There's something magical about the way seared scallops sizzle in a hot pan on a warm summer evening. Golden on the outside, buttery and tender on the inside, they pair perfectly with a bright, fresh herb sauce that practically screams sunshine.

I first created this dish after a coastal farmers' market haul, inspired by the fresh herbs and seafood on display. It’s become our go-to recipe when we want something light, elegant, and quick to prepare — ideal for patio dinners and impressing guests without breaking a sweat.

The beauty of this dish is how simple it is to make, yet it tastes like something you'd order at a seaside bistro. Let’s dive into what makes this recipe a summer standout.

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

This recipe isn’t just about flavor — it’s about ease, elegance, and embracing the season.

First and foremost, this is a fast and fuss-free meal. From start to finish, it takes under 30 minutes, making it perfect for busy weeknights or lazy summer weekends.

It’s also light and healthy, with lean protein from the scallops and a herbaceous sauce that skips the heavy cream in favor of olive oil and citrus.

If you’re watching your budget, this dish offers a touch of luxury without an extravagant price tag. Buying scallops in bulk or on sale and pairing them with pantry staples keeps things cost-effective.

Finally, it’s wonderfully versatile. You can serve these scallops as an appetizer, a main course over a salad, or even with pasta or crusty bread to soak up the extra sauce.

Ready to learn more about the fresh, vibrant ingredients that bring this dish to life?

Ingredients Notes

The charm of this scallop recipe lies in its straightforward ingredients — each one chosen to enhance the natural sweetness of the seafood.

Start with large sea scallops, ideally dry-packed. These are meatier and caramelize beautifully in the pan. If your scallops come frozen, make sure to thaw them thoroughly and pat them dry to ensure a good sear.

The herb sauce is the star of the show. It blends fresh parsley, basil, and chives with garlic, lemon juice, and olive oil. This sauce is zippy, bright, and incredibly fragrant — the perfect counterpoint to the rich, buttery scallops.

A touch of lemon zest and juice adds brightness and balances the richness of the seafood. Be sure to use fresh lemon for the best flavor; bottled juice just doesn’t compare.

Garlic adds depth and savory notes to the herb sauce. One to two cloves are plenty — you want it to enhance, not overpower, the herbs.

You’ll also want a good nonstick skillet or cast iron pan for the perfect golden crust on your scallops. A blender or food processor helps make the herb sauce smooth and cohesive.

How To Make This Summer Seared Scallops with Herb Sauce

Creating this restaurant-worthy dish is surprisingly simple. Here’s how to bring it all together.

Begin by preparing your herb sauce. Combine the fresh herbs, garlic, lemon juice, olive oil, salt, and pepper in a food processor or blender. Pulse until smooth, scraping down the sides as needed. Set the sauce aside — it can be made a few hours in advance and kept chilled.

Next, prep your scallops. Pat them completely dry with paper towels, then season both sides with salt and pepper. Dry scallops are key to achieving a crisp, golden sear, so don’t skip this step.

Heat your skillet over medium-high heat and add a splash of high-heat oil like avocado or canola. When the pan is hot and shimmering, place the scallops in a single layer. Don’t overcrowd — work in batches if necessary.

Let the scallops cook undisturbed for 2–3 minutes, until a deep golden crust forms. Flip them gently and cook for another 1–2 minutes, just until opaque in the center. Overcooking scallops will make them rubbery, so watch them closely.

Transfer the scallops to a serving plate and drizzle generously with the herb sauce. Garnish with extra herbs or lemon zest if desired.

The entire process, from blending the sauce to searing the scallops, takes about 25 minutes. What you’ll have is a light yet luxurious seafood dish perfect for summer entertaining or a breezy date night in.

Storage Options

If you happen to have leftovers — which isn’t likely — scallops can be stored safely for later.

Place any remaining scallops in an airtight container and refrigerate them for up to 2 days. The herb sauce can be stored separately in a small jar or container for up to 4 days.

To maintain texture, avoid freezing cooked scallops. Freezing tends to make them tough and chewy once reheated.

When reheating, gently warm the scallops in a skillet over low heat for a few minutes. Avoid the microwave if possible, as it can overcook them and alter their delicate texture.

Variations and Substitutions

This dish is flexible, making it easy to adapt based on what you have or your dietary needs.

For a different protein, try using shrimp or even a firm white fish like cod or halibut. Just adjust the cook time based on thickness.

You can switch up the herb blend to match your garden or fridge stash. Mint, cilantro, or dill can all be added or substituted to give the sauce a fresh twist.

To make this dairy-free and Whole30-friendly, simply ensure your olive oil and herbs are clean ingredients — which they almost always are. The base recipe is already gluten-free and low-carb.

Want a creamier sauce? Add a spoonful of Greek yogurt or crème fraîche to the blender for a richer, tangier herb drizzle.

Don’t be afraid to experiment with flavors — a splash of white wine in the pan after searing adds a subtle depth, while chili flakes in the sauce bring a touch of heat.

Once you’ve made this recipe once, you’ll find yourself coming back to it all summer long. It’s easy to customize, quick to prepare, and guaranteed to impress every time.