24+ Flavorful Summer Scallop Recipes to Brighten Your Seasonal Menu

Summer is the perfect time to explore light, fresh, and vibrant dishes that highlight the best of seasonal ingredients, and what better way to do that than with scallops?

These tender, sweet morsels of seafood offer a delicate flavor and luxurious texture that make them ideal for summer recipes.

Whether you prefer them seared, grilled, or served raw, scallops pair wonderfully with fruits, fresh vegetables, and zesty herbs, making them a versatile addition to your summer menu.

In this article, we’ve curated a collection of 24+ summer scallop recipes that are sure to impress your family and friends.

From tropical-inspired salads to creamy risottos, these dishes capture the essence of summer while showcasing the unique flavors of scallops.

Whether you’re hosting a summer dinner party or simply looking for a quick weeknight meal, these recipes will elevate your culinary repertoire.

24+ Flavorful Summer Scallop Recipes to Brighten Your Seasonal Menu

Scallops are undoubtedly one of the most versatile and elegant ingredients you can cook with, and they’re perfect for brightening up your summer dishes.

Whether you’re looking for a light salad, a rich pasta, or something with a tropical twist, these 24+ summer scallop recipes offer something for everyone.

The fresh, vibrant flavors of the season perfectly complement the natural sweetness of the scallops, making them the ideal addition to any summer meal.

Now that you have an array of mouthwatering recipes at your fingertips, it’s time to get cooking!

These scallop dishes will bring both sophistication and simplicity to your summer dining table, leaving everyone craving more.

Grilled Scallops with Mango-Lime Salsa

Juicy grilled scallops meet the bright, tropical flavors of mango, lime, and cilantro in this vibrant summer dish.

It’s the kind of meal that feels like vacation—light, fresh, and full of zing. Perfect for warm evenings on the patio with a cold drink in hand.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/2 jalapeño, minced
• Juice of 1 lime
• 1 tbsp chopped fresh cilantro

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. In a bowl, toss scallops with olive oil, salt, and pepper.
3. Grill scallops for about 2–3 minutes per side, or until opaque and lightly charred.
4. While scallops cook, combine mango, red onion, jalapeño, lime juice, and cilantro in a small bowl. Stir gently to blend.
5. Serve scallops hot with a generous spoonful of mango-lime salsa on top.

Grilled scallops with mango-lime salsa are a celebration of summer in every bite.

The caramelized crust from the grill paired with sweet-tart tropical salsa creates a dish that’s both gourmet and easy to pull off. Serve with grilled corn or coconut rice for a simple yet elegant dinner.

Scallop Ceviche with Cucumber and Avocado

This no-cook recipe is made for steamy summer days.

The scallops “cook” in citrus juice and soak up the flavors of crisp cucumber, creamy avocado, and a hint of chili. It’s light, refreshing, and makes a show-stopping appetizer or light lunch.

Ingredients:

• 1/2 lb sea scallops, finely chopped
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/2 cucumber, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 small red chili, minced (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Place chopped scallops in a bowl with lime and lemon juice. Stir well and refrigerate for 30–45 minutes until scallops turn opaque.
2. Drain about half the citrus juice from the bowl.
3. Add cucumber, avocado, red onion, chili (if using), and salt. Stir gently to combine.
4. Garnish with fresh cilantro before serving.

Scallop ceviche is a luxurious yet simple summer treat. The acidity of the citrus perfectly “cooks” the scallops while maintaining their silky texture.

Served chilled, it’s ideal for garden parties, picnics, or anytime you want a no-fuss, no-heat recipe with wow factor.

Seared Scallops over Sweet Corn and Tomato Salad

This dish showcases the sweetness of peak-season corn and tomatoes alongside buttery seared scallops. It’s elegant enough for guests, but easy enough for a weeknight.

The warm-cool contrast makes each bite sing with summer flavor.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 ears of fresh corn, kernels cut off
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh basil, chopped
• 1 tbsp white balsamic vinegar
• 1 tbsp olive oil (for salad)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper.
2. Sear scallops for 2–3 minutes on each side until golden brown. Remove and set aside.
3. In a bowl, mix corn, tomatoes, red onion, basil, white balsamic vinegar, and olive oil.
4. Spoon corn salad onto plates and top with seared scallops.

This seared scallop and corn salad dish is what summer cooking is all about—fresh, local ingredients, minimal effort, and maximum flavor.

It’s satisfying without being heavy and beautifully balanced between the juicy tomatoes, crisp corn, and rich scallops.

Chili-Lime Scallop Skewers with Pineapple

Bold, spicy, and sweet—these scallop skewers are a flavor-packed way to enjoy summer grilling.

The chili-lime marinade brings heat and zing, while pineapple adds juicy contrast. Whether you’re firing up the backyard BBQ or using a grill pan indoors, this recipe brings the sizzle.

Ingredients:

• 1 lb large sea scallops
• 1 cup fresh pineapple chunks
• 2 tbsp olive oil
• Zest and juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt to taste
• Skewers (soaked if wooden)

Instructions:

1. In a bowl, mix olive oil, lime zest and juice, chili powder, paprika, and salt.
2. Toss scallops in the marinade and let sit for 15–20 minutes.
3. Alternate scallops and pineapple chunks on skewers.
4. Grill over medium-high heat for 2–3 minutes per side until scallops are opaque and lightly charred.
5. Serve hot with extra lime wedges.

These chili-lime scallop skewers deliver smoky heat balanced with tropical sweetness—perfect for summer entertaining.

They’re quick to make, easy to eat, and bursting with punchy flavor. Pair them with a crisp white wine or a chilled lager to complete the vibe.

Lemon-Basil Scallops with Zucchini Noodles

This light, low-carb scallop dish is packed with summery freshness.

Lemon and basil make the scallops shine, while zucchini noodles (a.k.a. zoodles) keep things clean and crisp. It’s a feel-good meal that’s as pretty as it is delicious.

Ingredients:

• 1 lb sea scallops, patted dry
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• 2 medium zucchini, spiralized
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Grated Parmesan (optional)

Instructions:

1. Heat 1 tbsp olive oil in a pan over medium-high heat. Sear scallops 2–3 minutes per side until golden. Set aside.
2. In the same pan, add remaining oil and garlic. Cook 30 seconds, then add lemon juice and zest.
3. Toss in zucchini noodles and sauté 2–3 minutes until just tender. Season with salt and pepper.
4. Return scallops to pan briefly to warm through. Stir in basil and top with Parmesan if desired.

This recipe is a clean, elegant way to enjoy scallops in summer.

The zucchini noodles soak up the lemony pan sauce beautifully, and the dish feels light yet satisfying. It’s great for weeknight dinners or impressing guests without breaking a sweat.

Coconut-Curry Scallops with Snap Peas

Fragrant and creamy with a hint of spice, this dish brings a tropical Southeast Asian flair to your summer table.

The scallops are bathed in a coconut curry sauce and served with crisp-tender snap peas for freshness and crunch.

Ingredients:

• 1 lb sea scallops
• 1 tbsp coconut oil or olive oil
• 1/2 cup canned coconut milk (full-fat)
• 1 tbsp red curry paste
• 1 tsp fish sauce (optional)
• 1 cup snap peas, trimmed
• Juice of 1/2 lime
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a skillet over medium heat. Sear scallops 2–3 minutes per side, then remove and set aside.
2. In the same pan, stir in curry paste and cook 1 minute.
3. Add coconut milk, fish sauce, and lime juice. Simmer for 2–3 minutes until slightly thickened.
4. Add snap peas and cook for 1–2 minutes until bright green but still crisp.
5. Return scallops to pan to warm through. Garnish with fresh cilantro.

These coconut-curry scallops are warm and rich without being heavy—a perfect bridge between indulgence and freshness.

The dish comes together quickly and offers an exotic twist that feels special but totally doable on a summer evening.

Scallops with Tomato-Basil Gnocchi

This hearty yet light dish combines succulent seared scallops with pillowy homemade or store-bought gnocchi, all brought together with a burst of fresh tomato and basil.

It’s a luxurious yet simple recipe that works beautifully for a summer dinner party or a special date night.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 tbsp fresh garlic, minced
• 1 tbsp butter
• 1 tbsp olive oil (for sauce)
• 2 cups cooked gnocchi (store-bought or homemade)
• Fresh basil, chopped
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a pan over medium-high heat. Season scallops with salt and pepper, then sear for 2-3 minutes per side until golden and opaque. Remove and set aside.
2. In the same pan, add garlic and cook for 30 seconds. Then add tomatoes and cook for 3–4 minutes until they begin to soften.
3. Stir in butter and olive oil to create a sauce, then toss in the cooked gnocchi, letting them absorb the flavors.
4. Return the scallops to the pan to warm through, then garnish with fresh basil and Parmesan.

This scallop dish is a wonderful mix of textures—crispy scallops, tender gnocchi, and juicy tomatoes. It’s rich yet fresh, with a punch of basil that brings everything together.

The gnocchi makes it feel like a comfort food, but the scallops add sophistication.

Scallops with Avocado-Orange Salad

This refreshing salad pairs seared scallops with creamy avocado and bright citrus, making it a perfect option for hot summer days.

The orange vinaigrette ties everything together with a tangy kick, while the scallops add a savory touch that balances the salad’s sweetness.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1 orange, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil (for dressing)
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden brown. Remove and set aside.
2. In a large bowl, combine avocado, orange segments, red onion, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, salt, and pepper to make the dressing.
4. Toss the salad with the dressing, then plate and top with seared scallops.

This salad is vibrant and fresh, with the creamy avocado and sweet citrus pairing perfectly with the tender, savory scallops.

It’s a light but filling dish that’s perfect for summer lunches or light dinners, offering an ideal balance of textures and flavors.

Scallops in Garlic-White Wine Sauce with Asparagus

A classic combination, seared scallops in a buttery, garlicky white wine sauce is made even more delectable with the addition of crisp asparagus.

This dish is a wonderful way to showcase both scallops and seasonal vegetables in a rich yet bright sauce.

Ingredients:

• 1 lb sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp butter
• 4 garlic cloves, minced
• 1/2 cup white wine
• 1/2 cup chicken broth or vegetable broth
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper, then sear for 2-3 minutes per side until golden brown. Remove and set aside.
2. In the same pan, melt butter over medium heat, then sauté garlic for about 30 seconds until fragrant.
3. Add white wine and chicken broth, scraping any browned bits from the pan. Let the sauce simmer for 3–4 minutes.
4. Add asparagus pieces to the pan and cook for 3–4 minutes, until tender-crisp.
5. Return scallops to the pan, simmer for an additional 2–3 minutes to heat through, then garnish with fresh parsley.

This garlic-white wine sauce elevates the sweetness of the scallops while complementing the freshness of asparagus.

It’s a well-balanced, elegant dish that pairs beautifully with a glass of chilled white wine, making it perfect for a special summer meal.

Scallops with Lemon-Butter Risotto

This creamy risotto, paired with perfectly seared scallops, offers a balance of richness and brightness that’s perfect for summer dining.

The lemon zest adds a fresh twist to the buttery, comforting risotto, and the scallops provide the perfect protein to elevate the dish.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup dry white wine
• 2 tbsp butter
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Season scallops with salt and pepper, then sear for 2-3 minutes per side until golden brown. Remove and set aside.
2. In a separate pan, melt 1 tbsp butter over medium heat. Add Arborio rice and cook for 1-2 minutes until slightly translucent.
3. Add white wine and cook until mostly absorbed. Gradually add warm broth, one ladle at a time, stirring frequently, until rice is creamy and al dente (about 18-20 minutes).
4. Stir in lemon zest, juice, and remaining butter, then fold in Parmesan cheese.
5. Serve the risotto with seared scallops on top and garnish with fresh parsley.

This lemon-butter risotto provides a smooth, tangy base for the sweet and delicate scallops.

The creamy texture and the brightness from the lemon create a harmonious contrast with the seared scallops. It’s a rich yet refreshing dish that feels luxurious but is surprisingly simple to prepare.

Scallops with Avocado-Cucumber Salsa

This dish brings together the cool freshness of avocado and cucumber with the savory richness of perfectly seared scallops.

A light, summery salsa adds a refreshing contrast, making it the perfect dish for warm days or outdoor gatherings.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• Juice of 1 lime
• 1 tbsp cilantro, chopped
• 1 small jalapeño, minced (optional)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper, then sear for 2–3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.
2. In a small bowl, mix together avocado, cucumber, red onion, lime juice, cilantro, and jalapeño if using. Season with salt and pepper.
3. Serve the seared scallops topped with the avocado-cucumber salsa.

This recipe is perfect for a light lunch or appetizer.

The creamy avocado and crunchy cucumber salsa bring a refreshing contrast to the sweetness of the scallops, making each bite feel both cooling and satisfying. It’s a great option for hot summer days when you want something fresh but filling.

Scallops with Garlic-Parmesan Green Beans

A simple but flavorful dish where garlic and Parmesan elevate green beans, and seared scallops complete the meal.

This dish offers a fantastic mix of textures and flavors, perfect for a quick, elegant summer dinner.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 lb fresh green beans, trimmed
• 2 tbsp butter
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped

Instructions:

1. Steam or blanch the green beans for 4-5 minutes, or until bright green and tender-crisp. Drain and set aside.
2. Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper, then sear for 2-3 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté garlic for 30 seconds until fragrant. Add the cooked green beans and toss to coat in the garlic butter.
4. Sprinkle Parmesan cheese over the green beans and toss to combine.
5. Serve the green beans with seared scallops on top, garnished with fresh parsley.

This dish makes for a quick, satisfying dinner.

The crispy scallops paired with the garlicky, Parmesan-coated green beans create a simple yet delightful combination. It’s a great way to enjoy fresh summer vegetables with the richness of seafood.

Scallops with Roasted Red Pepper Sauce and Spinach

This recipe pairs succulent scallops with a creamy, smoky roasted red pepper sauce and fresh spinach.

The velvety sauce perfectly complements the seared scallops, while the spinach adds a healthy, vibrant element to the dish. It’s perfect for a cozy yet elegant summer dinner.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 red bell pepper, roasted and peeled
• 1/4 cup heavy cream
• 1 tbsp garlic, minced
• 2 cups fresh spinach
• 1 tbsp fresh basil, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper, then sear for 2-3 minutes on each side until golden brown. Remove and set aside.
2. In the same pan, add minced garlic and cook for 30 seconds until fragrant.
3. Add the roasted red pepper (you can blend it beforehand) and cook for 2 minutes. Then add heavy cream and stir until smooth.
4. Wilt the spinach into the sauce, cooking for 2-3 minutes until tender.
5. Plate the scallops and spoon the roasted red pepper sauce with spinach over them. Garnish with fresh basil.

This dish is rich yet light, with the smoky, creamy roasted red pepper sauce perfectly complementing the sweetness of the scallops.

The spinach adds freshness, making it a well-rounded dish that’s ideal for both a family dinner and a special occasion.

Scallops with Zesty Herb Pesto and Roasted Tomatoes

This vibrant summer dish features scallops paired with a fresh herb pesto and roasted tomatoes.

The richness of the pesto is balanced by the sweetness of the roasted tomatoes, and the scallops add a touch of luxury. It’s a colorful, flavorful meal that’s great for a light summer dinner or a party appetizer.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil (for tomatoes)
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• 1 tbsp lemon juice
• 1/4 cup Parmesan cheese, grated
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove, minced

Instructions:

1. Preheat oven to 400°F (200°C). Toss cherry tomatoes with 2 tbsp olive oil, salt, and pepper, then roast in the oven for 15-20 minutes, until soft and slightly charred.
2. Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper, then sear for 2–3 minutes on each side until golden and opaque. Remove and set aside.
3. For the pesto, blend basil, parsley, lemon juice, Parmesan, pine nuts, and garlic in a food processor until smooth. Drizzle in olive oil until desired consistency is reached. Season with salt and pepper.
4. Plate the seared scallops, top with roasted tomatoes, and drizzle the pesto over the dish.

The combination of herbaceous pesto, sweet roasted tomatoes, and tender scallops creates a dish that feels both refreshing and indulgent.

The zesty herb pesto brings out the best in the scallops, making it a summer dish everyone will enjoy.

Scallop and Sweet Potato Hash

A hearty, savory dish that’s perfect for a brunch or light dinner, this scallop and sweet potato hash features crispy potatoes and caramelized onions, all topped with perfectly seared scallops.

It’s a great way to enjoy a comforting yet fresh meal that’s full of vibrant summer flavors.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, thinly sliced
• 1 red bell pepper, diced
• 1/2 tsp smoked paprika
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until tender and crispy. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onion and bell pepper for 5 minutes, until softened.
3. Add smoked paprika, fresh thyme, and the cooked sweet potatoes back into the pan. Stir to combine and cook for another 3–4 minutes.
4. Meanwhile, heat a separate skillet over medium-high heat. Season the scallops with salt and pepper, then sear for 2-3 minutes per side until golden brown and cooked through.
5. Serve the scallops on top of the sweet potato hash and garnish with fresh parsley.

This scallop and sweet potato hash is hearty and satisfying with the perfect balance of sweet and savory flavors.

The caramelized onions and paprika add depth, while the scallops offer a light, delicate contrast. It’s a great option for a filling yet fresh summer meal.

Scallops with Mango Salsa and Cilantro Rice

This vibrant and fresh dish combines succulent seared scallops with a tangy mango salsa and aromatic cilantro rice.

The sweetness of the mango salsa pairs beautifully with the natural sweetness of the scallops, making it a perfect light, tropical dish for summer.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 mango, peeled and diced
• 1/4 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 cups cooked rice
• 1 tbsp fresh cilantro, chopped (for rice)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, then sear for 2–3 minutes per side until golden brown. Remove and set aside.
2. In a small bowl, combine mango, red onion, cilantro, and lime juice to make the salsa. Season with salt and pepper to taste.
3. Fluff the cooked rice with a fork and stir in chopped cilantro.
4. Serve the seared scallops over the cilantro rice, topped with the fresh mango salsa.

This dish is a burst of tropical flavor, combining the sweetness of mango with the savory scallops and the refreshing cilantro rice.

It’s light, refreshing, and perfect for those summer evenings when you want a taste of the tropics.

Scallops with Lemon-Butter Asparagus Risotto

A creamy risotto made with lemon and butter is a perfect base for delicate seared scallops.

The crisp asparagus adds crunch and freshness, making this a flavorful and elegant summer dish that’s sure to impress.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 tbsp butter
• 1 tbsp fresh lemon zest
• 1/2 cup grated Parmesan cheese
• 1 bunch asparagus, trimmed and cut into 2-inch pieces

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Season scallops with salt and pepper, then sear for 2–3 minutes per side until golden brown and opaque. Remove and set aside.
2. In a separate pan, heat a little olive oil and sauté the asparagus for 3–4 minutes until bright green and tender. Remove from heat.
3. In a large saucepan, melt 1 tbsp butter and add the Arborio rice. Stir for 2 minutes to toast the rice lightly.
4. Gradually add the white wine, followed by the warm broth, 1/2 cup at a time, stirring continuously until the liquid is absorbed and the rice is creamy (about 18 minutes).
5. Stir in lemon zest, Parmesan, and sautéed asparagus.
6. Plate the risotto and top with the seared scallops.

The creamy lemon-butter risotto paired with the crisp asparagus and tender scallops is both rich and refreshing.

This dish is perfect for an elegant summer dinner or a special occasion where you want to showcase fresh flavors and textures.

Scallops with Watermelon and Feta Salad

This light and refreshing salad combines juicy watermelon with the savory goodness of scallops and feta cheese.

The sweetness of the watermelon and the saltiness of the feta create a perfect contrast, while the scallops add a delicate seafood flavor to round out the dish.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 3 cups watermelon, cubed
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1 tbsp fresh mint, chopped
• Juice of 1 lime
• 1 tbsp olive oil (for dressing)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, then sear for 2-3 minutes per side until golden and opaque. Remove and set aside.
2. In a large bowl, combine the watermelon, red onion, feta cheese, and fresh mint.
3. In a small bowl, whisk together lime juice and olive oil to make the dressing. Drizzle over the salad and toss gently to combine.
4. Serve the seared scallops on top of the watermelon salad.

This salad is a perfect light meal for hot summer days, offering a balance of sweet, salty, and savory flavors.

The watermelon provides a refreshing base, while the feta and scallops give the salad depth and richness, making it both satisfying and refreshing.

Scallops with Grilled Peaches and Balsamic Glaze

This dish combines the sweetness of grilled peaches with seared scallops and a tangy balsamic glaze.

The caramelized peaches add a smoky depth of flavor that pairs wonderfully with the natural sweetness of the scallops, making it an ideal dish for summer.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 peaches, halved and pitted
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• Fresh basil, for garnish

Instructions:

1. Heat a grill or grill pan over medium heat. Drizzle the peach halves with olive oil and season with a pinch of salt. Grill the peaches for 2-3 minutes per side until lightly charred and caramelized. Set aside.
2. In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat until the mixture thickens into a glaze (about 5 minutes).
3. Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, then sear for 2-3 minutes per side until golden brown and opaque.
4. Plate the scallops, add grilled peach halves, and drizzle with the balsamic glaze. Garnish with fresh basil.

This dish is a beautiful balance of sweet and savory. The grilled peaches bring a smoky sweetness, while the balsamic glaze adds a tangy kick.

The seared scallops are the perfect complement, making this dish a wonderful option for a summer evening.

Scallops with Coconut-Lime Sauce and Rice Noodles

A tropical-inspired dish that combines creamy coconut milk, fresh lime, and tender scallops, served over delicate rice noodles.

This dish is light yet satisfying, making it perfect for a warm summer day when you want something flavorful and refreshing.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can (14 oz) coconut milk
• Juice and zest of 1 lime
• 1 tbsp fresh ginger, grated
• 2 cups cooked rice noodles
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, then sear for 2-3 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, add coconut milk, lime juice, lime zest, and grated ginger. Stir to combine and simmer for 2-3 minutes until the sauce thickens slightly.
3. Toss the cooked rice noodles in the coconut-lime sauce to coat them well.
4. Serve the noodles with the seared scallops on top, garnished with fresh cilantro and lime wedges.

This dish is the perfect fusion of tropical flavors.

The creamy coconut-lime sauce adds a rich, refreshing element to the noodles and scallops, creating a light yet satisfying meal that’s full of zest and flavor.

Scallops with Sweet Corn and Cherry Tomato Relish

This recipe brings together seared scallops with a fresh, colorful relish made from sweet corn and cherry tomatoes.

The sweetness of the corn and the tartness of the tomatoes create a perfect balance to the savory, tender scallops, making this a fantastic summer dish.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh corn kernels (about 2 ears of corn)
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil (for relish)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season scallops with salt and pepper, then sear for 2–3 minutes on each side until golden brown and cooked through. Remove and set aside.
2. In the same skillet, add the corn kernels and cook for 2–3 minutes until lightly browned. Remove and set aside.
3. In a bowl, combine cherry tomatoes, red onion, cilantro, lime juice, and 1 tbsp olive oil. Stir in the cooked corn and season with salt and pepper.
4. Plate the scallops and top with the sweet corn and cherry tomato relish.

This dish is light, refreshing, and perfect for summer gatherings.

The relish adds a burst of sweetness and acidity that complements the scallops beautifully, while the corn adds a delightful crunch. It’s a vibrant and tasty option for any summer meal.

Scallops with Tomato Basil Salsa and Garlic Butter

This dish features seared scallops paired with a bright and fresh tomato basil salsa and a rich garlic butter sauce.

The tomatoes and basil provide a fresh, summery contrast to the buttery richness of the scallops, making it a perfect dish for a light dinner or appetizer.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, quartered
• 1/4 red onion, finely diced
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 2 tbsp butter
• 2 garlic cloves, minced
• Fresh parsley for garnish

Instructions:

1. In a small bowl, combine the cherry tomatoes, red onion, basil, and balsamic vinegar. Season with salt and pepper to taste and set aside.
2. Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, then sear for 2-3 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, melt butter and sauté the garlic until fragrant, about 1 minute.
4. Serve the scallops with a spoonful of the tomato basil salsa and drizzle with garlic butter. Garnish with fresh parsley.

The combination of fresh salsa and buttery garlic sauce elevates the scallops and creates a perfect balance of freshness and richness.

This dish is light yet satisfying, making it a great choice for a warm evening meal.

Scallops with Roasted Beet and Arugula Salad

This dish combines earthy roasted beets, peppery arugula, and tender scallops in a refreshing salad.

The sweetness of the beets and the slight bitterness of the arugula are a great contrast to the scallops, creating a well-rounded, flavorful dish.

Ingredients:

• 1 lb large sea scallops, patted dry
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 medium beets, roasted and sliced
• 4 cups arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup toasted walnuts
• 2 tbsp olive oil (for dressing)
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45–60 minutes, or until tender. Let them cool before peeling and slicing.
2. Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, then sear for 2–3 minutes per side until golden and opaque. Remove and set aside.
3. In a large bowl, toss arugula, roasted beet slices, goat cheese, and toasted walnuts.
4. Whisk together olive oil, balsamic vinegar, and Dijon mustard to make the dressing. Drizzle over the salad and toss gently.
5. Plate the salad and top with the seared scallops.

This roasted beet and arugula salad is a delicious and vibrant dish that showcases the delicate flavors of the scallops.

The earthy sweetness of the beets and the tangy goat cheese complement the scallops perfectly, making this an elegant, light summer meal.

Scallops with Spicy Mango and Cucumber Slaw

This tropical dish pairs seared scallops with a spicy mango and cucumber slaw that brings heat and sweetness in every bite.

The crunchy slaw adds texture and freshness to the scallops, while the chili-lime dressing adds a kick of spice, making it a perfect dish for a summer cookout.

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 ripe mango, julienned
• 1 cucumber, julienned
• 1/4 cup red cabbage, thinly sliced
• 1/4 red onion, thinly sliced
• 1 jalapeño, minced (optional)
• Juice of 1 lime
• 1 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp olive oil (for slaw dressing)
• Fresh cilantro for garnish

Instructions:

1. In a medium bowl, combine mango, cucumber, red cabbage, red onion, and jalapeño. In a small bowl, whisk together lime juice, honey, rice vinegar, and olive oil to make the dressing. Toss the slaw with the dressing and set aside.
2. Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, then sear for 2-3 minutes on each side until golden brown. Remove and set aside.
3. Plate the scallops and top with the spicy mango and cucumber slaw. Garnish with fresh cilantro.

This dish is light, zesty, and refreshing, with a nice contrast between the spicy slaw and the sweet scallops.

The crispness of the slaw and the seared scallops make this a perfect dish for hot summer days when you’re craving something light but full of flavor.