Summer Seared Scallops with Herb Sauce Seafood Recipe

There’s something truly magical about biting into a perfectly seared scallop—crispy on the outside, buttery and tender on the inside. This Summer Seared Scallops with Herb Sauce recipe delivers exactly that, paired with a vibrant, zesty green herb sauce that tastes like summer on a spoon.

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I first made this dish during a beach vacation, inspired by a spontaneous trip to the local fish market. The simplicity of the ingredients, paired with their fresh, bold flavors, quickly made this a go-to seafood dinner. It’s quick, elegant, and endlessly impressive—ideal for warm evenings when you want something special without spending hours in the kitchen.

Whether you're serving it as a light main course or an elegant appetizer, these scallops are sure to steal the show. Let’s dive into why you’ll fall in love with this summer seafood favorite.

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

If you're looking for a show-stopping dish that’s fast, fresh, and flavorful, this scallop recipe is it. From weeknight meals to dinner parties, it checks all the right boxes.

First off, it’s quick and easy. You only need about 20 minutes from start to finish. The scallops sear in just a couple of minutes per side, and the sauce whips up in a blender in less time than it takes to open a bottle of wine.

The flavor is pure summer. The herb sauce is packed with fresh basil, parsley, and lemon juice—bright, tangy, and perfect for warm weather. It complements the richness of the scallops beautifully, creating a balanced bite every time.

It’s surprisingly healthy. Scallops are high in protein and low in fat, and the herb sauce is made with olive oil and fresh greens, making this dish both light and satisfying.

It’s elegant enough for entertaining. Don’t let the simplicity fool you—this dish looks and tastes gourmet. It’s one of those meals that make guests think you’ve spent hours in the kitchen (when really, you were sipping rosé on the patio).

Whether you're planning a seafood dinner for two or a late-summer soirée, this recipe will rise to the occasion with flavor and flair.

Ingredients Notes

The beauty of this recipe is how just a few fresh ingredients come together to create something really special. Let’s break down what you’ll need and why each element matters.

Scallops are the star of the show. Look for large, dry-packed sea scallops for the best sear and flavor. “Dry-packed” means they haven’t been soaked in a brine solution, which can affect texture and prevent that perfect golden crust. Pat them dry before cooking to help them caramelize beautifully.

Fresh herbs bring the sauce to life. A blend of basil, parsley, and chives creates a bright, fresh, and grassy base. You can play with the ratios based on your preference, but basil should shine through. The herbs are blended with olive oil and lemon juice for a silky, citrusy finish.

Garlic adds depth and a little bite. Just one clove goes a long way. It’s blended raw into the sauce, so it keeps its pungency without overpowering the other herbs.

Lemon juice and zest add brightness. The zest gives an aromatic citrus note, while the juice adds acidity that balances the richness of the scallops. It’s the kind of flavor pop that keeps you coming back for another bite.

Olive oil ties everything together. Use a good-quality extra virgin olive oil for the herb sauce. It adds body, richness, and a slight peppery note that makes the sauce sing.

You won’t need much in terms of equipment—just a good nonstick or stainless steel skillet for searing the scallops, and a blender or food processor for the sauce. A microplane or citrus zester will also help make quick work of the lemon zest.

How To Make This Summer Seared Scallops with Herb Sauce

Making this dish might feel like a fancy restaurant move, but it’s truly simple when broken down into a few key steps.

Start by preparing your scallops. If they come with the little side muscle still attached, gently peel it off—it can be tough and chewy when cooked. Pat each scallop dry with paper towels to remove surface moisture. This step is essential for getting that beautiful golden sear.

Next, whip up the herb sauce. In a blender or small food processor, combine the fresh basil, parsley, chives, lemon zest and juice, garlic, and olive oil. Blend until smooth, scraping down the sides as needed. Taste and adjust with salt or more lemon juice if needed. Set the sauce aside—it can sit at room temperature while you cook.

Now it’s time to sear the scallops. Heat a large skillet over medium-high heat until it’s very hot—this is key. Add a tablespoon of oil and wait until it starts to shimmer. Carefully place the scallops in the pan, leaving space between each one. Don’t move them! Let them sear undisturbed for about 2-3 minutes, or until a deep golden crust forms.

Flip the scallops and cook for just another 1-2 minutes on the second side. The centers should remain slightly translucent—they’ll finish cooking off the heat. Remove them from the pan and rest them for a minute or two while you plate the dish.

To serve, spoon the herb sauce onto plates and place the scallops on top. Garnish with extra herbs or lemon zest if desired. The whole process takes about 20 minutes, and the result is fresh, flavorful, and downright elegant.

Storage Options

While scallops are best enjoyed fresh, you can store leftovers if needed. Place any remaining scallops in an airtight container and refrigerate for up to 2 days. Be sure to keep them separate from the herb sauce to preserve the texture and flavor.

The herb sauce can be stored on its own in a small jar or sealed container. It will stay fresh in the refrigerator for up to 4 days. Give it a good stir before using, as the oil may separate.

When reheating scallops, do so gently. A quick warm-up in a nonstick skillet over low heat is best to avoid overcooking. Alternatively, let them come to room temperature and serve cold atop a salad or toast.

Avoid microwaving the scallops, as it tends to make them rubbery. A stovetop reheat will keep their tender texture intact.

Variations and Substitutions

This recipe is wonderfully adaptable depending on what you have on hand or your personal taste preferences.

For a different take on the herb sauce, try adding a handful of mint or cilantro for a more refreshing or slightly exotic spin. You can also throw in a small spoonful of Dijon mustard for extra tang and depth.

If you can’t find sea scallops, bay scallops work too. Just keep in mind they’re smaller, so reduce the searing time accordingly—about 1 minute per side should do the trick.

Not a fan of scallops? Swap them out for shrimp or even thinly sliced chicken cutlets. The herb sauce pairs beautifully with a variety of proteins and even grilled vegetables.

You can also play with the acid in the sauce. Try lime juice or champagne vinegar in place of lemon for a slightly different flavor profile.

Once you’ve tried it once, don’t be afraid to experiment. The heart of this dish is all about freshness and balance—so feel free to make it your own with whatever’s in season or in your fridge.

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