Perfect Sea Scallop Recipe

Perfect Sea Scallop Recipe

Seafood dishes are as delicious, and popular, as they are versatile. Sea scallops can easily be transformed into the perfect stand-alone appetizer. They can also be served up as a main dish accompanied by rice or pasta. Also as a textured and flavorful ingredient in an abundant seafood chowder. 

Whether they are sauteed in butter with a splash of white wine, they can be seared and then served with fresh lemon juice and a sprinkling of coarse salt and red pepper flakes, or generously drizzled in garlic butter. 

If you’re ready to dive in, we’ve compiled a few easy to prepare sea scallop recipes along with some helpful background info, and even a few fun facts.   

What Exactly Are Sea Scallops?

Scallops are mollusks and are in the same family as clams, mussels, and oysters. 

Sea scallops are about three times larger than their bay scallop counterparts.   They are a bit chewier than bay scallops, which gives them a great texture. They always present seafood dishes with a beautiful, delicate sweetness. 

Tips on How to Sear Scallops

Since one of the best ways to cook sea scallops is by searing, here are a couple of tips on how to do it perfectly. 

The drier the sea scallop, the better the sear. To get a great golden-brown crust, first dry the sea scallops on paper towels.  If you want them a bit dryer, sprinkle a bit of salt on each one, and let them air dry for an additional ten minutes. 

Sea Scallop Fun Facts 

A sea scallop has approximately 60 eyes, this is how they are able to navigate in dark waters.  Every March 12th is National Baked Scallop Day. But in case you missed out, October 2nd is National Fried Scallop Day. Scallops cannot completely close their shells. Marco Polo once journaled that scallops were being sold at an open market in China. Sea scallops are so wonderful, he felt it was well worth writing about.

Seared Scallops with Garlic and White Wine Sauce

Seared Scallops with Garlic and White Wine Sauce


1 lb fresh sea scallops 

Sea salt, to taste 

Freshly ground black pepper, to taste 

1 tablespoon quality extra virgin olive oil

2 tablespoons butter 

1 clove garlic, minced 

2 tablespoons white wine

2 tablespoons freshly chopped chives 



Dry the scallops by patting them well with paper towels. Sprinkle the scallops with salt and pepper. Place a skillet with the oil on the stovetop over medium-high heat. Once it’s very hot, add the scallops for just a couple minutes, until they are golden. Turn the scallops, then add the garlic and the butter. Spoon the batter over the scallops for a couple of additional cooking seconds. Pour in the wine and cook for approximately ten seconds. Plate the scallops, garnish with the fresh chives, and serve. 

Simply delicious!

Garlic Scallops with Angel Hair Pasta 


1 pound sea scallops 

Sea salt, to taste 

Freshly ground black pepper, to taste 

2 tablespoons extra virgin olive oil

3 Tablespoons butter (divided)

1/2 pound angel hair pasta

4 teaspoons garlic, minced 

1/2 cup chardonnay 

1 cup chicken broth or chicken stock 

2 Tablespoons lemon juice,

Zest from 1 lemon

3 Tablespoons capers 

1 Tablespoon fresh chopped parsley

1 cup cherry tomatoes, sliced into halves 

? cup freshly grated parmesan 


Directions for the Scallops 

First, dry the scallops with paper towels, then sprinkle them with salt. Heat a large skillet over medium-high heat. Then, pour in the extra virgin olive oil. Once it’s hot, add the scallops. Cook them until the underside is golden brown (this will only take about two to three minutes). Add the butter and gently turn the scallops, allowing them to caramelize. Turn off the stove, place the scallops on a plate, and season them with pepper, but do not discard the pan drippings.


Directions for the pasta with caper sauce: 

Bring a large pot of salted water to a full boil. In the original skillet, adjust the heat to medium. Then add two tablespoons of butter, along with the garlic, and stir for about one minute, just until it’s fragrant—being mindful not to burn the garlic. Turn the heat up to medium-high, and add the white wine. Simmer and stir until the liquid has been reduced by half. This should only take three to four minutes. Now, add the broth, the lemon juice, the zest, and the capers. Cook until the sauce has, again, reduced by half. This should take an additional ten minutes.

Turn off the heat, add one tablespoon of butter, and whisk well. Taste and adjust for seasoning. Cook the angel hair pasta in the boiling water according to the package directions. 

Drain the pasta. Add the sauce to the drained pasta, along with the parsley, and toss. Gently stir in the halved tomatoes. 

Plate the pasta, and top with the scallops and grated parmesan. Enjoy! 

Creamed Soup with Scallops 

Creamed Soup with Scallops 


2 cups milk (whole fat variety)

1 1/2 cups heavy whipping cream

1 cup butter

6 tablespoons flour

1/3 cup red onion, diced 

Freshly ground black pepper, to taste 

cayenne pepper, to taste 

1 clove finely minced garlic 

1 pound sea scallops, 

6 green onions, sliced thin 



Fresh green onions, sliced.



Warm the milk and heavy cream in a pot on the stovetop that has been set to low. Be careful not to allow the mixture to boil. In a saucepan, melt the butter and prepare a roux by stirring in the flour, just a bit at a time, until it has been perfectly incorporated. Continue to stir, allowing the roux to cook. This will only take about two minutes. Add the onion to the saucepan and cook until it has softened. Then stir in the garlic and cook just until slightly golden. Add the salt, pepper, and cayenne. Reduce the heat to medium-low, while stirring constantly. Add the warmed milk and cream, just a little at a time, while continuing to stir. Allow the mixture to incorporate fully, but do not let it boil. 

Drain the scallops, but reserve the liquid. Pour the scallop liquid into the cream mixture, and allow it to boil. Add the green onions and stew for about another 12 minutes, while continuing to stir. Add the scallops and simmer for approximately four additional minutes. 

Ladle the soup into individual bowls and garnish with green onions.  

Pour yourself a glass of chardonnay, serve this delicious creamy soup, and enjoy!

If you’re planning an impressive business lunch, a romantic date night under the twinkling lights, or a gathering of friends and family for a weekend brunch on the patio, Glass and Vine will hit every high note.

Tucked away in a peaceful garden, beside Peacock Park, you’ll find a creative, chef-inspired, menu featuring items like Brick Roasted Half Chicken, Sweet, and Sour Brussel Sprouts, and remarkable Brown Butter and Lemon Sea Scallops.  

Our wait staff are always friendly and will be happy to assist you with any of your menu questions. You will find us conveniently located in Coconut Grove at 2820 McFarlane Rd. For reservations, please call us at 305.200.5268.