Easy Scallop Supper – the perfect date night dinner

My Easy Scallop Supper is quick, easy and delicious - perfect for date night or double the recipe for entertaining
I think of scallops as fast food. These tender little mouthfuls of deliciousness usually take under five minutes to cook, making this Easy Scallop Supper a go to option on nights when cooking seems like way too much work. It’s perfect for when we want something satisfying – and maybe even just a little bit special – for dinner.

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I originally posted this recipe three years ago but I just had to share it again in time for Valentine’s Day. My Easy Scallop Supper is also perfect for entertaining. The quantities in the recipe below serve two but you can easily double or triple them.

Easy Scallop SupperHow To Cook Scallops

Scallops come in a range of sizes from very tiny bay scallops (more easily available in North America) to much larger sea scallops which can be up to two inches in diameter. My recipe calls for 5 large scallops per person but if you are using smaller scallops you will want to use more.

In the UK and Europe, scallops are often sold with the orange coral (roe or eggs) attached. This is considered a delicacy but I am not keen on it so I generally ask the person at the fish counter to remove it.

You can buy your scallops fresh or frozen. If you use frozen scallops, thaw them overnight in the refrigerator before using. Always be sure that your scallops are sustainably sourced.

The size of the scallops you use affects the cooking time. Scallops need to be cooked until they are opaque. I generally find this takes about 2 to 4 minutes a side. You can carefully cut into one of the scallops just to be sure it is cooked through and opaque inside.

Although many restaurants serve scallops wrapped in bacon or in complicated, rich dishes, scallops take up flavours so easily they are a delicious simply partnered with fresh herbs and spices, a few stir fried veggies and some luscious mashed potato.

Easy Scallop Supper

My Easy Scallop Supper is Good For You!

Recently I’ve started using a mix of mashed sweet potatoes and new potatoes instead of crushed new potatoes when I serve this dish. The flavours are amazing and the sweet potato makes the dish even more wholesome.

The fresh, stir fried veggies are full of vitamins and minerals. You really can use any kind of finely sliced vegetables that you like for this recipe. I like to use a combination of onions, courgette, red peppers, finely sliced cabbage or Brussels Sprouts for a fresh and crunchy flavour.  If you have red cabbage on hand, slice it thinly and throw it in too. The red pigment contains flavonoids which are especially good for you, plus it adds a wonderful flavour and texture.

Look no further the next time you need a special dinner that is quick and easy. My Easy Scallop Supper will definitely save the day!

My Easy Scallop Supper is quick, easy and delicious - perfect for date night or double the recipe for entertaining


Printable Recipe

Easy Scallop Supper
  • A couple of small handfuls of baby or new potatoes, washed and scrubbed
  • 2 tablespoons mild olive oil, divided
  • 1 red onion, peeled and very finely chopped
  • half a medium red pepper, de-seeded and very finely chopped
  • 1 small zucchini, cut in half lengthwise and then in very fine half moons
  • a handful of finely sliced red cabbage (optional)
  • a generous knob of butter
  • a few tablespoons of milk
  • ½ teaspoon dried tarragon or a generous ½ teaspoon freshly chopped tarragon
  • about 10 large scallops
  • paprika for garnish
  1. Put the potatoes in a saucepan and cover with cold water.
  2. Bring to the boil and cook for about 15 to 20 minutes or until the potatoes are cooked through.
  3. Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium heat.
  4. Saute the onion, sprinkling it lightly with salt to prevent over browning.
  5. When the onion begins to soften add the red pepper, zucchini and red cabbage (if using).
  6. Saute until the vegetables soften and begin to turn a light golden colour, sprinkling with a bit of freshly ground pepper to taste.
  7. Set aside and keep warm.
  8. When the potatoes are cooked, drain and add the butter.
  9. Crush the potatoes roughly with a fork, adding just enough milk to give a bit of a creamy texture. Season the potatoes with salt and pepper to taste.
  10. Set aside and keep warm.
  11. Heat the remaining tablespoon of olive oil in a small to medium frying pan over medium heat.
  12. Add the scallops.
  13. Add the tarragon and a bit more freshly ground pepper.
  14. After about 2 minutes, turn the scallops over.
  15. Cook for 3 to 5 minutes (or 5 to 7 minutes if the scallops are cook from frozen) until the scallops are opaque all the way through. (I carefully cut one to have a look.)
  16. When the scallops are cooked, divide the potatoes between two plates. Try to arrange the potatoes in a circular fashion.
  17. Top the potatoes with the vegetables, dividing between the plates, again in a circular fashion.
  18. Top with the scallops, dividing them evenly between the plates.
  19. Sprinkle with paprika and serve.

More Easy Seafood Recipes

Cod with Mushroom and Spinach Sauce

Quick and Easy Crab Melts

Moroccan Shrimp and Couscous

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Article by April Harris

April has written 1281 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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  1. Great presentation and I love the idea.

  2. I’ve never made scallops at home because I didn’t have a recipe! I must try these soon. BTW I LOVE the new site!

    • Thank you, Sarah! I’m so glad you like the new website. I’m really glad this recipe will help you make scallops at home – they are so delicious. Let me know how you get on when you make the recipe 🙂

  3. I was never a lover of scallops until recently, now my husband and daughter have to share with me. This looks delish. Congrats on the launch of your new site and name!!

    • Thank you so much, Tara :-). It’s funny how we don’t like some things until we are older…that happened to me with eggplant and avocado. I’m glad you enjoy scallops now and that you like the recipe.

  4. Hi April….love your new website! Congratulations! Your scallop recipe looks amazing!!! I absolutely love scallops! One of my favorite foods. I can eat seafood 24/7. Have a great evening! 🙂

  5. That is delicious Scallop Dish April love it.

  6. I adore scallops, and it’s so important to cook them properly. These look totally scrumptious.

  7. I think scallops are my favorite seafood. And, when cooked right, they are divine. Yours look like they are just that – divine! I think they will make an awesome Valentine’s Day dinner!

  8. Such a simple and quick week night meal!! But can be easily fancied up!!

  9. I love scallops, they’re one of my favorite shellfish — and I admit to being somewhat of a scallop snob – I never buy frozen and I will only buy “dry scallops” from our fishmonger. The wet scallops will never take on that glorious brown crust when you pan sear them, because they’ve been soaked in a chemical solution to make the scallops “appear” fresh in the seafood case. Try it and see if you notice a difference…

    • Thank you for the tip, Lisa. I do always try to buy fresh when I can, however that isn’t always possible as I do not live close to the sea. Although the UK is an island, it’s a really big one 😉 Luckily, here in the UK we have very strict food laws and chemical solutions are not allowed to be added to food products in store. We don’t even have water sprayers for our fresh veggies and fruit, nor is any fruit (other than non-organic citrus) waxed. I’m grateful for the heads up and I’ll definitely bear it in mind when I’m next in North America though as I don’t like the idea of chemicals in my food at all!

  10. I love scallops but unfortunately never get them here in Israel. I would so love to try these the next time I have scallops on hand., You dish looks so pretty

    • Thank you so much, Veena. I have been to Israel many times and my husband and I adore the food and wine. I hadn’t noticed the lack of scallops (there are so many other lovely things to eat), but it is hard when you can’t get particular ingredients. I grew up in Canada and there’s some things I can’t get here in the UK that were really easy to source there.

  11. I eat scallops fairly often and I still consider them to be a delicacy! Your preparation looks perfectly delicious and the photos alone have my mouth watering. Thanks for this informative and delicious appearing post!

  12. this looks amazing and im definitely trying it!! i love scallops, and thank god my husband does too b/c i cook them all the time! thanks for sharing!! xo

  13. Hi April,
    What a beautiful presentation for your Scallop Supper, it looks delicious. We just love Scallop’s and I know we will really enjoy your recipe. I really appreciate you sharing with us at Full Plate Thursday, hope you have a great day and hope to see you again soon!
    Miz Helen

  14. These scallops look really good! This recipe inspired me to prepare them asap!

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