Looking for what to serve with scallops? Here are the 5 BEST side dishes that pair well with scallops and whip up quickly and easily with delicious results.
For seafood lovers, there’s never a wrong time for scallops. This easy, elegant dish is perfect served as an appetizer or main course. Bonus: they go from skillet to table in under 10 minutes!
WHAT TO SERVE WITH SCALLOPS:
WHAT TO SERVE WITH SCALLOPS:Truthfully, there’s no one perfect side dish. The ideal side dish is what you like best. You’ll find several options below including my new Creamy Angel Hair Pasta recipe with garlic, herbs and parmesan cheese.
These side dishes all compliment seared scallops but make sure the scallops are still the star of the meal.
tips for Prepping and cooking scallops:
If this is your first time making scallops, you’ve come to the right place. I’m sharing step by step instructions plus tips for the tastiest scallops just
- Bring the scallops to room temperature on the counter.
- DRY scallops WELL using paper towels so they sear and don’t steam.
- Remove the small muscle from the side if your scallops still have them.
- Leave them be! Let them sear without fussing with them. When they’re ready to turn, they’ll release easily from the skillet.
what’s in creamy Angel Hair Pasta?
Angel Hair Pasta with a creamy garlic-herb sauce is ideal for a special occasion but quick and easy enough for busy weeknights – and of course it compliments the scallops perfectly!
Here’s what you’ll need:
- angel hair pasta
- large fresh scallops
- salt and pepper
- half and half
- grated parmesan cheese
- olive oil
- butter
- garlic cloves
- fresh thyme (or other fresh herbs of your choice)
- dry white wine
- seafood or chicken stock
- half of one lemon juice and zest
- fresh parsley
How to make Angel Hair Pasta with scallops:
NOTE: the cooking time shown is for large sea scallops. If you’re using small bay scallops, adjust the cooking time accordingly. For best results, I recommend larger sea scallops.
Cook the pasta according to the package directions for al dente.
To make the scallops, heat oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Season the scallops with salt then place them seasoned side down in a single layer and season the second side.
Sear scallops 2-3 minutes to a deep golden color then carefully turn to the other side. Cook 2 more minutes then remove from the skillet.
Reduce the heat to medium/medium low then add the grated garlic, thyme and wine. Season with salt and pepper then cook for 2 minutes letting the wine reduce scraping up any browned bits.
Pour in the stock. Cook for 1 minute then add the half and half, parsley, lemon juice and lemon zest.
Stir in the parmesan cheese then add the cooked pasta and remaining tablespoon of butter, tossing to coat. Cook 1 minute letting the pasta absorb the sauce.
Nestle the cooked scallops back into the pasta and serve right away.
what else goes with scallops?
Below are the remaining 4 of the Top 5 Best Side Dishes to serve with these beautiful pan seared scallops.
Parmesan Risotto:
This easy recipe involves with almost NO stirring and is ready in under 30 minutes! Creamy, cheesy rice with bursts of lemon flavor (artichokes optional).
SMOKED Gouda Mashed Potatoes:
Creamy, buttery mashed potatoes with smoked Gouda cheese! Enough said.
Brussels Sprouts:
Roasted brussels sprouts with crispy bacon and maple syrup-Dijon mustard glaze. Savory meets sweet with amazing results.
cheesy cauliflower casserole:
Tender roasted cauliflower baked in a creamy 3-cheese sauce until bubbly and golden.
Enjoy!
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What to Serve with Scallops - Best Side Dishes
Ingredients
Creamy Angel Hair Pasta with Scallops
- 1/2 pound angel hair pasta cooked to al dente
- 1/2 pound large sea scallops
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- salt and pepper to taste
- 2 cloves garlic grated
- 2 sprigs thyme leaves removed from stems, finely chopped
- 1/4 cup dry white wine
- 1/2 cup seafood OR chicken stock
- 1/4 cup half and half
- 3 tablespoons parsley chopped
- 1/2 whole lemon juice and zest
- 1/4 cup parmesan cheese
Instructions
- Cook the pasta to al dente.
- Bring the scallops to room temperature then DRY them WELL using paper towels.
- Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Generously season the scallops with salt then place them in the skillet seasoned side down in a single layer. Season the second side.
- Sear scallops 2-3 minutes to a deep golden color (without fussing with them) then carefully turn them over. Cook 2 more minutes then remove from the skillet and tent with aluminum foil.
- Reduce the heat to medium/medium low then add the grated garlic, thyme and wine. Season with salt and pepper then simmer 2 minutes letting the wine reduce scraping up any browned bits.
- Add the stock. Cook for 1 minute then pour in the half and half, parsley, lemon juice and lemon zest.
- Stir in the parmesan cheese then add the cooked pasta and remaining tablespoon of butter, tossing to coat completely. Cook 1 more minute letting the pasta absorb the sauce.Nestle the scallops back into the pasta and serve right away.
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