Seared Sea Scallops with Tomato, Red Onion and Balsamic Salsa is a light, elegant, summery, restaurant-quality dish for two that’s easy enough for a weeknight but special enough for company.
If you love scallops but think they belong only on a restaurant menu, try this simple approach. Once you learn a few basics—how to choose them, how to dry them, and how to get a good sear—you can make perfectly browned scallops at home in minutes.
What to look for when buying scallops
- Choose sea scallops (larger) for searing and plating. Bay scallops are small and work better in soups, stews or pasta.
- Diver scallops are hand-harvested and often top quality; most commercially sold scallops are mechanically harvested and may contain some sand.
- Prefer fresh from a reputable fishmonger. Packaged frozen sea scallops are a convenient alternative if they are labeled correctly.
- Look for “sea scallops” as the only ingredient—this is usually called dry-packed. Avoid scallops treated with sodium tripolyphosphate (often labeled wet-packed), which can release excess liquid when heated and prevent browning.
- When possible, choose wild-caught product from the USA or a trusted regional source.
How to prepare scallops for cooking
- If using frozen scallops, thaw them uncovered overnight in the refrigerator on a plate lined with paper towels so excess moisture drains away.
- Check for a small side muscle attached to the scallop. It runs against the grain and can be chewy when cooked—just peel it off.
- Rinse briefly under cold running water to dislodge any sand, then pat each scallop thoroughly dry with paper towels. Do not soak or over-rinse; scallops already contain moisture and soaking can harm texture.
How to sear sea scallops
- Use a large skillet so the scallops have room and moisture can evaporate quickly. Crowding the pan causes steaming rather than browning.
- Heat a neutral oil with a high smoke point over medium-high until it shimmers and is nearly smoking.
- Season scallops generously with salt and freshly ground black pepper just before cooking.
- Place scallops gently in the hot pan and resist flipping them too soon. Let each scallop cook undisturbed for 2–3 minutes until a golden-brown crust forms.
- Flip carefully and cook the second side about 1 minute. Scallops are done when they turn opaque and are just slightly firm to the touch; carryover heat will finish them. Slightly undercooked is preferable to overcooked—overcooking makes scallops tough.
A beautiful golden crust and tender interior make seared scallops irresistible. They take only minutes, so have your accompaniments ready before you start cooking.
How to make Seared Sea Scallops with Tomato, Red Onion and Balsamic Salsa
Seared scallops have a slightly sweet, briny flavor that responds best to bright, complementary accents rather than heavy sauces. This bruschetta-style salsa—ripe tomatoes, finely chopped red onion and good-quality balsamic vinegar—adds mild acidity and freshness that pairs perfectly with scallops.
Plum or Roma tomatoes work well because they hold their texture when mixed with vinegar and are commonly available outside of peak tomato season. Prepare the salsa ahead of time, then stir in fresh basil just before serving to keep the herb bright.
Serve the scallops over lightly sautéed asparagus, a pea puree, cauliflower puree or creamed corn. These simple sides highlight the scallops without overpowering them.
More scallops recipes you’ll love
- Seared Scallops with Smoky Sweet Corn Puree
- Seared Sea Scallops with Jalapeño Brown Butter
- Pistachio Encrusted Sea Scallops with Champagne Risotto
- Seared Sea Scallops with Spicy Alfredo Sauce
Seared Sea Scallops with Tomato, Red Onion and Balsamic Salsa
Ingredients
Salsa
- 4 medium plum tomatoes (about 1 lb), seeded and chopped
- 1/4 cup finely chopped red onion
- 2 tablespoons good-quality balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 1 large sprig fresh basil, thinly sliced (add just before serving)
Scallops
- 2 teaspoons olive oil
- Salt and freshly ground black pepper
- 8 large sea scallops, side muscle removed, rinsed and patted dry
Instructions
Salsa
- Combine tomatoes, red onion, balsamic vinegar, salt and pepper in a small bowl and mix well. Set aside to let flavors meld.
- Stir in thinly sliced basil just before serving to keep the herb bright and fresh.
Scallops
- Heat olive oil in a large skillet over medium-high until it shimmers and is nearly smoking.
- Season scallops generously with salt and black pepper.
- Place scallops in the pan with space between them. Cook 2–3 minutes on the first side until a golden crust forms.
- Turn scallops and cook about 1 minute on the second side. Remove immediately from heat.
- Plate scallops and spoon tomato, red onion and balsamic salsa over or alongside. Serve with a simple vegetable accompaniment.
Notes
- The salsa also works beautifully over grilled fish or chicken.
Tips:
- Thaw frozen scallops uncovered on a paper towel-lined plate in the refrigerator to reduce surface moisture.
- Remove the side muscle if present; it peels off easily and ensures a tender bite.
- Pat scallops very dry before seasoning to help them brown properly.
Nutrition
Nutritional values are estimates calculated using standard ingredients and may vary depending on brands and portion sizes. Adjust for dietary needs or allergies as required.
Equipment
- Sharp chef’s knife
- Cutting board
- Large nonstick or stainless skillet
- Mixing bowls
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