There is something about scallops that we cannot just get enough of. Maybe it is its buttery, nutty, sweet, and salty taste that gives us a whole lot of gastronomic experience.
Or maybe, it is the fact that it is one of the most protein-packed seafoods out there, containing a minimal amount of sodium and saturated fats but filled with 80% protein, which is good if you are muscle building.
Summer is around the corner and scallops are seasoned summer foods. But what other food can you serve with scallops? Dig in this post to find out.
Table of Contents
31 Best scallops side dishes
This one is not just refreshing but can also be prepared in less than 15mins. All you must do is mash the avocado, and then add a drizzle of lime juice.
Next, mix the finely chopped mango bits, habanero pepper, salt, and cilantro. Serve as an appetizer along with the scallop plate.
If you are a fan of grits, you can make a scallop and polenta version with this one. First boil the polenta with cornmeal, stir, simmer, and add with a lot of parmesan cheese after.
Next, sear the scallops, seasoned with salt and pepper. After this, melt the butter along with minced garlic. Bowl in the polenta, top with scallops, and pour the butter sauce.
The textured lentils and the crunchy veggies that come with it give a gritty contrast to scallops.
To prepare this, you must first lightly stir-fry softened lentils, carrots, and kale along with salt, pepper, mustard, and balsamic vinegar.
Plate the veggies and top with seared scallops. Garnish with chopped chives.
This dish is a traditional holiday food for the French and it starts by caramelizing the shallots and then boiling the potatoes in salt and water.
Simmer, and then mill with milk, cream, and melted butter.
Incorporate some of the caramelized shallots, reserving some for the toppings. Serve with the seared scallops.
This fancy meal is as healthy as it gets. It is rich with protein, thanks to the scallops and rich in antioxidants thanks to the spinach and pomegranate mix.
Just sear the scallops and then mix pomegranate juice, coriander, cinnamon, and honey to boil. Thicken with lemon juice and cornstarch.
Toss in the spinach and top with scallops.
For this ultimate picnic vibe by the docks, make the puree out of lightly blending squash and mushing it by simmering with lots of butter.
For the salad, mix in squash cubes, and stir-fry until soft. Next, fry bits of bacon and saute with onion.
Add the squash, season with sherry vinegar. Plate the scallops, and the salad beside it. Serve with the warm puree.
If you want to hit that Mediterranean flair, Tuscan beans are all you need for your scallops.
First, sear the scallops and then saute onion, pepper, salt, and garlic. Add in wine, Tuscan beams, broth.
Soften, add spinach, and stir with basil. Serve with scallops and garlic bread.
The crunchy and tangy brussels sprouts is one of the best complements for the sweet and juicy scallops.
First, shred the brussels sprouts and soften for a minute. Dust the scallops with cornstarch, season with salt and pepper and then sear.
Plate the brussels sprouts, top with scallops, and slowly simmer on a sauce with mustard, lemon juice, butter, and water. Serve.
This traditional buttered veggie mix from the creole South softens the seared scallops and at the same time adds grit to it thanks to its bacon bits.
All you must do is stir-fry sweet corn, beans, cherry tomatoes, salt, pepper, and herbs. They are best served with scallop croquettes.
If you want a simpler side to your seared scallops, you can go for the fiber rich quinoa instead of rice.
All you must do is sear the scallops and set aside for a bit. Prepare the quinoa by cooking it in lemon, garlic, and butter sauce. Plate and you are good to go.
#11. Spicy couscous flair
For a spicy flair to your couscous scallop side, cook the couscous with vegetable stock along with butter, a bit of oil, curry powder, and a dash of salt.
Steam the couscous for 5-10mins or until fluffy. Top it with the seared scallops and garnish with cilantro.
This sweet yet flavorful scallop side dish is all you need for a hearty summer dinner. First, scrape corn kernels from the cob, and then fry the chorizo on the side.
Leave the chorizo fat on the pan and saute chillies, garlic, and scallions. Add the corn, stir until soft. Mix in the buttermilk and cilantro, season.
Plate and then add seared scallops on top.
Protein on protein? A hard yes, especially when it is bacon. Now, this goes in two ways.
First, light fry a portion of the bacon strips and then wrap the scallops with it until the scallops are all seared, and the bacon strips all brown.
Chop the remaining portion of bacon into bits which you will serve as the side dish.
This side dish, as the name implies, is very uncomplicated. All you need to do is to roast tomatoes, zucchini, red peppers, and eggplant along with scallops.
Make sure that everything is coated with olive oil, salt, pepper, and herbs. Sear the scallops after roasting them all in. Serve.
#15. Creamy corn puree
This side is simple yet filling. To work on the puree, you must stir kernels on chicken broth, seasoned with cayenne, pepper, salt, and butter.
Stir until the corn softens. Blend the corn mixture into puree and season with salt. Sear the scallops and coat with paprika for some kick.
Glaze some peppers in lemon juice. Serve scallops with pepper garnish and the corn puree on the side.
You would love the lightness and zesty taste of asparagus and seared scallops. First, heat and season the risotto broth.
Saute shallots, onions, and add the risotto rice, stir with wine, and then add with broth. Stir until soft and gooey.
Add the asparagus until all liquid is absorbed. Stir in some lemon juice and Parmigiano cheese and then put the seared scallops on top.
For some Italian flair to your scallops, you can come up with this. First, saute celery, onions, and carrots.
When soft, add the chicken broth, oregano, basil, tomato paste, tomatoes. Melt butter on the side and then puree the tomato mixture.
Place the tomato soup in a bowl and add butter. Pour in more soup and add with another layer of melted butter. Stir in a generous amount of parmesan. Serve along with seared scallops.
#18. Citrusy squash salad
Nothing beats the combination of that citrus zest and seared scallops. For the salad, toss in bits of squash and zucchini.
Coat with olive oil, lemon zest, mint, and lemon juice. Season with salt and black pepper. Fry some prosciutto on the side and start searing the scallops.
Bowl in the salad, and top with prosciutto bits and feta cheese. Serve with the scallops.
This one is so easy to whip up, you would only need less than 10mins to do it.
All you must do is fry pancetta strips until brown and the stir-fry the frozen peas in with the pancetta.
Add white wine, salt, and thyme. Boil and then simmer down until the peas are soft and tender. Serve with seared scallops.
The nutty and neutral flavored cauliflower is everything you need to serve with juicy scallops but in puree.
All you must do is stir-fry the cauliflower along with pine nuts, capers, and raisins. Blend the whole thing into puree and serve with seared scallops.
There is another way to protein load and that would be through steak and scallop. This one is interesting because you can use each other as a side dish to each too.
For this, you know the drill. Work on the steak and then sear the scallops. Plate and garnish with asparagus, lemon, and cilantro.
There is nothing simpler than this 7-minute whip up of sugar snap peas. Its natural crunch and flavor pairs well with lemon zested seared scallops.
The only steps you need is to first coat the sugar snap peas with olive oil, salt, and pepper and then line them on the baking sheet and bake for 3-5mins or until brown.
Drizzle with salt and top with chives.
Sometimes, scallops can be paired with something sweet and candied and not just with salads, and soups.
To make this, coat squash with olive oil, salt, pepper, and honey. Roast in the oven for 15mins.
For the glaze, mix habanero, lime juice, honey, vinegar, and salt. Simmer until thick. Drizzle on the squash and garnish with sage, lime zest, and pepitas.
The best thing to complement simple seared scallops would be a bed of creamy sauce and you can do that with this easy dish.
For, stir shallots and kale in butter for about 7mins. Add in the mushrooms, garlic, salt, black pepper, and asiago cheese.
Simmer for 10mins until the effect of the cheese thickens the mixture. Top with seared scallops.
Seafood on seafood like scallops and honey garlic shrimp is also a complete meal that you should be whipping up now.
First, cook the shrimps in soy sauce, honey, and garlic. Zest with lemon juice and season with salt and pepper.
Sear the scallops. Plate on top of quinoa/couscous/steamed rice and broccoli.
We have mentioned zucchini quite a few times but always as an addition to salads. This might sound complicated but all it takes would be three steps.
First, press crescent rolls in a greased pan. Saute the zucchini along with onions, pepper, parsley, oregano, and salt.
In a separate bowl, mix eggs and cheese and then the sauteed mix. Pour on the pan, cover and then bake for 20mins. Serve with scallop croquettes.
This one’s a classic side dish for seared scallops and best served during summer. For the aioli, mix in minced garlic, mayo, as well as paprika and sriracha for some kick.
Brush the corn with a mixture of coriander, lime zest, butter, and garlic powder. Grill and then drizzle with the spicy aioli. Serve as a side for seared scallops.
This is another way to sweeten some seared scallops. It starts by making an apple puree mixed with lemon juice.
Peel the remaining apples and cut into cubes. Sear the scallops. Caramelize apple cubes.
When it thickens, toss in the seared scallops and then garnish with cilantro. Serve and enjoy.
#29. Mexican salsa verde
This one does not take 10mins to prepare but it adds herby freshness to grilled or seared scallops.
First, coat scallops with olive oil and then season with salt and pepper. Grill and flip each side for 2mins until lightly charred.
For the salsa verde, mix chopped and seeded but unpeeled lemon, shallots, garlic, salt, and pepper. Stir with olive oil, parsley, cilantro, and chives. Zest with lemon juice and serve with grilled scallops.
This very refreshing blend is everything you need as a side dish for scallops. It is done by blending cucumbers, parsley, avocado, mint, lemon juice, and Greek yogurt.
In a separate bowl, whisk in additional yogurt, and lime juice.
Top to the puree. Baking cheese baguette is optional but to add crunch to the scallops and puree, might as well have one.
Fruit skewers might be the most underrated scallop side dish out there. All it takes is to thread cubed watermelons in between cubes of feta cheese.
Brush them with olive oil and grill for 2mins, both sides, until slightly charred. Plate the seared scallops along with some arugula.
Place the fruit skewers beside the scallops and drizzle with salt, pepper and then glaze with olive oil and balsamic vinegar. Garnish everything with basil and then serve.
Sweet potatoes can be combined with many dishes. They are an excellent side dish if prepared correctly. To be eaten with scallops, I recommend oven-baked sweet potatoes. It is a crispy, flavorful and delicious alternative. It is an excellent accompaniment and takes about half an hour to cook.
The recipe I am recommending is excellent for those who have little experience in cooking, as it has a very simple step-by-step guide. So, if you’re looking for something simple and quick to cook, but still delicious, you should opt for oven-baked sweet potatoes.
In themselves, scallops are already amazing; they are easy to prepare, easy to cook, and easy to serve. But just as we thought that they are already complete on their own, here comes these 31 scallop side dishes, from soup, salads, fruits, and more, that makes them even more delectable.
Tell us what you think about this list by reacting and commenting down on this post. Do not forget to like and share for your friends to see these scallop side dishes in time for your next picnic and summer cookout.
- Mango avocado salsa
- Brown butter polenta
- Hearty lentil salad
- Mashed potatoes with shallots
- Spinach and pomegranate salad
- Picnic vibe butternut squash
- Seared scallops with Tuscan beans
- Tangy brussels sprouts
- Fiber dash with steamed quinoa
- Spicy couscous flair
- Sweet chorizo and corn mix
- Bacon in oven
- Simple roasted bowl of veggies
- Creamy corn puree
- Zesty lemon and asparagus risotto
- Coastal vibe with tomato and parmesan soup
- Citrusy squash salad
- Frozen peas and pancetta mix
- Light and sticky cauliflower puree
- Protein loading with steak
- Sugar snap peas
- Squash agrodolce
- Appetizing creamed kale with mushrooms
- Seafood overload with shrimps
- Easy fix zucchini pie
- Classic corn with aioli
- Sweet and chewy Apple pan sauce
- Mexican salsa verde
- Blended goodness with cucumber-avocado puree
- Fruity watermelon and feta cheese skewers
- Choose your favorite dish
- Follow the guide
- Let us know your pick