12 Quick Scallop Recipes You Can Make in 45 Minutes or Less

Grilled Scallops with Miso Corn Salad
Photo: Victor Protasio

There's a lot to love about scallops, from their creamy texture to how fast they cook. These scallop recipes are so quick, you can have them on the table in under an hour. No matter which recipe you choose, you'll have a meal that's just as delicious as it is speedy.

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Scallops with Fennel Grenobloise

Scallops with Fennel Grenobloise (12 minutes)

© John Kernick

Quick-cooking scallops are excellent with sweet fennel and a buttery lemon-caper sauce ⁠— all ready in 12 minutes.

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Cilantro Scallops

Cilantro Scallops (12 minutes)

© John Kernick

Chef Marcela Valladolid tosses scallops in a spicy, vibrant combination of garlic, lime juice, soy sauce, and crushed red pepper before quickly grilling them for another total time of 12 minutes.

03 of 12

Scallop Carpaccio with Hand-Cut Ginger-Chive Pesto

Scallop Carpaccio with Hand Cut Ginger Chive Pesto
© Con Poulos

People don't think to eat scallops raw, but sliced thinly and marinated they're delicious in ceviches, crudos, and carpaccios like this one. To add texture to the dish, we top it with crunchy flakes of sea salt and crisp radish slices, yielding four servings in 25 minutes.

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Steamed Scallops with Garlic

Steamed Scallops with Garlic
© DL Acken

Adorned with chiles and scallions, these garlicky steamed scallops make for a quick and easy appetizer ready in 25 minutes.

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Grilled Scallops with Miso-Corn Salad

Grilled Scallops with Miso Corn Salad
Victor Protasio

"In summer, I cook [scallops] on the grill until just kissed by the flames and pile them on top of warmed veggies with a bright dressing," Gail Simmons writes. "This version, a favorite for quick and easy backyard dinners, incorporates miso, ginger, and toasted sesame, adding a savory dimension to the salad and a rich contrast to the corn and scallops' inherent sweetness." This one takes a half hour.

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Spicy Scallops with Capellini

Spicy Scallops with Capellini
© Antonis Achilleos

These simple and delicious scallops are based on the Chilean pil-pil sauce and ready in 30 minutes. Dried hot red chiles are mandatory, as are garlic and olive oil; the sauce invariably accompanies seafood.

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Bacon-Wrapped Scallops

Bacon-Wrapped Scallops
Abby Hocking / Food & Wine

These two-bite quintessential cocktail party scallops never get old and only take a half hour to prepare. The bacon adds a nice smoky flavor, but you can also make the recipe with prosciutto or pancetta.

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Seared Scallops with Cauliflower, Capers, and Raisins

Seared Scallops with Cauliflower, Capers and Raisins
© Tina Rupp

For this simple, satisfying recipe, cauliflower florets are given a quick boil until they're tender, then added to the skillet with the scallops to lightly caramelize. The dish is finished with a generous drizzle of balsamic vinegar and a parsley garnish right at 30 minutes.

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Coconut and Scallop Aguachile Verde

Coconut and Shrimp Aguachile Verde Recipe
Greg Dupree

Fresh young coconut has tender meat that separates easily from the shell; if unavailable, substitute bottled or canned coconut water and fresh or frozen coconut meat. When cut and squeezed, finger limes release tiny citrus-filled spheres that pop like tobiko; substitute lime wedges, if desired. Serve in 35 minutes.

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Sancerre-Poached Scallops with Soft Grits

Sancerre-Poached Scallops with Soft Grits
© Con Poulos

F&W culinary director at large Justin Chapple uses white wine — Sancerre especially — to delicately poach scallops. If you don't have Sancerre, any Sauvignon Blanc is delicious, and the recipe requires 35 minutes.

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Scallop and Bacon Pizza

Scallop-and-Bacon Pizza (40 minutes)


A quick, garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza that takes 40 minutes to make.

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Scallops with Chestnut Sauce and Crisp Sage

Scallops with Chestnut Sauce and Crisp Sage
© Anna Williams

"In 1994, when I enrolled at the Culinary Institute of America in Hyde Park, I had to catch up on so much," says winemaker Rajat Parr. "For instance, I'd never had a scallop before; I didn't even know what they were. I had never seen a chestnut before, either. So cooking school was an [enlightening] experience." Today, Rajat's scallop dish takes 40 minutes.

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