Jump to Recipe -
This scallops recipe is so simple, yet delicious enough for company!
Scallops are one of those things I’ve always been a bit nervous to cook at home. For some reason, because they aren’t the least expensive type of seafood, I felt they were better kept for enjoying at restaurants. Boy was I wrong!
A few months ago I discovered the Jumbo Sea Scallopsin the freezer aisle at Trader Joe’s. Since I’m in Kansas, getting fresh scallops is next to impossible, but finding frozen scallops that are high quality, taste as good as fresh and are reasonably priced is a possibility now. I’m so happy!
Since the discovery of the Trader Joe’s Jumbo Scallops, I’ve overcome my fear of cooking scallops at home and have discovered how great they can be for a quick meal! Take this simple scallops recipe as an example. It’s so easy and quick – it makes a great weeknight dinner or it even is a great scallops recipe for company.
As delicious as scallops are over pasta, I have to say I really love them even more over zucchini noodles (or zoodles). If you need a quick primer on the best way to make Zucchini Noodles, Ali has some great tips! The sauce from this scallops recipe combined with the cooked zucchini noodles and scallops is such a perfect combination. I hope you’ll give it a try and will love it as much as I do! Enjoy!
If you are looking for a great vegetable spiralizer, I highly recommend this one
Also – there’s just something special about this San Francisco Salt Co. Ultimate Blend gourmet salt paired with seafood. Definitely give it a try!
Print Pin
5 from 1 vote
Simple Scallops Recipe
A simple scallops recipe easy enough for a weeknight dinner or elegant enough for company!
Course Main
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4 servings
Author Dine & Dish
Ingredients
- 1/2 cup dry bread crumbs
- 1/2 teaspoon San Francisco Salt Co Ultimate Blend Salt or 1/2 teaspoon Kosher salt
- 1 pound sea scallops
- 2 tablespoons butter
- 1 tablespoon coconut oil
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons lemon juice
- 1 garlic clove minced
Instructions
Pat dry scallops with a paper towel.
In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides. Shake off excess crumb.
In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
Add chicken broth, lemon juice and garlic to same pan; bring to a boil.
Place scallops over sautéed zucchini noodles and drizzle sauce over scallops; serve immediately.
Notes
Adapted from Taste of Home
Reader Interactions
Comments
Kari says Yum! Those scallops look so perfectly cooked!
Kari
http://sweetteasweetie.com/organic-roasted-cauliflower-grocery-outlet/- Dawn Logterman says
After seeing this recipe I went to Trader Joe’s and got some scallops to make for dinner. These scallops were delicious! You were right, the zucchini noodles really added the right touch.
- Mary France says
I love it. I am always trying to find excuses to make zucchini noodles- cannot wait to use this one!
- anna says
Iturned out absolutely delicious! Thanks for the wonderful recipe
- Monalisa Matache says
cherish it. I am continually endeavoring to discover reasons to make zucchini noodles-can’t hold up to utilize this one!
- sharon george says
Recipe doesn’t say when to cook zoodles. Should this happen between step #4 and #5? I will try almond to replace bread crumbs to make it paleo. Thanks for this recipe.
- Nichole says
Hi, do you defrost the scallops first or cook frozen?
- Leslie Cochrum says
I’m not normally a zoodles person, but these paired perfectly with the scallops. In fact, I think I now like scallops more with zoodles than with regular pasta! We threw this together at the last moment as an extra dish last night (we had some Weathervane scallops in the freezer we needed to use, from this brand: https://lummiislandwild.com/our-seafood/alaskan-weathervane-scallops/), and it was a hit with both kids AND adults. Loved it.
