These seared scallops are crisped in extra virgin olive oil to create a golden-brown exterior and soft interior. The tender delights are served with a roasted red pepper sauce that’s spicy, nutty, smoky, and totally addictive. Just 20 minutes and this restaurant-quality dinner is on your table! 

a plate of seared scallops served on a spicy red pepper sauced and garnished with crushed almonds in front of a small plate with a spoon of paprika.
Photo Credits: Elana Lepkowski 

This seared scallop recipe is the type of dish you order at a restaurant, with the fresh scallops showing off their delicate hint of sweetness and buttery texture, while the roasted red pepper and walnut sauce adds a colorful and smoky base. 

Hesitant to spend money on scallops that you’re nervous to cook? Don’t be—with a few simple tips and tricks you can enjoy restaurant-level scallops for a fraction of the price. Once you learn the easy technique, you can dress up your date night with everything from scallop pasta to Mediterranean-style scallops to this seared scallops recipe.

Cooked quickly over high heat, these seared scallops taste like a cross between a lobster and a crab but with a slightly more springy texture. The deliciously spicy red pepper sauce—a simplified version of Spanish romesco—comes together quickly in a food processor.

What’s more: you can make the sauce a few days in advance. In fact, you may want to double the recipe and freeze it to have on hand for dipping veggies, spreading on toast, or even tossing with cooked pasta. Plus, if you are pressed for time, you can use jarred roasted peppers instead of roasting your own. No guilt here!

Table of Contents
  1. What You’ll Need
  2. How to Make Pan Seared Scallops
  3. How to tell if Scallops are Fresh 
  4. Should You Buy Fresh or Frozen Scallops? 
  5. How to Store Scallops
  6. Tips for Pan Searing Scallops: How to Get the Crispy, Golden Brown Exterior
  7. What to Serve with Pan Seared Scallops
  8. You’ll Also Like: Restaurant-Worthy Scallop Recipes
  9. Seared Scallops with Spicy Red Pepper Sauce Recipe
ingredients for seared scallops including large scallops, almonds, roasted red bell peppers, olive oil, garlic, red chili flakes, sweet paprika, salt and black pepper.

What You’ll Need

This pan-seared scallop recipe uses a handful of pantry ingredients to build vibrant flavor and a few simple techniques for the perfect texture. Here is what you’ll need:

  • Roasted red bell peppers: You can happily use store-bought red peppers, though I always prefer cooking roasted red peppers from scratch whenever possible. 
  • Almonds: Roasted almonds add crunch and nutiness. 
  • Garlic: Adds a delicious sweet and savory flavor.
  • Red chili flakes: This sauce needs a kick of heat. Feel free to add more chili if you prefer, or substitute with Aleppo pepper
  • Extra virgin olive oil: Adds a great depth of flavor. Use the best quality olive oil you can find.
  • Balsamic vinegar: Adds brightness to balance the sauce.
  • Seasoning: Salt and pepper enhance the flavor.
  • Scallops: Use large beige-colored scallops (see sourcing tips below).
  • Paprika: Gives the scallops a final sweet and spicy touch. 
An overhead photo of a plate of seared scallops served on a spicy red pepper sauced and garnished with crushed almonds.

How to Make Pan Seared Scallops

To make these pan seared scallops, you’ll need a food processor, knife, and cutting board. I prefer a stainless steel pan for a nice caramelization, but no matter what pan you use just be sure your oil is very hot.

  • Get ready. Preheat your oven to 325°F.
  • Prep the scallops. Rinse the scallops under cold water. If they have a small abductor muscle attached to the side (also known as the “foot”), pull it off and discard it. Pat dry with paper towels, then place them between two layers of paper towels and set aside.
  • Toast the almonds. Spread 2/3 cup of almonds on a baking sheet in a single layer. When your oven is hot, add the almonds and toast, tossing occasionally until they’re golden brown and fragrant, 10 to 15 minutes. a close up of toasted sliced almonds.
  • Make the sauce. If you roasted the bell peppers yourself, peel away their skins and tear them into strips, discarding the seeds. Add to a food processor, along with 1/2 cup of the toasted almonds and 1 tablespoon olive oil. Add 1 minced garlic clove, 3/4 teaspoon chili flakes, 1 tablespoon balsamic vinegar and 1/4 teaspoon of salt and black pepper. Blend until smooth. Thin with in a little more olive oil as necessary and taste to check the seasoning—the dip should taste salty and spicy. Set aside.red pepper sauce in the bowl of a food processor with a blade.
  • Get ready to cook the scallops. Crush the remaining almonds in a mortar and pestle, or use a knife to finely chop. Dry the scallops well with another clean paper towel. The more moisture you can remove, the better caramelization you will achieve. Lightly season with salt.
  • Sear the scallops. In a stainless-steel pan over medium heat, heat the remaining 1/4 cup of olive oil. When the oil starts to smoke, add the scallops and cook without nudging for 1 1/2 minutes. Flip and cook the other side for 1 1/2 minutes. Both sides should have a golden caramelization. a close up of seared scallops.
  • Serve. Serve the scallops on top of the red pepper sauce, finished with a sprinkle of crushed almonds, smoked paprika, chili flakes, and a drizzle of olive oil.a plate of seared scallops served on a spicy red pepper sauced and garnished with crushed almonds.

How to tell if Scallops are Fresh 

Pan fried scallops are lightly cooked, so it’s important that the shellfish is fresh. Here’s how to buy scallops:

  • Check the color: Ensure they are not pure white but beige–or even creamy pink or orange. Orange scallops are female and tend to be richer and sweeter. Pure white, wet, and milky scallops are usually pumped with a chemical (sodium tripolyphosphate) which removes nutrients and color and allows scallops to be preserved for longer. You do not want these. Fresh, unprocessed scallops should have a beige tinge, translucent, moist sheen, and fresh sea smell.
  • Check the date: We all know that buying fresh is the ultimate luxury–ideally straight off the boat! That would be nice, but most of us need to instead check the harvest date.


Should You Buy Fresh or Frozen Scallops? 

Depending on where you live and what your local fish market looks like, frozen scallops can sometimes be superior in quality as they are flash-frozen immediately after harvest. Simply thaw frozen scallops in the refrigerator, then dry well before cooking.

a close up of a plate of seared scallops served on a spicy red pepper sauced and garnished with crushed almonds.

How to Store Scallops

Scallops have a short shelf life as they cannot close their shell completely. Therefore, they die quickly out of the water. Because of this, they are best cooked as soon as you purchase and, if possible, placed on ice to preserve their freshness. 


Tips for Pan Searing Scallops: How to Get the Crispy, Golden Brown Exterior

The first tip for the best pan seared scallops is to make them very dry–very, very dry. Scallops hold a lot of water. If they are not dried out, you will end up with overcooked boiled-like soggy scallops. Drying them out allows instant searing of the scallop while inhibiting steaming in the pan. To dry scallops:

  • Pat them down a few times with a paper towel. Even when you think they are dry, dry them again. 
  • Let them stand wrapped in a paper towel for at least 10 minutes, then dry them again with another dry paper towel. The more moisture you remove the crispier the scallop will become when you pan fry it. 

Second, cook them hot and fast. I prefer to use a stainless-steel pan to get a better caramelization. Make sure the oil is very hot. The moment you see the oil start to smoke, this is when you add your scallops. Cook on each side for just about a minute and a half. Do not overcook them or they will become rubbery.

a close up of a plate of seared scallops served on a spicy red pepper sauced and garnished with crushed almonds.

What to Serve with Pan Seared Scallops

Pan-seared scallops with red pepper sauce are nutritious and satisfying enough to stand on their own, but you may want to pair them with something fresh. To start, go for a crisp salad like Maroulosalata. Or, roast an extra red pepper for shopska salad. For a dinner party, serve with a crisp white wine or white wine sangria.

You’ll Also Like: Restaurant-Worthy Scallop Recipes

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5 from 9 votes

Seared Scallops with Spicy Red Pepper Sauce

photograph of author Ruth Bardis.Ruth Bardis
An overhead photo of a plate of seared scallops served on a spicy red pepper sauced and garnished with crushed almonds.
Fresh scallops are crisped in extra virgin olive oil to create a golden-brown exterior and soft interior. Spicy, nutty, smoky roasted red pepper sauce is absolutely delicious–you may want to consider doubling it to have on hand as a dip for fresh vegetables or spread for toast. Freshly roasting the peppers yourself lends the best flavor, but a jar works well too and will save you some time. From there, just 20 minutes and this restaurant-quality dinner is on your table!
Prep – 5 minutes
Cook – 15 minutes
Total – 20 minutes
Cuisine:
Greek
Serves – 5
Course:
Entree

Ingredients
  

  • 15 large scallops
  • 2/3 cup almonds
  • 2 large roasted red bell peppers or one 16-ounce jar
  • 1/3 cup extra virgin olive oil divided
  • 1 large garlic clove minced
  • ¾ teaspoon red chili flakes plus more for serving
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon black pepper
  • Kosher salt
  • Sweet paprika for serving

Instructions
 

  • Get ready. Preheat your oven to 325°F.
  • Prep the scallops. Rinse the scallops under cold water. If they have a small abductor muscle attached to the side (also known as the “foot”), pull it off and discard it. Pat them dry with paper towels, then place them between two layers of paper towels and set aside.
  • Toast the almonds. Spread the almonds on a baking sheet in a single layer. When your oven is hot, add the almonds and toast, tossing occasionally until they’re golden brown and fragrant, 10 to 15 minutes.
  • Make the sauce. If you roasted the bell peppers yourself, peel away their skins and tear them into strips, discarding the seeds. Add to a food processor, along with 1/2 cup of the toasted almonds (save the remaining for later) and 1 tablespoon of the olive oil. Add the garlic, chili flakes, balsamic vinegar, black pepper, and 1/4 teaspoon of salt. Blend until smooth. If the mixture seems too thick, blend in a little more olive oil. Taste to check the seasoning—the dip should taste salty and spicy. Set aside.
  • Get ready to cook the scallops. Crush the remaining almonds in a mortar and pestle, or use a knife to finely chop. Remove the paper towel from the scallops and pat dry with another clean paper towel. The more moisture you can remove, the better caramelization you will achieve. Lightly season the scallops with salt.
  • Sear the scallops. In a stainless-steel pan over medium heat, heat the remaining 1/4 cup of olive oil. When the oil starts to smoke, add the scallops and cook without nudging for 1 ½ minutes. Flip and cook the other side for 1 ½ minutes. Both sides should have a golden caramelization.
  • Serve. Serve the scallops on top of the red pepper sauce. Finish with a sprinkle of crushed almonds, smoked paprika, chili flakes, and a drizzle of olive oil and enjoy.

Notes

  • High heat is essential to sear the scallops without overcooking them, and will prevent sticking. Do not add the scallops until the oil is smoking (and turn on your oven vents!).
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Serving: 1gCalories: 276.2kcalCarbohydrates: 7.1gProtein: 9.7gFat: 24.2gSaturated Fat: 2.8gPolyunsaturated Fat: 4gMonounsaturated Fat: 16.6gTrans Fat: 0.01gCholesterol: 10.8mgSodium: 385.3mgPotassium: 266.9mgFiber: 2.7gSugar: 1.3gVitamin A: 168.1IUVitamin C: 7.1mgCalcium: 63.6mgIron: 1.2mg
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Ruth Bardis is an international award-winning cookbook author, food stylist, publisher, and photographer passionate about all thing’s Greek food.  She was born in Australia to Greek parents. Her strong ethnic heritage and love of nourishing food facilitated her switch from fashion designing to cooking, photography, and writing. 
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5 from 9 votes (2 ratings without comment)

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Comments

  1. Frank Ferrara says:

    Suzy, Im of Sicilian heritage and love seafood. I was given your cookbook as a gift and love it. I’ve tried 5 recipes so far, but tonight, the scallops with chickpeas and garlic harissa left me speechless. I can’t remember the last time I’ve enjoyed a meal so much. Thank you so much, you’ve gained a loyal fan.

    1. TMD Team says:

      Wow! Thank you so much, Frank!

      1. Kiki says:

        I do not see chickpeas in this recipe. Is there a different scallop recipe Frank is referring to?

  2. Nancy says:

    5 stars
    We made this last night and it was so delicious! We don’t know enough to make any adjustments to recipes, so we followed it. The red sauce was ridiculously good! What else can we use that for? Turns out that scallops are pretty expensive, so we want to have the sauce more often but on something less costly. It was also super easy….which we need.

    1. TMD Team says:

      Hi, Nancy. I’m with you on the sauce here… so good! You could totally try it with really any other types of your favorite protein (fish, chicken, etc.). It’s also great for dipping veggies, spreading on toast, or even tossing with cooked pasta!

      1. Nancy says:

        Thank you for the ideas – especially pasta and other fish. Am off to search Suzy’s recipes for easy fish. Will also be emailing my doctor to thank her for sending me to Suzy in the first place!

  3. Christine Tripucka says:

    5 stars
    Absolutely fabulous! I pan toasted my almonds. I also warmed the sauce up in my warming drawer. This will be one of my repeat recipes for the winter time.

  4. Garth says:

    5 stars
    I have made this a few times now. It is a wonderful dish, suitable for company. I heat my serving dishes to warm the sauce just a bit. I always get rave reviews.

    1. TMD Team says:

      Awesome! Thanks so much, Garth!

  5. Cathee Murray says:

    5 stars
    The red pepper sauce is so delicious!! I didn’t have slivered almonds, so I used roasted and salted almonds, and omitted the other salt in the recipe. I also used jarred roasted red peppers that I had in the fridge. The only thing I’d do differently next time is to warm the sauce a bit, so it’s not cold when the scallops go on top! YUM, YUM YUM!!!❤️

  6. Cathee Murray says:

    Made these scallops tonight!! So delicious!! I loved the red pepper sauce!! Will make these again for sure!! ❤️

    1. TMD Team says:

      Wonderful! Another amazing red pepper sauce recipe we have goes with our Roasted Red Pepper Pasta. Highly recommend giving that one a try, as well!

  7. Jane says:

    5 stars
    A couple of people in our family are allergic to shellfish, so I served the sauce over pan grilled chicken breasts. They were a hit! I served it with a Greek salad and a bit of leftover rice. The sauce is easy, quick and made with pantry staples. Yum!

    1. Summer Miller says:

      Hi, Jane! I’m Summer and I work here at The Mediterranean Dish with Suzy. So glad to hear the sauce goes well with chicken too! Thank you for letting us know!

  8. LeAnne McFadden says:

    5 stars
    Incredible recipe! In love with every one I have tried. This is a beautiful surprise. Delish with brown rice side and asparagus! Wowza! Thank you for this community!

    1. TMD Team says:

      You are very welcome, LeAnne! Thank you for all of your support!

  9. Michael says:

    5 stars
    Delicious. Very helpful how to shop for good quality scallops.

    1. TMD Team says:

      Thanks, Michael!