Sarra Ina Garten treats scallops with the respect they deserve, keeping things simple so the sweet, briny flavor shines through. These eight recipes range from a quick pan-seared Provençal to a rich coquilles Saint Jacques you can make ahead for company.
1. Scallops Provençal
Pan-seared sea scallops get a golden crust in butter and olive oil, then finish with a quick sauce of shallots, garlic, white wine, and fresh parsley. Lemon juice brightens everything right at the end, and the whole dish comes together in just 20 minutes. Serve it over rice or with crusty bread to soak up every drop of that savory pan sauce.
2. Scallop Gratin
Tender sea scallops baked under a crispy panko topping with Parmesan, fresh thyme, and minced garlic until golden and bubbling. A splash of dry white wine in the baking dish steams the scallops while the buttery breadcrumb crust gets irresistibly crunchy. Ready in about 30 minutes, it works as an impressive starter or a light main course.
3. Seafood Salad
Poached scallops, shrimp, and lobster meat tossed in a tangy lemon-Dijon vinaigrette with celery, red onion, and fresh dill make this a showstopper for warm-weather entertaining. Everything cooks in under five minutes, so the real work is just whisking the dressing together. Chill it for 30 minutes and serve cold for the freshest, brightest flavor.
4. Seafood Lasagna
Layers of lasagna noodles filled with chopped shrimp, scallops, and lump crab blanketed in a creamy béchamel and three cheeses create a rich, indulgent bake. Spinach tucked between the layers adds color and a hint of freshness against all that ricotta and Parmesan. It takes about an hour and 10 minutes, but the golden, bubbling result feeds a crowd beautifully.
5. Cioppino
Chunks of scallops, shrimp, cod, mussels, and clams simmer in a savory tomato broth with fennel, garlic, and white wine in this classic San Francisco-style stew. Crushed red pepper flakes add a gentle heat that builds as you eat. Ladle it into big bowls with crusty bread on the side and plan for about an hour and 15 minutes from start to finish.
6. Seared Scallops and Potato Celery Root Purée
Perfectly seared scallops sit on a bed of silky potato and celery root purée drizzled with fresh basil oil and snipped chives. The purée can be made ahead and gently reheated while you sear the scallops in hot butter for just a few minutes per side. It’s one of Ina’s go-to dinner party dishes because it looks stunning but comes together fast.
Get the Recipe at Barefoot Contessa
7. Easy Coquilles Saint Jacques
Bay scallops nestled in a creamy sauce with sautéed cremini mushrooms, shallots, a splash of Cognac, and a hint of curry powder, then topped with Gruyère breadcrumbs and baked until bubbly. This is Ina’s make-ahead take on the French classic from her Make It Ahead cookbook. Assemble the gratin dishes up to a day before and bake when guests arrive for an effortless, elegant starter.
Get the Recipe at Food Network
8. Bay Scallop Ceviche
Fresh bay scallops cured in lime juice for one hour with diced cucumber, avocado, red bell pepper, shallots, and a touch of jalapeño and Sriracha served in crisp Bibb lettuce cups. No cooking required, just patience while the citrus does all the work turning the scallops tender and opaque. It’s bright, tangy, and refreshing as a warm-weather appetizer or light lunch.
