There’s something incredibly satisfying about cooking scallops at home. That moment when they hit the pan and form that perfect golden crust feels like magic every single time. These Pan-Seared Scallops with Roasted Red Pepper Sauce are one of those dishes that look and taste like they came from a fine-dining kitchen, but you can actually pull them off in about 20 minutes — right in your own skillet.
I still remember the first time I made scallops at home. I was nervous, thinking I’d end up with rubbery, overcooked bites. But once I learned the trick — super dry scallops and a blazing hot pan — everything changed. Now, I make these whenever I want something quick yet elegant, whether it’s a quiet dinner for two or a small weekend get-together.
Why You’ll Love It
This recipe brings together the best of both worlds — the delicate sweetness of scallops and the bold, smoky flavor of roasted red peppers. The sauce is like a shortcut version of Spanish romesco — nutty, garlicky, slightly spicy, and wonderfully rich. I often make a double batch of the sauce and keep it in the fridge; it’s just as good spread on toast or tossed with pasta later in the week.
What I love most is how simple it is. You don’t need fancy tools or hard-to-find ingredients — just fresh scallops, a few pantry staples, and a good pan. And when that first bite melts in your mouth, it’s all worth it.
Ingredients You’ll Need
Scallops – Go for large, beige-colored scallops that smell like the ocean. Avoid pure white ones — they’re often treated with preservatives that affect flavor and texture.
Roasted Red Bell Peppers – I like roasting my own for that deep smoky taste, but jarred ones work beautifully when you’re in a hurry.
Almonds – Roasted almonds give the sauce its nutty backbone. You’ll use some in the sauce and save a few for garnish.
Garlic – Fresh garlic adds that savory warmth. Roast it with the peppers if you want a slightly sweeter flavor.
Red Chili Flakes – A small sprinkle brings a gentle heat that wakes up the sauce.
Balsamic Vinegar – Adds acidity and balances the richness of the peppers and almonds.
Extra Virgin Olive Oil – A good olive oil ties everything together. It’s used in both the sauce and the searing process.
Paprika, Salt, and Pepper – A touch of paprika gives color and depth, while salt and pepper bring balance.
How to Make Pan-Seared Scallops
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Prepare the Scallops
Rinse them under cold water, remove the small abductor muscle (the little “foot” on the side), and pat them completely dry — and I mean really dry. Lay them on paper towels, cover with another layer, and let them rest while you make the sauce. -
Toast the Almonds
Spread them out on a baking tray and toast in a 325°F oven for 10–15 minutes until fragrant and golden. Keep an eye on them — they go from perfect to burnt fast. -
Make the Roasted Red Pepper Sauce
In a food processor, combine roasted red peppers, half the toasted almonds, garlic, chili flakes, balsamic vinegar, olive oil, and a pinch of salt and pepper. Blend until smooth. The sauce should be thick but pourable — add more olive oil if it feels too stiff. Taste and adjust the seasoning. -
Sear the Scallops
Heat olive oil in a stainless-steel pan over medium-high heat. When it starts to shimmer and lightly smoke, carefully add the scallops. Don’t crowd the pan. Let them cook untouched for about 1½ minutes per side until golden brown. -
Serve
Spoon the red pepper sauce onto plates, place the scallops on top, and sprinkle with the remaining crushed almonds, a dusting of paprika, and a drizzle of olive oil.
Tips and Tricks
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Dry scallops = perfect crust. The biggest mistake people make is skipping the drying step. Moisture prevents browning, so keep those paper towels handy.
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Use a stainless-steel pan. Non-stick pans don’t caramelize scallops the same way. A steel or cast iron pan gives that deep golden sear.
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Don’t overcrowd the pan. Cook in batches if needed. Too many scallops lower the temperature and cause steaming instead of searing.
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Serve immediately. Scallops are delicate and best enjoyed right after cooking.
Make Ahead Tips
The roasted red pepper sauce can be made up to three days in advance. Store it in the fridge in an airtight container, or freeze it for longer storage. When ready to serve, bring it to room temperature or warm it gently before plating. The scallops, though, should be cooked fresh for the best texture.
Serving Suggestions
These scallops are stunning on their own, but I love serving them with:
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A light arugula or mixed greens salad with lemon vinaigrette.
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Roasted potatoes or grilled asparagus for a simple side.
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A crisp glass of chilled Sauvignon Blanc or dry white wine to balance the richness.
If you’re hosting, serve them as an appetizer on small plates or as a main dish over a bed of risotto or cauliflower purée.
Storage
Cooked scallops don’t keep long — they’re best eaten right away. If you must save leftovers, store them in the fridge for up to one day and reheat very gently in a pan with a touch of olive oil. The red pepper sauce, however, stores beautifully for up to five days or in the freezer for a month.
FAQs
Should I buy fresh or frozen scallops?
Frozen scallops are often just as good since they’re flash-frozen right after harvest. Thaw them overnight in the fridge, then dry thoroughly before cooking.
How do I know if my scallops are fresh?
They should smell clean, like the sea — not fishy. The color should be beige or slightly pink, never pure white.
Can I use something other than almonds in the sauce?
Yes, walnuts or hazelnuts work beautifully. They’ll change the flavor slightly, but it’ll still be delicious.
Can I use jarred roasted peppers?
Absolutely. It saves time and still tastes great. Just drain them well before blending.
Pan Seared Scallops with Roasted Red Pepper Sauce
Golden, buttery scallops meet a smoky, nutty red pepper sauce in this quick and elegant dinner.
Ingredients
- 15 large scallops
- ⅔ cup whole almonds
- 2 large roasted red bell peppers (or one 16-ounce jar)
- ⅓ cup extra virgin olive oil, divided
- 1 large garlic clove, minced
- ¾ teaspoon red chili flakes, plus more for garnish
- 1 tablespoon balsamic vinegar
- ¼ teaspoon ground black pepper
- Kosher salt, to taste
- Sweet paprika, for serving
Instructions
- Preheat the oven to 325°F and set a baking sheet aside for toasting the almonds.
- Rinse the scallops under cold water. Remove the small abductor muscle (the little “foot”) if attached, then pat the scallops completely dry. Lay them between paper towels and set aside.
- Spread the almonds evenly on the baking sheet and toast in the oven for 10–15 minutes, stirring once or twice, until golden and fragrant.
- If using freshly roasted peppers, peel off the skins and remove the seeds. Add the peppers to a food processor with ½ cup of the toasted almonds, 1 tablespoon olive oil, garlic, chili flakes, balsamic vinegar, black pepper, and ¼ teaspoon salt. Blend until smooth, adding a touch more olive oil if needed to reach a creamy consistency. Taste and adjust seasoning; the sauce should be slightly spicy and savory. Set aside.
- Crush or finely chop the remaining almonds to use as garnish. Pat the scallops dry once more and lightly season both sides with salt.
- Heat the remaining ¼ cup olive oil in a stainless-steel skillet over medium-high heat. When the oil begins to smoke, carefully add the scallops and sear without moving them for about 1½ minutes. Flip and cook for another 1½ minutes until golden brown on both sides with a tender center.
- Spoon the red pepper sauce onto plates and arrange the scallops on top. Finish with a sprinkle of crushed almonds, a dusting of paprika, a pinch of chili flakes, and a drizzle of olive oil. Serve immediately.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 235Total Fat 17gSaturated Fat 1gUnsaturated Fat 15gCholesterol 12mgSodium 437mgCarbohydrates 11gFiber 4gSugar 3gProtein 13g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Cooking scallops at home always feels like a small celebration. This dish proves that restaurant-quality food doesn’t have to be complicated or intimidating. With a hot pan, a few good ingredients, and a little patience, you can create something elegant that tastes like a splurge but feels effortless. Whether it’s a quiet weeknight dinner or a special meal for someone you love, these pan-seared scallops with roasted red pepper sauce never disappoint.
