50+ Delicious Scallop Dinner Recipes for Every Occasion

Scallops are a luxurious seafood choice that can easily transform an everyday meal into something special.

Their delicate, sweet flavor and tender texture make them perfect for a variety of dinner recipes, whether you’re looking to impress guests, create a simple weeknight dish, or enjoy a fresh, healthy meal.

From seared scallops with a creamy sauce to elegant pasta dishes and seafood stews, the versatility of scallops knows no bounds.

If you’re a fan of seafood or looking to explore new recipes, you’re in for a treat.

In this collection of 50+ scallop dinner recipes, you’ll find an array of mouthwatering options that highlight the rich flavor of this delicate seafood in exciting ways.

Whether paired with pasta, risotto, or vegetables, there’s a scallop dish for every taste and occasion.

50+ Delicious Scallop Dinner Recipes for Every Occasion

Scallops are the perfect choice when you want a dinner that’s both indulgent and versatile.

Whether served with pasta, risotto, or in a flavorful sauce, their natural sweetness and delicate texture allow them to shine in a variety of culinary creations.

These 50+ scallop dinner recipes offer a wide range of flavors and cooking techniques, so you’ll never run out of new ideas for your next meal.

Whether you’re cooking for a special occasion or simply craving a delicious seafood dish, these recipes will inspire you to bring the elegance and deliciousness of scallops to your dinner table.

Get ready to experiment with different combinations, impress your guests, and enjoy seafood at its finest.

Garlic Butter Scallops with Lemon Asparagus

This delicious garlic butter scallops with lemon asparagus recipe is an elegant and quick dinner option. Tender, juicy scallops are seared in a rich and flavorful garlic butter sauce and paired with fresh asparagus cooked to perfection. The lemon adds a bright, zesty finish, making this dish perfect for any special occasion or a weeknight dinner. It’s simple, flavorful, and sure to impress.

Ingredients:

• 1 lb sea scallops, cleaned and patted dry
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 5 garlic cloves, minced
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Asparagus: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and season with salt and pepper. Cook for 4-5 minutes until tender but still vibrant and crisp. Set aside.
2. Cook the Scallops: In the same skillet, heat the remaining olive oil over medium-high heat. Season the scallops with salt and pepper. Sear them for 2-3 minutes on each side, until golden brown and opaque in the center. Remove the scallops from the pan and set aside.
3. Make the Garlic Butter Sauce: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the lemon juice and zest, scraping up any browned bits from the bottom of the pan.
4. Combine and Serve: Return the cooked scallops to the skillet, gently tossing them in the garlic butter sauce. Add the asparagus back to the pan and toss everything together for a minute or two. Serve immediately, garnished with fresh parsley.

Garlic butter scallops with lemon asparagus is a quick and delicious meal that combines the richness of scallops with the freshness of asparagus and the zest of lemon. The garlic butter sauce elevates the flavor, and the whole dish comes together in just 20 minutes. Whether you’re making a weeknight dinner or entertaining guests, this dish promises to be a hit. It’s light, refreshing, and packed with flavor, making it a perfect go-to for any seafood lover.

Seared Scallops with Tomato Basil Cream Sauce

Seared scallops paired with a luscious tomato basil cream sauce offer a luxurious yet simple dinner option that can be prepared in under 30 minutes. The rich cream sauce, made with fresh tomatoes, garlic, and basil, complements the sweet, tender scallops perfectly. This dish is an excellent choice for a romantic dinner or a special family meal.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 2 medium tomatoes, diced
• 1 tablespoon fresh basil, chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon butter

Instructions:

1. Sear the Scallops: Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Sear for 2-3 minutes on each side, or until golden brown and just cooked through. Remove from the skillet and set aside.
2. Make the Tomato Basil Cream Sauce: In the same skillet, add the butter and sauté the garlic until fragrant, about 30 seconds. Add the diced tomatoes and cook for 2-3 minutes until softened. Stir in the chicken broth and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
3. Finish the Sauce: Reduce the heat to low and stir in the heavy cream. Cook for an additional 2 minutes, allowing the sauce to thicken. Stir in the fresh basil and adjust the seasoning with salt and pepper.
4. Combine and Serve: Return the seared scallops to the skillet, spooning the sauce over them. Simmer for an additional 1-2 minutes until the scallops are heated through. Serve with extra basil on top.

Seared scallops with tomato basil cream sauce combine the best of fresh, bright flavors with rich creaminess. The tender scallops pair beautifully with the sauce, making each bite a delightful contrast of textures and flavors. This dish is perfect for a cozy dinner at home or when you want to impress guests with a sophisticated yet easy-to-make seafood dinner. The combination of tomatoes and basil adds a refreshing herbal note that balances the richness of the cream sauce, making this recipe a standout choice for scallop lovers.

Scallop and Spinach Risotto

This creamy scallop and spinach risotto is a luxurious and comforting meal that combines the richness of scallops with the creamy texture of homemade risotto. The addition of fresh spinach adds a pop of color and a healthy twist. This dish is perfect for anyone looking for an elegant, satisfying seafood dinner.

Ingredients:

• 1 lb sea scallops, patted dry
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 1 cup Arborio rice
• 3 cups chicken broth, kept warm
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Cook the Scallops: Heat the olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
2. Prepare the Risotto: In the same skillet, melt butter and sauté the onion until softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant. Stir in the Arborio rice, cooking for 1-2 minutes to toast the rice slightly.
3. Deglaze and Simmer: Pour in the white wine, stirring until it’s absorbed. Gradually add the warm chicken broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Continue until the rice is tender and creamy, about 18-20 minutes.
4. Finish the Risotto: Stir in the Parmesan cheese and chopped spinach, allowing the spinach to wilt into the risotto. Season with salt and pepper to taste.
5. Combine and Serve: Spoon the risotto onto plates, topping each with seared scallops. Serve immediately.

Scallop and spinach risotto is the epitome of comfort food, delivering creamy, rich textures paired with the delicate sweetness of scallops. This dish offers a perfect balance of flavors, with the tender, juicy scallops complementing the creamy, savory risotto. The addition of fresh spinach adds not only a splash of color but also a boost of nutrients, making it a well-rounded meal. Whether you’re cooking for a special occasion or simply craving a satisfying seafood dish, this risotto is sure to become a favorite.

Scallops with Bacon and Brussels Sprouts

This scallops with bacon and Brussels sprouts recipe combines savory scallops, crispy bacon, and caramelized Brussels sprouts for a meal that’s packed with flavor. The smoky bacon enhances the natural sweetness of the scallops, while the Brussels sprouts add a delightful crunch. This dish is a perfect option for those who enjoy a bit of savory richness paired with the delicate flavor of seafood.

Ingredients:

• 1 lb large sea scallops, patted dry
• 4 slices of bacon, chopped
• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the rendered bacon fat in the pan.
2. Prepare the Brussels Sprouts: Add the olive oil to the skillet and increase the heat to medium-high. Add the halved Brussels sprouts and sauté for 6-8 minutes until they are golden brown and tender. Add the garlic and cook for an additional 1 minute, until fragrant. Stir in the balsamic vinegar, scraping any browned bits from the bottom of the pan. Season with salt and pepper.
3. Sear the Scallops: Push the Brussels sprouts to one side of the skillet and add the scallops. Sear the scallops for 2-3 minutes on each side, until golden brown and opaque in the center. Season with salt and pepper.
4. Combine and Serve: Add the crispy bacon back into the skillet, stirring gently to combine with the Brussels sprouts and scallops. Garnish with fresh parsley and serve immediately.

Scallops with bacon and Brussels sprouts is an irresistibly savory dish that brings together rich, indulgent flavors and the natural sweetness of scallops. The crispy bacon adds a smoky crunch, while the Brussels sprouts provide a satisfying texture and depth of flavor. This dish is a complete meal on its own, ideal for impressing guests or enjoying a hearty seafood dinner. The combination of salty, smoky, and umami flavors creates a satisfying experience with every bite.

Scallop and Corn Chowder

Scallop and corn chowder is a comforting, creamy soup that combines the sweetness of fresh corn with tender scallops. The rich, velvety broth is packed with flavor from sautéed onions, garlic, and a touch of thyme. Perfect for cool evenings, this chowder makes for a filling and flavorful meal that’s easy to prepare but feels luxurious.

Ingredients:

• 1 lb sea scallops, cleaned and chopped into bite-sized pieces
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh corn kernels (or frozen)
• 3 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 tablespoon fresh chives, chopped (for garnish)

Instructions:

1. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds until fragrant.
2. Add the Corn and Broth: Stir in the corn kernels and cook for 2-3 minutes. Pour in the chicken broth and bring to a simmer. Cook for 10-12 minutes, allowing the flavors to meld.
3. Make the Chowder Base: Use an immersion blender to puree about half of the soup mixture, or transfer a portion to a blender and blend until smooth. Return it to the pot and stir in the heavy cream and thyme. Season with salt and pepper to taste.
4. Cook the Scallops: Add the chopped scallops to the chowder and simmer for another 3-4 minutes, until the scallops are cooked through.
5. Serve: Ladle the chowder into bowls, garnishing with fresh chives. Serve hot with crusty bread on the side.

This scallop and corn chowder is a perfect balance of creamy, sweet, and savory. The tender scallops melt in your mouth, while the corn adds a pleasant sweetness that complements the richness of the chowder. The addition of fresh thyme and garlic rounds out the flavor profile, making each spoonful comforting and satisfying. It’s the ideal dish for a cozy evening and can be served as a stand-alone meal or as an appetizer. This chowder is sure to become a favorite for seafood lovers and soup enthusiasts alike.

Scallop and Sweet Potato Hash

Scallop and sweet potato hash is a hearty and flavorful dish that combines the sweetness of roasted sweet potatoes with seared scallops, making for a balanced and satisfying meal. The earthy flavor of the sweet potatoes pairs wonderfully with the delicate taste of scallops, while the addition of sautéed bell peppers and onions brings depth to this savory hash. It’s perfect for brunch or a light dinner.

Ingredients:

• 1 lb sea scallops, patted dry
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in 1 tablespoon of olive oil, paprika, cumin, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy on the edges.
2. Sauté the Vegetables: While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking for 5-7 minutes until softened and slightly caramelized.
3. Sear the Scallops: Once the vegetables are cooked, push them to one side of the skillet. Add the scallops and sear them for 2-3 minutes per side, until golden brown and cooked through.
4. Combine and Serve: Once the sweet potatoes are done, add them to the skillet with the vegetables and scallops. Toss gently to combine, and adjust seasoning with salt and pepper. Garnish with fresh cilantro and serve immediately.

Scallop and sweet potato hash is a flavorful and nutritious dish that blends savory and sweet ingredients into a delightful meal. The crispy sweet potatoes provide a satisfying base, while the scallops add a touch of elegance. The bell peppers and onions offer a rich, aromatic depth, making this dish a well-rounded and hearty option for any meal of the day. Whether for a special brunch or a simple weeknight dinner, this recipe is sure to impress. It’s comforting, healthy, and full of vibrant flavors, perfect for anyone craving a delicious seafood-inspired meal.

Lemon Garlic Butter Scallops with Asparagus

Lemon garlic butter scallops with asparagus is a light yet luxurious dish that brings together the fresh, delicate flavor of scallops with the crispness of asparagus. The scallops are seared to perfection and coated in a rich lemon garlic butter sauce, enhancing the natural sweetness of the seafood. The asparagus adds a vibrant, crunchy element, making this dish ideal for a simple yet elegant dinner.

Ingredients:

• 1 lb sea scallops, patted dry
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/2 cup white wine (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Scallops: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Season the scallops with salt and pepper, and sear them for 2-3 minutes per side, until golden brown and cooked through. Remove the scallops from the skillet and set aside.
2. Cook the Asparagus: In the same skillet, add the remaining butter. Add the asparagus and sauté for 4-5 minutes, until tender but still crisp. Season with salt and pepper.
3. Prepare the Lemon Garlic Sauce: Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Pour in the white wine (if using), lemon juice, and zest, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
4. Finish the Dish: Return the scallops to the skillet, tossing them gently to coat in the lemon garlic sauce. Cook for an additional 1-2 minutes to heat through.
5. Serve: Transfer the scallops and asparagus to a serving plate, spooning the garlic butter sauce over the top. Garnish with fresh parsley and serve immediately.

Lemon garlic butter scallops with asparagus is a beautiful and balanced dish that combines the richness of scallops with the freshness of asparagus. The lemon garlic butter sauce adds a bright, savory finish that elevates the entire meal, making each bite a flavorful experience. This dish is perfect for special occasions or a weeknight dinner when you want something light yet indulgent. It’s quick to prepare, yet the flavors are complex enough to feel luxurious, making it a go-to recipe for seafood lovers.

Scallop and Spinach Stuffed Portobello Mushrooms

Scallop and spinach stuffed portobello mushrooms are a savory and elegant option for a seafood dinner. The earthy flavor of the portobello mushrooms acts as a perfect vessel for the creamy, garlicky spinach and succulent scallops. This dish is a great choice for a lighter yet satisfying meal, and it works well as an appetizer or a main course.

Ingredients:

• 4 large portobello mushroom caps, cleaned and stems removed
• 1 lb sea scallops, chopped into small pieces
• 2 cups fresh spinach, chopped
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Place the mushroom caps on a baking sheet and brush with a little olive oil. Season with salt and pepper and set aside.
2. Cook the Scallops and Spinach: Heat the butter in a skillet over medium heat. Add the scallops and cook for 2-3 minutes, until just seared. Remove the scallops from the skillet and set aside. In the same skillet, add the garlic and cook for 1 minute, until fragrant. Add the spinach and cook for 2-3 minutes, until wilted. Stir in the heavy cream and Parmesan cheese, cooking for another 2 minutes, until the mixture thickens slightly. Season with salt and pepper.
3. Stuff the Mushrooms: Spoon the spinach mixture into each mushroom cap. Top with the seared scallops and a sprinkle of fresh thyme.
4. Bake: Place the stuffed mushrooms in the oven and bake for 15-20 minutes, until the mushrooms are tender and the filling is bubbling.
5. Serve: Remove from the oven and serve hot, garnished with additional thyme or grated Parmesan cheese.

Scallop and spinach stuffed portobello mushrooms offer a gourmet experience in every bite. The mushrooms provide a meaty, earthy base that perfectly complements the creamy spinach and succulent scallops. This dish is a great choice for a dinner that’s both impressive and comforting, with a balance of flavors that are sure to please any seafood enthusiast. Whether as a starter or a main dish, these stuffed mushrooms will leave a lasting impression on your guests or provide a satisfying meal for yourself.

Scallops with Tomato Basil Cream Sauce

Scallops with tomato basil cream sauce is a rich, comforting dish that combines the sweetness of seared scallops with a creamy, tangy tomato sauce. The fresh basil adds a burst of flavor, while the cream creates a luxurious texture that perfectly complements the scallops. This dish is ideal for a special dinner or a weekend meal when you want something indulgent yet simple.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• 1 tablespoon Parmesan cheese, grated (optional)

Instructions:

1. Sear the Scallops: Heat the olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, and sear them for 2-3 minutes per side, until golden brown and cooked through. Remove the scallops from the skillet and set aside.
2. Make the Tomato Basil Sauce: In the same skillet, add the chopped onion and garlic. Cook for 3-4 minutes, until softened. Stir in the diced tomatoes, and let them cook for another 3-4 minutes, allowing the flavors to meld. Reduce the heat to low and stir in the heavy cream, cooking for an additional 2-3 minutes, until the sauce thickens slightly. Add the chopped basil and season with salt and pepper.
3. Finish the Dish: Return the seared scallops to the skillet, tossing gently to coat in the tomato basil cream sauce. Let them simmer for 1-2 minutes to reheat.
4. Serve: Serve the scallops in a bowl with the tomato basil sauce poured over the top. Garnish with grated Parmesan cheese and additional fresh basil, if desired.

Scallops with tomato basil cream sauce is a beautiful and indulgent dish that brings together the best of fresh seafood and creamy, herb-infused flavors. The tangy tomato sauce, paired with the fresh basil, elevates the sweetness of the scallops, while the cream adds richness and depth. This dish is perfect for a romantic dinner or any time you want to treat yourself to a restaurant-quality meal at home. It’s both simple to prepare and sophisticated, making it a go-to for seafood lovers looking to impress with minimal effort.

Scallops with Bacon and Brussels Sprouts

Scallops with bacon and Brussels sprouts is an elegant yet hearty dish that combines the delicate sweetness of seared scallops with the crispy saltiness of bacon and the earthy flavor of Brussels sprouts. The bacon adds a savory depth to the dish, while the Brussels sprouts provide a satisfying crunch, making it a perfect balance of textures and flavors. This recipe is a great choice for a sophisticated dinner that’s also quick and easy to prepare.

Ingredients:

• 1 lb large sea scallops, patted dry
• 4 strips of bacon, chopped
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Bacon: Heat a large skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove the bacon from the skillet and set it aside, leaving the rendered fat in the pan.
2. Sauté the Brussels Sprouts: Add the halved Brussels sprouts to the skillet with the bacon fat. Cook for 5-6 minutes, stirring occasionally, until they are golden brown and crispy on the edges. Add the minced garlic and cook for another 1 minute until fragrant. Season with salt and pepper, then drizzle with balsamic vinegar. Set the Brussels sprouts aside.
3. Sear the Scallops: In the same skillet, heat the olive oil over medium-high heat. Season the scallops with salt and pepper and sear them for 2-3 minutes per side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
4. Assemble the Dish: Add the cooked Brussels sprouts back to the skillet, toss them to combine with the bacon, and place the scallops on top. Sprinkle the cooked bacon over the top and garnish with fresh parsley.
5. Serve: Serve the scallops with Brussels sprouts and bacon immediately, ensuring each serving gets a generous amount of bacon and sprouts.

Scallops with bacon and Brussels sprouts is a hearty, satisfying dish that brings together the best of both land and sea. The crispy bacon adds a savory, smoky element that perfectly complements the sweet, tender scallops, while the Brussels sprouts provide a hearty, earthy contrast. This dish offers a delightful balance of flavors and textures, making it a perfect choice for a cozy dinner or an impressive dish for guests. Despite its elegant presentation, the recipe is quick and easy to prepare, making it a great weeknight or weekend dinner option.

Scallops and Sweet Potato Hash

Scallops and sweet potato hash is a hearty yet healthy dish that pairs the sweetness of seared scallops with the savory flavor of roasted sweet potatoes and sautéed vegetables. This combination makes for a comforting and satisfying meal that’s packed with nutrients, offering a delightful contrast between the tender scallops and crispy, flavorful hash. It’s an excellent option for brunch or dinner.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1/2 onion, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, and smoked paprika. Toss to coat evenly. Roast for 20-25 minutes, stirring halfway through, until tender and lightly browned.
2. Sauté the Vegetables: While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-6 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant. Season with salt and pepper.
3. Cook the Scallops: Heat a separate skillet over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for 2-3 minutes per side until golden brown and cooked through.
4. Assemble the Dish: Add the roasted sweet potatoes to the skillet with the sautéed vegetables and toss gently to combine. Place the seared scallops on top of the sweet potato hash.
5. Serve: Garnish with fresh cilantro or parsley and serve immediately.

Scallops and sweet potato hash is a well-balanced dish that combines the rich flavors of seared scallops with the savory, sweet taste of roasted sweet potatoes and vegetables. The hash provides a hearty base, while the scallops add a touch of elegance and protein, making this dish both satisfying and nutritious. It’s a perfect choice for a brunch or dinner, and it’s versatile enough to be served as a main or side dish. The simple ingredients come together beautifully, creating a dish that’s both comforting and delicious.

Scallops with Orange and Fennel Salad

Scallops with orange and fennel salad is a light, refreshing dish that highlights the sweetness of scallops paired with the bright, citrusy flavors of orange and the aniseed-like taste of fennel. The salad is dressed in a light vinaigrette that complements the freshness of the ingredients, making it an excellent choice for a summer dinner or appetizer. The combination of flavors is both sophisticated and refreshing, perfect for a light and healthy meal.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 large oranges, peeled and segmented
• 1 bulb fennel, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh dill, chopped (for garnish)

Instructions:

1. Sear the Scallops: Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper and sear them for 2-3 minutes per side until golden brown and cooked through. Remove the scallops from the skillet and set them aside.
2. Prepare the Salad: In a large bowl, combine the orange segments and thinly sliced fennel.
3. Make the Vinaigrette: In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until emulsified.
4. Assemble the Dish: Drizzle the vinaigrette over the orange and fennel mixture and toss gently to combine. Arrange the salad on a platter and top with the seared scallops.
5. Serve: Garnish with fresh dill and serve immediately.

Scallops with orange and fennel salad is a light, vibrant dish that perfectly balances the richness of scallops with the freshness of citrus and the crispness of fennel. The vinaigrette adds a tangy, savory note that ties the entire dish together, making it an elegant and refreshing option for a warm evening or a special occasion. This dish is not only visually appealing but also a flavorful celebration of the season’s best ingredients. Whether served as an appetizer or a light main course, it’s sure to impress with its bright and sophisticated flavors.

Seared Scallops with Lemon Risotto

Seared scallops with lemon risotto is a refined dish that pairs the delicate sweetness of perfectly seared scallops with the creamy, tangy richness of lemon-infused risotto. The bright flavor of the lemon balances out the richness of the risotto, while the scallops offer a light, tender contrast. This dish is a perfect option for a romantic dinner or a special occasion, bringing together elegance and comfort in every bite.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon butter
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Risotto: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the garlic and cook for about 1 minute, until fragrant. Add the Arborio rice and stir to coat it in the oil. Pour in the white wine and cook until it’s mostly absorbed by the rice. Gradually add the warm broth, about 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is tender and creamy (about 18-20 minutes). Stir in the butter, Parmesan, lemon zest, and lemon juice. Season with salt and pepper to taste.
2. Sear the Scallops: While the risotto is cooking, heat a large skillet over medium-high heat. Add a small amount of olive oil. Season the scallops with salt and pepper, then sear them for 2-3 minutes per side until golden brown and opaque in the center. Remove them from the skillet and set aside.
3. Assemble the Dish: Spoon the lemon risotto onto serving plates, then top with the seared scallops. Garnish with fresh parsley and additional lemon zest, if desired.
4. Serve: Serve immediately, enjoying the creamy risotto and tender scallops.

Seared scallops with lemon risotto is a luxurious yet easy-to-make dish that combines the creamy comfort of risotto with the fresh, zesty notes of lemon and the tender sweetness of scallops. The risotto acts as a perfect base to highlight the delicate scallops, making for a memorable and impressive meal. This dish is ideal for any special occasion, adding an air of sophistication to your dinner table while being straightforward enough to prepare at home. With its balanced flavors and elegant presentation, it’s sure to become a favorite in your repertoire.

Scallop and Tomato Basil Pasta

Scallop and tomato basil pasta is a simple yet flavorful dish that combines the sweetness of scallops with the tangy richness of ripe tomatoes and fresh basil. The pasta provides a hearty base, while the scallops add a delicate seafood touch. This dish is light, fresh, and perfect for a weeknight dinner or a light weekend meal. The bright flavors of basil and tomatoes create a delightful contrast with the tender scallops, making it both satisfying and refreshing.

Ingredients:

• 1 lb large sea scallops, patted dry
• 12 oz spaghetti or linguine pasta
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup fresh basil, chopped
• Salt and pepper, to taste
• Fresh Parmesan cheese, for garnish

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain the pasta, reserving 1 cup of pasta water.
2. Sauté the Tomatoes: While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes until they soften and release their juices. Season with salt, pepper, and red pepper flakes (if using). Add the white wine and cook for an additional 2-3 minutes until the wine reduces.
3. Cook the Scallops: In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper, then sear them for 2-3 minutes per side until golden and cooked through. Remove from the skillet and set aside.
4. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the tomatoes, tossing to combine. If the sauce seems dry, add a bit of reserved pasta water to create a silky sauce. Stir in the fresh basil.
5. Assemble the Dish: Divide the pasta and tomato mixture among serving plates. Top with the seared scallops and garnish with fresh Parmesan cheese.
6. Serve: Serve immediately, enjoying the light yet satisfying combination of flavors.

Scallop and tomato basil pasta is a vibrant and fresh dish that perfectly balances the delicate flavor of the scallops with the tangy sweetness of tomatoes and the aromatic freshness of basil. The addition of white wine in the sauce enhances the depth of flavor, making it a deliciously satisfying meal. This pasta is ideal for anyone craving a lighter seafood dinner that doesn’t compromise on flavor. Whether for a quick weeknight meal or a casual dinner with friends, this dish brings a taste of the Mediterranean to your table in under 30 minutes.

Scallops in Creamy Garlic Spinach Sauce

Scallops in creamy garlic spinach sauce is a rich, indulgent dish that combines the sweet, tender scallops with a velvety, garlicky spinach sauce. The creamy sauce perfectly complements the scallops, and the spinach adds a nutritious and flavorful touch to the dish. This recipe is quick to make, yet sophisticated enough for a special dinner. The garlic-infused sauce is the star of the dish, offering a comforting and flavorful base for the perfectly seared scallops.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh Parmesan cheese, grated (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sear the Scallops: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, then sear them for 2-3 minutes per side until golden brown and cooked through. Remove the scallops from the skillet and set aside.
2. Make the Creamy Garlic Sauce: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2 minutes.
3. Add the Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine. Season with nutmeg, salt, and pepper. Let the sauce simmer for 3-4 minutes, until it thickens slightly.
4. Combine: Return the scallops to the skillet and coat them with the creamy spinach sauce. Let them cook together for an additional 2 minutes, allowing the scallops to absorb the flavors.
5. Serve: Spoon the scallops and sauce onto serving plates and garnish with fresh parsley and grated Parmesan cheese, if desired.

Scallops in creamy garlic spinach sauce is a luxurious dish that brings together the tender sweetness of scallops with the richness of a creamy, garlicky spinach sauce. The combination of flavors creates a comforting, indulgent meal that feels both special and satisfying. The dish is perfect for a cozy dinner or for impressing guests at a dinner party. The quick preparation time and elegant presentation make it a standout recipe in any seafood lover’s repertoire. With its creamy texture and flavorful sauce, this dish is sure to be a crowd-pleaser every time.

Note: More recipes are coming soon!