19 Buttery Scallop Recipes for a Restaurant-Quality Dinner at Home
You don’t need to do much to turn scallops into a restaurant-quality dinner. Many of our best scallop recipes call for a quick, hot sear, followed by a baste in butter. This hassle-free technique yields tender, golden-crusted scallops; but as easy as it is, we’ve devised a few additional ways to serve these little ocean jewels: Toss them into a seafood stew with clams and shrimp; serve them atop a golden bed of creamed corn; skewer and grill them; or opt for any of our other favorite scallop recipes below.
Whatever method you go for, follow these tips to ensure springy, perfectly seared scallops every time. (1) Seek out dry scallops. Unlike “wet” or “soaked” scallops, these have not been treated with phosphates, so they carry less water weight, which helps them caramelize beautifully when seared. (2) Remove the fibrous side muscle from the scallop—it becomes rubbery when cooked. Pinch the crescent-shaped flap between your thumb and forefinger and it should pull off easily. Stash these muscles in your freezer until you have a handful, then chop them up or add them to shrimp to form seafood patties. (3) Pat the scallops dry with a paper towel before cooking to remove excess moisture and ensure they develop a nice crust.
Now that you’re set up for scallop success, here are some of our favorite ways to cook ’em.
Photograph by Isa Zapata, Food Styling by Taneka Morris1/19Garlicky Buttery Scallops
This basic seared scallop recipe lets fresh seafood shine in a simple garlic butter sauce. To achieve a truly golden crust, cook the scallops primarily on one side over medium-high heat and try not to move them around, then flip and kiss the other side with just a touch of heat. The resulting garlic butter scallops, adorned with crunchy garlic chips, would pair well with any number of starches (particularly pasta or polenta) and veggies (try roasted broccoli or sauteed zucchini).
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Amy Wilson2/19Grilled Scallops With Nori, Ginger, and Lime
Served with lime mayo, these nori-and-spice-rubbed scallops gain a smoky dimension from the grill. Aleppo-style pepper flakes bring warm depth without adding too much heat.
Alex Lau3/19Seared Scallops With Red Chile Paste and Fennel Salad
Sear these scallops on only one side to preserve the meltingly tender, near-raw texture on the other end. Be sure to use a large skillet (cast iron works great) to avoid overcrowding; cook the scallops in batches if necessary.
Photograph by Dylan + Jeni, food styling by Susie Theodorou, prop styling by Aneta Florczyk4/19Grilled Scallops With Peach Sweet Chili Sauce
Inspired by the grilled fish-ball skewers found on the streets of Bangkok, this recipe pairs grilled, lightly smoky scallops with a tangy peach and chili sauce. For the full experience, serve with Lime-Lemongrass Slushies.
Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson5/19Scallops With Red Aguachile and Pickled Onions
This recipe from former guest editor Marcus Samuelsson accents thinly sliced raw scallops with fiery aguachile, cooling cucumber, and zingy pickled onions. With a total time of under 20 minutes, it makes a quick, impressive appetizer for an at-home date night or dinner party.
Photo by Michael Graydon and Nikole Herriott, Food Styling by Alison Attenborough, Prop Styling by Kalen Kaminski8/19Spicy Tomato Shellfish Stew
Alex Lau9/19Seared Scallops With Brown Butter and Lemon Pan Sauce
Sear scallops in olive oil, then coat them in a glossy, ultra-simple pan sauce of butter, lemon juice, and capers. These buttery, briny scallops would be great served as a main dish alongside lemon pasta; finish the plate with Parmesan and freshly-cracked black pepper.
Gentl & Hyers11/19Seafood Stew for Two
Pull off an elegant, effortless date night with this seafood stew perfectly portioned for two. Prepare the broth the day before, then sear the fish and reheat the stew while enjoying a cocktail or two.
Christopher Testani13/19Seared Scallops With Tomato Water, Lime, and Mint
Skip the retro, bacon-wrapped scallops in favor of these bright, springy ones that are no less savory. The shellfish sit in a pool of tomato water (the juices that weep from chopped, ripe tomatoes). Any leftover tomato water can be used to add a splash of brightness to a simple vinaigrette.
Christopher Baker17/19Seared Scallops With Avocado and Daikon
Paper-thin rounds of daikon cloak this plate of fresh scallops, complemented by creamy avocado and bright yuzu kosho. Use a mandoline to get thin, uniform slices on the vegetables.
18/19Scallop Crudo
Gentl & Hyers19/19Scallops With Herbed Brown Butter
With a cook time under 10 minutes, this is a simple, quick-cooking scallop recipe to have on deck for busy weeknights. Keep scallops stocked in the freezer and let them defrost in the fridge overnight.
