✔ Updated · 30 sides: risotto, purees, veggies, salads + more
Golden, sweet seared scallops deserve a side that lets them shine. These are my 30 favorites, from lemony risotto to a two-minute arugula salad.
The best side dishes for scallops are lemon risotto, buttered polenta, cauliflower puree, roasted asparagus, garlicky spinach, angel hair pasta with garlic and olive oil, mashed potatoes and a simple arugula salad. Scallops are sweet and delicate, so pair one creamy base with one bright, green or lemony side.
- Classic: lemon risotto + roasted asparagus.
- Restaurant-style: cauliflower or pea puree.
- Light: arugula or spinach salad, couscous.
- Hearty: mashed potatoes, steak for surf and turf.
How to Choose a Side for Scallops
Scallops are sweet, delicate and buttery, so the side should support them, not shout over them. I go for one creamy or starchy base and one bright, green or acidic side: lemon risotto with asparagus, or cauliflower puree with a pomegranate salad.
- Date night: lemon risotto, roasted asparagus, garlic bread.
- Light dinner: spinach and pomegranate salad plus herbed couscous.
- Restaurant-style: cauliflower or pea puree, scallops on top, crispy bacon crumbs.
- Surf and turf: steak, mashed potatoes and green beans.
Risotto, Pasta and Potatoes
1. Lemon Risotto
Creamy Parmesan risotto brightened with lemon zest and juice. The classic restaurant pairing, and for good reason.
2. Mushroom Risotto
Earthy mushrooms and Parmesan in a silky risotto. Their savory depth sets off sweet, seared scallops.
3. Spring Pea Risotto
Bright green peas and mint stirred through creamy rice. Fresh, pretty and lovely in spring.
4. Buttered Polenta
Soft, creamy polenta finished with butter and Parmesan. A gentle bed that catches every drop of pan sauce.
5. Mashed Potatoes with Browned Shallots
Fluffy mash topped with shallots cooked in butter until golden and sweet. Simple and comforting.
6. Crispy Roasted Potatoes
Baby potatoes roasted at 425°F with olive oil, garlic and rosemary until crisp. A heartier side for a full dinner.
7. Lemon Caper Pasta
Pasta tossed with lemon, capers, garlic and olive oil. The briny capers cut right through the scallops' richness.
8. Angel Hair Aglio e Olio
Thin pasta with garlic gently sizzled in olive oil, chili flakes and parsley. Ready in 15 minutes.
9. Fettuccine Alfredo
Rich, creamy Parmesan pasta for an indulgent date-night plate. Keep the portion small so the scallops shine.
10. Herbed Couscous
Fluffy couscous with lemon, herbs and a little olive oil. Light, fast and soaks up sauce.
Silky Purees
11. Cauliflower Puree
Cauliflower simmered in milk and blended with butter until velvety. A restaurant-style base for seared scallops.
12. Creamed Corn Puree
Sweet corn blended smooth with butter and cream. Sweet-on-sweet that somehow tastes like summer.
13. Pea and Mint Puree
Peas blitzed with butter and fresh mint. Gorgeous color and fresh flavor under golden scallops.
14. Butternut Squash Puree
Roasted butternut squash blended with butter and a pinch of nutmeg. Cozy and lovely in fall.
Vegetables
15. Roasted Asparagus
Asparagus roasted with olive oil, salt and lemon zest for 10 to 12 minutes. Elegant and almost no effort.
16. Brussels Sprouts with Lemon Sauce
Caramelized roasted Brussels sprouts finished with a rich, tangy lemon butter sauce.
17. Garlicky Sautéed Spinach
Spinach wilted with garlic and olive oil in two minutes. Spoon scallops right on top so the greens catch the juices.
18. Grilled Vegetables
Zucchini, peppers and onion with a light char. Simple seasoning, so the scallops stay the star.
19. Green Beans with Toasted Almonds
Crisp-tender green beans tossed in butter, lemon and toasted almonds. A clean, crunchy contrast.
20. Sautéed Mushrooms
Mushrooms browned in butter with garlic and thyme. Savory, meaty and quick.
21. Chorizo and Corn
Sweet corn fried in smoky, paprika-red chorizo oil. Bold, colorful and a little spicy.
Salads and Fresh Sides
22. Spinach and Pomegranate Salad
Baby spinach, juicy pomegranate seeds and a light vinaigrette. The tartness balances buttery scallops.
23. Arugula Parmesan Salad
Peppery arugula, shaved Parmesan, lemon juice and olive oil. Two minutes and it's done.
24. Quinoa Salad
Quinoa with cucumber, tomatoes, herbs and a lemon dressing. Light but filling enough for a main-course plate.
25. Mango Salsa
Mango, red onion, chili, cilantro and lime. Sweet, spicy and tropical next to seared scallops.
Hearty Extras
26. Crispy Bacon
Salty, smoky bacon crumbled over the plate, or wrapped around the scallops. Sweet and salty, the oldest trick going.
27. Tuscan Beans
White beans warmed with garlic, olive oil, tomatoes and herbs. Rustic and filling.
28. Garlic Bread
Crusty bread with garlic butter, toasted until golden. For mopping up lemon butter sauce.
29. Steak (Surf and Turf)
A seared steak alongside scallops for a special-occasion surf and turf. Keep the sides simple.
30. Oven-Baked Jalapeño Poppers
Creamy, cheesy, gently spicy poppers. A fun starter before a scallop dinner.
Get the recipe →How I Sear Scallops
- Buy dry-packed scallops if you can. Wet-packed ones are soaked in a solution that makes them steam instead of sear.
- Pull off the small side muscle and pat each scallop very dry with paper towels.
- Heat a heavy skillet until it's really hot, add a little oil, then the scallops, without crowding.
- Leave them alone for 1 1/2 to 2 minutes until a deep golden crust forms, flip, add a knob of butter and cook 1 to 2 minutes more.
- They are done at 145°F, when they're opaque and milky white all the way through and firm but still springy. Overcooked scallops turn rubbery fast, so get your sides ready first.
More Seafood Help
Cooking from the freezer? Here’s how to cook frozen scallops. Planning a risotto side? See what to serve with risotto and our substitutes for white wine in risotto. Making fish instead? Try these side dishes for salmon.
Frequently Asked Questions
What is the best side dish for scallops?
Lemon risotto is the classic choice: creamy, bright and filling without overpowering the scallops. Buttered polenta, cauliflower puree and roasted asparagus are close behind. Pair one creamy side with one green or lemony side for a balanced plate.
What vegetables go well with scallops?
Asparagus, spinach, green beans, Brussels sprouts, peas, mushrooms and sweet corn all work well. Keep the seasoning simple, with butter, garlic and lemon, so the vegetables complement the scallops' sweetness instead of competing with it.
What starch goes with scallops?
Risotto, polenta, mashed potatoes, roasted baby potatoes, angel hair or linguine, couscous and quinoa are all good choices. Creamy starches catch the pan juices, while lighter grains keep the meal fresh.
How many scallops per person?
Plan on about 4 to 6 large sea scallops (roughly 4 to 6 ounces) per person for a main course, or 2 to 3 as a starter. If you're serving smaller bay scallops, about 4 to 6 ounces per person still works.
What temperature should scallops be cooked to?
Cook scallops to 145°F. They are done when the flesh is opaque and milky white all the way through and feels firm but springy. That usually takes 3 to 4 minutes total in a very hot pan.
