Simple Seared Scallops with Shallot Herb Sauce

Here’s my go-to recipe for seared scallops with shallot herb sauce, featuring perfectly cooked scallops with a golden-brown crust and a simple sauce made with fresh herbs, white wine, and butter.

These scallops have become my dinner party secret weapon – they look fancy but take less than 20 minutes to make. I love serving them with crusty bread to soak up every last drop of that sauce. Trust me, you’ll want to get every bit!

What Kind of Scallops Should I Use?

For this recipe, you’ll want to look specifically for dry-packed scallops, which are sometimes labeled as “chemical-free” or “untreated” at the seafood counter. These are different from “wet” scallops, which have been treated with a preservative solution that makes them absorb water – they’ll give you a better sear and more natural flavor. The size you’re looking for is U-10 or U-12, which means you get 10-12 scallops per pound. When shopping, look for scallops that are creamy white or slightly pink, with a sweet, clean ocean smell – avoid any that appear too white or have a strong fishy odor. Just make sure to pat them completely dry with paper towels before cooking, as any extra moisture will prevent that golden-brown crust from forming.

Options for Substitutions

Let’s talk about what you can swap in this recipe if needed:

• Scallops: For this recipe, dry-packed scallops are really important – they sear much better than wet-packed ones. While you could use shrimp as an alternative, the cooking time and texture will be different, so you’ll need to adjust accordingly.
• Shallots: If you’re out of shallots, you can use a mix of mild onion and garlic (about 1/4 cup finely minced onion plus an extra garlic clove) to get a similar flavor.
• Fresh herbs: While fresh herbs give the best flavor, you can use dried herbs in a pinch. The general rule is to use 1/3 of the amount called for fresh herbs when using dried. So for the tarragon, use about 2 teaspoons dried instead of 2 tablespoons fresh.
• Canola oil: Any neutral oil with a high smoke point works here – try grapeseed, vegetable, or avocado oil instead of canola.
• Lemon juice: Fresh is best, but if needed, you can use bottled lemon juice. In a pinch, white wine vinegar mixed with a tiny bit of water can work too – just use about 1.5 tablespoons instead of 2.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not properly drying them before searing – pat them thoroughly with paper towels, as any excess moisture will prevent that golden-brown crust from forming. Another common error is overcrowding the pan, which causes the scallops to steam instead of sear – work in batches if needed, giving each scallop at least an inch of space. Moving the scallops too soon is also a frequent misstep – let them cook undisturbed for 2-3 minutes until they release easily from the pan, or you’ll tear that beautiful crust you’re working to achieve. For the best results, make sure your pan is screaming hot before adding the scallops, and resist the urge to cook them past medium-rare (about 1-2 minutes per side) as they’ll become tough and rubbery if overcooked.

What to Serve With Seared Scallops?

These fancy-looking scallops pair perfectly with simple sides that let them stay the star of the show. A bed of creamy risotto or fluffy couscous makes an excellent base to soak up all that tasty herb sauce. For vegetables, I like to keep things light with roasted asparagus, sautéed green beans, or a simple mixed green salad dressed with lemon vinaigrette. If you’re going for a complete restaurant-style experience at home, start with a small portion of the scallops as an appetizer, followed by your favorite pasta dish or seafood main course.

Storage Instructions

Keep Fresh: Cooked scallops are best enjoyed right away, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. Store the herb sauce separately in its own container – this helps maintain the best texture and prevents the scallops from getting soggy.

Make Ahead: You can prep the herb sauce up to 24 hours in advance and store it in the fridge. Just give it a quick stir before using. The scallops themselves should be cooked right before serving for the best taste and texture – they only take a few minutes anyway!

Serve Again: When ready to eat your leftover scallops, let them come to room temperature for about 10 minutes. Gently warm them in a pan over low heat just until heated through – about 1-2 minutes per side. Be careful not to overcook them, as they can get tough quickly!

Preparation Time	20-480 minutes
Cooking Time	5 minutes
Total Time	25-485 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 60-70 g
• Fat: 70-80 g
• Carbohydrates: 15-20 g

Ingredients

• 2 shallots, peeled and coarsely chopped (roughly 1/2 cup)
• 2 garlic cloves, peeled
• 1/2 bunch fresh flat-leaf parsley leaves, chopped (around 1 cup)
• 2 tablespoons fresh tarragon leaves
• 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
• 1/8 teaspoon kosher salt
• 1/4 cup olive oil
• 24 dry-packed scallops (approximately 1 1/4 pounds)
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon canola oil

Step 1: Prepare the Shallot Herb Mixture

In a food processor, combine shallots, garlic, parsley, tarragon, oregano, salt, and olive oil.

Pulse the mixture until it forms a paste-like consistency.

This herb paste will marinate and flavor the scallops.

Step 2: Marinate the Scallops

Place the scallops in a large bowl and add half of the prepared shallot herb mixture (about 1/4 cup).

Toss the scallops gently to ensure they are evenly coated.

Cover the bowl and refrigerate the marinated scallops for at least 20 minutes, allowing the flavors to meld.

You can marinade for up to 8 hours for a deeper flavor.

Step 3: Prepare the Lemon-Herb Drizzle

To the remaining half of the shallot herb mixture, stir in lemon juice.

This will serve as a fresh drizzle over the cooked scallops, enhancing their flavor with a zesty note.

Step 4: Assemble and Cook the Skewers

Thread 3 scallops onto each of 8 (6-inch) wooden skewers.

Prepare a griddle by lightly coating it with canola oil, and heat it over high heat until smoking hot.

Place the skewers on the griddle and cook undisturbed for about 3 minutes, allowing the scallops to develop a crust.

Step 5: Finish Cooking and Serve

Flip the skewers after they have cooked undisturbed for 3 minutes.

Turn off the heat and let the scallops sit on the griddle until just cooked through, approximately 2 more minutes.

Drizzle the reserved lemon-herb shallot mixture over the top of the scallops.

Serve the skewers directly from the griddle for a delicious presentation.