When it comes to seafood, few ingredients are as divine as succulent scallops. These tender morsels of flavor can elevate any dish from ordinary to extraordinary. Whether you’re a seasoned chef or a culinary newbie, cooking with scallops is a surefire way to impress your friends and family. In this article, we’ll dive into the world of scallop recipes and explore 18 mouth-watering main courses that are sure to delight.
From classic combinations like pan-seared scallops with garlic butter sauce to more adventurous pairings like bacon-wrapped scallops with maple glaze, we’ve got you covered. Whether you’re in the mood for something light and citrusy or rich and creamy, our collection of recipes is guaranteed to satisfy your cravings. So go ahead, get cooking, and indulge in the sweet and tender taste of scallops!
Pan-Seared Scallops with Garlic Butter Sauce
Savor the sweet and savory flavors of pan-seared scallops paired with a rich garlic butter sauce, perfect for a quick and impressive dinner. This recipe requires just a few ingredients and minimal cooking time.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 1 clove garlic, minced
– 2 cloves fresh parsley, chopped
– Salt and pepper to taste
– Fresh lemon wedges (optional)
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. Heat a large skillet over medium-high heat. Add butter and let melt.
3. Add garlic and sauté for 1 minute until fragrant.
4. Add scallops and sear for 2-3 minutes per side or until cooked through.
5. Remove scallops from skillet, set aside.
6. Reduce heat to medium-low, add chopped parsley and stir to combine.
7. Serve scallops with garlic butter sauce spooned over the top. Garnish with lemon wedges if desired.
Cooking Time: 10-12 minutes
Lemon Herb Scallops with Asparagus
Brighten up your dinner plate with this refreshing and flavorful dish, perfect for springtime or any time you want a burst of citrus flavor. Pan-seared scallops are paired with tender asparagus and a zesty lemon herb sauce.
Ingredients:
– 12 large scallops
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 1/4 cup white wine (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season scallops with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
4. Add asparagus to the skillet and cook for 3-4 minutes or until tender.
5. In a small bowl, whisk together lemon juice, parsley, and white wine (if using).
6. Pan-sear scallops in the same skillet for 2-3 minutes per side or until cooked through.
7. Serve scallops with asparagus and spoon lemon herb sauce over the top.
Cooking Time: 15-20 minutes
Creamy Parmesan Scallops Pasta
A rich and satisfying pasta dish featuring tender scallops, a creamy sauce, and the perfect balance of flavors.
Ingredients:
– 12 large scallops
– 8 oz. pasta (linguine or fettuccine work well)
– 2 tbsp. unsalted butter
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add scallops and cook for 2-3 minutes per side, or until golden brown. Remove from heat and set aside.
3. In the same skillet, reduce heat to medium. Add heavy cream and bring to a simmer. Let cook for 2-3 minutes, or until slightly thickened.
4. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Combine cooked pasta, scallops, and sauce. Toss until well coated.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Scallops with Brown Butter and Sage
This recipe showcases the rich flavors of buttery scallops paired with the earthiness of sage, making it a perfect dish for a special occasion or a cozy night in.
Ingredients:
– 12 large scallops
– 4 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage leaves
– Salt and pepper to taste
– Fresh lemon wedges (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Rinse the scallops and pat them dry with paper towels.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sage leaves and cook until fragrant, about 30 seconds.
4. Add the scallops to the skillet and cook for 2-3 minutes on each side, or until they’re cooked through and golden brown.
5. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter until it forms a rich, brown sauce.
6. Season with salt and pepper to taste.
7. Serve the scallops immediately, garnished with fresh lemon wedges if desired.
Cooking Time: 12-15 minutes
Bacon-Wrapped Scallops with Maple Glaze
Elevate your seafood game with this indulgent recipe that combines the tender sweetness of scallops with the smoky richness of bacon and a hint of maple syrup.
Ingredients:
– 12 large sea scallops
– 6 slices of thick-cut bacon, cut in half
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap each scallop with a piece of bacon, securing with toothpicks if needed.
3. Line a baking sheet with parchment paper. Place the bacon-wrapped scallops on the sheet.
4. Drizzle olive oil over the scallops and sprinkle with salt and pepper to taste.
5. Bake for 12-15 minutes or until the bacon is crispy and golden brown.
6. While the scallops are baking, combine maple syrup and a pinch of salt in a small saucepan. Bring to a simmer over medium heat.
7. Remove the scallops from the oven and brush with the warm maple glaze.
8. Serve immediately.
Cooking Time: 12-15 minutes
Scallops and Mushroom Risotto
A creamy and flavorful Italian-inspired dish, this recipe combines tender scallops with sautéed mushrooms and Arborio rice for a satisfying main course.
Ingredients:
– 12 large scallops
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until browned on both sides, about 3-4 minutes per side. Remove from heat and set aside.
2. In the same skillet, add the mushrooms and onion. Cook until the mushrooms release their moisture and start to brown, about 5 minutes.
3. Add the garlic and Arborio rice to the skillet. Cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.
4. Add 1/2 cup of warmed broth to the skillet and stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments, and waiting for it to be absorbed before adding more. This should take about 20-25 minutes, or until the rice is creamy and cooked.
5. Add the cooked scallops back into the skillet and stir to combine with the risotto. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Seared Scallops with Mango Salsa
Elevate your dinner party with this tropical twist on a classic appetizer. The sweetness of the mango pairs perfectly with the tender scallops, creating a flavor combination that’s sure to impress.
Ingredients:
– 12 large scallops
– 1 ripe mango, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat a skillet over medium-high heat.
2. Pat the scallops dry with paper towels. Season with salt and pepper.
3. Add 1 tablespoon of oil to the skillet and sear the scallops for 2-3 minutes per side, or until they’re cooked through.
4. Meanwhile, combine mango, red onion, jalapeño, and lime juice in a bowl.
5. Serve the scallops with the mango salsa spooned over the top. Garnish with cilantro leaves.
Cooking Time: 6-8 minutes
Scallops in White Wine Garlic Sauce
This elegant seafood dish combines succulent scallops with a rich white wine and garlic sauce, perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 12 large scallops
– 2 cloves of garlic, minced
– 1/4 cup white wine (dry)
– 2 tablespoons unsalted butter
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the white wine and bring to a simmer. Let cook for 2-3 minutes or until the liquid has reduced by half.
4. Add the scallops to the skillet and cook for 2-3 minutes per side, or until they are cooked through and opaque.
5. Remove the scallops from the skillet and set aside. Stir in the remaining 1 tablespoon of butter and lemon juice.
6. Serve the scallops with the white wine garlic sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 10-12 minutes
Grilled Scallops with Chimichurri
Elevate your seafood game with this simple and flavorful recipe that combines tender grilled scallops with a zesty Argentinean-inspired chimichurri sauce.
Ingredients:
– 12 large scallops
– 1/4 cup olive oil
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, combine olive oil, parsley, oregano, garlic, and red wine vinegar. Mix well to make chimichurri sauce.
3. Season scallops with salt and pepper.
4. Grill scallops for 2-3 minutes per side, or until cooked through.
5. Serve immediately with chimichurri sauce spooned over the top.
Cooking Time: 6-8 minutes
Scallops with Creamy Corn Puree
This recipe combines the sweetness of fresh corn with the tender goodness of scallops, all wrapped up in a rich and creamy sauce. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 12 large scallops
– 2 cups fresh corn kernels (from about 4 ears)
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the scallops under cold water, pat dry with paper towels.
3. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the scallops and cook for 2-3 minutes on each side, or until they’re opaque and cooked through. Remove from heat and set aside.
4. In a blender or food processor, puree the corn kernels with the remaining 1 tablespoon of butter, heavy cream, and parsley.
5. Serve the scallops atop the creamy corn puree. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Scallops and Spinach Stuffed Shells
A creative twist on traditional stuffed shells, this recipe combines the flavors of scallops, spinach, and ricotta cheese for a rich and satisfying dish.
Ingredients:
– 12 jumbo pasta shells
– 1 pound large scallops, rinsed and patted dry
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high. Add scallops and cook for 2-3 minutes per side, or until golden brown.
4. Remove scallops from heat and stir in spinach leaves. Let it wilt for about 30 seconds.
5. Combine ricotta cheese, Parmesan cheese, salt, pepper, and red pepper flakes (if using) in a bowl.
6. Stuff each pasta shell with the scallop-spinach mixture and top with the ricotta cheese mixture.
7. Place stuffed shells on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the filling is heated through and the pasta is cooked to your liking.
Cooking Time: 25-30 minutes
Scallops with Lemon Caper Sauce
Elevate your seafood game with this bright and citrusy dish, featuring succulent scallops paired with a tangy lemon caper sauce. This quick and easy recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 large scallops
– 2 lemons, juiced
– 1/4 cup white wine (optional)
– 2 tbsp butter
– 1 tsp chopped fresh parsley
– 1 tsp chopped capers
– Salt and pepper to taste
Instructions:
1. Preheat skillet over medium-high heat.
2. Pat scallops dry with paper towels. Season with salt, pepper, and a squeeze of lemon juice.
3. Add butter to skillet; once melted, sear scallops for 2-3 minutes per side, or until cooked through.
4. Remove scallops from skillet; set aside.
5. Reduce heat to medium. Add white wine (if using), lemon juice, parsley, and capers to skillet. Simmer sauce for 2-3 minutes, stirring occasionally.
6. Serve scallops with warm lemon caper sauce spooned over the top.
Cooking Time: 10-12 minutes
Scallops and Chorizo Skewers
Elevate your outdoor gatherings with these flavorful skewers that combine succulent scallops, spicy chorizo, and fresh vegetables. Perfect for a summer cookout or dinner party.
Ingredients:
– 12 large scallops
– 1/4 pound Spanish chorizo, sliced
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Alternate scallops, chorizo, red bell pepper, yellow bell pepper, and garlic on skewers.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, or until scallops are cooked through.
5. Garnish with chopped parsley, if desired.
Cooking Time: 8-10 minutes
Scallops with Truffle Mashed Potatoes
Elevate your dinner game with this decadent dish that combines succulent scallops with rich truffle mashed potatoes. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12 large scallops
– 3-4 Yukon gold potatoes, peeled and cubed
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1 teaspoon truffle oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Boil the potatoes until tender, then drain and mash with butter, heavy cream, salt, and pepper.
3. Stir in truffle oil for an added layer of earthy flavor.
4. Season the scallops with salt and pepper.
5. Heat a skillet over medium-high heat and sear the scallops for 2-3 minutes per side, or until cooked through.
6. Serve the scallops atop the truffle mashed potatoes.
Cooking Time: 20-25 minutes
Scallops in Creamy Dijon Sauce
A rich and tangy sauce elevates this simple scallop dish, perfect for a weeknight dinner or special occasion. This recipe combines the sweetness of scallops with the savory flavor of Dijon mustard.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 2 tablespoons Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the scallops and pat them dry with paper towels.
2. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the scallops and cook for 2-3 minutes per side, or until they’re opaque and cooked through. Remove from heat and set aside.
3. In the same skillet, melt the remaining 1 tablespoon of butter. Sprinkle with flour and whisk to combine. Cook for 1 minute, stirring constantly.
4. Gradually add the heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Stir in Dijon mustard and season with salt and pepper to taste.
6. Serve the scallops with the creamy Dijon sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Scallops with Roasted Red Pepper Coulis
This vibrant dish combines succulent scallops with a sweet and smoky roasted red pepper coulis, perfect for a quick yet impressive dinner party. The roasted peppers add a pop of color and flavor to this seafood delight.
Ingredients:
– 12 large scallops
– 2 red bell peppers
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers in a single layer on a baking sheet for 30-40 minutes, or until charred.
3. Peel off the skin, remove seeds and chop into a puree.
4. Season the scallops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the scallops for 2-3 minutes per side, or until golden brown.
5. Serve the scallops with the roasted red pepper coulis spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Scallops and Shrimp Scampi
A classic Italian-inspired dish that combines succulent scallops and shrimp with garlic butter, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 large scallops
– 1 pound large shrimp, peeled and deveined
– 4 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the scallops and shrimp under cold water, pat dry with paper towels.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add the scallops and cook for 2-3 minutes per side, or until opaque and cooked through.
4. Remove the scallops from the skillet and set aside.
5. In the same skillet, add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
6. Add the remaining butter, lemon juice, and white wine (if using) to the skillet. Simmer for 1 minute.
7. Serve the scallops and shrimp together, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Scallops with Crispy Prosciutto and Peas
This recipe combines the sweetness of scallops with the savory crunch of crispy prosciutto and the freshness of peas, creating a dish that’s perfect for springtime gatherings.
Ingredients:
– 12 large scallops
– 6 slices of prosciutto, thinly sliced
– 1 cup fresh peas (frozen or canned work too)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the scallops with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the prosciutto and cook until crispy, about 2-3 minutes per side. Remove from heat and set aside.
4. In the same skillet, add the peas and cook until tender, about 2-3 minutes.
5. Add the scallops to the skillet and cook for 1-2 minutes per side, or until seared.
6. Serve the scallops with crispy prosciutto and peas. Garnish with chopped parsley if desired.
Cooking Time: About 10-12 minutes
Summary
Indulge in a world of succulent scallop recipes with our collection of 18 mouth-watering dishes! From classic pan-seared scallops to bold flavor combinations like bacon-wrapped scallops with maple glaze and truffle mashed potatoes, there’s something for every palate. Discover easy-to-make main courses like creamy parmesan scallops pasta, grilled scallops with chimichurri, and more. Treat yourself to a culinary delight with these succulent scallop recipes!
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