Seriously Impressive Scallop Recipes Ready in Under 30 Minutes or Less
When it comes to mouthwatering, impressive dinners ready in minutes—nothing beats scallops, with their crispy, golden brown crust and succulent, buttery interiors. Here are easy recipes for pasta, salads, kabobs & even tacos—all ready in under 30 minutes or less.
Seared Scallops with White Bean Ragu & Charred Lemon
This recipe for seared scallops with white beans and spinach turns out a healthy dinner that looks impressive (and tastes great) in just 25 minutes. Giving lemons a quick sizzle in the skillet amps up the flavor of this piccata-inspired dish. The heat helps release even more citrus juice and sweetens it too. When shopping for scallops, look for ones labeled "dry." Some scallops are soaked in a solution that prevents them from searing properly and can give them a soapy flavor.
Brown Butter Seared Scallops
Get perfectly cooked scallops every time with this easy method. Sea scallops (the large ones) are sautéed in butter that turns deliciously nutty as it cooks, to make a super-fast, special dinner. A splash of lemon juice and fresh herbs finish the dish. Round out the menu with sautéed spinach and brown rice or orzo.
A quick and impressive dinner, scallops turn succulent and tender in the air fryer. The lemon-herb sauce is the perfect way to bring zest to each bite. Be sure to cook the scallops to temperature. They may not brown in the fryer, so don't wait for a golden crust to tell you they're ready.
Scallops with Radicchio-Apple Slaw
The secret to getting a nice golden-brown sear on your scallops is to buy ones that are labeled "dry." That means they haven't been treated with sodium tripolyphosphate (STP), a preservative that helps them retain water, which prevents them from browning well. Serve with roasted potatoes for a complete meal.
Panko- & Parmesan-Crusted Baked Scallops
These easy baked scallops have a delightful balance of crunchy, golden-brown topping and tender, sweet scallops. They feel decadent like scallops should, thanks to the tasty lemon-butter sauce. Look for uniform scallops; if they're particularly large, you might need to bake them for more than 10 minutes. Source: EatingWell.com, October 2019
Lemon Garlic Scallops
Lemon brightens up sweet scallops in this simple, light dinner. Serve the scallops alongside sautéed spinach with a piece of toasted whole-grain bread to sop up the buttery sauce. Source: EatingWell.com, March 2020
Tarragon Scallops on Asparagus Spears
In this 15-minute recipe, crisp and tender asparagus spears serve as a vibrant base for lemon- and tarragon-flavored sea scallops.
Skewered Scallops with Honey-Grapefruit Drizzle
Rich-tasting scallops are even better when paired with the slightly bitter taste of grapefruit. Drizzled with honey and sprinkled with fresh mint and ginger, this salad feels fresh and flavorful in any season.
Pan-Seared Scallops with Tomato, Olives, and Fresh Basil
This Italian-inspired dish is full of flavor. Use whole grain or multigrain fettuccine to make it a healthier option.
Scallop Crudo with Truffle Vinaigrette
This scallop crudo recipe gets a flavorful addition with shaved truffles. To make thinly slicing the scallops easier, freeze them until they are firm but not frozen, about 20 minutes, and then slice. Source: EatingWell Magazine, April 2020
Curried Seafood with Linguine
Apricot nectar adds a touch of sweetness to the soy- and ginger-based sauce flavoring this 25-minute seafood linguine recipe. The shrimp and scallops are coated with a curry mixture which adds taste and color to this delicious dish.
Curried Scallop-Apple Salad
Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almonds add crunch in this quick fall dinner salad. Serve with toasted whole-wheat baguette and a glass of sauvignon blanc.
Fiery Southwestern Seafood Skewers
Perfect for a cookout or picnic, these Southwestern-inspired kebabs are a fun, healthy, and flavorful way to grill seafood and vegetables.
Grilled Dijon Scallops and Squash
A simple honey-mustard dressing seasons both the squash and scallops in this quick-and-easy grilled recipe, ready in just 25 minutes.
Scallop Scampi with Peppers
Use a mixture of bell peppers for a colorful (and vitamin C-packed) scallop stir-fry. Pat the scallops dry with a paper towel--if they are wet they will spatter when added to the wok and make the stir-fry too wet. This stir-fry is excellent served over linguine or fettuccine.
Curry Scallops & Cilantro Rice
This recipe pairs curry-coated scallops and brown rice seasoned with cilantro, scallions and lemon. For this recipe you'll need 3 cups cooked brown rice. Serve with roasted carrots tossed with cumin and coriander.
Sweet & Spicy Scallops
This 20-minute recipe comes together quickly with the help of frozen vegetables and store-bought salsa. Source: Diabetic Living Magazine
Miso-Glazed Scallops with Soba Noodles
This Japanese-inspired dish uses one sauce--a sweet/salt combination of mirin and miso--to make both the marinade for the scallops and the caramelized pan sauce for the noodles. A good pairing would be a simple green salad dressed with a citrus vinaigrette. Source: EatingWell Magazine, April/May 2005
Seared Scallops with Brandied Leeks & Mushrooms
Sautéed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a more mellow flavor. The mushroom mixture is equally delicious served with steak or chicken. Make it a meal: Serve over barley. Source: EatingWell Magazine, November/December 2007
Prosciutto-Wrapped Scallops with Spinach
This take on the classic bacon-wrapped appetizer uses prosciutto instead to wrap meaty scallops. High-quality Italian prosciutto, found at well-stocked supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth texture. It's more expensive, but you only need a little for this recipe. Make it a meal: Serve with an unoaked chardonnay and our recipe for Wild Rice Salad or whole-wheat orzo tossed with Parmesan cheese. Source: EatingWell Magazine, November/December 2007