25+ Easy and Delicious Scallop Recipes to Warm Your Winter

January is the perfect time to indulge in seafood, with the cold winter months providing the ideal excuse to enjoy rich and comforting dishes.

Scallops, with their delicate texture and sweet, briny flavor, make a fantastic choice for winter meals. Whether you’re looking for a luxurious dinner to impress guests, a cozy meal for yourself, or a healthy, satisfying dish to start the year right, scallops can do it all.

From simple seared scallops to more elaborate recipes featuring flavorful sauces and fresh vegetables, the possibilities are endless.

In this post, we’ve rounded up over 25 delicious scallop recipes that will keep you inspired and well-fed throughout the month.

Get ready to discover new favorites, explore various cooking techniques, and enjoy scallops like never before!

25+ Easy and Delicious Scallop Recipes to Warm Your Winter

Scallops are incredibly versatile, and these 25+ recipes offer something for everyone, whether you’re a seasoned chef or a beginner in the kitchen.

From simple seared scallops to complex dishes with vibrant sauces and sides, these recipes will elevate your January meals and help you enjoy this delicious seafood throughout the month.

So, don’t hesitate—try out some of these scallop recipes and treat yourself to the fresh, sweet flavors that will warm you up this winter.

With so many options, you’re sure to find the perfect dish for every occasion.

Pan-Seared Scallops with Lemon Butter Sauce

A simple yet elegant dish, this recipe highlights the delicate sweetness of scallops complemented by a rich lemon butter sauce. The scallops are pan-seared to a golden brown, creating a crisp exterior while maintaining their tender, juicy interior. The buttery, zesty sauce adds an extra layer of flavor, making it perfect for a special occasion or a quick weeknight meal.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Recipe:

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Once hot, carefully add the scallops to the pan. Sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
4. Stir in the lemon juice and zest, scraping any bits left from the scallops to deglaze the pan.
5. Season the sauce with salt and pepper to taste, and bring to a simmer for 1-2 minutes.
6. Return the scallops to the pan, spoon the sauce over them, and cook for another 1-2 minutes until they are heated through.
7. Garnish with fresh parsley before serving.

Pan-seared scallops with lemon butter sauce offer a balance of rich and refreshing flavors. The combination of the seared scallops and zesty lemon sauce creates a luxurious yet light dish. This recipe is perfect for impressing guests or enjoying a delightful dinner at home.

Garlic Parmesan Scallops

This garlic Parmesan scallop recipe offers a savory, buttery flavor that pairs perfectly with the natural sweetness of the scallops. The combination of garlic, Parmesan cheese, and herbs creates a delicious, aromatic dish that can be served as a main course or a decadent appetizer.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Recipe:

1. Heat a large skillet over medium-high heat and add the olive oil and butter.
2. Once the butter has melted and the pan is hot, add the scallops. Sear for 2-3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same pan, add the garlic and cook for 30 seconds until fragrant.
4. Stir in the Parmesan cheese and red pepper flakes, allowing the cheese to melt and coat the garlic.
5. Return the scallops to the pan and toss them in the garlic Parmesan sauce. Cook for another minute, making sure the scallops are fully coated in the sauce.
6. Season with salt and pepper to taste, and garnish with fresh parsley.

Garlic Parmesan scallops are a delightful fusion of savory, creamy, and slightly spicy flavors. The richness of the garlic butter sauce paired with the umami of the Parmesan creates a dish that’s both luxurious and comforting. Whether served as an appetizer or a main course, these scallops are sure to be a crowd-pleaser.

Bacon-Wrapped Scallops with Maple Glaze

This recipe takes scallops to the next level by wrapping them in smoky bacon and drizzling them with a sweet maple glaze. The combination of salty, savory bacon with the sweetness of maple syrup creates a perfect balance of flavors, while the scallops remain tender and juicy inside.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 12 slices of bacon
• 1/4 cup maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• Fresh thyme, for garnish

Recipe:

1. Preheat the oven to 400°F (200°C).
2. Wrap each scallop with a slice of bacon, securing it with a toothpick.
3. Place the bacon-wrapped scallops on a baking sheet and bake for 12-15 minutes, or until the bacon is crispy and the scallops are opaque.
4. While the scallops bake, combine the maple syrup, Dijon mustard, and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sauce thickens, about 5 minutes.
5. Once the scallops are done, remove them from the oven and drizzle with the maple glaze.
6. Garnish with fresh thyme and serve.

Bacon-wrapped scallops with maple glaze offer an incredible combination of smoky, savory, and sweet flavors. The crispy bacon adds texture and depth, while the maple glaze adds a sweet and tangy finish. This recipe is a showstopper for any gathering or as a special treat for yourself.

Scallops with Creamy Spinach and Sun-Dried Tomatoes

This creamy scallop dish blends rich flavors of garlic, spinach, and sun-dried tomatoes with the delicate sweetness of scallops. The creamy sauce, made with heavy cream and Parmesan, complements the scallops perfectly, creating a well-rounded dish that’s full of flavor and texture.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Recipe:

1. Heat a large skillet over medium-high heat and add the olive oil and butter.
2. Once the butter has melted, add the scallops to the pan. Sear for 2-3 minutes on each side until golden brown and opaque. Remove from the pan and set aside.
3. In the same skillet, add the garlic and cook for about 30 seconds until fragrant.
4. Add the spinach and sun-dried tomatoes, cooking until the spinach wilts, about 2-3 minutes.
5. Pour in the heavy cream and bring to a simmer, stirring occasionally. Let it cook for 3-4 minutes to thicken slightly.
6. Stir in the Parmesan cheese and season with salt and pepper to taste.
7. Return the scallops to the skillet, coating them in the creamy sauce. Cook for an additional 1-2 minutes to heat through.
8. Garnish with fresh basil before serving.

Scallops with creamy spinach and sun-dried tomatoes offer a delightful mix of earthy and tangy flavors balanced with a rich, smooth sauce. The combination of creamy spinach and salty sun-dried tomatoes enhances the natural sweetness of the scallops, making this dish a comforting yet elegant choice for any meal.

Scallop Ceviche with Mango and Avocado

For a light and refreshing dish, this scallop ceviche is perfect. The fresh scallops are marinated in citrus juices, paired with the sweetness of mango and the creaminess of avocado. It’s an ideal dish for warmer months or as an appetizer that combines seafood with vibrant tropical flavors.

Ingredients:

• 12 large scallops, thinly sliced
• 1/2 cup freshly squeezed lime juice
• 1/2 cup freshly squeezed orange juice
• 1/4 cup red onion, finely chopped
• 1 small cucumber, diced
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste

Recipe:

1. In a medium bowl, combine the scallops with lime and orange juices. Let them marinate for at least 30 minutes in the refrigerator until the scallops turn opaque.
2. After marinating, add the red onion, cucumber, mango, and avocado to the scallops.
3. Gently toss everything together, being careful not to mash the avocado.
4. Stir in the cilantro and season with salt and pepper to taste.
5. Serve chilled, garnished with extra cilantro.

Scallop ceviche with mango and avocado is a refreshing, light dish that perfectly balances the tartness of citrus with the sweetness of mango and the creaminess of avocado. The marinated scallops are tender and flavorful, making it an ideal appetizer or light meal that highlights the fresh, vibrant flavors of summer.

Scallop Risotto with Asparagus and Lemon

This scallop risotto features tender scallops nestled in a creamy risotto with the bright flavors of asparagus and lemon. The risotto is cooked slowly, allowing the flavors to meld, and the scallops add a luxurious touch to this comforting dish. The freshness of lemon and asparagus provides a refreshing contrast to the richness of the creamy risotto.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 cups chicken or vegetable broth, warmed
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• Juice and zest of 1 lemon
• Salt and pepper, to taste

Recipe:

1. Heat the olive oil and butter in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden and opaque. Remove and set aside.
2. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until it’s lightly toasted.
4. Pour in the white wine and stir until absorbed by the rice.
5. Add the warm broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. After about 15 minutes, stir in the asparagus and continue cooking for another 5-7 minutes until the rice is tender and creamy.
7. Remove the risotto from the heat and stir in the Parmesan cheese, lemon juice, and zest. Season with salt and pepper to taste.
8. Gently fold the seared scallops into the risotto.
9. Serve immediately, garnished with fresh lemon zest.

Scallop risotto with asparagus and lemon is a rich, creamy dish enhanced by the light crunch of asparagus and the tang of lemon. The scallops lend their delicate sweetness to the creamy risotto, creating a luxurious and balanced dish that’s both comforting and sophisticated. It’s a perfect dish for a cozy dinner or a special occasion.

Scallops with Tomato Basil Salsa

This fresh and vibrant recipe highlights scallops with a bright tomato basil salsa. The natural sweetness of the scallops pairs wonderfully with the tangy and aromatic salsa, making this dish light, refreshing, and perfect for a summer meal or a flavorful appetizer.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 tbsp olive oil
• 2 large tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Recipe:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the pan is hot, add the scallops and sear for 2-3 minutes per side until golden brown and opaque. Remove from the skillet and set aside.
2. In a medium bowl, combine the diced tomatoes, red onion, basil, balsamic vinegar, and olive oil. Stir well and season with salt and pepper to taste.
3. Spoon the tomato basil salsa over the seared scallops and garnish with fresh basil leaves.
4. Serve immediately.

Scallops with tomato basil salsa is a light, fresh dish that brings out the delicate flavors of the scallops while offering a burst of freshness from the tomato and basil. The balsamic vinegar adds a tangy depth, making this dish a perfect combination of sweet, savory, and aromatic flavors. It’s an ideal choice for a summery meal or a bright appetizer for guests.

Scallops in Coconut Curry Sauce

This tropical-inspired recipe features scallops in a rich coconut curry sauce, blending creamy coconut milk with aromatic spices to create a flavorful and comforting dish. The mild sweetness of the scallops is enhanced by the spiciness of the curry, making it a deliciously complex and satisfying meal.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 tbsp coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1/2 cup chicken or vegetable broth
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste

Recipe:

1. Heat coconut oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes per side until golden and opaque. Remove and set aside.
2. In the same skillet, add the chopped onion, garlic, and ginger. Cook for about 3 minutes until the onion is soft and fragrant.
3. Stir in the curry powder and cook for 1 minute to bloom the spices.
4. Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the sauce to thicken.
5. Return the scallops to the skillet and cook for another 2-3 minutes, ensuring they are well-coated in the curry sauce.
6. Stir in lime juice and season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve immediately.

Scallops in coconut curry sauce offers a delicious combination of creamy and spicy flavors. The coconut milk creates a rich, velvety sauce that envelops the scallops, while the curry powder adds a depth of flavor and a bit of heat. This dish is perfect for anyone looking to add a tropical twist to their seafood meals.

Grilled Scallops with Herb Butter

Grilled scallops with herb butter are the epitome of simplicity and elegance. The grilling process gives the scallops a smoky, charred flavor that pairs beautifully with the creamy, aromatic herb butter. It’s a dish that’s both easy to prepare and impressive enough for a special occasion.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup unsalted butter, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp lemon zest
• 1 tsp garlic powder
• 1 tbsp lemon juice

Recipe:

1. Preheat your grill to medium-high heat.
2. Drizzle the scallops with olive oil and season with salt and pepper on both sides.
3. Place the scallops on the grill and cook for 2-3 minutes per side, until they are golden brown and opaque. Remove from the grill and set aside.
4. In a small bowl, mix the softened butter with parsley, thyme, lemon zest, garlic powder, and lemon juice until well combined.
5. Spoon a generous dollop of the herb butter over each grilled scallop just before serving.
6. Serve immediately, garnished with extra fresh herbs.

Grilled scallops with herb butter offer a beautiful contrast of smoky, charred scallops and creamy, aromatic herb butter. The butter enhances the natural sweetness of the scallops while the grilling adds a depth of flavor, making this dish a simple yet elegant choice for any seafood lover. It’s perfect for an outdoor meal or a special dinner gathering.

Scallops with Orange and Fennel Salad

This light and refreshing scallop dish is paired with a zesty orange and fennel salad, making it an ideal choice for a spring or summer meal. The sweetness of the scallops is balanced by the bright citrus and the aniseed-like flavor of fennel, creating a vibrant, aromatic dish.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 fennel bulb, thinly sliced
• 2 large oranges, segmented
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• Fresh dill, chopped (for garnish)

Recipe:

1. Heat the olive oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown and opaque. Remove and set aside.
2. In a large bowl, combine the fennel slices and orange segments.
3. In a small bowl, whisk together olive oil, white wine vinegar, and honey. Drizzle the dressing over the fennel and orange salad, tossing to combine.
4. Season the salad with salt and pepper to taste.
5. Plate the salad and top with the seared scallops. Garnish with fresh dill.
6. Serve immediately.

Scallops with orange and fennel salad is a refreshing, light dish that combines bright citrus flavors with the aromatic aniseed taste of fennel. The sweetness of the scallops is complemented by the tangy, crisp salad, making it an ideal option for those looking for a healthy and flavorful seafood dish. Perfect for a warm-weather meal, this recipe is a true crowd-pleaser.

Scallops with Pesto and Zucchini Noodles

This recipe takes a healthy twist on a classic pasta dish by serving seared scallops on a bed of zucchini noodles tossed in a fresh basil pesto. The pesto adds a burst of flavor, while the zucchini noodles keep the dish light and low-carb.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 tbsp olive oil
• Salt and pepper, to taste
• 3 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil pesto (store-bought or homemade)
• 1 tbsp pine nuts, toasted
• 1 tbsp Parmesan cheese, grated (for garnish)

Recipe:

1. Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper and sear for 2-3 minutes on each side until golden brown and opaque. Remove and set aside.
2. In the same skillet, lightly sauté the zucchini noodles for 2-3 minutes until just tender. Be careful not to overcook to avoid them becoming soggy.
3. Remove the skillet from heat and toss the zucchini noodles with the basil pesto until well-coated.
4. Plate the pesto zucchini noodles and top with the seared scallops.
5. Garnish with toasted pine nuts and grated Parmesan cheese.
6. Serve immediately.

Scallops with pesto and zucchini noodles is a healthy, flavorful dish that combines the delicate texture of scallops with the bright, fresh flavors of basil pesto and zucchini noodles. The lightness of the zucchini noodles provides the perfect base for the rich, garlicky pesto, while the scallops add a luxurious touch to this fresh meal. It’s a fantastic low-carb alternative to pasta dishes that’s both satisfying and nutritious.

Scallops with Sweet Potato Puree and Spinach

This dish pairs seared scallops with a smooth, creamy sweet potato puree and sautéed spinach, creating a hearty yet refined meal. The sweet potatoes provide a natural sweetness that complements the delicate flavor of the scallops, while the spinach adds a touch of earthiness to the plate.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 large sweet potatoes, peeled and cubed
• 1 tbsp unsalted butter
• 1/4 cup heavy cream
• 2 cups fresh spinach
• 1 tbsp olive oil
• Fresh thyme, for garnish

Recipe:

1. Bring a pot of salted water to a boil. Add the sweet potato cubes and cook until tender, about 15-20 minutes.
2. Drain the sweet potatoes and return them to the pot. Add the butter and heavy cream, and mash until smooth. Season with salt and pepper to taste. Set aside and keep warm.
3. Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper and sear for 2-3 minutes per side until golden and opaque. Remove and set aside.
4. In the same skillet, add the remaining olive oil and sauté the spinach for 2-3 minutes until wilted. Season with salt and pepper to taste.
5. To serve, plate a scoop of sweet potato puree and top with the sautéed spinach. Arrange the scallops on top and garnish with fresh thyme.
6. Serve immediately.

Scallops with sweet potato puree and spinach is a comforting yet elegant dish that beautifully balances rich and earthy flavors. The creamy sweet potato puree complements the tender scallops, while the sautéed spinach adds a fresh, green contrast. This meal is a perfect combination of health and indulgence, offering a satisfying dish for any occasion.

Scallops with Garlic Lemon Butter Sauce

This simple yet elegant recipe showcases seared scallops paired with a garlic lemon butter sauce. The buttery sauce, infused with fresh garlic and bright lemon, perfectly complements the delicate sweetness of the scallops. It’s a classic seafood dish that’s easy to prepare and sure to impress.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tbsp fresh parsley, chopped (for garnish)

Recipe:

1. Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper and sear for 2-3 minutes per side until golden brown and opaque. Remove and set aside.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Stir in the lemon juice and zest, scraping any browned bits from the bottom of the pan.
4. Return the scallops to the pan, spooning the garlic lemon butter sauce over them.
5. Garnish with fresh parsley and serve immediately.

Scallops with garlic lemon butter sauce is a straightforward yet luxurious dish that highlights the natural flavor of the scallops. The garlic adds depth and richness, while the lemon provides a fresh, tangy contrast that brings the whole dish together. This recipe is ideal for a quick yet sophisticated meal.

Scallops with Butternut Squash Risotto

This dish combines creamy, rich risotto with the subtle sweetness of butternut squash, topped with perfectly seared scallops. The sweetness of the squash complements the delicate flavor of the scallops, making it a warm, comforting, and indulgent meal.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup Arborio rice
• 1 small butternut squash, peeled and cubed
• 1 small onion, finely chopped
• 3 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tbsp unsalted butter
• Fresh thyme, for garnish

Recipe:

1. Heat the olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper and sear for 2-3 minutes on each side until golden and opaque. Remove and set aside.
2. In a separate pan, sauté the onion in olive oil until soft, about 3-4 minutes.
3. Add the cubed butternut squash and cook for another 5 minutes until softened. Set aside.
4. In a large saucepan, heat a little olive oil and toast the Arborio rice for 1-2 minutes.
5. Pour in the white wine and stir until absorbed.
6. Gradually add the warmed broth, one ladle at a time, stirring constantly until each ladle is absorbed before adding more. Continue until the rice is tender and creamy, about 20 minutes.
7. Stir in the roasted butternut squash, Parmesan cheese, and butter. Season with salt and pepper to taste.
8. To serve, spoon the risotto onto plates and top with the seared scallops. Garnish with fresh thyme.

Scallops with butternut squash risotto is a rich and comforting dish with a delightful balance of flavors. The sweetness of the butternut squash perfectly complements the creamy risotto, while the scallops add a luxurious touch. It’s a perfect fall or winter meal that is sure to satisfy and impress guests.

Scallops with Roasted Red Pepper Coulis

This dish features seared scallops served over a vibrant roasted red pepper coulis. The smoky-sweet pepper sauce brings a pop of color and a depth of flavor that perfectly complements the delicate scallops. It’s an elegant and flavorful dish that makes a beautiful centerpiece for any occasion.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 large red bell peppers
• 1 tbsp olive oil (for roasting)
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1/4 cup fresh basil, chopped (for garnish)

Recipe:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes until the skins are charred, turning halfway through.
2. Remove the peppers from the oven, cover with a cloth, and let them steam for 5 minutes. Peel off the skins, remove the seeds, and blend the peppers with balsamic vinegar and smoked paprika until smooth.
3. Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper and sear for 2-3 minutes on each side until golden brown and opaque. Remove and set aside.
4. To serve, spoon the roasted red pepper coulis onto the plate and arrange the seared scallops on top.
5. Garnish with fresh basil and serve immediately.

Scallops with roasted red pepper coulis is a visually stunning and flavorful dish. The smoky and sweet flavors of the roasted peppers contrast beautifully with the tender, delicate scallops. The coulis not only enhances the flavor but also adds a bright, colorful touch, making this a perfect dish for a special dinner or a celebratory occasion.

Note: More recipes​ are coming soon!