18 Delicious Sea Scallop Recipes for Gourmet Dinners

Mastering the art of cooking sea scallops can turn any dinner into a gourmet experience, and we’ve got 18 mouthwatering recipes to prove it! Whether you’re craving something quick and easy or ready to impress with a luxurious dish, these scallop recipes are your ticket to a memorable meal. Dive into our roundup and discover how simple ingredients can create extraordinary flavors. Let’s get cooking!

Pan-Seared Sea Scallops with Lemon Butter Sauce

Zenfully, the art of cooking scallops is a dance of precision and patience, where each step brings you closer to a dish that sings with simplicity and elegance. Today, let’s embrace the quiet joy of creating something beautiful and delicious, starting with these pan-seared sea scallops adorned with a velvety lemon butter sauce.

Ingredients

• 12 large sea scallops, patted dry with paper towels
• 2 tablespoons rich extra virgin olive oil
• 3 tablespoons unsalted butter, chilled and cubed
• 1/4 cup dry white wine
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon finely chopped fresh parsley
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Heat the olive oil in a large stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
2. Season the scallops evenly with sea salt and black pepper on both sides.
3. Carefully place the scallops in the skillet, ensuring they are not touching, to allow for proper searing. Cook for 2 minutes without moving them to achieve a golden-brown crust.
4. Gently flip each scallop using tongs and cook for an additional 1.5 minutes. Transfer the scallops to a warm plate and tent loosely with foil.
5. Reduce the heat to medium and add the white wine to the skillet, scraping up any browned bits with a wooden spoon. Let the wine reduce by half, about 1 minute.
6. Whisk in the lemon juice and then the butter, one cube at a time, until the sauce is smooth and slightly thickened, about 2 minutes.
7. Remove the skillet from the heat and stir in the chopped parsley.
8. Plate the scallops and drizzle with the lemon butter sauce. Serve immediately.

Heavenly, the scallops boast a delicate crispness on the outside, giving way to a tender, buttery center, while the sauce adds a bright, creamy contrast. Consider serving them over a bed of wilted spinach or alongside a crisp, chilled glass of the same white wine used in the sauce for a harmonious meal.

Garlic Butter Sea Scallops with Parmesan

Lately, I’ve found myself drawn to the simplicity and elegance of seafood, especially when it’s paired with the rich, aromatic flavors of garlic and butter. This dish, with its tender sea scallops and a golden parmesan crust, feels like a quiet celebration of the sea’s bounty.

Ingredients

• 12 large sea scallops, patted dry
• 3 tbsp unsalted butter, creamy and at room temperature
• 2 cloves garlic, minced to a fine paste
• 1/4 cup freshly grated parmesan cheese, sharp and nutty
• 1 tbsp fresh lemon juice, bright and tangy
• 1/4 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, coarsely cracked
• 1 tbsp rich extra virgin olive oil
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. In a small bowl, combine the softened butter, minced garlic, lemon juice, salt, and pepper until smooth. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking.
3. Add the scallops to the skillet, ensuring they are not touching, and sear for 2 minutes on one side until a golden crust forms.
4. Flip the scallops carefully, then spoon the garlic butter mixture over each one. Sprinkle the grated parmesan evenly over the top.
5. Cover the skillet with a lid and cook for an additional 2 minutes, or until the scallops are just opaque and the cheese has melted.
6. Remove from heat and let rest for 1 minute to allow the flavors to meld.
7. Garnish with freshly chopped parsley before serving.

Remarkably, the scallops emerge with a delicate crispness on the outside, giving way to a buttery, tender interior. The parmesan adds a savory depth that complements the sweetness of the scallops beautifully. Serve them over a bed of creamy risotto or alongside a crisp green salad for a meal that feels both indulgent and refreshingly light.

Sea Scallops with Creamy Mushroom Sauce

Just as the first light of dawn gently touches the horizon, so does the delicate flavor of sea scallops paired with a creamy mushroom sauce begin to awaken the senses, offering a moment of quiet indulgence in the midst of our bustling lives.

Ingredients

• 1 lb fresh sea scallops, patted dry
• 2 tbsp rich unsalted butter
• 1 tbsp golden extra virgin olive oil
• 8 oz earthy cremini mushrooms, thinly sliced
• 2 cloves aromatic garlic, minced
• 1/2 cup smooth heavy cream
• 1/4 cup crisp dry white wine
• 1 tsp finely chopped fresh thyme
• Salt and freshly ground black pepper to taste

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil and 1 tbsp of butter, swirling to coat the pan.
2. Once the butter is frothy, add the scallops, ensuring they are not touching, and sear for 2 minutes per side until a golden crust forms. Remove and set aside on a warm plate.
3. In the same skillet, melt the remaining butter and sauté the mushrooms until they release their juices and turn golden, about 5 minutes.
4. Add the garlic and thyme, stirring for 30 seconds until fragrant.
5. Pour in the white wine, scraping up any browned bits from the pan, and let it reduce by half, about 2 minutes.
6. Lower the heat to medium and stir in the heavy cream, simmering gently until the sauce thickens slightly, about 3 minutes.
7. Return the scallops to the skillet, spooning the sauce over them, and heat through for 1 minute.
8. Season with salt and pepper, then remove from heat.

The scallops, tender and sweet, contrast beautifully with the velvety, umami-rich sauce. Serve atop a bed of silky mashed potatoes or alongside crisp, steamed asparagus for a meal that feels like a gentle embrace.

Grilled Sea Scallops with Herb Marinade

Sometimes, the simplest dishes speak the loudest, especially when they’re crafted with care and a touch of nature’s bounty. Grilled sea scallops, with their delicate sweetness, become a canvas for the vibrant flavors of a fresh herb marinade, offering a meal that feels both luxurious and intimately connected to the sea.

Ingredients

• 1 pound fresh sea scallops, patted dry
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill
• 1 tsp finely grated lemon zest
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the extra virgin olive oil, lemon juice, parsley, dill, lemon zest, sea salt, and black pepper until well combined.
2. Add the sea scallops to the marinade, turning gently to coat each one evenly. Cover and refrigerate for 15 minutes, no longer, to avoid the scallops becoming mushy.
3. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the scallops from the marinade, letting the excess drip off, and place them on the grill. Cook for 2-3 minutes on each side, or until they develop a golden crust and are just opaque in the center.
5. Transfer the grilled scallops to a serving platter, garnishing with additional fresh herbs if desired. Serve immediately to enjoy their peak flavor and texture.

Best enjoyed straight off the grill, these scallops boast a succulent interior with a beautifully charred exterior, their natural sweetness enhanced by the bright, herbaceous marinade. Consider serving them over a bed of lightly dressed arugula for a contrast in textures, or alongside grilled lemon halves for an extra zesty kick.

Sea Scallop Ceviche with Avocado and Lime

Perhaps there’s no better way to celebrate the simplicity of the sea than with a dish that requires nothing more than the freshest ingredients and a bit of patience. Sea scallop ceviche with avocado and lime is a testament to the beauty of minimalism, where each component shines through with clarity and purpose.

Ingredients

• 1 lb fresh sea scallops, thinly sliced into delicate rounds
• 2 ripe avocados, cubed into creamy, buttery pieces
• 1/2 cup freshly squeezed lime juice, vibrant and tangy
• 1/4 cup finely chopped red onion, offering a sharp contrast
• 1/4 cup chopped cilantro, fresh and fragrant
• 1 jalapeño, seeds removed and finely diced for a gentle heat
• 1 tsp sea salt, coarse and mineral-rich
• 1 tbsp extra virgin olive oil, smooth and fruity

Instructions

1. In a large glass bowl, combine the thinly sliced sea scallops with the freshly squeezed lime juice, ensuring each piece is fully submerged. Cover and refrigerate for exactly 30 minutes, allowing the acidity to gently ‘cook’ the scallops to perfection.
2. While the scallops marinate, prepare the avocado by cubing it into bite-sized pieces. Tip: To prevent browning, drizzle a little lime juice over the avocado cubes and toss gently.
3. After the scallops have marinated, drain off half of the lime juice, reserving the rest to maintain moisture and flavor.
4. Add the cubed avocado, finely chopped red onion, chopped cilantro, and diced jalapeño to the scallops. Gently fold the ingredients together to avoid breaking the avocado pieces.
5. Drizzle with extra virgin olive oil and sprinkle with sea salt, then give one final gentle toss to combine all the flavors harmoniously. Tip: For the best flavor, let the ceviche sit for 10 minutes before serving to allow the flavors to meld.
6. Serve the ceviche chilled, ideally in a clear glass bowl to showcase its vibrant colors and textures. Tip: Accompany with crispy tortilla chips or fresh lettuce cups for added crunch and variety.

Each bite of this ceviche offers a symphony of textures—from the tender scallops to the creamy avocado—and a burst of fresh, citrusy flavors that dance on the palate. Enjoy it as a light lunch on a sunny afternoon or as an elegant starter to a seafood feast.

Bacon Wrapped Sea Scallops with Maple Glaze

Zenith moments in the kitchen often arrive unannounced, like the quiet sizzle of bacon meeting scallop under a golden maple embrace. This dish, a harmonious blend of the sea’s sweetness and the earth’s smoky richness, invites a pause, a savoring of flavors that dance lightly yet leave a lasting impression.

Ingredients

• 12 large, fresh sea scallops, patted dry
• 12 slices of thick-cut, smoky bacon
• 1/4 cup pure maple syrup, dark and robust
• 2 tbsp unsalted butter, creamy and rich
• 1 tbsp fresh lemon juice, bright and tangy
• 1/2 tsp finely ground black pepper, aromatic and sharp

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Wrap each sea scallop snugly with a slice of bacon, securing it with a toothpick if necessary. The bacon should envelop the scallop like a cozy blanket.
3. Heat a large oven-safe skillet over medium heat. Add the butter, letting it melt until it foams slightly, indicating it’s ready.
4. Place the bacon-wrapped scallops in the skillet, searing until the bacon begins to crisp and the scallops develop a golden crust, about 2 minutes per side. Tip: Avoid overcrowding the skillet to ensure each scallop sears perfectly.
5. Drizzle the maple syrup over the scallops, followed by a sprinkle of black pepper and a splash of lemon juice. The syrup will caramelize, creating a glossy glaze.
6. Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the scallops are just opaque and the bacon is fully cooked. Tip: Use a meat thermometer to check the scallops reach an internal temperature of 115°F (46°C) for medium doneness.
7. Remove from the oven and let rest for 2 minutes. This allows the juices to redistribute, ensuring each bite is succulent. Tip: For an extra touch of elegance, garnish with a light zest of lemon before serving.

Velvety scallops, cloaked in crisp bacon and glazed with maple’s sweet depth, offer a textural symphony that’s both luxurious and comforting. Serve them atop a whisper-thin slice of toasted brioche, allowing the bread to soak up the glaze, for a dish that’s as visually stunning as it is delicious.

Sea Scallop Risotto with White Wine and Herbs

Today, as the light fades softly outside, I find myself drawn to the kitchen, to the quiet ritual of preparing a meal that feels like a gentle embrace. Sea Scallop Risotto with White Wine and Herbs is one such dish, a creamy, comforting creation that marries the ocean’s sweetness with the earth’s aromatic gifts.

Ingredients

• 1 cup Arborio rice, pearly and plump
• 1 lb fresh sea scallops, patted dry
• 4 cups chicken stock, warm and fragrant
• 1/2 cup dry white wine, crisp and acidic
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter, rich and creamy
• 2 tbsp extra virgin olive oil, golden and fruity
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a heavy-bottomed pot, heat the olive oil and 1 tbsp butter over medium heat until the butter melts.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and Arborio rice, toasting the rice until the edges become slightly translucent, about 2 minutes.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 20 minutes total.
6. While the risotto cooks, season the scallops with salt and pepper. In a separate pan, heat the remaining butter over high heat and sear the scallops for 2 minutes per side until golden. Remove from heat.
7. Once the risotto is creamy and the rice is al dente, stir in the Parmesan, parsley, and thyme.
8. Gently fold in the seared scallops, allowing them to warm through for a minute.

Creamy and luxurious, this risotto cradles the scallops like treasures in a silken sea. The fresh herbs lend a whisper of the garden, making each bite a delicate balance of land and sea. Serve it in wide, shallow bowls to showcase its elegance, perhaps with a glass of the same white wine used in cooking.

Spicy Sea Scallops with Chili Lime Sauce

Under the soft glow of the kitchen light, the journey to creating a dish that dances on the palate begins with the simplicity of fresh ingredients and the warmth of shared meals.

Ingredients

• 1 lb fresh sea scallops, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup fresh lime juice
• 2 tbsp honey
• 1 tsp red chili flakes
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the scallops with black pepper and sea salt, then add them to the skillet. Sear for 2 minutes on each side until golden brown. Tip: Do not overcrowd the skillet to ensure a perfect sear.
3. Remove the scallops from the skillet and set aside on a warm plate.
4. In the same skillet, add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
5. Whisk in lime juice, honey, and red chili flakes. Simmer the sauce for 3 minutes until slightly thickened. Tip: Adjust the heat to prevent the sauce from burning.
6. Return the scallops to the skillet, tossing gently to coat in the sauce for 1 minute.
7. Sprinkle with chopped cilantro before serving. Tip: For an extra burst of flavor, add a squeeze of fresh lime juice just before serving.

Each bite of these scallops offers a tender texture, with the sauce delivering a harmonious blend of sweet, spicy, and tangy notes. Serve them over a bed of steamed jasmine rice or alongside a crisp, green salad for a meal that feels both indulgent and refreshing.

Sea Scallop Pasta with Garlic and Olive Oil

Now, as the evening light fades, there’s something deeply comforting about preparing a meal that feels both luxurious and simple. This sea scallop pasta, with its delicate balance of garlic and olive oil, is just that—a dish that whispers of the sea and the warmth of home.

Ingredients

• 8 ounces of dried spaghetti, with a satisfying al dente bite
• 12 large sea scallops, fresh and sweet, patted dry
• 3 tablespoons of rich extra virgin olive oil
• 4 cloves of garlic, thinly sliced for a gentle pungency
• 1/2 teaspoon of crushed red pepper flakes, for a subtle heat
• 1/4 cup of fresh parsley, finely chopped for a bright finish
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 1 minute—be careful not to burn it.
3. Increase the heat to medium-high and add the scallops to the skillet. Sear for 2-3 minutes on each side until they develop a golden crust and are just opaque in the center.
4. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the scallops, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
5. Remove from heat and stir in the chopped parsley. Season with salt to taste.

Zesty and inviting, this dish marries the tender sweetness of scallops with the robust flavors of garlic and olive oil. Serve it with a sprinkle of additional parsley and a drizzle of olive oil for an extra touch of elegance.

Sea Scallop Chowder with Corn and Potatoes

Wandering through the quiet of the morning, the thought of a warm, comforting bowl of chowder seems to whisper from the kitchen, promising a blend of the sea’s bounty and the earth’s sweetness.

Ingredients

• 1 lb fresh sea scallops, patted dry
• 2 cups fresh sweet corn kernels
• 1 cup diced Yukon Gold potatoes, skin on
• 1/2 cup finely chopped sweet onion
• 2 cloves garlic, minced
• 3 cups whole milk
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it bubbles gently.
2. Add the finely chopped sweet onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux, about 1 minute.
4. Slowly whisk in the whole milk and heavy cream, ensuring no lumps remain, and bring to a gentle simmer.
5. Add the diced Yukon Gold potatoes and fresh sweet corn kernels, simmering until the potatoes are tender, about 15 minutes.
6. Season with sea salt, freshly ground black pepper, and smoked paprika, stirring to combine.
7. Gently add the fresh sea scallops to the pot, cooking until they are just opaque, about 4 minutes.
8. Remove from heat and stir in the fresh parsley.

Zesty with the freshness of the sea and the sweetness of corn, this chowder offers a creamy texture that hugs each spoonful. Serve it with a crusty bread to dip into its velvety depths, or garnish with extra parsley for a pop of color.

Sea Scallop Kabobs with Vegetables

Dusk settles softly outside, casting a golden glow that seems to whisper of summer evenings spent around the grill, where the aroma of sea scallop kabobs with vegetables promises a meal that’s both light and satisfying.

Ingredients

• 1 lb fresh sea scallops, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1 red onion, cut into 1-inch pieces
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 400°F.
2. In a small bowl, whisk together the olive oil, lemon juice, black pepper, and sea salt to create a marinade.
3. Thread the scallops and vegetables onto the soaked skewers, alternating between pieces for a colorful presentation.
4. Brush the kabobs generously with the marinade, ensuring each piece is lightly coated for maximum flavor.
5. Place the kabobs on the preheated grill, cooking for 3-4 minutes on each side, or until the scallops are opaque and the vegetables have slight grill marks.
6. Tip: Avoid overcrowding the grill to ensure even cooking and perfect char.
7. Tip: Let the kabobs rest for a minute off the grill; this allows the juices to redistribute, making the scallops even more tender.
8. Tip: For an extra burst of freshness, drizzle with a little more lemon juice just before serving.

Lightly charred edges give way to the succulent sweetness of scallops, while the vegetables offer a crisp contrast. Serve these kabobs over a bed of fluffy quinoa or alongside a crisp white wine for a meal that celebrates the simplicity of summer.

Sea Scallop Salad with Citrus Dressing

Lazing through the afternoon, the thought of a light, refreshing meal comes to mind, something that whispers of the sea and sings with citrus. This sea scallop salad, with its delicate balance of flavors and textures, is just the dish to gently pull you into the present moment.

Ingredients

• 12 large sea scallops, patted dry
• 2 cups mixed baby greens, lightly packed
• 1/2 cup fresh orange juice, freshly squeezed
• 2 tbsp rich extra virgin olive oil
• 1 tbsp honey, golden and smooth
• 1 tsp Dijon mustard, sharp and tangy
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt, flaky and bright
• 1 avocado, sliced into creamy wedges
• 1/4 cup red onion, thinly sliced

Instructions

1. In a small bowl, whisk together the fresh orange juice, rich extra virgin olive oil, golden honey, sharp Dijon mustard, flaky sea salt, and finely ground black pepper until emulsified. Set aside.
2. Heat a non-stick skillet over medium-high heat until a drop of water sizzles upon contact. Add the patted dry sea scallops, ensuring they are not touching, and sear for 2 minutes on each side until golden brown and just opaque in the center.
3. In a large bowl, toss the lightly packed mixed baby greens with half of the citrus dressing until evenly coated.
4. Divide the dressed greens among plates, topping each with seared scallops, creamy avocado wedges, and thinly sliced red onion.
5. Drizzle the remaining citrus dressing over the scallops and garnish with an extra pinch of flaky sea salt and finely ground black pepper.

Just as the scallops offer a tender bite, the avocado lends a buttery contrast, while the citrus dressing ties each element together with a bright, tangy note. Serve this salad on a sunlit porch for an effortless lunch that feels like a gentle embrace from the ocean.

Sea Scallop Tacos with Cilantro Lime Crema

Now, as the early summer breeze whispers through the kitchen window, let’s embark on a culinary journey that marries the ocean’s bounty with the zest of lime and the freshness of cilantro. These sea scallop tacos, adorned with a silky cilantro lime crema, promise a symphony of flavors that dance lightly on the palate.

Ingredients

• 1 lb fresh sea scallops, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 small corn tortillas, warmed
• 1 cup thinly sliced red cabbage
• 1/2 cup chopped fresh cilantro
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 clove garlic, minced

Instructions

1. In a medium bowl, whisk together the sour cream, lime juice, lime zest, and minced garlic to create the cilantro lime crema. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the scallops with black pepper and sea salt, then add them to the skillet. Cook for 2 minutes on each side, or until golden brown and just opaque in the center.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
5. To assemble, place a few slices of red cabbage on each tortilla, top with two scallops, drizzle with the cilantro lime crema, and garnish with chopped cilantro.

Zesty and vibrant, these tacos offer a delightful contrast between the tender scallops and the crisp cabbage, all brought together by the creamy, tangy crema. Serve them with an extra wedge of lime on the side for those who crave an additional burst of citrus.

Sea Scallop Sushi Rolls with Wasabi Mayo

As the morning light filters through the kitchen window, there’s a quiet joy in preparing something as delicate and refined as Sea Scallop Sushi Rolls with Wasabi Mayo. It’s a dish that whispers of the ocean’s freshness and the gentle heat of wasabi, a perfect balance to start the day.

Ingredients

• 1 cup sushi rice, short-grain and slightly sticky
• 1 1/4 cups water, filtered and cold
• 2 tbsp rice vinegar, with a subtle sweetness
• 1 tbsp sugar, fine and dissolving easily
• 1/2 tsp salt, sea-sourced and finely ground
• 4 large sea scallops, fresh and sashimi-grade
• 1 tbsp mayonnaise, creamy and rich
• 1 tsp wasabi paste, with a sharp, clean heat
• 1/2 avocado, ripe and buttery
• 1/4 cucumber, crisp and thinly sliced
• 2 sheets nori, dark and slightly briny

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker, cooking on the sushi setting for 20 minutes until perfectly tender.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl, stirring until dissolved to create the sushi seasoning.
4. Transfer the cooked rice to a large bowl, gently folding in the sushi seasoning with a cutting motion to avoid mashing the grains.
5. Slice the sea scallops into thin, even pieces, ensuring they’re sashimi-grade for safety and the best texture.
6. Whisk together the mayonnaise and wasabi paste in a small bowl, adjusting the wasabi to taste for a spicy kick.
7. Lay a sheet of nori on a bamboo mat, spreading a thin layer of seasoned rice evenly over the nori, leaving a 1-inch border at the top.
8. Arrange slices of avocado, cucumber, and scallop in a line along the bottom edge of the rice-covered nori.
9. Drizzle the wasabi mayo over the fillings, then carefully roll the sushi from the bottom, using the mat to shape it into a tight cylinder.
10. Using a sharp, wet knife, slice the roll into 8 even pieces, wiping the blade clean between cuts for neat edges.

Remember, the key to perfect sushi rolls is patience and precision—each step builds the foundation for the next. The result is a symphony of textures, from the creamy avocado to the crisp cucumber and the tender scallop, all wrapped in the slight chew of nori and rice. Serve these rolls with a side of pickled ginger and a small dish of soy sauce for dipping, allowing the flavors to unfold with each bite.

Sea Scallop Stir Fry with Ginger and Soy Sauce

Zestfully, the sea scallop stir fry with ginger and soy sauce brings a whisper of the ocean to your kitchen, blending the delicate sweetness of scallops with the warm, spicy notes of ginger and the deep umami of soy sauce. It’s a dish that dances lightly on the palate, offering a moment of quiet delight in the hustle of everyday life.

Ingredients

• 1 lb fresh sea scallops, patted dry
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly grated ginger, aromatic and pungent
• 2 cloves garlic, minced to release their essence
• 1/4 cup soy sauce, dark and velvety
• 1 tbsp honey, for a touch of sweetness
• 1/2 cup thinly sliced scallions, crisp and vibrant
• 1/2 tsp finely ground black pepper, for a subtle heat

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
2. Add the scallops to the skillet, ensuring they are not touching, and sear for 2 minutes on each side until golden brown. Tip: Do not move the scallops while searing to achieve a perfect crust.
3. Remove the scallops from the skillet and set aside on a warm plate.
4. In the same skillet, reduce the heat to medium and add the ginger and garlic, sautéing for 1 minute until fragrant.
5. Whisk in the soy sauce and honey, bringing the mixture to a gentle simmer for 2 minutes to meld the flavors. Tip: Adjust the heat to prevent the sauce from reducing too quickly.
6. Return the scallops to the skillet, tossing gently to coat in the sauce, and cook for an additional 1 minute to warm through.
7. Sprinkle with scallions and black pepper, then remove from heat. Tip: The scallions add a fresh crunch, so add them just before serving.

Unassuming yet elegant, this stir fry pairs the tender, buttery texture of scallops with a sauce that’s both bold and nuanced. Serve it over a bed of steamed jasmine rice to soak up every drop of the ginger-soy glaze, or alongside crisp, blanched greens for a contrast in textures.

Sea Scallop Gratin with Cheese and Breadcrumbs

Under the soft glow of the kitchen light, the sea scallop gratin emerges as a comforting embrace of the ocean’s bounty and the earth’s richness, a dish that whispers of cozy evenings and the joy of sharing.

Ingredients

• 1 pound fresh sea scallops, patted dry
• 1/2 cup grated Gruyère cheese, sharp and nutty
• 1/4 cup panko breadcrumbs, golden and crisp
• 2 tbsp unsalted butter, melted and fragrant
• 1 tbsp fresh parsley, finely chopped for a burst of color
• 1/2 tsp garlic powder, for a subtle warmth
• 1/4 tsp sea salt, to enhance the natural flavors
• 1/4 tsp freshly ground black pepper, for a slight kick

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for a golden crust.
2. Arrange the sea scallops in a single layer in a lightly greased baking dish, ensuring each has its own space to shine.
3. In a small bowl, mix the grated Gruyère cheese, panko breadcrumbs, melted butter, parsley, garlic powder, sea salt, and black pepper until well combined.
4. Sprinkle the cheese and breadcrumb mixture evenly over the scallops, covering them like a delicate blanket.
5. Bake in the preheated oven for 15-20 minutes, or until the topping is golden and the scallops are just opaque.
6. For an extra crispy top, broil for the last 2 minutes, watching closely to prevent burning.
7. Let the gratin rest for 5 minutes before serving, allowing the flavors to meld beautifully.

Just as the scallops are tender beneath their crispy topping, the dish offers a delightful contrast in textures. Serve it alongside a crisp green salad or over a bed of creamy risotto for a meal that feels both indulgent and comforting.

Sea Scallop Soup with Coconut Milk and Lemongrass

Dusk settles softly outside, casting a golden hue that seems to whisper of quiet evenings and comforting meals. It’s in these moments that a bowl of Sea Scallop Soup with Coconut Milk and Lemongrass feels like a gentle embrace, its flavors a delicate dance between the ocean’s bounty and the earth’s sweetness.

Ingredients

• 1 lb fresh sea scallops, patted dry
• 2 cups rich coconut milk
• 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 1 tbsp finely minced ginger
• 2 cloves garlic, thinly sliced
• 1 tbsp vibrant lime juice
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp fresh cilantro leaves, for garnish
• 1 tbsp coconut oil

Instructions

1. In a medium pot, heat coconut oil over medium heat until shimmering, about 1 minute.
2. Add minced ginger and sliced garlic, sautéing until fragrant, approximately 30 seconds, to unlock their aromatic oils.
3. Gently place the scallops in the pot, searing each side for 2 minutes until a golden crust forms, ensuring not to overcrowd the pan for even cooking.
4. Pour in coconut milk and add lemongrass, bringing the mixture to a gentle simmer over low heat, allowing the flavors to meld for 10 minutes.
5. Season with sea salt, black pepper, and lime juice, stirring gently to combine without breaking the scallops.
6. Remove from heat and discard the lemongrass stalks before serving.
7. Garnish with fresh cilantro leaves for a burst of color and freshness.

Only the tender scallops and the creamy coconut milk can tell the story of this soup’s soul, each spoonful a melody of textures from the scallops’ slight resistance to the soup’s velvety embrace. Serve it in shallow bowls to admire its pale beauty, perhaps alongside a slice of crusty bread to soak up every last drop.

Sea Scallop Pie with Puff Pastry

Today, as the early morning light filters through the kitchen window, there’s a quiet beauty in preparing something as delicate and comforting as a sea scallop pie with puff pastry. The process, much like the dish itself, is a gentle dance between simplicity and elegance, promising a meal that’s both luxurious and heartwarming.

Ingredients

• 1 lb fresh sea scallops, patted dry to ensure a golden sear
• 1 sheet frozen puff pastry, thawed to room temperature for easy handling
• 2 tbsp rich unsalted butter, for a velvety sauté
• 1/2 cup heavy cream, to create a luscious sauce
• 1 small shallot, finely minced for a subtle aromatic base
• 1/4 tsp finely ground sea salt, to enhance the natural sweetness of the scallops
• 1/8 tsp freshly ground black pepper, for a hint of warmth
• 1 tbsp fresh thyme leaves, for a fragrant garnish

Instructions

1. Preheat your oven to 400°F (200°C), allowing it to fully heat for even baking.
2. In a skillet over medium heat, melt the unsalted butter until it’s just beginning to foam, then add the finely minced shallot, sautéing until translucent, about 2 minutes.
3. Increase the heat to medium-high and add the sea scallops, searing for 1-2 minutes on each side until they develop a golden crust. Tip: Avoid overcrowding the pan to ensure each scallop sears properly.
4. Remove the scallops from the skillet and set aside. In the same skillet, pour in the heavy cream, stirring gently to combine with the butter and shallots, then season with sea salt and black pepper. Simmer for 2 minutes until the sauce slightly thickens.
5. Roll out the thawed puff pastry on a lightly floured surface to fit your pie dish, then carefully arrange the seared scallops in the dish, pouring the cream sauce over them.
6. Cover the scallops with the puff pastry, trimming any excess and crimping the edges to seal. Cut a few small slits on top to allow steam to escape.
7. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown. Tip: For an extra glossy finish, brush the pastry with an egg wash before baking.
8. Let the pie rest for 5 minutes after baking, then garnish with fresh thyme leaves before serving. Tip: Serving the pie with a side of lightly dressed greens balances the richness of the dish.

Delightfully, the sea scallop pie emerges from the oven with a flaky, buttery crust that gives way to tender scallops bathed in a creamy sauce. The contrast of textures and the harmony of flavors make it a dish that’s as satisfying to eat as it is to prepare, perfect for a quiet dinner or a special occasion.

Conclusion

Whether you’re a seasoned chef or a curious home cook, these 18 sea scallop recipes promise to elevate your gourmet dinners with minimal fuss. From pan-seared perfection to innovative pairings, there’s something to delight every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos