Summer Seared Scallops with Herb Sauce Seafood Recipe

There's something magical about the sound of scallops sizzling in a hot pan on a summer evening. These Summer Seared Scallops with Herb Sauce are crisp on the outside, buttery tender inside, and absolutely bursting with fresh, vibrant flavor.

I discovered this recipe on a warm July evening when I had a handful of scallops and a garden overflowing with herbs. One quick experiment turned into a summer staple, and now it's a go-to whenever I want something elegant, fast, and fresh.

These scallops are quick enough for a weeknight dinner, but impressive enough for entertaining. Let me show you how simple and rewarding they are to make.

Why You'll Love This Summer Seared Scallops with Herb Sauce

Light, flavorful, and surprisingly easy to prepare, this scallop recipe will win your heart in one bite.

First off, it takes less than 20 minutes from start to finish. Perfect for when you want something gourmet without spending hours in the kitchen. Just a quick sear and a drizzle of sauce, and you're ready to eat.

It also feels incredibly fancy without being fussy. The contrast of golden crust and soft interior, paired with a zesty green herb sauce, makes it look like something from a high-end restaurant.

Even better, this recipe is packed with fresh summer herbs like parsley, basil, and chives. It’s a great way to use what’s growing in your garden or what you find at the farmers market.

Finally, this dish is naturally gluten-free and low-carb, making it a great option for guests with dietary restrictions. Serve it with a salad, crusty bread, or grilled vegetables for a complete meal.

Whether you're planning a romantic dinner or just want to treat yourself midweek, this scallop recipe delivers.

Ingredients Notes

This recipe shines because of its high-quality, simple ingredients. Let’s take a look at the key players:

Scallops are, of course, the star. I recommend using large sea scallops that are dry-packed, not brined in a solution. Dry scallops will sear beautifully, creating that golden crust you want. Pat them dry with paper towels before cooking to help them caramelize.

Fresh herbs make up the base of the sauce. I like a mix of parsley, basil, and chives, but you can also throw in some dill, tarragon, or cilantro depending on what’s on hand. The goal is a bright, herbaceous punch to contrast the richness of the scallops.

Lemon juice and zest brighten everything up. The acidity cuts through the buttery scallops and brings the sauce to life. Don’t skip the zest – it adds depth and aroma you can't get from juice alone.

Garlic and olive oil round out the sauce, adding body and flavor. A small clove of garlic goes a long way here – you want it to enhance, not overpower.

As for equipment, you'll need a heavy skillet (preferably cast iron or stainless steel) to get that perfect sear. A small blender or food processor helps emulsify the sauce quickly, though you can also chop everything by hand and stir if you prefer a more rustic texture.

How To Make This Summer Seared Scallops with Herb Sauce

Making this recipe is all about timing and technique, but don’t worry – I’ll walk you through it.

Start by prepping your scallops. Remove the small side muscle (if attached), pat them dry with paper towels, and sprinkle with a bit of salt. Let them sit at room temperature while you make the sauce.

Next, make the herb sauce. In a small blender or food processor, combine your chopped herbs, garlic, lemon juice, zest, and olive oil. Blend until smooth and season to taste with salt and pepper. Set the sauce aside – it will hold for up to a day in the fridge if you want to make it ahead.

Now, heat your skillet over medium-high heat. Add a drizzle of high-heat oil (like avocado or canola). When the pan is hot and the oil shimmers, add the scallops in a single layer. Don't overcrowd the pan – work in batches if needed.

Sear the scallops without moving them for about 2 minutes per side, or until they develop a deep golden crust and release easily from the pan. Flip and cook the other side until just opaque in the center. Be careful not to overcook – they should be barely done when you pull them off the heat.

Transfer scallops to a plate and spoon the herb sauce generously over the top. You can also serve the sauce on the side for dipping. Garnish with extra herbs or lemon wedges if desired.

Start to finish, this whole process takes about 15-20 minutes. The scallops should be hot, crisp-edged, and tender, with a fresh, zesty sauce that elevates each bite.

Storage Options

Scallops are best enjoyed fresh, but if you have leftovers, they can be stored and reheated with care.

Place any cooled leftover scallops in an airtight container and refrigerate for up to 2 days. Keep the sauce separate to maintain its brightness.

To reheat, gently warm scallops in a skillet over medium-low heat for a few minutes until just heated through. Avoid the microwave, which can make them rubbery.

You can also enjoy leftover scallops chilled on a salad or tucked into a wrap. The herb sauce holds up well and even improves in flavor after a few hours.

Variations and Substitutions

One of the best parts of this recipe is how adaptable it is to your tastes and pantry.

Try using shrimp or firm white fish like cod or halibut if scallops aren’t available. The same searing technique and herb sauce work beautifully with many types of seafood.

For a dairy twist, blend in a spoonful of Greek yogurt or sour cream into the herb sauce for a creamier texture. It makes a nice contrast to the crisp sear on the scallops.

Swap out the herbs based on what’s growing or what you love. Mint and cilantro make a more Mediterranean-style sauce, while tarragon and chervil give a French twist.

You can also turn this into a full meal by serving the scallops over pasta, risotto, or a bed of creamy polenta. Don’t forget a drizzle of the herb sauce on top.

Want a bit of spice? Add a pinch of red pepper flakes or a chopped chili to the herb blend.

No matter how you customize, the key is keeping things fresh and balanced. Use what you love and what’s in season – that’s what makes summer cooking so special.

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