15+ Scallops Recipes Elegant Enough For Any Dinner

It always feels like a treat when I get to cook scallops at home. I remember the first time I tried to sear scallops—double checking the heat of my pan, nerves buzzing, not wanting to ruin those precious little rounds. But I was surprised by how quickly they went from raw and slippery to golden and elegant. Now, whenever I want a dinner that feels special but isn’t fussy, I turn to my stash of 15+ scallops recipes elegant enough for any dinner. Whether it’s an impromptu date night or a Saturday gathering with friends, a good scallop dish never fails to impress—without leaving me stuck at the stove all night.

1. Classic Seared Scallops with Lemon-Butter Sauce

Why You’ll Love It:

Simple, quick, and elegant enough for guests, these scallops are the dish I use when I need something impressive in under 20 minutes. The lemon-butter sauce is zippy but not overpowering, and it tastes just as lovely for a weeknight treat as it does for a holiday meal.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients Needed:

• 12 large dry sea scallops
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

How to Make It:

1. Pat scallops dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add scallops and sear, undisturbed, for about 2 minutes per side until golden crust forms. Remove scallops to a plate.
4. Lower heat and add butter and garlic to pan. Cook for 30 seconds.
5. Stir in lemon juice and zest; simmer 1 minutes.
6. Return scallops to pan, spoon sauce over, then serve with parsley.

Best Pairings: Steamed asparagus, roasted potatoes, or a crisp green salad

2. Scallop Risotto with Peas and Parmesan

Why You’ll Love It:

If you have a little more time and want real creamy comfort, this risotto is a sure bet. The combination of sweet scallops and salty Parmesan makes this a dish I make when it’s still chilly outside and I want a restaurant-style meal just for us.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 cup Arborio rice
• 5 cups low-sodium chicken or veggie broth
• 2 tablespoons olive oil
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1 cup frozen peas
• 1/2 cup grated Parmesan
• 1 pound sea scallops
• 2 tablespoons unsalted butter
• Salt and pepper, to taste

How to Make It:

1. Heat broth in a saucepan and keep warm.
2. Sauté shallot and garlic in olive oil in a large pan, about 2 minutes.
3. Add rice, stir to coat, and cook 2 minutes.
4. Add broth 1/2 cup at a time, stirring constantly.
5. About halfway through, add peas. Continue adding broth until risotto is creamy and rice is cooked, about 25 minutes.
6. Stir in Parmesan, season with salt and pepper.
7. Sear scallops in butter in a separate pan until golden, about 2 minutes per side.
8. Spoon risotto into bowls and top with scallops.

Flavor Boost: Stir in a handful of fresh herbs like tarragon or basil before serving.

3. Bacon-Wrapped Scallops

Why You’ll Love It:

This is always a hit at parties or when you’re serving apps before a main dinner. Bacon keeps the scallops juicy and adds a smoky touch. You can bake them all at once, which is great when you have friends over.

Serving size: Serves 6 as an appetizer

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Ingredients Needed:

• 12 large sea scallops
• 12 slices thin-cut bacon
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• Toothpicks

How to Make It:

1. Preheat oven to 425 degrees.
2. Pat scallops dry and wrap each in a slice of bacon, securing with a toothpick.
3. Arrange on a parchment-lined baking sheet, brush with olive oil, and sprinkle with pepper.
4. Bake for 16–18 minutes until bacon is crisp.
5. Serve hot, with lemon wedges if desired.

Personal Note: I prep these ahead and pop them in the oven as guests arrive so they’re hot and fresh.

4. Scallop Ceviche with Mango and Avocado

Why You’ll Love It:

Refreshing and so quick to whip up, this ceviche is what I bring out when I’m craving something light and bright (especially with a chilled glass of wine on the patio). No stove required—just marinate and enjoy.

Serving size: Serves 4

Prep Time: 25 minutes

Cook Time: 0 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 pound sea scallops, sliced into thin rounds
• Juice of 4 limes
• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 red onion, finely diced
• 2 tablespoons chopped cilantro
• Salt and pepper, to taste

How to Make It:

1. Arrange scallop slices in a glass bowl and cover with lime juice.
2. Let marinate in the fridge for 15 minutes.
3. Drain excess juice.
4. Toss in mango, avocado, red onion, cilantro, salt, and pepper.
5. Serve immediately or chill for up to an hour.

Swap This With That: Replace mango with pineapple for a tropical twist.

5. Scallops with Creamy Garlic Pasta

Why You’ll Love It:

Rich and decadent, this pasta is one of those meals that feels like a splurge but is secretly simple. It’s great on cool nights and never fails to make a regular evening feel celebration-worthy.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 12 large sea scallops
• 12 ounces linguine
• 2 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons chopped chives

How to Make It:

1. Cook pasta until al dente. Reserve 1/2 cup cooking water.
2. Sear scallops in olive oil in a hot skillet until golden, about 2 minutes per side. Remove and keep warm.
3. Reduce heat and melt butter in the skillet. Add garlic and sauté 1 minutes.
4. Pour in cream; simmer 2 minutes.
5. Stir in Parmesan, cooked pasta, and some reserved pasta water. Toss until creamy.
6. Top with scallops and sprinkle over chives.

Best Pairings: A simple Caesar salad or roasted broccoli

6. Scallop and Corn Chowder

Why You’ll Love It:

Comfort in a bowl. This creamy chowder is your weeknight soup upgrade—sweet corn and plump scallops make it filling but not heavy. It’s also freezer-friendly, perfect for batch cooking.

Serving size: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 pound sea scallops, cut in half if large
• 4 slices bacon, chopped
• 1 large onion, diced
• 2 cups frozen or fresh corn
• 2 medium potatoes, diced
• 3 cups low-sodium chicken broth
• 1 cup half-and-half
• 2 tablespoons flour
• 2 tablespoons unsalted butter
• 2 teaspoons fresh thyme leaves
• Salt and pepper, to taste

How to Make It:

1. In a large pot, cook bacon until crisp. Remove and set aside.
2. Add butter and onions to bacon drippings; sauté until soft.
3. Sprinkle flour over, cook 1 minutes.
4. Stir in potatoes, corn, and broth. Bring to simmer and cook until potatoes are soft, about 10 minutes.
5. Stir in half-and-half, thyme, and scallops. Cook gently 5 minutes.
6. Season with salt and pepper and top with bacon.

Meal Prep Tip: Store leftovers in an airtight container for up to 3 days. It reheats beautifully.

7. Herb-Crusted Scallops with Panko

Why You’ll Love It:

When you want scallops with a little crunch, this is my go-to. The herby panko crust gets crispy in the oven, making these feel just a touch fancier than a pan sear.

Serving size: Serves 2

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 12 sea scallops
• 1/2 cup panko breadcrumbs
• 2 tablespoons chopped parsley
• 1 tablespoon chopped fresh basil
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• Salt and pepper, to taste

How to Make It:

1. Preheat oven to 425 degrees.
2. Mix panko, herbs, oil, lemon zest, salt and pepper in a small bowl.
3. Pat scallops dry and arrange in a small baking dish.
4. Top each scallop with panko mixture, pressing gently.
5. Bake for 12 minutes until top is golden and scallops are just cooked.

Flavor Boost: Serve with a dollop of lemon or garlic aioli.

8. Honey Garlic Glazed Scallops

Why You’ll Love It:

Sweet and sticky with a hint of garlic, these glazed scallops are absolutely weeknight-friendly. The glaze comes together quickly and the dish is stellar with steamed rice or sautéed veggies.

Serving size: Serves 3

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients Needed:

• 1 pound sea scallops
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds
• Salt and pepper, to taste

How to Make It:

1. Pat scallops dry and season lightly with salt and pepper.
2. Whisk honey, soy sauce, vinegar, and garlic together in a bowl.
3. Heat oil in a skillet over medium-high. Sear scallops about 2 minutes per side.
4. Pour sauce over and simmer 2–3 minutes until reduced and scallops are glazed.
5. Sprinkle with sesame seeds and serve.

Flavor Boost: Toss in a pinch of red pepper flakes for a little heat.

9. Scallops Provencal with Tomatoes and Olives

Why You’ll Love It:

If you like Mediterranean flavors, this is a dream. Bright tomatoes, briny olives, and fresh basil make it a colorful, summery main I turn to when produce is at its peak.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 16 large sea scallops
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted black olives, sliced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup chopped fresh basil
• Zest of 1 lemon

How to Make It:

1. Preheat oven to 425 degrees.
2. In a baking dish, combine tomatoes, olives, garlic, oil, lemon zest, salt and pepper.
3. Nestle scallops on top.
4. Bake for 12–15 minutes until scallops are opaque and tomatoes have softened.
5. Top with fresh basil and serve.

Serving Idea: Spoon over couscous or orzo for a complete meal.

10. Scallop Tacos with Slaw and Chipotle Mayo

Why You’ll Love It:

Taco night upgraded. These are easy to customize, and the spicy chipotle sauce with crunchy slaw makes scallops the showstopper. Even picky eaters at my house ask for seconds.

Serving size: Serves 3

Prep Time: 18 minutes

Cook Time: 10 minutes

Total Time: 28 minutes

Ingredients Needed:

• 1 pound sea scallops
• 1 tablespoon olive oil
• 1 1/2 cups shredded red cabbage
• 1/2 cup grated carrot
• 2 tablespoons chopped cilantro
• 2 tablespoons lime juice
• 1/2 cup mayonnaise
• 1 chipotle pepper in adobo, minced
• 6 small flour tortillas
• Salt and pepper, to taste

How to Make It:

1. Combine slaw: cabbage, carrot, cilantro, lime juice, and a pinch of salt.
2. Mix mayo and chipotle in a cup.
3. Pat scallops dry; season lightly.
4. Sear scallops in olive oil, about 2 minutes per side.
5. Warm tortillas, fill with slaw, scallops, and a drizzle of chipotle mayo.

Common Mistake to Avoid: Avoid overcrowding the pan—give scallops room so they brown nicely.

11. Scallops with Saffron Cream Sauce

Why You’ll Love It:

Perfect for when you’re really out to impress. The saffron cream is subtle but rich, and feels like something you’d get at a fine dining spot.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 10 large sea scallops
• 1/2 cup heavy cream
• 1 teaspoon saffron threads
• 1/4 cup white wine
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Salt and pepper, to taste
• Small handful microgreens

How to Make It:

1. Warm cream in a small saucepan. Stir in saffron and let infuse over low heat for 5 minutes.
2. Add wine and simmer gently until reduced by half.
3. Sear scallops in olive oil and butter in skillet, 2 minutes per side. Season with salt and pepper.
4. Spoon saffron cream on plates, top with scallops, and garnish.

Serving Idea: Serve alongside a risotto or creamy mashed potatoes.

12. Asian-Style Scallop Stir-Fry

Why You’ll Love It:

Colorful, loaded with veggies, and speedy enough for weeknights, this stir-fry gets rave reviews in our house. The flavors are fresh but the whole meal takes under 30 minutes.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 pound sea scallops
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 cup snow peas
• 1 carrot, thinly sliced
• 2 scallions, sliced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 teaspoons fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds

How to Make It:

1. Whisk soy sauce, honey, ginger, and garlic together.
2. Heat sesame oil in a wok. Add veggies; cook 3 minutes.
3. Push veggies to sides. Sear scallops in center, about 2 minutes per side.
4. Pour sauce over everything, stir-fry 2–3 more minutes.
5. Serve with scallions and sesame seeds on top.

Best Pairings: Steamed jasmine rice or sautéed greens

13. Grilled Scallops with Chimichurri

Why You’ll Love It:

When the grill is out, I love making scallops skewers—easy, fast, and chimichurri’s green brightness is the perfect match. They’re just as good eaten warm outdoors or as a party starter.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Ingredients Needed:

• 20 large sea scallops
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup fresh parsley
• 1/4 cup fresh cilantro
• 2 garlic cloves
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil (for chimichurri)
• 1/2 teaspoon red pepper flakes

How to Make It:

1. Blend parsley, cilantro, garlic, vinegar, oil, and pepper flakes for chimichurri. Set aside.
2. Pat scallops dry; thread onto skewers, brush with oil, and season.
3. Grill on a medium-hot grill for 3–4 minutes per side.
4. Drizzle with chimichurri before serving.

Meal Prep Tip: Chimichurri keeps in the fridge for up to 3 days.

14. Scallops en Papillote with Fresh Herbs

Why You’ll Love It:

Baking scallops in parchment is almost foolproof, and the little packets make dinner feel like a present. All the flavors stay super fresh and the clean-up is minimal.

Serving size: Serves 2

Prep Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

Ingredients Needed:

• 12 sea scallops
• 2 teaspoons olive oil
• 1 lemon, thinly sliced
• 4 sprigs fresh thyme
• 2 tablespoons chopped fresh dill
• Salt and pepper, to taste
• Parchment paper

How to Make It:

1. Preheat oven to 400 degrees.
2. Cut 2 large rectangles of parchment.
3. Lay half the scallops in the center of each, drizzle with oil, sprinkle herbs, arrange lemon, salt and pepper.
4. Fold and crimp edges to seal.
5. Bake packets on a sheet for 12 minutes. Open carefully and serve.

Best Pairings: A green salad and simply buttered couscous

15. Scallops with Sweet Corn Puree and Pickled Shallots

Why You’ll Love It:

Silky sweet corn puree is the perfect base for scallops, and quick-pickled shallots cut the richness. It’s a summer dinner-party showpiece that’s surprisingly easy.

Serving size: Serves 2

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients Needed:

• 6 large sea scallops
• 2 teaspoons olive oil
• 2 cups frozen corn
• 1/2 cup vegetable broth
• 1 tablespoon butter
• 1 shallot, thinly sliced
• 1/4 cup apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper, to taste
• Fresh cilantro, for garnish

How to Make It:

1. Simmer corn and broth in a small pan for 8 minutes until soft. Puree with butter and salt until smooth. Keep warm.
2. Toss shallot with vinegar, sugar, and a pinch of salt; chill 15 minutes.
3. Sear scallops in oil, about 2 minutes per side.
4. Spread corn puree on plates, top with scallops and drained pickled shallot, garnish with cilantro.

Swap This With That: Try fresh basil instead of cilantro for a different finish.

16. Scallop and Citrus Salad

Why You’ll Love It:

A great option when you want something fresh but substantial. Juicy citrus and buttery scallops make a dinner salad that’s light yet indulgent. It’s a lunchtime favorite at my house, too.

Serving size: Serves 2

Prep Time: 18 minutes

Cook Time: 8 minutes

Total Time: 26 minutes

Ingredients Needed:

• 10 large sea scallops
• 1 tablespoon olive oil
• 2 cups mixed salad greens
• 1 orange, segmented
• 1 grapefruit, segmented
• 1/4 cup shelled pistachios
• 2 tablespoons fresh orange juice
• 2 teaspoons white wine vinegar
• Salt and pepper, to taste

How to Make It:

1. Whisk orange juice, vinegar, salt and pepper for dressing.
2. In a bowl, toss greens with half the dressing.
3. Sear scallops in olive oil, about 2 minutes per side.
4. Assemble salad with greens, scallops, citrus segments, nuts, and drizzle with remaining dressing.

Budget-Friendly Tip: Use canned mandarin oranges if fresh citrus isn’t available.

17. Miso-Glazed Scallops with Rice

Why You’ll Love It:

For fans of umami, this miso glaze transforms scallops into something truly memorable. It just needs a few pantry staples, and it’s a gentle intro to Japanese flavors.

Serving size: Serves 2

Prep Time: 12 minutes

Cook Time: 10 minutes

Total Time: 22 minutes

Ingredients Needed:

• 10 large sea scallops
• 1 tablespoon white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin or honey
• 1 teaspoon sesame oil
• 3 cups cooked white rice
• 2 scallions, sliced
• 1 teaspoon sesame seeds

How to Make It:

1. Mix miso, soy, mirin, and sesame oil in a small bowl.
2. Sear scallops in a nonstick skillet, 2 minutes per side.
3. Brush miso glaze over scallops, let bubble 1 minutes.
4. Pile rice in bowls, top with glazed scallops, green onion, and sesame seeds.

Meal Prep Tip: Any leftover scallops are great cold on a lunch salad the next day.

18. Scallop and Mussel Paella

Why You’ll Love It:

When you want to go all-in for a special dinner, paella is a celebration on a plate. Scallops and mussels cook together with saffron rice for a show-stopping centerpiece.

Serving size: Serves 4

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 pound sea scallops
• 1 pound mussels, scrubbed
• 1 1/2 cups short-grain rice
• 1 onion, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1/2 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 4 cups chicken or seafood broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

How to Make It:

1. Sauté onion, garlic, and bell pepper in olive oil in a paella pan.
2. Stir in rice, saffron, paprika, and a pinch of salt.
3. Add broth, bring to a simmer.
4. After 10 minutes, add mussels and half the scallops.
5. Cook until mussels open and rice is tender, then nestle in remaining scallops for last 3 minutes.
6. Garnish with parsley and serve straight from pan.

Flavor Boost: Scatter a few lemon wedges over the finished paella for an extra zing.

FAQ

What’s the secret to perfectly seared scallops at home?

The key is making sure your scallops are very dry and your pan is hot. Don’t overcrowd the pan—you want a golden crust, not steam.

Can I use frozen scallops for these recipes?

Yes, just be sure to thaw them completely and pat them dry before cooking. Frozen scallops can work beautifully in almost every recipe here.

How do I know when scallops are done cooking?

Scallops are done when they turn opaque and are just firm to the touch, usually after 2–3 minutes per side when searing. Overcooking makes them rubbery, so keep a close eye.

What sides go best with elegant scallop dinners?

Light veggie sides like asparagus or grilled zucchini, creamy risottos, simple salads, or a loaf of good bread are all winners.

Conclusion

There’s something magical about cooking scallops—the way they transform so simply, yet bring a bit of restaurant magic to your table. Whether you’re looking for comfort, crispiness, grilled flavor, or a light meal, these scallops recipes elegant enough for any dinner prove just how versatile the little beauties can be. Don’t be shy about adding your own twist, and remember that a little care (drying, seasoning, not overcooking!) makes all the difference. I hope you feel inspired to pour a glass, turn up some music, and treat yourself to an elegant, easy scallop dinner soon. You deserve it.