13+ Jumbo Scallops Recipes Big, Bold, And Flavorful

Some of my happiest kitchen memories are from the first time I brought home a bag of super-sized, glistening sea scallops from the Saturday fish market. There’s something about those “jumbo” beauties—plump, almost sweet, just begging to be put front and center for dinner. Whether you’re hoping to impress guests with a dinner-party showstopper or just want to treat yourself after a long week, these 13+ jumbo scallops recipes are all about going big, bold, and truly flavorful. Over the years, I’ve leaned on these kinds of dishes when pan-seared salmon or chicken just wouldn’t quite cut it. If you love scallops as much as I do, you know what a joy they are to cook—fast, tender, and able to soak up just about any flavor you throw their way.

1. Lemon-Garlic Pan-Seared Jumbo Scallops

Why You’ll Love It:

This is a classic for a reason: golden edges, buttery centers, and that sunny punch of lemon with lots of garlic. It’s a reliable date-night or “treat yourself” dinner—done in minutes, but always elegant. Even my picky eater friends love this one.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Ingredients Needed:

• 12 jumbo sea scallops
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• Salt and black pepper
• 2 tablespoons chopped fresh parsley

How to Make It:

1. Pat scallops dry and season with salt and pepper.
2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat.
3. Sear scallops 2–3 minutes per side until golden.
4. Reduce heat, add garlic, and cook 30 seconds.
5. Add remaining butter, lemon zest, and juice.
6. Spoon sauce over scallops.
7. Serve with parsley.

Flavor Boost: Add a pinch of crushed red pepper for zip.

2. Spicy Coconut Curry Jumbo Scallops

Why You’ll Love It:

This is my go-to comfort food when I want something warming and exotic but still quick—plump scallops, creamy coconut, and a little chili kick. It’s even better for leftovers the next day over rice.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 16 jumbo scallops
• 1 tablespoon neutral oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 1 lime, cut in wedges
• 1/4 cup cilantro, chopped
• 1 red chili, sliced

How to Make It:

1. Sear scallops in hot oil, 1–2 minutes per side, then remove and set aside.
2. In the same pan, sauté onion, garlic, and ginger until soft.
3. Stir in curry paste; cook 1 minutes.
4. Pour in coconut milk, fish sauce, and sugar. Simmer gently 5 minutes.
5. Return scallops to pan to warm for 2 minutes.
6. Serve over rice, topped with cilantro and chili, with lime.

Serving Idea: Great with naan bread or cucumber salad.

3. Jumbo Scallops with Bacon & Sweet Corn Succotash

Why You’ll Love It:

Summer’s best ingredients plus scallops and bacon—perfect for evenings when corn’s sweet and in season. Kids love the colorful veggies and smoky bacon with the scallops.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients Needed:

• 16 jumbo scallops
• 4 slices thick-cut bacon
• 2 cups fresh corn kernels
• 1 red bell pepper, diced
• 1 cup snap peas, sliced
• 2 tablespoons chopped chives
• Salt and pepper
• 1 tablespoon olive oil

How to Make It:

1. Cook bacon in a large pan until crisp; set aside and crumble.
2. In bacon fat, sauté corn, bell pepper, and snap peas 3–4 minutes.
3. Toss in crumbled bacon and chives; keep warm.
4. Sear scallops in olive oil, 2 minutes each side.
5. Plate succotash, top with scallops, and sprinkle extra chives.

Best Pairings: Serve with crusty bread and a crisp white wine.

4. Jumbo Scallops Over Creamy Parmesan Risotto

Why You’ll Love It:

There’s something so comforting about risotto, and plump scallops turn it into a restaurant-worthy treat for a weekend dinner in. It’s rich, filling, and always gets rave reviews.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients Needed:

• 16 jumbo scallops
• 1 cup arborio rice
• 4 cups low-sodium chicken broth, heated
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 3/4 cup parmesan, grated
• 1/4 cup dry white wine
• Salt and pepper
• 2 tablespoons chopped parsley

How to Make It:

1. Heat 1 tablespoon oil and 1 tablespoon butter in a pot. Sauté shallot and garlic until translucent.
2. Stir in rice, cook 1 minutes.
3. Add wine, cook until absorbed.
4. Add broth 1 ladle at a time, stirring, until rice is creamy.
5. Stir in parmesan, season to taste, keep warm.
6. Sear scallops in oil/butter 2 minutes per side.
7. Spoon risotto into bowls, top with scallops and parsley.

Meal Prep Tip: Cook risotto base ahead, reheat, and add a splash more stock when ready to serve.

5. Miso-Glazed Jumbo Scallops with Sesame Greens

Why You’ll Love It:

This is my favorite “healthy but feels fancy” dinner—nutty miso glaze and bright green veggies. It’s fast enough for a weeknight and makes me feel like I’m eating at a high-end Japanese spot.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients Needed:

• 6 jumbo scallops
• 1 tablespoon white miso paste
• 2 teaspoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar
• 1 tablespoon sesame oil
• 2 cups baby spinach
• 2 cups chopped bok choy
• 1 teaspoon sesame seeds
• Salt and pepper

How to Make It:

1. Mix miso, soy sauce, maple syrup, and vinegar.
2. Brush scallops with miso glaze.
3. Sear in hot sesame oil, 2 minutes each side.
4. Wilt spinach and bok choy in pan with leftover glaze, 1–2 minutes.
5. Serve veggies in bowls, top with scallops and sesame seeds.

Flavor Boost: Add a pinch of chili flakes to the miso mix for gentle heat.

6. Brown Butter Jumbo Scallops with Sage & Butternut Squash

Why You’ll Love It:

This one brings cozy fall flavors—sweet squash, nutty brown butter, and crispy sage. It’s a favorite when the air turns cool and squash is in season.

Serving size: Serves 2

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients Needed:

• 6 jumbo scallops
• 2 cups butternut squash, cubed
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 6–8 fresh sage leaves
• Salt and pepper

How to Make It:

1. Toss squash with oil, salt, and pepper. Roast at 425°F 20 minutes until tender.
2. Heat butter in skillet until golden brown. Fry sage leaves 30 seconds, set aside.
3. Sear scallops in brown butter, 2 minutes per side.
4. Plate squash, top with scallops. Drizzle brown butter and scatter fried sage.

Best Pairings: Serve with garlicky sautéed spinach or a green salad.

7. Grilled Jumbo Scallops with Citrus-Chile Marinade

Why You’ll Love It:

If grilling is your happy place, these zesty, slightly spicy scallops are for you. They’re a showy appetizer or light entrée for cookouts and backyard gatherings.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Ingredients Needed:

• 16 jumbo scallops
• 2 oranges, juiced
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon red chile flakes
• 1/2 teaspoon salt
• 1/4 cup chopped cilantro

How to Make It:

1. Whisk citrus juices, oil, honey, chile, and salt for marinade.
2. Toss scallops in marinade, chill 15 minutes.
3. Thread scallops on skewers.
4. Grill over medium-high heat, 2–3 minutes per side.
5. Sprinkle with cilantro and serve with citrus wedges.

Common Mistake to Avoid: Don’t over-marinate; citrus can “cook” the scallops if left too long.

8. Jumbo Scallops with Herb-Garlic Compound Butter

Why You’ll Love It:

This simple idea is dinner party gold—compound butter melts over hot scallops and instantly creates a fancy sauce. Perfect for feeding a group, and you can prep the butter ahead.

Serving size: Serves 3

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Ingredients Needed:

• 9 jumbo scallops
• 3 tablespoons unsalted butter, softened
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced chives
• 1 garlic clove, minced
• Zest of 1 lemon
• Olive oil, for searing
• Salt and pepper

How to Make It:

1. Mix butter, herbs, garlic, and zest. Roll butter in plastic wrap and chill.
2. Sear seasoned scallops in hot oil, 2–3 minutes each side.
3. Top immediately with rounds of compound butter—let it melt over scallops.

Meal Prep Tip: Compound butter can be made days ahead and frozen.

9. Jumbo Scallops Fra Diavolo Pasta

Why You’ll Love It:

Spicy tomato sauce, chewy pasta, and sweet scallops—this feels like a treat but only takes as long as boiling pasta. We make this all winter to warm up fast.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients Needed:

• 12 jumbo scallops
• 12 ounces linguine
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 1 teaspoon red pepper flakes
• 1/4 cup fresh basil, chopped
• Salt and pepper

How to Make It:

1. Sear scallops in oil, 2 minutes per side; set aside.
2. Cook garlic and pepper flakes in same pan.
3. Add tomatoes and simmer 15 minutes.
4. Boil pasta as sauce simmers.
5. Combine pasta with sauce, plate, then top with scallops and basil.

Swap This With That: Try shrimp instead of scallops for variety.

10. Tuscan Jumbo Scallops with Sun-Dried Tomato Cream Sauce

Why You’ll Love It:

This is a crowd-pleaser thanks to the decadent creamy sauce full of sun-dried tomatoes, garlic, and a hint of parmesan. Perfect with good bread for soaking up every drop.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 16 jumbo scallops
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1/3 cup oil-packed sun-dried tomatoes, sliced
• 1 cup heavy cream
• 1/3 cup grated parmesan
• 2 cups baby spinach
• Salt and pepper

How to Make It:

1. Sear scallops 2 minutes per side; set aside.
2. Sauté onion and garlic, add sun-dried tomatoes.
3. Add cream and parmesan; simmer 3 minutes.
4. Wilt spinach in sauce.
5. Slide scallops back in and spoon sauce over to serve.

Best Pairings: Great with crusty Italian bread and arugula salad.

11. Ginger-Soy Jumbo Scallops with Stir Fry Veggies

Why You’ll Love It:

This recipe is on repeat for busy weeknights—quick-cooking, healthy, and totally satisfying. My family never gets tired of the zingy ginger-soy glaze and crunchy veggies.

Serving size: Serves 3

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 9 jumbo scallops
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 cup sliced bell peppers
• 1 cup snap peas
• 1 large carrot, julienned
• 1 tablespoon sesame seeds
• 2 scallions, sliced

How to Make It:

1. Mix soy sauce, honey, ginger, garlic.
2. Sear scallops in oil, 2 minutes each side, brush with glaze.
3. Stir-fry veggies in same pan 2–3 minutes.
4. Plate veggies, top with scallops and sesame seeds.

Budget-Friendly Tip: Use whatever veggies are on hand—frozen stir-fry mix works, too.

12. Jumbo Scallops & Chorizo with Roasted Red Pepper Sauce

Why You’ll Love It:

Salty chorizo pairs so well with sweet scallops. This is my version of a fancy Spanish-style tapas dish—serve it on small plates with wine.

Serving size: Serves 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 6 jumbo scallops
• 3 oz Spanish chorizo, sliced
• 1 cup jarred roasted red peppers
• 1 tablespoon olive oil
• 1 garlic clove
• Salt and pepper
• 2 tablespoons fresh parsley

How to Make It:

1. Purée peppers, oil, and garlic for sauce, season to taste.
2. Crisp chorizo slices in pan, set aside.
3. Sear scallops 2 minutes per side.
4. Drizzle sauce on plates, top with scallops and chorizo.
5. Sprinkle parsley before serving.

Serving Idea: Serve as a tapas plate alongside manchego cheese and olives.

13. Jumbo Scallops with Citrus Avocado Salsa

Why You’ll Love It:

This is my sunshine-on-a-plate meal. It’s bright, refreshing, and light—the kind of recipe you make when you want to feel like you’re on vacation, even on a Tuesday.

Serving size: Serves 2

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Ingredients Needed:

• 6 jumbo scallops
• 1 large avocado, diced
• 1 orange, peeled and diced
• 1 lime, juiced
• 2 tablespoons diced red onion
• 1 tablespoon olive oil
• Salt and pepper
• Microgreens and lime wedges, for garnish

How to Make It:

1. Combine avocado, orange, lime juice, red onion, salt, and olive oil for salsa.
2. Sear seasoned scallops in hot skillet, 2–3 minutes each side.
3. Arrange scallops on plates, top with salsa and garnish.

Personal Note: My family requests this dish every time citrus is in season—it’s always a hit for brunch, too.

14. Crispy Panko-Parmesan Jumbo Scallops

Why You’ll Love It:

This is scallops in comfort food mode: crunchy panko coating, juicy inside, and great for finger food. These are perfect for casual hangs or as a fancy spin on fish sticks.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 16 jumbo scallops
• 1 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 eggs, beaten
• 1/2 cup flour
• 2 tablespoons chopped parsley
• Olive oil, for baking
• Salt and pepper
• Lemon wedges

How to Make It:

1. Mix panko, parmesan, and parsley.
2. Dredge scallops in flour, dip in egg, roll in panko mix.
3. Arrange on oiled baking sheet, drizzle with oil.
4. Bake at 425°F for 10–12 minutes until golden.

Flavor Boost: Serve with garlic-lemon aioli or spicy sriracha mayo.

15. Jumbo Scallops Gratin with Garlic-Herb Crust

Why You’ll Love It:

Scallops baked under a crispy, garlicky breadcrumb topping—like the best parts of seafood casserole but so much fancier and easier. Perfect for holidays or dinner with friends.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 16 jumbo scallops
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons chopped parsley
• 2 garlic cloves, minced
• Zest of 1 lemon
• 1/4 cup grated parmesan
• Salt and pepper

How to Make It:

1. Toss panko, melted butter, parsley, garlic, lemon zest, and parmesan together.
2. Pat scallops dry, arrange in shallow gratin dish, season.
3. Top with breadcrumb mixture.
4. Bake at 400°F for 13–15 minutes until golden and bubbling.

Best Pairings: Serve with a crisp green salad and a white Bordeaux.

16. Jumbo Scallop “Ceviche” with Mango and Jalapeño

Why You’ll Love It:

When it’s too hot to turn on the stove, I love this bright, tangy ceviche-style dish. The scallops “cook” in lime juice and are tossed with mango and jalapeño for a sweet-tart, slightly spicy twist.

Serving size: Serves 3

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Ingredients Needed:

• 9 jumbo scallops, thinly sliced
• 1 ripe mango, diced
• 1 small jalapeño, minced
• 1/2 cup fresh lime juice
• 1/4 cup chopped cilantro
• Salt and pepper
• Tortilla chips for serving

How to Make It:

1. Slice scallops into thin coins.
2. Toss scallops with lime juice and chill 15 minutes.
3. Stir in mango, jalapeño, cilantro, salt, and pepper.
4. Serve cold with chips.

Common Mistake to Avoid: Don’t over-marinate or the scallops can get tough—15–20 minutes is plenty.

FAQ

Can you make jumbo scallops recipes ahead of time?

Many scallop recipes are best cooked just before serving, but some sauces, grain bases, or salsas (like risotto or salsa for scallop-topped dishes) can be made ahead and rewarmed. For best texture, cook scallops at the last minute.

How do you know when jumbo scallops are cooked through?

They should be opaque and slightly springy to the touch. Overcooked scallops become rubbery—aim for about 2 minutes per side for most pan-seared recipes.

Are frozen jumbo scallops good for these recipes?

Yes, as long as you fully thaw and pat them dry so they sear properly. Fresh scallops usually have sweeter flavor, but frozen work well for most preparations if treated right.

What’s the best way to get a good sear on scallops?

Blot them very dry, season, and use a hot pan with just enough oil to coat. Don’t crowd the pan, and avoid moving them until a crust has formed.

Conclusion

If you’re on the hunt for big, bold, and flavorful seafood dinners, jumbo scallops make every meal feel special. Whether you’re craving the simplicity of lemon-garlic butter, the luxe coziness of parmesan risotto, or the punchy brightness of ceviche, there’s a recipe here for every craving. Don’t be shy about trying new flavors and sauces—scallops are wonderfully forgiving and always shine when cooked with care. I hope these recipes inspire you to get into the kitchen, trust your instincts, and create a scallop meal that’s all your own. Happy cooking.