13 Scallop Recipes That Pair Perfectly With Pasta, Risotto, Or Salad

Scallops are the ocean’s delicate jewels—sweet, buttery, and luxuriously tender when cooked just right. Whether seared to a golden crust, grilled to smoky perfection, or nestled into creamy risotto, they bring elegance to any dish. But what truly makes them shine? The perfect pairing. Imagine plump scallops draped over silky pasta, mingling with garlic-infused white wine sauce, or perched atop a vibrant citrus salad for a refreshing contrast. Maybe you crave the rich comfort of a scallop-studded risotto, where each bite melts into Arborio rice kissed by Parmesan and herbs.

This collection of 13 scallop recipes is your ticket to effortless sophistication in the kitchen. From quick weeknight dinners to showstopping meals for guests, we’ve got preparations that suit every occasion. Think seared scallops with lemon-butter linguine, crispy prosciutto-wrapped scallops over a bed of arugula, or a decadent truffle risotto crowned with caramelized scallops. We’ll guide you through nailing that restaurant-quality sear, balancing flavors, and choosing sides that let the scallops take center stage.

But this isn’t just about technique—it’s about the experience. Picture the sizzle as scallops hit the pan, the aroma of fresh herbs and browned butter filling your kitchen, or the satisfied silence at the table as everyone takes their first bite. Whether you’re a seafood enthusiast or a scallop newbie, these recipes promise to turn simple ingredients into something extraordinary. So grab your skillet, and let’s dive into these irresistible dishes that’ll make scallops your new go-to for any meal.

Citrus Scallop Salad with Avocado

This Citrus Scallop Salad with Avocado is a refreshing dish that’s perfect for any season. The combination of tender scallops, creamy avocado, and vibrant citrus creates a light yet satisfying meal. With its balance of flavors and textures, this salad bursts with freshness, making it a delightful choice for lunch or dinner.

Plus, it’s super easy to whip up! You can have this delicious salad on your table in no time, making it ideal for busy weeknights or casual gatherings. Enjoy the zesty notes of citrus paired with the richness of avocado and the savory scallops for a dish that truly shines.

Ingredients

• 1 pound scallops, cleaned and patted dry
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• Juice of 1 lemon
• Juice of 1 orange
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper.
2. Add scallops to the pan and sear for about 2-3 minutes on each side until golden brown. Remove from heat and let cool slightly.
3. In a large bowl, combine salad greens, avocado slices, and cherry tomatoes.
4. Toss the salad with lemon and orange juice, then add the seared scallops on top.
5. Garnish with fresh parsley before serving.

Scallop and Spinach Salad with Lemon Vinaigrette

This Scallop and Spinach Salad with Lemon Vinaigrette is a delightful mix of fresh flavors that will make your taste buds dance. The pan-seared scallops add a touch of sweetness and a lovely sear, while the spinach provides a fresh, leafy base. The zesty lemon vinaigrette ties everything together, making it light yet satisfying.

Perfect for a quick lunch or a light dinner, this salad is simple to prepare and sure to impress. Whether you’re a seafood lover or just looking to mix up your salad game, this recipe is a winner!

Ingredients

• 12 oz fresh spinach
• 1 cup cherry tomatoes, halved
• 1 lb sea scallops
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 lemon, juiced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup olive oil (for vinaigrette)

Instructions

1. Prepare the Scallops: Pat the scallops dry and season with salt and pepper. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops and cook for about 2-3 minutes on each side, or until golden brown. Remove from heat and set aside.
2. Make the Vinaigrette: In a small bowl, whisk together lemon juice, Dijon mustard, honey, and 1/4 cup olive oil. Season with salt and pepper to taste.
3. Assemble the Salad: In a large bowl, combine the spinach and cherry tomatoes. Drizzle with the vinaigrette and toss gently to coat.
4. Top the Salad: Place the seared scallops on top of the salad and serve immediately.

Garlic Butter Scallops with Linguine

Garlic Butter Scallops with Linguine is a simple yet elegant dish that brings the taste of the sea right to your plate. The scallops are seared to perfection, offering a lovely caramelized exterior while remaining tender and juicy inside. Tossed with linguine, garlic, and a buttery sauce, this recipe provides an irresistibly rich flavor that pairs beautifully with a squeeze of fresh lemon.

Perfect for a weeknight dinner or a special occasion, this meal is quick to prepare, taking just about 20 minutes from start to finish. With its delightful combination of textures and tastes, it’s sure to impress family and friends without requiring hours in the kitchen.

Ingredients

• 1 pound large sea scallops
• 8 ounces linguine pasta
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Lemon wedges for serving

Instructions

1. Cook the Linguine: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside.
2. Prepare the Scallops: Pat the scallops dry with paper towels and season with salt and pepper.
3. Sear the Scallops: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side, or until golden brown. Remove and set aside.
4. Make the Sauce: In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant. Stir in the lemon juice.
5. Combine: Add the cooked linguine to the skillet and toss to coat in the garlic butter sauce. Return the scallops to the skillet and gently mix.
6. Serve: Garnish with fresh parsley and serve with lemon wedges on the side.

Pesto Scallops with Penne Pasta

Pesto scallops with penne pasta is a delightful dish that combines tender, perfectly seared scallops with the fresh, vibrant flavors of basil pesto. This recipe is not only packed with flavor but is also quite simple to prepare, making it a great choice for a weeknight dinner or a special occasion.

The creamy texture of the pasta complements the juicy scallops perfectly, while the pesto adds a bright and aromatic touch. With just a few ingredients and a quick cooking time, you’ll have a delicious meal that’s sure to impress.

Ingredients

• 1 pound scallops, cleaned and patted dry
• 8 ounces penne pasta
• 1/2 cup basil pesto
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons pine nuts, toasted
• Fresh basil leaves for garnish

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
2. Sear the Scallops: In a large skillet, heat olive oil over medium-high heat. Season the scallops with salt and pepper. When the oil is hot, add the scallops and sear for 2-3 minutes on each side until golden brown. Remove from skillet and keep warm.
3. Combine: In the same skillet, add the cooked penne pasta and pesto. Toss to combine and heat through, adding reserved pasta water if necessary to achieve desired creaminess.
4. Serve: Plate the pasta, top with seared scallops, and sprinkle with toasted pine nuts and fresh basil leaves. Enjoy your delicious pesto scallops with penne pasta!

Scallops with Lemon Garlic Spaghetti

Scallops with Lemon Garlic Spaghetti is a delightful dish that combines the sweet, buttery flavor of scallops with the zesty brightness of lemon and garlic. This recipe is not only light and refreshing but also quick and simple to prepare, making it a fantastic choice for weeknight dinners or special occasions.

The tender pasta and perfectly seared scallops create a wonderful harmony of textures and flavors. With just a few ingredients, you can whip up a delicious meal that impresses without requiring hours in the kitchen.

Ingredients

• 8 oz spaghetti
• 1 lb sea scallops
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions

1. Cook the Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Prepare the Scallops: Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove and set aside.
3. Make the Sauce: In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the lemon zest and juice, stirring to combine.
4. Toss Everything Together: Add the cooked spaghetti to the skillet and toss with the garlic-lemon sauce. Stir in the scallops and chopped parsley, mixing gently to combine.
5. Serve: Plate the spaghetti and scallops, and if desired, sprinkle with grated Parmesan cheese. Enjoy your meal!

Scallops in Tomato Basil Sauce on Orzo

Scallops in tomato basil sauce served over orzo is a delightful dish that’s both fresh and comforting. The sweetness of the scallops pairs beautifully with the tangy tomato sauce, while the basil adds a fragrant touch that brightens each bite. This recipe is simple enough for a weeknight dinner but elegant enough to impress guests.

The orzo acts as a perfect base, soaking up the delicious sauce and creating a harmonious blend of flavors. With just a few ingredients and straightforward steps, you can whip up a meal that feels gourmet without the fuss.

Ingredients

• 1 pound sea scallops
• 8 ounces orzo pasta
• 2 cups canned crushed tomatoes
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Cook the Orzo: In a large pot of boiling salted water, cook the orzo according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in the crushed tomatoes, oregano, salt, and pepper. Let it simmer for about 10 minutes.
3. Cook the Scallops: In another pan, heat a little olive oil over medium-high heat. Pat the scallops dry and season with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.
4. Combine: Add the cooked orzo to the tomato sauce, mixing well. Stir in chopped basil. Serve the orzo topped with seared scallops and garnish with fresh basil leaves.

Saffron Scallop Risotto with Asparagus

Saffron scallop risotto with asparagus is a delightful dish that brings together creamy risotto, tender scallops, and vibrant asparagus. The delicate flavor of saffron infuses the rice, giving it a beautiful golden hue and an aromatic touch that pairs perfectly with the sweet scallops. This recipe is simple enough for a weeknight dinner yet elegant enough for special occasions.

The combination of rich flavors and the freshness of asparagus makes each bite a true pleasure. With a few straightforward steps, you can create a restaurant-quality meal right at home. Let’s get started on this tasty journey!

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon saffron threads
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup scallops, cleaned and patted dry
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the broth in a saucepan and keep it warm over low heat. Stir in the saffron to infuse its flavor.
2. In a separate large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the Arborio rice to the pan and cook for 2-3 minutes, stirring frequently until the rice is slightly toasted.
4. Pour in the white wine and stir until it’s mostly absorbed. Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
5. When the rice is halfway cooked (about 10 minutes), add the asparagus and continue stirring and adding broth as needed.
6. Once the rice is creamy and al dente (about 18-20 minutes total), stir in the Parmesan cheese. Season with salt and pepper to taste.
7. In a separate skillet, sear the scallops in a bit of olive oil over high heat for 2-3 minutes on each side until golden brown.
8. To serve, spoon the risotto onto plates, top with scallops, and garnish with chopped parsley.

Creamy Scallop Risotto with Peas

Creamy scallop risotto with peas is a comforting dish that combines the rich flavors of scallops with the creamy texture of risotto. The peas add a pop of color and sweetness, balancing the dish beautifully. It’s surprisingly simple to make and perfect for both a weeknight dinner or a special occasion.

This recipe allows you to savor the taste of fresh scallops while enjoying the comforting creaminess of risotto. It’s a dish that feels indulgent but is easy to master with a little patience and a few key techniques.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup dry white wine
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh or frozen peas
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 pound scallops, cleaned
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Broth: In a saucepan, heat the broth over low heat to keep it warm.
2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
3. Add Rice: Stir in the Arborio rice, cooking for 1-2 minutes until the grains are slightly translucent.
4. Deglaze: Pour in the white wine, stirring until it’s mostly absorbed.
5. Cook Risotto: Gradually add the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more, about 18-20 minutes, until the rice is creamy and al dente.
6. Add Peas and Cheese: Stir in the peas and grated Parmesan. Season with salt and pepper, and stir until combined.
7. Cook Scallops: In another skillet, melt butter over medium-high heat. Season the scallops with salt and pepper, then sear them for about 2-3 minutes on each side until golden brown.
8. Serve: Spoon the risotto into bowls, top with seared scallops, and garnish with fresh parsley. Enjoy!

Herb-Crusted Scallops with Couscous

Herb-Crusted Scallops with Couscous is a delightful dish that combines the tender sweetness of scallops with the lightness of couscous. The herb crust adds a fresh, vibrant flavor, making it a perfect meal for any occasion. Plus, it’s super easy to prepare, so you can impress guests without spending hours in the kitchen.

The scallops sear beautifully, giving them a lovely golden crust while remaining juicy inside. With fluffy couscous as the base, this dish balances textures and flavors beautifully. It’s a quick and satisfying way to enjoy seafood, making it ideal for a weeknight dinner or a special weekend treat.

Roasted Scallop and Vegetable Salad

This roasted scallop and vegetable salad is a delightful combination of fresh greens and perfectly cooked scallops. The scallops add a subtle sweetness that pairs beautifully with the vibrant vegetables. It’s an easy dish to whip up, making it perfect for a light lunch or as a side for dinner.

The salad is refreshing with a burst of flavor from the roasted vegetables and a hint of citrus from the dressing. It’s not only simple to make but also a perfect way to showcase the delicate taste of scallops while enjoying a colorful and nutritious meal.

Ingredients

• 1 pound sea scallops
• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup radishes, sliced
• 1 cup broccoli florets
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the broccoli and radishes with 1 tablespoon of olive oil, salt, and pepper. Roast for about 15 minutes.
3. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper and sear them for about 2-3 minutes on each side until golden brown.
4. In a large bowl, combine the mixed greens, roasted vegetables, and cherry tomatoes. Drizzle with lemon juice and toss gently.
5. Top the salad with the seared scallops and garnish with fresh parsley before serving.

Mango Salsa Scallops Over Quinoa

Mango Salsa Scallops Over Quinoa is a delightful dish that brings together the sweetness of ripe mango and the savory flavor of seared scallops. This recipe is both refreshing and satisfying, making it perfect for a light lunch or a fancy dinner. Plus, it’s quite simple to whip up, even for those who may not be seasoned cooks.

The quinoa serves as a nutritious base, while the mango salsa adds a burst of color and flavor. This combination not only pleases the palate but also makes for a visually appealing presentation. Enjoy this dish warm or chilled, and feel free to customize it with your favorite herbs and spices!

Ingredients

• 1 cup quinoa
• 2 cups water or broth
• 1 pound scallops
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1 jalapeño, seeded and chopped
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Rinse the quinoa under cold water, then combine it with the water or broth in a pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork.
2. In a bowl, mix the diced mango, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Set aside to let the flavors meld.
3. Heat a skillet over medium-high heat and add a drizzle of olive oil. Season the scallops with salt and pepper, then sear them for about 2-3 minutes per side until golden brown and opaque.
4. To serve, place a generous scoop of quinoa on each plate, top with seared scallops, and spoon the mango salsa over the top. Enjoy!

Spicy Scallop Arrabbiata with Fettuccine

This Spicy Scallop Arrabbiata with Fettuccine is a delightful dish that combines tender scallops with a zesty tomato sauce, creating a perfect balance of flavors. The heat from the arrabbiata sauce complements the sweetness of the scallops, making it a dish that’s both satisfying and exciting.

It’s straightforward to prepare, making it ideal for both weeknight dinners and special occasions. With just a few ingredients, you can whip up a meal that feels gourmet without spending hours in the kitchen.

Ingredients

• 12 oz fettuccine
• 1 lb scallops, cleaned and patted dry
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 can (14 oz) crushed tomatoes
• Salt and pepper, to taste
• Fresh basil, for garnish
• Grated Parmesan cheese, for serving

Instructions

1. Cook the Fettuccine: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Sear the Scallops: In a large skillet, heat olive oil over medium-high heat. Add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove scallops and set aside.
3. Prepare the Sauce: In the same skillet, add minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant. Pour in the crushed tomatoes and season with salt and pepper. Let it simmer for 5-7 minutes.
4. Combine: Add the cooked fettuccine and seared scallops back to the skillet with the sauce. Toss everything together to coat the pasta and scallops evenly.
5. Serve: Plate the pasta with scallops, garnish with fresh basil, and sprinkle with grated Parmesan cheese before serving.

Scallop Caprese Salad with Balsamic Glaze

Scallop Caprese Salad is a light and refreshing dish that combines the delicate flavors of seared scallops with the classic ingredients of a Caprese salad. The sweetness of fresh tomatoes, creamy mozzarella, and fragrant basil pairs beautifully with the tender scallops, making it an easy yet impressive meal option. Drizzled with a balsamic glaze, this salad is bursting with flavor and is perfect for a summer gathering or a quick weeknight dinner.

This recipe is not only simple to prepare but also showcases the natural sweetness of scallops and fresh produce. Perfectly cooked scallops add a lovely touch, while the balsamic glaze brings a tangy sweetness that balances everything out. It’s a beautiful dish that looks just as good as it tastes.

Ingredients

• 12 sea scallops
• 1 tablespoon olive oil
• 8 ounces fresh mozzarella, sliced
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 1/4 cup balsamic glaze
• Salt and pepper to taste

Instructions

1. Prepare the Scallops: Pat the scallops dry with a paper towel. Season with salt and pepper.
2. Cook the Scallops: Heat olive oil in a skillet over medium-high heat. Add the scallops and cook for about 2-3 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
3. Assemble the Salad: On a serving plate, layer the sliced mozzarella and cherry tomatoes. Add the cooked scallops on top.
4. Add Fresh Basil: Garnish with fresh basil leaves and drizzle the balsamic glaze over the salad.
5. Serve: Enjoy your Scallop Caprese Salad fresh as a delicious starter or a light main dish.

Final Thoughts
Scallops are the ultimate quick yet luxurious ingredient, transforming pasta, risotto, or salad into something unforgettable. With these 13 recipes, you’ll have endless ways to enjoy their delicate sweetness—whether you’re craving something light and zesty or rich and comforting. Each dish is designed to highlight scallops’ natural elegance while keeping the cooking process simple and enjoyable. So pick a recipe, fire up the stove, and get ready to impress—even if it’s just a quiet dinner for yourself. After all, good food is always worth savoring.