17 Succulent Scallop Recipes Sure to Impress Any Dinner Guest

The trick to getting a beautiful golden sear? Don't move the scallops in the pan until a crust has formed, then finish in the oven. Serve with a lively celery-and-parsley salad studded with plump golden raisins.

Skewers of flame-kissed scallops are perched on a bed of couscous and topped with scallions, cilantro, and a smoky pepper-almond relish.

A blanket of cheesy breadcrumbs is always a good idea. This creamy (thanks to creme fraiche!) scallop gratin is no exception. Serve with plenty of crusty bread to soak up the lemony white-wine pan sauce.

Scallops are just one of the luxe ingredients in the traditional Italian pasta dish linguine ai frutti di mare. Clams, mussels, shrimp, and squid also join the fray, along with linguine and a light tomato sauce that doesn't overpower the delicate seafood.

Crisp cucumber and fennel and sweet-tart grapefruit make a refreshing topping for seared scallops here.

Scallops are threaded onto skewers along with orange wedges, ginger, and cucumber here before they hit the grill. Basting with a honey-orange juice mixture infuses the skewers with tons of flavor.

Since scallops are naturally moist, you can omit the usual egg in the breading and skip straight to frying for this New Orleans favorite. Pile the golden beauties onto hot dog buns schmeared with paprika mayonnaise.

A tangle of sauteed leeks brings out the sweetness of bay scallops in this sophisticated dish. Fresh tarragon, butter, lemon juice, and pasta water create a light yet flavorful sauce for the spaghetti.

Roasted brussels sprouts and toasted hazelnuts make an excellent canvas for juicy seared scallops. A citrusy hazelnut vinaigrette ties the flavors together beautifully.

Look for sea scallops in their shells for this recipe. Not only do the shells make for a striking presentation, but they also serve as broiling pans for the scallops, which are first poached in a white wine-and-butter sauce known as beurre blanc.

Scallops are seared in mere minutes and served over garlicky arugula and spinach. A touch of red-pepper flakes adds just the right amount of heat.

Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger. Bell peppers, carrots, and scallions add a welcome bite and pop of color.

Pasta water flavored with fresh thyme and lemon zest deglazes the pan used to sear the scallops here, creating a delectable sauce for ribbons of pappardelle.

Oranges do double duty here—the juice goes into the addictive white wine-butter sauce, and segments are used to garnish the plate of scallops and couscous.

Seared scallops are served on a bed of watercress cooked with garlic, ginger, lemon juice, and toasted sesame seeds in this fast, healthful dinner.

We love the combination of tender scallops and crisp snap peas in this speedy supper. It's finished with garlic-chili sauce, fresh lime juice, and cilantro.

Sea scallops are marinated with chile- and mint-laced citrus juice in this elegant chilled appetizer. Thinly sliced red onion, grapefruit segments, and micro mint complete the dish.