sophisticated. This recipe is an excellent choice for special occasions, as it not only tastes incredible but also looks beautiful on the plate, impressing your guests with its vibrant colors and gourmet flair.

Curried Scallops with Apple Coconut Chutney

This unique dish features scallops seared in a fragrant curry seasoning, paired with a refreshing apple coconut chutney. The warmth of the curry spices complements the sweet and tangy chutney, creating a flavorful experience that highlights the season’s apples. This recipe offers a delightful fusion of flavors, perfect for those looking to spice up their fall dining.

Ingredients:

1 pound large sea scallops, patted dry
1 tablespoon curry powder
1 tablespoon olive oil
Salt and pepper to taste
1 apple, peeled and diced (preferably a sweet variety)
1/2 cup shredded coconut (sweetened or unsweetened)
1 tablespoon lime juice
1 tablespoon honey
Fresh cilantro for garnish

Instructions:

Prepare the Chutney: In a bowl, combine the diced apple, shredded coconut, lime juice, and honey. Mix well and set aside to allow the flavors to meld.
Season the Scallops: In a small bowl, mix the curry powder with salt and pepper. Season the scallops on both sides with the curry mixture.
Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through.
Serve the Dish: Plate the seared scallops and top them with a generous spoonful of apple coconut chutney. Garnish with fresh cilantro.

Curried Scallops with Apple Coconut Chutney is a vibrant and innovative dish that showcases the versatility of scallops. The warm, aromatic spices of the curry create a delicious contrast to the cool, sweet chutney, making each bite an exciting flavor adventure. This recipe is perfect for entertaining, bringing a touch of exotic flair to your fall meals while also highlighting seasonal ingredients like apples. It’s a great way to impress guests or simply enjoy a special meal at home.

Herbed Scallops with Creamy Cauliflower Purée

This elegant dish features perfectly seared scallops served atop a velvety cauliflower purée infused with fresh herbs. The creamy texture of the purée serves as a luxurious base that highlights the scallops’ delicate flavor. This recipe is not only indulgent but also a healthier alternative to traditional creamy sides, making it a sophisticated choice for fall dining.

Ingredients:

1 pound large sea scallops, patted dry
1 head of cauliflower, chopped into florets
2 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste
Fresh chives for garnish

Instructions:

Make the Cauliflower Purée: In a large pot, steam the cauliflower florets until tender, about 10-15 minutes. Drain and transfer to a blender. Add the butter, heavy cream, thyme, rosemary, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.
Sear the Scallops: In a large skillet, heat the olive oil over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and sear for 2-3 minutes on each side until golden brown and cooked through.
Plate the Dish: Spoon a generous amount of cauliflower purée onto each plate and top with seared scallops. Garnish with fresh chives.

Herbed Scallops with Creamy Cauliflower Purée is a refined dish that beautifully highlights the delicate flavors of scallops while offering a luxurious and healthful alternative to traditional creamy sides. The herb-infused cauliflower purée adds depth and richness to the plate, creating a perfect backdrop for the perfectly seared scallops. This recipe is ideal for intimate dinners or special occasions, where you want to impress with elegant flavors and presentation. Enjoying this dish will remind you of the warm, comforting aspects of fall while keeping things light and delicious.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.