28+ Flavorful Spring Scallop Recipes to Celebrate the Season

Spring is the perfect time to indulge in fresh, light, and vibrant dishes that highlight the best of seasonal ingredients.

One such delicacy that embodies the essence of the season is scallops. Known for their sweet, tender texture, scallops make for an elegant and versatile addition to any meal.

Whether pan-seared, grilled, or paired with seasonal vegetables, scallops bring a touch of sophistication to your table.

In this collection, we’ve rounded up 28+ spring scallop recipes that will inspire you to create flavorful, mouthwatering dishes perfect for the warmer months.

From bright citrus and refreshing herbs to fresh greens and delicate sauces, these recipes will elevate your culinary repertoire and bring the freshness of spring to your dining table.

28+ Flavorful Spring Scallop Recipes to Celebrate the Season

Spring scallop recipes are a celebration of fresh flavors, light textures, and vibrant ingredients.

Whether you’re preparing them for a casual weeknight dinner or a special occasion, scallops offer a delightful and sophisticated option for any meal.

With the recipes we’ve provided, you’ll be able to showcase the best that spring has to offer—bright herbs, citrus, and seasonal vegetables—while enjoying the tender sweetness of perfectly cooked scallops.

These dishes not only highlight the flavors of the season but also add a touch of elegance to any occasion.

So, gather your ingredients, get cooking, and let these spring scallop recipes bring a burst of freshness to your next meal!

Spring Scallops with Lemon Asparagus Risotto

This dish combines the delicate flavor of seared scallops with a creamy lemon asparagus risotto, offering a fresh and vibrant take on a springtime seafood dish. The sweetness of the scallops, enhanced by the citrusy zing of lemon, pairs beautifully with the earthy flavors of asparagus and the richness of the risotto. Perfect for a light, yet elegant spring dinner.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup dry white wine
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Risotto: In a medium saucepan, heat the vegetable broth over low heat. In a separate large skillet, heat 1 tablespoon olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Stir in the Arborio rice and cook for 2-3 minutes until slightly translucent around the edges.
2. Add the white wine to the rice and cook, stirring constantly, until the wine is absorbed. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender (about 18-20 minutes).
3. In the last 5 minutes of cooking, add the asparagus pieces to the risotto and cook until tender. Stir in the butter, Parmesan cheese, lemon zest, and juice, seasoning with salt and pepper to taste. Keep warm.
4. Cook the Scallops: While the risotto is finishing, heat a non-stick skillet over high heat. Season the scallops with salt and pepper. Add a little olive oil to the pan, then place the scallops in the pan. Sear them for 2-3 minutes per side until golden brown and cooked through.
5. Assemble the Dish: Spoon the risotto onto plates and top with the seared scallops. Garnish with fresh parsley and a wedge of lemon.

This Spring Scallops with Lemon Asparagus Risotto recipe offers the perfect balance of lightness and indulgence, with each component complementing the others. The risotto, rich and creamy, contrasts beautifully with the seared scallops, making it an ideal dish to celebrate spring’s fresh flavors. It’s a dish that feels fancy enough for a special occasion, but simple enough for a weeknight dinner.

Seared Scallops with Pea and Mint Puree

Bright, fresh, and slightly sweet, this seared scallop dish is paired with a smooth pea and mint puree, creating a vibrant flavor combination that screams spring. The scallops, tender and caramelized on the outside, provide a delightful contrast to the smooth and aromatic pea puree, creating a stunning dish for any occasion.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 cups frozen peas
• 1/4 cup fresh mint leaves
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste
• 1/4 cup heavy cream
• 1 teaspoon lemon juice
• Zest of 1 lemon

Instructions:

1. Make the Pea Puree: In a medium saucepan, bring water to a boil and add the peas. Cook for 3-4 minutes until bright green and tender. Drain the peas and transfer them to a blender or food processor. Add the mint leaves, lemon juice, and lemon zest, and blend until smooth. Season with salt and pepper. If the puree is too thick, add a splash of water or cream to achieve the desired consistency. Set aside and keep warm.
2. Cook the Scallops: Heat the olive oil and butter in a large skillet over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and cook for 2-3 minutes per side, until golden brown and cooked through.
3. Plate the Dish: Spoon the pea and mint puree onto plates, creating a smooth base. Arrange the seared scallops on top. Garnish with a few extra mint leaves or lemon zest for an added burst of freshness.

This Seared Scallops with Pea and Mint Puree recipe is an ideal way to showcase the best of spring’s bounty. The delicate sweetness of the scallops is enhanced by the creamy, aromatic pea puree, while the mint adds a refreshing note to the dish. It’s a beautiful, light, and satisfying meal that makes a wonderful centerpiece for any spring gathering.

Scallop Ceviche with Mango and Avocado

This Scallop Ceviche with Mango and Avocado is a tropical-inspired dish that takes full advantage of the season’s freshest ingredients. The acidity from the lime and the sweetness of the mango combine to perfectly balance the delicate flavor of the raw scallops, while the creamy avocado adds richness to this refreshing, no-cook dish. A perfect appetizer for warm-weather meals.

Ingredients:

• 12 fresh scallops, thinly sliced
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/2 small red onion, finely chopped
• 1 red chili, deseeded and finely chopped (optional)
• Juice of 3 limes
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Prepare the Scallops: Thinly slice the scallops into rounds or small pieces. Place them in a glass or ceramic bowl.
2. Make the Ceviche: Pour the lime juice over the scallops, ensuring they are completely submerged. Let them marinate in the refrigerator for 30-45 minutes, stirring occasionally. The lime juice will “cook” the scallops, turning them opaque and firm.
3. Combine the Ingredients: After the scallops are marinated, add the diced mango, avocado, red onion, and red chili (if using) to the bowl. Drizzle with olive oil, and season with salt and pepper to taste. Gently toss everything together to combine.
4. Serve: Spoon the ceviche into small bowls or serve on individual plates. Garnish with fresh cilantro and a few extra lime wedges.

This Scallop Ceviche with Mango and Avocado is an ideal dish for warmer days, providing a burst of fresh flavors that feel light yet satisfying. The delicate scallops paired with the creamy avocado and sweet mango create a delightful balance, while the lime’s acidity and the heat from the chili elevate the overall taste. It’s an impressive, refreshing appetizer that’s sure to impress at any spring gathering.

Scallops with Spring Pea and Herb Salad

This Scallops with Spring Pea and Herb Salad is a celebration of fresh, seasonal ingredients. The seared scallops are paired with a bright, crunchy salad made of tender spring peas, mixed herbs, and a zesty lemon vinaigrette. It’s a perfect dish to highlight the natural sweetness of scallops while providing a refreshing balance of flavors and textures. Ideal for a light spring lunch or dinner.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 cups fresh peas (or frozen peas, thawed)
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh chives, chopped
• 2 tablespoons olive oil, divided
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Mixed greens (optional for extra volume)

Instructions:

1. Make the Salad: In a large bowl, combine the peas, parsley, dill, and chives. If using mixed greens, toss them in as well. Set aside.
2. Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, lemon zest, and lemon juice. Season with salt and pepper to taste.
3. Cook the Scallops: Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Season the scallops with salt and pepper. Once the oil is hot, add the scallops to the pan and sear for 2-3 minutes on each side, until golden brown and cooked through.
4. Assemble the Dish: Drizzle the vinaigrette over the pea and herb salad, tossing gently to coat. Plate the salad and top with the seared scallops. Garnish with extra herbs if desired.

This Scallops with Spring Pea and Herb Salad is a light yet satisfying dish that captures the essence of spring. The sweetness of the peas and freshness of the herbs perfectly complement the seared scallops, making it a refreshing choice for any meal. The tangy lemon vinaigrette adds just the right amount of acidity to balance the richness of the scallops, creating a harmonious and well-rounded dish.

Scallops with Roasted Beet and Goat Cheese Salad

This Scallops with Roasted Beet and Goat Cheese Salad is a vibrant and visually stunning dish. The sweetness of roasted beets paired with creamy goat cheese creates a perfect contrast to the delicate, perfectly seared scallops. With the addition of a tangy balsamic glaze and fresh greens, this dish offers a sophisticated combination of flavors that are perfect for an elegant spring meal.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 medium-sized beets, roasted and sliced
• 4 ounces goat cheese, crumbled
• 4 cups arugula or mixed greens
• 1/4 cup walnuts, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 40-45 minutes, until tender. Once cooled, peel and slice them into rounds or wedges.
2. Prepare the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey over medium heat. Bring to a simmer and cook for about 5-7 minutes, or until it thickens into a glaze. Set aside to cool.
3. Cook the Scallops: Heat the olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper. When the oil is hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through.
4. Assemble the Salad: In a large bowl, toss the roasted beet slices with arugula and toasted walnuts. Drizzle with olive oil, salt, and pepper. Plate the salad, top with crumbled goat cheese, and arrange the seared scallops on top.
5. Finish with the Glaze: Drizzle the balsamic glaze over the salad and scallops before serving.

This Scallops with Roasted Beet and Goat Cheese Salad is an exquisite blend of flavors and textures. The earthy sweetness of the beets, the creamy tang of the goat cheese, and the crunchy walnuts complement the seared scallops beautifully. The balsamic glaze adds a perfect finishing touch, enhancing the dish with its deep, slightly sweet flavor. It’s a stunning and sophisticated salad that works wonderfully for a spring lunch or dinner party.

Scallops with Orange and Fennel Salad

The light and refreshing combination of seared scallops, citrusy orange segments, and crisp fennel make this dish a celebration of spring flavors. The sweetness of the oranges pairs wonderfully with the delicate scallops, while the aniseed flavor of fennel adds a unique, fresh bite. This bright, tangy salad is perfect as a starter or a light meal.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 oranges, peeled and segmented
• 1 fennel bulb, thinly sliced
• 2 tablespoons olive oil, divided
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Arugula or mixed greens for serving (optional)

Instructions:

1. Prepare the Salad: In a large bowl, combine the orange segments and fennel slices. Set aside.
2. Make the Dressing: In a small bowl, whisk together the olive oil, white wine vinegar, honey, and fresh dill. Season with salt and pepper to taste.
3. Cook the Scallops: Heat the remaining olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the pan and sear for 2-3 minutes per side, until golden brown and cooked through.
4. Assemble the Dish: Toss the orange and fennel salad with the dressing, and arrange it on plates or a large platter. Place the seared scallops on top and garnish with extra dill if desired. Add arugula or mixed greens if you prefer.

This Scallops with Orange and Fennel Salad is a light and refreshing dish that perfectly balances sweetness and savory flavors. The citrus from the orange segments and the aniseed flavor from the fennel bring out the best in the scallops, while the simple dressing ties everything together beautifully. It’s an elegant, clean dish that showcases the best of spring’s fresh ingredients. Perfect as a starter or a light meal, it’s a great option for any warm-weather occasion.

Grilled Scallops with Tomato and Basil Salsa

Grilled Scallops with Tomato and Basil Salsa offers a flavorful, Mediterranean-inspired dish that’s perfect for summer gatherings or a light weeknight dinner. The smokiness from the grilled scallops pairs wonderfully with the fresh, tangy tomato and basil salsa, bringing a refreshing contrast of flavors. This dish combines simplicity with vibrant seasonal ingredients for a satisfying yet light seafood meal.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 large ripe tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 small red onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Prepare the Salsa: In a bowl, combine the diced tomatoes, chopped basil, red onion, olive oil, balsamic vinegar, lemon zest, and lemon juice. Stir to combine and season with salt and pepper to taste. Set aside to allow the flavors to meld while you prepare the scallops.
2. Grill the Scallops: Preheat the grill or grill pan over medium-high heat. Lightly brush the scallops with olive oil and season with salt and pepper. Grill the scallops for 2-3 minutes per side, or until they are opaque and have nice grill marks.
3. Assemble the Dish: Once the scallops are grilled, arrange them on plates and top with the fresh tomato and basil salsa. Garnish with extra basil leaves if desired.

Grilled Scallops with Tomato and Basil Salsa is a delightful dish that emphasizes fresh, bold flavors. The smoky scallops, combined with the juicy tomatoes, fragrant basil, and tangy lemon, create a well-balanced and refreshing meal. This recipe is perfect for a light, flavorful appetizer or a main course during the warmer months. It’s easy to prepare yet impressively delicious, making it ideal for both casual and elegant occasions.

Scallops with Avocado and Cucumber Salad

This Scallops with Avocado and Cucumber Salad is a light, healthy dish that showcases the sweetness of the scallops while incorporating crisp cucumber and creamy avocado. The refreshing flavors of cucumber and avocado are complemented by a tangy lime dressing, creating a perfect balance of textures and tastes. It’s a wonderful choice for a low-carb, nutrient-packed spring meal.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 cucumber, thinly sliced
• 1 ripe avocado, diced
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. Prepare the Salad: In a large bowl, combine the cucumber slices, diced avocado, red onion, and chopped cilantro. Toss gently to combine. Set aside.
2. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey (if using), and salt and pepper to taste. Pour over the salad and toss again to coat.
3. Cook the Scallops: Heat the olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Cook the scallops for 2-3 minutes per side, until golden brown and cooked through.
4. Assemble the Dish: Plate the salad and arrange the seared scallops on top. Serve immediately, garnished with extra cilantro if desired.

Scallops with Avocado and Cucumber Salad is a bright, healthy dish that’s perfect for spring and summer. The creamy avocado, crisp cucumber, and fresh cilantro provide a light and refreshing contrast to the rich, seared scallops. The lime dressing adds a zesty kick, making it an ideal dish for those seeking something light but full of flavor. Whether as a main course or a side, this salad is sure to impress with its simple yet sophisticated balance of ingredients.

Scallops with Corn and Zucchini Sauté

Scallops with Corn and Zucchini Sauté is a flavorful, summery dish that combines tender scallops with sweet corn and zucchini, two vegetables that shine in the warmer months. The sautéed veggies provide a hearty base, while the scallops are seared to golden perfection. This dish is a celebration of seasonal ingredients, offering a satisfying yet light meal.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 medium zucchinis, sliced into half-moons
• 1 cup fresh or frozen corn kernels
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the zucchini and cook for 4-5 minutes, stirring occasionally, until softened and lightly browned. Add the corn and continue to cook for an additional 3-4 minutes, until the corn is tender and slightly caramelized. Stir in the minced garlic, smoked paprika, salt, and pepper, and cook for 1 minute more. Remove from heat and set aside.
2. Cook the Scallops: In a separate skillet, heat the butter over medium-high heat. Season the scallops with salt and pepper. Once the butter is hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through.
3. Assemble the Dish: Spoon the sautéed corn and zucchini mixture onto plates, and top with the seared scallops. Garnish with fresh basil or parsley for a burst of color and flavor.

Scallops with Corn and Zucchini Sauté is a delicious and vibrant dish that highlights the best of summer produce. The sweet corn and tender zucchini provide a perfect balance to the seared scallops, while the smoked paprika adds depth and warmth to the dish. It’s a light, yet satisfying meal that showcases the flavors of the season, making it an ideal choice for a spring or summer dinner. The combination of flavors and textures in this dish makes it a delightful, easy-to-make option for any occasion.

Scallops with Lemon and Garlic Asparagus

Scallops with Lemon and Garlic Asparagus is a simple yet elegant dish that highlights the delicate sweetness of scallops paired with the fresh, crisp flavor of asparagus. The garlic and lemon enhance the natural flavors, creating a perfectly balanced dish that’s ideal for a light dinner or special occasion. It’s a great way to combine seafood with seasonal vegetables for a refreshing, healthy meal.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Asparagus: Heat olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 4-5 minutes, stirring occasionally, until they’re tender and slightly browned. Add the minced garlic and sauté for another minute until fragrant. Remove the asparagus from the skillet and set aside.
2. Cook the Scallops: In the same skillet, melt the butter over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and sear for 2-3 minutes per side, until they’re golden brown and cooked through.
3. Assemble the Dish: Return the cooked asparagus to the skillet with the scallops. Drizzle with lemon juice and zest, and toss gently to combine. Garnish with fresh parsley before serving.

Scallops with Lemon and Garlic Asparagus is a fresh and flavorful dish that highlights the natural sweetness of the scallops and the vibrant crispness of the asparagus. The lemon and garlic provide a bright, zesty flavor that enhances the seafood, while the butter adds richness. This dish is perfect for those seeking a light, yet satisfying meal that feels elegant and special without requiring a lot of preparation.

Scallops with Mango and Avocado Salsa

Scallops with Mango and Avocado Salsa is a tropical-inspired dish that brings together the sweetness of seared scallops with a fresh, zesty salsa made from ripe mango, creamy avocado, and a tangy lime dressing. The contrast of textures and flavors, from the tender scallops to the crunchy salsa, makes this dish an exciting and refreshing choice for a spring or summer meal.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Prepare the Salsa: In a bowl, combine the diced mango, avocado, red onion, and cilantro. Drizzle with lime juice and season with salt and pepper. Toss gently to combine and set aside.
2. Cook the Scallops: Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and cook for 2-3 minutes per side until golden brown and opaque.
3. Assemble the Dish: Plate the seared scallops and top with the mango and avocado salsa. Serve immediately, garnished with extra cilantro if desired.

Scallops with Mango and Avocado Salsa offers a delightful combination of sweet, savory, and tangy flavors. The fresh salsa adds a tropical flair, enhancing the natural sweetness of the scallops with a zesty and creamy contrast. This dish is perfect for a light meal that’s packed with flavor and color, ideal for spring and summer gatherings or as a refreshing dinner option. It’s an easy-to-make dish that delivers an impressive and fresh taste.

Scallops with Garlic Butter Spinach

Scallops with Garlic Butter Spinach is a rich yet healthy dish that pairs succulent scallops with sautéed spinach in a luscious garlic butter sauce. The spinach adds a savory depth to the dish, while the garlic butter complements the scallops, creating a dish that’s both indulgent and nutritious. This recipe is perfect for those seeking a quick, satisfying meal with a comforting feel.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 4 cups fresh spinach, washed and dried
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté the Spinach: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant. Add the spinach and cook, stirring occasionally, for about 2-3 minutes until wilted. Remove from the skillet and set aside.
2. Cook the Scallops: In the same skillet, melt the butter over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and sear for 2-3 minutes per side, until golden brown and cooked through.
3. Combine and Serve: Return the spinach to the skillet with the scallops, and drizzle with lemon juice. Toss gently to combine and coat everything in the garlic butter. Garnish with fresh parsley if desired and serve immediately.

Scallops with Garlic Butter Spinach is a rich, comforting dish that combines the delicate flavor of scallops with the earthy, savory taste of spinach. The garlic butter sauce adds indulgence while still being light enough for a quick, weeknight dinner. The addition of lemon juice helps balance the richness, making it a well-rounded and flavorful meal. This recipe is perfect for anyone looking for a delicious, nutrient-packed seafood dinner.

Seared Scallops with Coconut Rice and Mango Salsa

Seared Scallops with Coconut Rice and Mango Salsa is a vibrant dish that combines the rich flavor of perfectly seared scallops with the creamy, tropical notes of coconut rice and the fresh sweetness of mango salsa. This dish brings together the textures of tender scallops and the refreshing crunch of mango, creating a delightful contrast of flavors. It’s a perfect choice for a tropical-inspired meal that’s both filling and refreshing.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 cup jasmine rice
• 1 cup coconut milk
• 1/2 cup water
• 1 tablespoon olive oil
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Prepare the Rice: In a medium saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is cooked and fluffy. Fluff the rice with a fork and set aside.
2. Make the Mango Salsa: In a small bowl, combine the diced mango, red onion, cilantro, and lime juice. Season with salt and pepper to taste, and stir gently to combine. Set aside.
3. Cook the Scallops: Heat the olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
4. Assemble the Dish: Serve the coconut rice on plates, top with the seared scallops, and spoon the fresh mango salsa on top. Garnish with additional cilantro if desired.

Seared Scallops with Coconut Rice and Mango Salsa is a vibrant, tropical-inspired dish that balances the richness of scallops with the creamy sweetness of coconut rice and the refreshing zing of mango salsa. The dish is full of color and flavor, making it perfect for a festive spring or summer dinner. The contrast of textures, from the smooth rice to the crispy seared scallops and the fresh crunch of mango, creates a memorable meal that will transport you to a tropical paradise.

Scallops with Spinach and Artichoke Cream Sauce

Scallops with Spinach and Artichoke Cream Sauce is a decadent and rich dish that combines tender seared scallops with a luscious spinach and artichoke cream sauce. The creamy sauce, infused with garlic and parmesan, complements the delicate sweetness of the scallops perfectly, making this dish a true indulgence. It’s an ideal choice for a romantic dinner or a special occasion when you want something comforting yet elegant.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 cups fresh spinach, chopped
• 1 cup marinated artichoke hearts, chopped
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped artichokes and spinach, cooking for about 2-3 minutes until the spinach wilts. Add the heavy cream and grated parmesan cheese, stirring to combine. Simmer for 4-5 minutes, until the sauce thickens. Season with salt and pepper to taste.
2. Cook the Scallops: Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and cook for 2-3 minutes per side, until golden brown and cooked through.
3. Assemble the Dish: Serve the scallops on plates and spoon the creamy spinach and artichoke sauce over the top. Garnish with extra parmesan cheese if desired.

Scallops with Spinach and Artichoke Cream Sauce is a luxurious dish that combines the sweetness of scallops with the rich, creamy goodness of spinach and artichoke sauce. The garlic and parmesan add depth and complexity, while the fresh spinach provides a burst of color and flavor. This dish is perfect for a special dinner or when you want to impress guests with something indulgent yet refined. It’s a satisfying way to enjoy seafood with a comforting, creamy twist.

Scallops with Orange and Avocado Salad

Scallops with Orange and Avocado Salad is a bright and fresh dish that pairs succulent scallops with a light salad made from juicy oranges, creamy avocado, and crisp greens. The citrus dressing adds a tangy kick, while the avocado provides a smooth contrast. This dish is perfect for a refreshing spring or summer meal, bringing together sweet, savory, and citrusy flavors in every bite.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 large oranges, peeled and segmented
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 4 cups mixed greens (such as arugula, spinach, or baby kale)
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• 1 tablespoon white balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Salad: In a large bowl, combine the orange segments, diced avocado, red onion, and mixed greens.
2. Make the Dressing: In a small bowl, whisk together the olive oil, orange juice, white balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
3. Cook the Scallops: Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and sear for 2-3 minutes per side, until golden brown and cooked through.
4. Assemble the Dish: Serve the salad on plates, top with the seared scallops, and drizzle with any remaining dressing.

Scallops with Orange and Avocado Salad is a light and refreshing dish that balances the rich, tender scallops with the bright citrusy flavors of orange and the creamy texture of avocado. The tangy dressing ties everything together, making it the perfect dish for a light spring or summer meal. It’s easy to prepare yet feels elegant, making it a great choice for a quick dinner or to serve at a gathering with family and friends.

Scallops with Roasted Beet and Goat Cheese Salad

Scallops with Roasted Beet and Goat Cheese Salad is a sophisticated and visually stunning dish that combines the sweetness of roasted beets with the creamy tang of goat cheese, topped with perfectly seared scallops. This dish offers a balanced combination of earthy flavors from the beets and the brightness from the scallops, all brought together with a light vinaigrette. It’s an ideal choice for a spring lunch or a special occasion dinner.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 medium beets, roasted and peeled
• 4 oz goat cheese, crumbled
• 4 cups mixed greens (arugula or baby spinach work well)
• 2 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes until tender. Once cooled, peel and slice the beets into thin rounds.
2. Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
3. Cook the Scallops: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, then cook for 2-3 minutes per side until golden brown and opaque.
4. Assemble the Salad: On a large plate, arrange the sliced roasted beets and mixed greens. Top with the seared scallops and crumbled goat cheese. Drizzle with the balsamic honey dressing and garnish with fresh thyme.

Scallops with Roasted Beet and Goat Cheese Salad is a dish that truly celebrates the vibrant flavors of spring. The sweetness of the beets, the tangy richness of goat cheese, and the perfectly seared scallops make a wonderful combination. The balsamic honey dressing ties everything together, adding an extra layer of depth. This salad makes a delicious starter or a light main course, offering both elegance and health in every bite.

Scallops with Tomato and Basil Risotto

Scallops with Tomato and Basil Risotto is a hearty, flavorful dish that pairs creamy, rich risotto with the delicate taste of seared scallops. The tomato and basil risotto adds a fresh, summery twist to the traditional dish, while the seared scallops provide a tender and savory contrast. This dish is perfect for a cozy, yet elegant meal that brings out the best of both seafood and Italian cuisine.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup white wine
• 3 cups chicken or vegetable broth, warm
• 1/2 cup canned diced tomatoes, drained
• 1/4 cup fresh basil, chopped
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Prepare the Risotto: In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened. Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted. Add the white wine, stirring constantly until absorbed.
2. Cook the Risotto: Gradually add the warm broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue until the rice is tender and creamy (about 20 minutes). Stir in the diced tomatoes, basil, and parmesan cheese. Season with salt and pepper.
3. Cook the Scallops: While the risotto is cooking, heat a separate skillet with 1 tablespoon olive oil 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: Spoon the risotto onto plates, top with the seared scallops, and garnish with extra basil and parmesan.

Scallops with Tomato and Basil Risotto is a comforting yet refined dish that combines the rich creaminess of risotto with the light, sweet flavor of scallops. The fresh basil and tangy tomatoes add brightness, creating a well-rounded meal that’s perfect for any occasion. This dish is an ideal way to enjoy seafood in a satisfying, hearty form, delivering both comfort and elegance in every bite.

Scallops with Spicy Mango Chutney

Scallops with Spicy Mango Chutney is a bold and flavorful dish that pairs succulent, seared scallops with a sweet and spicy mango chutney. The chutney’s blend of spices and sweetness complements the delicate flavor of the scallops, while adding an exciting kick to the dish. This recipe is perfect for anyone who enjoys vibrant, complex flavors and is a great way to serve scallops with a twist.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 ripe mango, peeled and diced
• 1/2 small onion, finely chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon red pepper flakes (adjust to heat preference)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Make the Mango Chutney: In a small saucepan, combine the diced mango, onion, grated ginger, brown sugar, apple cider vinegar, and red pepper flakes. Cook over medium heat for about 15-20 minutes, stirring occasionally, until the chutney thickens and becomes syrupy. Season with salt and pepper to taste, and set aside.
2. Cook the Scallops: Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Add the scallops to the skillet and sear for 2-3 minutes per side, until golden brown and cooked through.
3. Assemble the Dish: Plate the seared scallops and spoon the spicy mango chutney over the top. Serve immediately.

Scallops with Spicy Mango Chutney is a delightful dish that blends sweet, spicy, and savory flavors for a memorable meal. The chutney’s combination of mango sweetness and tangy heat enhances the delicate scallops, making this dish a perfect balance of flavor. It’s an exciting recipe for those who enjoy a bit of heat with their seafood, offering a refreshing twist on a classic favorite.

Scallops with Lemon Garlic Asparagus

Scallops with Lemon Garlic Asparagus is a light and zesty dish that celebrates the freshness of spring. The perfectly seared scallops are paired with tender asparagus, tossed in a bright lemon garlic sauce. This dish is both easy to prepare and bursting with vibrant flavors, making it an excellent option for a weeknight dinner or a special occasion. The combination of garlic, lemon, and fresh herbs brings out the best in both the scallops and asparagus, making this recipe a crowd-pleaser.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon (zested and juiced)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Asparagus: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and cook for 4-5 minutes, stirring occasionally, until the asparagus is tender but still vibrant green. Remove from the skillet and set aside.
2. Cook the Scallops: In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Season the scallops with salt and pepper. Sear the scallops for 2-3 minutes per side, until golden brown and opaque.
3. Make the Lemon Garlic Sauce: Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the lemon juice and zest, scraping up any browned bits from the bottom of the skillet. Stir to combine and cook for another minute.
4. Combine and Serve: Return the cooked asparagus to the skillet, tossing it in the lemon garlic sauce. Plate the scallops alongside the asparagus and garnish with fresh parsley. Serve immediately.

Scallops with Lemon Garlic Asparagus is a deliciously simple dish that highlights the best of spring ingredients. The seared scallops are tender and slightly sweet, while the asparagus provides a crisp contrast. The lemon garlic sauce ties everything together, delivering a burst of brightness to the dish. This recipe is perfect for anyone seeking a fresh and flavorful seafood meal that’s both light and satisfying.

Scallops with Coconut Lime Rice

Scallops with Coconut Lime Rice offers a tropical twist on a classic seafood dish. The creamy, fragrant coconut rice pairs beautifully with the slightly sweet, seared scallops. Infused with fresh lime juice and zest, this dish has an exotic flair that’s sure to impress. It’s a perfect meal for those who love the combination of seafood and coconut flavors, and the rice adds a rich, creamy base that complements the delicate texture of the scallops.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 lime (zested and juiced)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Cook the Coconut Lime Rice: In a medium saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Stir in the lime juice and zest, and season with salt and pepper.
2. Cook the Scallops: While the rice is cooking, heat olive oil in a large 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.
3. Serve: Spoon the coconut lime rice onto plates, topping each with a few seared scallops. Garnish with fresh cilantro and serve immediately.

Scallops with Coconut Lime Rice is a flavorful and satisfying dish that brings tropical flair to your table. The creamy coconut rice with a hint of lime perfectly balances the sweet and savory scallops, creating a harmonious meal. It’s an excellent choice for anyone seeking a seafood dish that feels both indulgent and fresh, offering a delightful combination of textures and flavors that transport you to a tropical paradise.

Scallops with Pea and Mint Puree

Scallops with Pea and Mint Puree is an elegant and refreshing dish that pairs sweet, seared scallops with a vibrant pea and mint puree. The bright, fresh flavors of the peas and mint provide a perfect contrast to the tender, slightly sweet scallops. This dish is light yet flavorful, making it an ideal choice for spring and summer dining. The combination of mint, peas, and scallops offers a unique twist on traditional seafood dishes, elevating the flavors to new heights.

Ingredients:

• 12 large scallops, cleaned and patted dry
• 2 cups fresh peas (or frozen peas, thawed)
• 1/4 cup fresh mint leaves
• 2 tablespoons olive oil
• 1/4 cup vegetable broth or water
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Make the Pea and Mint Puree: In a small saucepan, bring the peas and vegetable broth (or water) to a simmer over medium heat. Cook for 5-7 minutes, until the peas are tender. Transfer the peas and liquid to a blender or food processor, add the fresh mint leaves, and blend until smooth. Season with salt and pepper to taste.
2. Cook the Scallops: Heat olive oil in a 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.
3. Serve: Spoon the pea and mint puree onto plates, top with the seared scallops, and garnish with lemon wedges. Serve immediately.

Scallops with Pea and Mint Puree is a refreshing and light dish that beautifully combines the sweetness of the scallops with the vibrant, earthy flavors of the pea and mint puree. The puree adds a silky texture and a burst of color, elevating the dish both in flavor and presentation. This recipe is perfect for those looking for a spring-inspired seafood dish that is both elegant and simple to prepare.

Note: More recipes are coming soon!