Top Rated Seared Scallop Recipes

Easy Pan-Seared Scallops
Try pairing these spicy scallops with a grüner veltliner (goes well with both seafood and spice) and a simple salad of arugula with Parmigiano-Reggiano in a lemon and olive oil vinaigrette.  The method below does not cook the scallops all the way through, but if you're eating good quality scallops then that's what you want to do. However, if you'd like to cook them through, then keep the heat on for about 45 seconds longer than suggested below.  Click here for 7 Satisfying Low-Carb Recipes.
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5
Pan-Seared Scallops with Fresh Corn Succotash
This recipe is all about summer and showing off scallops' natural flavor with accents. Make sure to keep an eye on the scallops as they cook because they cook very fast and are unpleasant when overcooked. See all recipes for corn.
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5
Pan-Seared Scallops in Lemon Myrtle Cream
Lemon Myrtle is a citrus-fragranced spice that blends wonderfully with seafood. The sourish Lemon Myrtle Cream gave the spinach & the juicy shellfish a delightful twist, making one wanting for more!
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4.5
While scallops are sometimes a pricey dinner to serve, they make great appetizers to pass around a party. Just stick a toothpick in them and they're edible. They're decadent but otherwise very healthy.
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4
Seared Scallops with Grilled Ramps and Chimichurri
For this spring-themed appetizer recipe, use the best scallops you can find — preferably dry-packed diver scallops. Ramps, if you've never had them before, are the wild cousin of leeks. They have a sharper, more onion-like flavor like scallions, and soft, edible green leaves. Click here to see In Season: Ramps.
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4
Seared Scallops with Brown Butter and Chive Sauce
This simple seared scallops dish comes from The Lobster Place in the Chelsea Market Cookbook. Everything, from seafood to fresh pasta, tastes good in a brown butter sauce; it looks fancy but takes no time at all to put together. Click Here to See More Scallops Recipe
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4
Dish with Diane: Chef Frédéric Duca's Seared Scallops, Green Asparagus, and "Gre
By
Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you these seared scallops; paired with blanched asparagus and a flavorful vinaigrette, they make a delicious and healthy meal. Click here for more Dish with Diane: Chef Inspired Healthy with Frédéric Duca. Or click here to watch the video.
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4
Scallops over Brussels sprouts
Scallops and butter are like peanut butter and jelly; it’s a classic combination that works well, and we don’t question it. I don’t normally add cream to my beurre blanc, but for those of you not familiar with butter sauces, the added stability will ensure that you get a perfectly emulsified sauce every time. When shopping for scallops, U-10 means that there are just under 10 scallops per pound. So, if a recipe calls for U-40 scallops, you'll be shopping for small bay scallops where about 40 pieces equal a pound. Pairs well with a light, crisp white wine, such as Sancerre or Pinot Grigio. Click here to see A Guy-Friendly Valentine's Day Dinner. 
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3.77143
Pan-Seared Scallops with Sunchoke and Meyer Lemon
Sunchokes are prepared three ways in this recipe from executive chef David Diaz of Brasserie Beaumarchais — as a purée for the base, roasted for the centerpiece, and fried into chips for garnish. A Meyer lemon purée and brown butter lemon sauce add some fruitiness and richness to perfectly cooked scallops.
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3.666665
Pan-Seared Scallops
After attempting to be crazy fancy — and setting off the fire alarm in my smoke-filled apartment — I decided that simplicity is the way to go when dealing with these tasty bivalves. All you need for this recipe is high-quality butter, scallops, and a pan. The butter will add richness and flavor, while still allowing the scallops to shine on their own. If you want to jazz it up, wrap them in bacon. Click here to see 5 Sublime Scallop Recipes. Click here for the 10 Seafood Recipes You Can Make in Less Than 15 Minutes 
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3
These scallops are great to serve as your main dish. Though it takes some preperation, it is totally worth the taste! 
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3
Believe it or not, this was the first time I've ever seared scallops. Yes, it's true. I have a few tips that I picked up on while perfecting these guys that you should know if you're a first-timer, too. One, butter is key. Two, always make sure your scallops are very dry before you sear them. Three, don't overcrowd the pan, because the juices from the scallops will prevent you from properly searing them. The pea purée is a great complement, but keep in mind that you can substitute other vegetables into that as well, such as carrots, butternut squash, or corn. Click here to see 5 Sublime Scallop Recipes.
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2.666665