Zesty, succulent, and surprisingly simple—scallops are the perfect protein for creating healthy, restaurant-worthy meals at home. Whether you’re craving a quick weeknight dinner or a light, elegant dish, these recipes prove that eating well doesn’t mean sacrificing flavor. Dive into our roundup of 26 delicious scallop recipes and discover how easy it is to enjoy guilt-free dining any night of the week!
Garlic Parmesan Scallops with Spinach
Tired of the same old weeknight dinners? This garlic parmesan scallops with spinach dish is here to rescue your taste buds. It’s fancy enough for a date night but easy enough for a busy Tuesday—you’ll love how quickly it comes together.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– Sea scallops – 12 large
– Olive oil – 2 tbsp
– Unsalted butter – 2 tbsp
– Garlic – 4 cloves, minced
– Fresh spinach – 5 oz
– Grated parmesan cheese – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon – 1, juiced
Instructions
1. Pat the sea scallops completely dry with paper towels to ensure a good sear.
2. Season the scallops evenly on both sides with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the scallops in the skillet, making sure they are not touching, and sear for 2 minutes without moving them.
5. Flip each scallop and cook for another 2 minutes until golden brown and opaque, then transfer to a plate.
6. Reduce the heat to medium and add unsalted butter to the same skillet.
7. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
8. Add fresh spinach to the skillet and cook for 2 minutes, stirring until wilted.
9. Stir in grated parmesan cheese and lemon juice until the cheese melts and coats the spinach, about 1 minute.
10. Return the scallops to the skillet, nestling them into the spinach mixture, and heat for 1 minute to warm through.
Now you’ve got a dish that’s creamy, garlicky, and packed with fresh flavor. The scallops stay tender and juicy, while the spinach adds a nice earthy balance—try serving it over pasta or with crusty bread to soak up every last bit of that delicious sauce.
Lemon Herb Grilled Scallops
Nothing beats a quick, elegant seafood dish that feels fancy but comes together in minutes. Lemon Herb Grilled Scallops are exactly that—bright, fresh, and perfect for a summer night when you want something special without the fuss. You’ll love how simple the flavors are.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 minutes
Ingredients
– Sea scallops – 1 lb
– Olive oil – 2 tbsp
– Lemon – 1
– Fresh parsley – ¼ cup, chopped
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the sea scallops completely dry with paper towels to ensure a good sear.
2. In a small bowl, zest and juice the lemon.
3. Add the olive oil, minced garlic, chopped parsley, salt, and black pepper to the bowl with the lemon zest and juice.
4. Whisk the marinade ingredients together until well combined.
5. Place the dried scallops in a shallow dish and pour the marinade over them, turning to coat evenly.
6. Let the scallops marinate at room temperature for 10 minutes.
7. Preheat your grill or a grill pan to high heat, about 450°F.
8. Remove the scallops from the marinade, letting any excess drip off.
9. Place the scallops on the hot grill, spacing them about 1 inch apart.
10. Grill the scallops for 3 minutes without moving them to develop grill marks.
11. Flip each scallop carefully using tongs.
12. Grill for another 3 minutes, or until the scallops are opaque and firm to the touch.
13. Transfer the grilled scallops to a serving plate immediately.
Fresh from the grill, these scallops have a caramelized crust that gives way to a tender, buttery interior. The lemon and herbs cut through the richness beautifully. Try serving them over a simple arugula salad or with grilled asparagus for a complete meal that impresses every time.
Honey Soy Scallops with Brown Rice
Now, let’s talk about a dish that feels fancy but is surprisingly simple to pull off on a busy weeknight. You’re going to love these sweet and savory scallops over nutty brown rice—it’s a complete meal that comes together in about 30 minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Brown rice – ½ cup
– Water – 1 cup
– Scallops – ¾ lb
– Soy sauce – 2 tbsp
– Honey – 1 tbsp
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – ¼ tsp
– Green onions – 2, sliced
Instructions
1. Rinse ½ cup of brown rice under cold water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed rice and 1 cup of water in a small saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 20 minutes until all the water is absorbed and the rice is tender.
4. While the rice cooks, pat ¾ lb of scallops completely dry with paper towels to ensure a good sear.
5. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, and 2 cloves of minced garlic to make the sauce.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
7. Season the dried scallops with ¼ tsp salt and place them in the hot skillet, spacing them apart so they don’t steam.
8. Sear the scallops without moving them for 2 minutes until a golden-brown crust forms on the bottom.
9. Flip each scallop and cook for another 1–2 minutes until they are opaque and firm to the touch.
10. Pour the prepared honey-soy sauce into the skillet and let it bubble for 30 seconds to thicken slightly, coating the scallops.
11. Remove the skillet from the heat and stir in the sliced green onions.
12. Serve the scallops and sauce immediately over the cooked brown rice.
My favorite part is the contrast between the caramelized, slightly crisp exterior of the scallops and their tender, buttery interior, all soaked in that sticky-sweet sauce. The chewy brown rice soaks up every last drop, making each bite incredibly satisfying—try topping it with a sprinkle of sesame seeds for extra crunch.
Zesty Lime and Cilantro Scallop Tacos
Savor the bright, fresh flavors of these easy-to-make tacos that come together in no time. You’ll love the tender scallops paired with zesty lime and cilantro—perfect for a quick weeknight dinner or a fun weekend meal. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Scallops – 1 lb
– Lime – 1
– Cilantro – ¼ cup chopped
– Corn tortillas – 8
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the scallops evenly with salt and black pepper on both sides.
4. Place the scallops in the skillet without overcrowding, cooking for 2 minutes per side until golden brown and opaque.
5. Remove the scallops from the skillet and let them rest for 2 minutes to retain juices.
6. Warm the corn tortillas in the same skillet over medium heat for 30 seconds per side, adding the remaining 1 tbsp olive oil if needed.
7. Cut the lime in half and squeeze the juice from one half over the cooked scallops.
8. Chop the cilantro finely and sprinkle it over the scallops.
9. Slice the scallops into bite-sized pieces if desired for easier taco assembly.
10. Assemble each taco by placing scallop pieces on a warm tortilla and drizzling with extra lime juice from the remaining half.
Here’s how these tacos turn out: the scallops are tender with a crisp sear, balanced by the bright acidity of lime and fresh cilantro. Try serving them with a side of avocado slices or a quick cabbage slaw for added crunch—they’re light yet satisfying, making every bite a burst of coastal-inspired flavor.
Ginger Sesame Scallops with Broccoli
Picture this: you’re craving something restaurant-worthy but don’t want to spend all night in the kitchen. This ginger sesame scallop dish is your answer—it’s surprisingly simple and packed with flavor.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- Sea scallops – 12 large
- Broccoli florets – 2 cups
- Sesame oil – 2 tbsp
- Fresh ginger – 1 tbsp, minced
- Soy sauce – 2 tbsp
- Honey – 1 tbsp
- Cornstarch – 1 tsp
- Water – ¼ cup
Instructions
- Pat the sea scallops completely dry with a paper towel to ensure a good sear.
- Heat 1 tbsp of sesame oil in a large skillet over medium-high heat until it shimmers.
- Place the scallops in the skillet, spacing them apart, and cook for 2 minutes without moving them to form a golden crust.
- Flip the scallops and cook for another 1-2 minutes until just opaque, then remove them to a plate.
- Add the remaining 1 tbsp of sesame oil to the same skillet and reduce the heat to medium.
- Add the minced ginger and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, and water until smooth.
- Pour the sauce mixture into the skillet with the broccoli and bring to a simmer, cooking for 1-2 minutes until thickened.
- Return the scallops to the skillet and gently toss everything together to coat in the sauce, heating for 1 minute more.
Ready to dig in? The scallops are tender with a perfect sear, while the broccoli stays crisp in that sweet-savory glaze. Serve it over steamed rice or quinoa for a complete meal that feels fancy without the fuss.
Creamy Cauliflower and Scallop Soup
Here’s a cozy soup that’s surprisingly simple to make. You’ll love how the creamy cauliflower base lets the sweet scallops shine through—it feels fancy but comes together in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Cauliflower florets – 1 head (about 4 cups)
– Sea scallops – 1 lb
– Olive oil – 2 tbsp
– Garlic cloves – 3, minced
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add cauliflower florets and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer for 15 minutes until cauliflower is tender.
5. While soup simmers, pat scallops dry with paper towels to ensure a good sear.
6. Heat remaining 1 tbsp olive oil in a separate skillet over medium-high heat until hot.
7. Season scallops with ½ tsp salt and ¼ tsp black pepper, then sear for 2 minutes per side until golden brown and opaque in the center.
8. Remove scallops from skillet and set aside.
9. Use an immersion blender to puree the soup in the pot until completely smooth, about 2 minutes.
10. Stir in heavy cream, remaining ½ tsp salt, and ¼ tsp black pepper, and heat for 2 minutes until warmed through.
11. Divide soup into bowls and top with seared scallops.
Just ladle it up and enjoy the velvety texture with those tender scallop bites. For a fun twist, sprinkle with crispy bacon or fresh herbs—it’s rich, comforting, and perfect for a chilly evening.
Teriyaki Scallops with Quinoa Salad
Aren’t you craving something that feels fancy but is actually super easy? This teriyaki scallops with quinoa salad is a restaurant-worthy meal you can whip up at home in no time. It’s light, flavorful, and perfect for a quick, healthy dinner.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Scallops – 12 large
– Soy sauce – ¼ cup
– Honey – 2 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Quinoa – ½ cup
– Water – 1 cup
– Olive oil – 2 tbsp
– Lime – 1, juiced
– Green onions – 2, sliced
Instructions
1. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine the rinsed quinoa and 1 cup of water in a small saucepan.
3. Bring the quinoa to a boil over high heat.
4. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes.
5. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes.
6. Fluff the cooked quinoa with a fork and set it aside to cool slightly.
7. Pat the scallops completely dry with paper towels to ensure a good sear.
8. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
9. Season the scallops lightly with salt.
10. Place the scallops in the hot skillet, spacing them apart, and sear for 2 minutes without moving them.
11. Flip the scallops and sear for another 1-2 minutes until golden brown and just opaque in the center.
12. Transfer the cooked scallops to a plate.
13. In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger.
14. Cook the garlic and ginger for 30 seconds until fragrant.
15. Add the soy sauce and honey to the skillet, stirring to combine.
16. Bring the sauce to a simmer and cook for 2-3 minutes until slightly thickened.
17. Return the scallops to the skillet and toss them in the sauce for 30 seconds to coat.
18. In a medium bowl, combine the cooled quinoa, lime juice, remaining 1 tbsp of olive oil, and sliced green onions.
19. Toss the quinoa salad gently to mix.
20. Divide the quinoa salad between two plates and top with the teriyaki scallops.
You’ll love the contrast between the tender, sweet scallops and the fluffy, tangy quinoa. Try serving it with extra lime wedges for a bright kick, or add some avocado slices for creaminess.
Mediterranean Scallop Skewers with Vegetables
Haven’t you been craving something that feels fancy but is secretly easy? These Mediterranean scallop skewers with vegetables are your answer. They’re perfect for a quick weeknight dinner or a casual weekend grill session.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Sea scallops – 1 lb
– Zucchini – 1 large
– Red bell pepper – 1 large
– Red onion – 1 small
– Olive oil – 2 tbsp
– Lemon juice – 2 tbsp
– Garlic powder – 1 tsp
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the sea scallops completely dry with paper towels to ensure a good sear.
2. Cut the zucchini into 1-inch thick rounds.
3. Cut the red bell pepper into 1-inch squares.
4. Cut the red onion into 1-inch chunks.
5. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper.
6. Place the scallops, zucchini, red bell pepper, and red onion in a large bowl.
7. Pour the marinade over the ingredients and toss gently to coat everything evenly.
8. Let the mixture marinate at room temperature for 10 minutes.
9. While marinating, soak 8 wooden skewers in water for 10 minutes to prevent burning.
10. Preheat your grill or grill pan to medium-high heat (about 400°F).
11. Thread the scallops and vegetables alternately onto the soaked skewers.
12. Place the skewers on the preheated grill.
13. Grill for 3-4 minutes per side, turning once, until the scallops are opaque and firm and the vegetables have nice grill marks.
14. Remove the skewers from the grill and let them rest for 2 minutes before serving.
15. You can also cook these in a preheated oven at 425°F for 10-12 minutes if you don’t have a grill.
You’ll love the juicy, tender scallops paired with the smoky, slightly charred vegetables. The lemon and oregano give it that bright, herby Mediterranean vibe. Try serving them over a bed of couscous or with a simple Greek salad for a complete meal.
Coconut Curry Scallops with Jasmine Rice
Now, imagine you’re craving something cozy yet exciting for dinner. This coconut curry scallops with jasmine rice is just that—a creamy, fragrant dish that feels fancy but comes together in a flash. You’ll love how the tender scallops soak up all that rich, spiced coconut goodness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Jasmine rice – 1 cup
– Water – 2 cups
– Scallops – 1 lb
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Red curry paste – 2 tbsp
– Coconut milk – 1 (13.5 oz) can
– Lime – 1, juiced
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water.
3. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek while it’s cooking to keep the steam in for fluffy rice.
4. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes.
5. Pat the scallops dry with paper towels to ensure a good sear.
6. Season the scallops evenly on both sides with ½ tsp salt and ¼ tsp black pepper.
7. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
8. Add the scallops to the skillet and cook for 2 minutes per side until golden brown. Tip: Avoid overcrowding the pan—cook in batches if needed for even browning.
9. Transfer the cooked scallops to a plate and set aside.
10. In the same skillet, add the diced onion and cook over medium heat for 3 minutes until softened.
11. Add the minced garlic and cook for 1 more minute until fragrant.
12. Stir in 2 tbsp red curry paste and cook for 30 seconds to toast the spices.
13. Pour in the can of coconut milk, stirring to combine, and bring to a gentle simmer.
14. Let the curry simmer for 5 minutes to thicken slightly. Tip: Taste and adjust seasoning now, but avoid adding more salt if the curry paste is already salty.
15. Return the scallops to the skillet, spooning the curry over them, and cook for 1 minute to warm through.
16. Stir in the juice of 1 lime and ¼ cup chopped cilantro just before serving.
17. Fluff the cooked jasmine rice with a fork.
18. Serve the scallops and curry over the jasmine rice.
Mouthwatering, right? The scallops stay juicy and sweet against the velvety, aromatic curry, while the fluffy rice soaks up every bit of sauce. Try it with a side of steamed veggies or a crisp salad to round out the meal—it’s a restaurant-worthy dish that’s totally doable on a weeknight.
Balsamic Glazed Scallops with Asparagus
Sometimes you just need a fancy-looking dinner that’s secretly easy to pull off. This balsamic glazed scallops with asparagus is exactly that—a restaurant-worthy dish you can make at home in under 30 minutes. You’ll love the sweet-tangy glaze and perfectly seared scallops.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sea scallops – 12
– Asparagus – 1 bunch
– Olive oil – 2 tbsp
– Balsamic vinegar – ¼ cup
– Honey – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the sea scallops completely dry with paper towels to ensure a good sear.
2. Trim the tough ends off the asparagus by snapping them where they naturally break.
3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Season the scallops evenly with salt and black pepper on both sides.
5. Place the scallops in the hot skillet, making sure they are not touching, and cook for 2 minutes without moving them.
6. Flip each scallop and cook for another 2 minutes until golden brown and opaque, then transfer to a plate.
7. Add the remaining 1 tbsp of olive oil to the same skillet and reduce the heat to medium.
8. Add the asparagus to the skillet and cook for 5–7 minutes, stirring occasionally, until tender-crisp and bright green.
9. While the asparagus cooks, whisk together the balsamic vinegar and honey in a small bowl.
10. Push the asparagus to the side of the skillet and pour the balsamic mixture into the center.
11. Let the mixture simmer for 3–4 minutes, stirring constantly, until it thickens to a syrupy glaze that coats the back of a spoon.
12. Return the scallops to the skillet and toss everything gently in the glaze for 1 minute to warm through.
Zesty and savory, the glaze caramelizes into a sticky-sweet coating that clings to the tender scallops and crisp asparagus. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of that delicious sauce.
Chili Lime Scallops with Mango Salsa
Craving something fresh, zesty, and ready in a flash? You’ve got to try these chili lime scallops with mango salsa. It’s the perfect light dinner or impressive appetizer that feels fancy but is totally doable on a busy weeknight.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Sea scallops – 12 large (about 1 lb)
– Olive oil – 1 tbsp
– Chili powder – 1 tsp
– Lime – 1
– Mango – 1 large
– Red onion – ¼ cup finely diced
– Cilantro – 2 tbsp chopped
– Salt – ½ tsp
Instructions
1. Pat the sea scallops completely dry with paper towels. (Tip: This ensures a good sear instead of steaming.)
2. Zest the lime and set the zest aside, then juice the lime.
3. In a small bowl, combine the lime juice, chili powder, and ¼ tsp salt to make a marinade.
4. Toss the dried scallops in the marinade and let them sit for 10 minutes at room temperature.
5. While the scallops marinate, dice the mango into ¼-inch pieces.
6. In a medium bowl, combine the diced mango, finely diced red onion, chopped cilantro, lime zest, and remaining ¼ tsp salt to make the salsa.
7. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
8. Add the scallops to the hot skillet in a single layer, reserving any excess marinade.
9. Cook the scallops without moving them for 2 minutes to develop a golden-brown crust. (Tip: Don’t overcrowd the pan—cook in batches if needed.)
10. Flip each scallop and cook for another 1–2 minutes until opaque and firm to the touch.
11. Remove the scallops from the skillet and immediately pour the reserved marinade into the hot pan.
12. Cook the marinade for 30 seconds, stirring constantly, then drizzle it over the cooked scallops. (Tip: This quick cook kills any bacteria and creates a flavorful glaze.)
13. Serve the scallops topped with the mango salsa.
Here, the tender, seared scallops pair beautifully with the sweet, tangy salsa. The chili lime glaze adds a subtle kick that makes every bite exciting. For a fun twist, serve them in crispy lettuce cups or over a bed of coconut rice.
Herb Crusted Scallops with Roasted Peppers
Ever had one of those days where you want something fancy but don’t want to spend hours in the kitchen? This dish is your answer. It’s surprisingly simple, yet the flavors are restaurant-level impressive.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Sea scallops – 8 large
– Red bell pepper – 1 large
– Olive oil – 2 tbsp
– Panko breadcrumbs – ½ cup
– Fresh parsley – ¼ cup, chopped
– Fresh thyme – 1 tbsp, chopped
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F.
2. Cut the red bell pepper into ½-inch strips, removing the seeds and stem.
3. Toss the pepper strips with 1 tablespoon of olive oil, ¼ teaspoon of salt, and ⅛ teaspoon of black pepper on a baking sheet.
4. Roast the peppers in the preheated oven for 15 minutes, or until they are tender and slightly charred at the edges.
5. While the peppers roast, pat the scallops completely dry with paper towels to ensure a good sear.
6. In a small bowl, combine the panko breadcrumbs, chopped parsley, chopped thyme, minced garlic, remaining ¼ teaspoon of salt, and remaining ⅛ teaspoon of black pepper.
7. Press the breadcrumb mixture firmly onto the top of each dry scallop to create a crust.
8. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
9. Place the scallops crust-side down in the hot skillet and cook without moving for 2 minutes to form a golden crust.
10. Carefully flip each scallop and cook for another 1-2 minutes, just until the scallops are opaque and firm to the touch.
11. Remove the roasted peppers from the oven and arrange them on a serving platter.
12. Place the seared scallops on top of the roasted peppers.
13. Serve immediately.
Perfectly seared, the scallops have a crispy, herby top that gives way to a tender, sweet center. The roasted peppers add a smoky, caramelized sweetness that balances everything beautifully. Try serving them over a bed of creamy polenta or with a simple arugula salad for a complete meal.
Saffron Risotto with Seared Scallops
Venturing into fancy restaurant territory at home is easier than you think. This saffron risotto with seared scallops feels luxurious but comes together with simple steps. You’ll love the creamy rice and perfectly cooked seafood.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Arborio rice – 1 ½ cups
– Chicken broth – 4 cups
– Dry white wine – ½ cup
– Shallot – 1, minced
– Unsalted butter – 4 tbsp
– Olive oil – 2 tbsp
– Saffron threads – ¼ tsp
– Sea scallops – 1 lb
– Salt – 1 tsp
– Black pepper – ½ tsp
– Parmesan cheese – ½ cup, grated
Instructions
1. Pour the chicken broth into a saucepan and heat it over medium heat until it simmers, then reduce the heat to low to keep it warm.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Add the minced shallot to the skillet and cook for 3 minutes, stirring occasionally, until it becomes translucent.
4. Add the Arborio rice to the skillet and toast it for 2 minutes, stirring constantly, until the grains are lightly golden.
5. Pour in the dry white wine and stir continuously until the liquid is fully absorbed, which should take about 2 minutes.
6. Add the saffron threads to the warm chicken broth and stir to dissolve.
7. Ladle 1 cup of the saffron-infused broth into the skillet with the rice.
8. Stir the rice frequently until the broth is absorbed, about 5 minutes.
9. Continue adding broth ½ cup at a time, stirring after each addition until absorbed, repeating until the rice is creamy and al dente, which takes about 20 minutes total.
10. While the risotto cooks, pat the sea scallops dry with paper towels to ensure a good sear.
11. Season the scallops evenly with ½ teaspoon of salt and ¼ teaspoon of black pepper.
12. Heat the remaining 1 tablespoon of olive oil in a separate skillet over high heat until it shimmers.
13. Place the scallops in the hot skillet and sear for 2 minutes without moving them to develop a golden crust.
14. Flip the scallops and sear for another 1-2 minutes until they are opaque and firm to the touch.
15. Remove the risotto from the heat and stir in 3 tablespoons of unsalted butter and the grated Parmesan cheese until melted and creamy.
16. Season the risotto with the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper, stirring to combine.
17. Divide the risotto among four plates and top each serving with the seared scallops.
Nothing beats the silky texture of this risotto paired with the sweet, caramelized scallops. Serve it immediately for the best experience, maybe with a sprinkle of extra Parmesan or a drizzle of olive oil. It’s a dish that impresses without stress, perfect for a cozy dinner or special occasion.
Conclusion
Looking for healthy, delicious meals? These 26 scallop recipes offer guilt-free dining that’s both nutritious and flavorful. We hope you find inspiration to try a new dish this week! Share your favorite recipe in the comments below, and don’t forget to pin this roundup on Pinterest to save for later. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
