There’s something magical about the sound of scallops sizzling in a hot pan on a warm summer evening. These Summer Seared Scallops with Herb Sauce deliver everything you want from a seasonal seafood dish—light, fresh, and absolutely packed with flavor.

I first made this dish on a beach vacation, using herbs plucked right from a garden just steps from the porch. That spontaneous dinner turned into a tradition, and now it's a staple anytime the temperatures rise. Quick enough for a weeknight, yet elegant enough to impress guests, this is the kind of recipe that makes summer cooking feel effortless.

Even better, the delicate sweetness of the scallops pairs beautifully with the bright, zesty herb sauce that comes together in minutes.

Let’s dive into why this dish might become your new summer go-to.

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

If you’ve never cooked scallops at home before, this recipe is the perfect place to start. It’s foolproof, fast, and oh-so-satisfying.

First off, it’s a 20-minute meal. From prep to plate, this dish comes together lightning fast. That means more time to enjoy your evening with a glass of white wine and good company.

It's surprisingly simple. Scallops may seem fancy, but the technique here is easy to master. A quick sear is all it takes to achieve that golden crust and tender center.

It’s healthy and light. This seafood-forward meal is naturally low in carbs and high in protein, with a vibrant herb sauce that adds big flavor without extra calories.

It’s endlessly versatile. Serve the scallops over pasta, alongside grilled veggies, or with a crusty piece of bread to soak up the sauce. You can even double the herb mixture for use as a marinade or dressing.

Whether you’re cooking for two or entertaining a small group, this recipe offers that sweet spot of low effort and high reward.

Ingredients Notes

The brilliance of this recipe lies in its simplicity. With just a few fresh, quality ingredients, you can create a dish that tastes like it came from a coastal bistro.

Sea scallops are the star here, and freshness is key. Look for dry-packed scallops if possible—they’re not treated with preservatives and sear up beautifully. Pat them dry with paper towels before cooking to ensure a perfect crust.

Fresh herbs bring the sauce to life. A mix of parsley, basil, and chives gives you a balanced green flavor with notes of brightness and mild onion. Feel free to experiment with what you have on hand—tarragon, cilantro, or dill can add a unique twist.

Lemon juice and zest offer a citrusy punch that lifts the whole dish. The zest infuses the herb sauce with fragrance, while the juice provides just enough acidity to balance the richness of the scallops.

Garlic and olive oil form the backbone of the sauce. Use good-quality extra virgin olive oil if you can—it adds a fruity richness that complements the herbs and seafood.

You won’t need much equipment here, just a heavy skillet for searing (cast iron works great), a small blender or food processor for the sauce, and a spatula to flip the scallops without tearing them.

How To Make This Summer Seared Scallops with Herb Sauce

Cooking scallops at home might sound intimidating, but it’s all about technique—and I promise it’s easier than you think.

Start by making your herb sauce. In a small blender or food processor, combine your chopped herbs, garlic, lemon zest and juice, olive oil, and a pinch of salt and pepper. Blend until smooth. Set it aside to let the flavors meld while you cook the scallops.

Pat your scallops dry thoroughly on both sides with paper towels. This step is crucial for that golden sear. Season them lightly with salt and pepper.

Heat a large skillet over medium-high heat. Add a small drizzle of oil and wait until it shimmers—this tells you the pan is hot enough. Carefully add the scallops, spacing them out so they don’t steam. Let them cook undisturbed for 2-3 minutes, until a golden crust forms.

Flip each scallop gently with a spatula or tongs and cook for another 1-2 minutes on the second side. They should be just opaque in the center and still tender. Avoid overcooking—they go from perfect to rubbery quickly.

Remove the scallops from the pan and spoon the herb sauce generously over them. Garnish with extra herbs or lemon zest for a finishing touch. The whole process takes about 15-20 minutes from start to finish.

Storage Options

If you happen to have leftovers, scallops can be stored safely, though they’re best enjoyed fresh.

Transfer any leftover scallops to an airtight container and refrigerate for up to 2 days. The herb sauce can be stored separately in a small jar or container and will keep well for 3-4 days.

Avoid freezing cooked scallops—they tend to lose their delicate texture after thawing. However, the herb sauce can be frozen in small portions (like ice cube trays) and thawed as needed.

To reheat, gently warm scallops in a nonstick skillet over low heat or microwave at 50% power in short intervals. Take care not to overcook during reheating.

Variations and Substitutions

One of the joys of this recipe is how adaptable it is to your preferences and pantry.

If scallops aren't your favorite or aren’t available, shrimp or pan-seared halibut are fantastic alternatives. Just adjust the cook time accordingly—shrimp only need about 1-2 minutes per side.

Try different herbs to tweak the flavor profile. Cilantro and lime give it a Southwest flair, while dill and lemon lean more Mediterranean. This herb sauce is very forgiving and highly customizable.

Add some heat by tossing a pinch of red pepper flakes into the herb sauce or topping the finished scallops with a few drops of hot chili oil.

Want to make it a full meal? Serve the scallops over angel hair pasta, creamy polenta, or a chilled summer quinoa salad. They also pair wonderfully with grilled corn or a crisp green salad.

For a dairy-free option, this recipe already fits the bill. But if you're craving a creamier sauce, try blending in a spoonful of Greek yogurt or a dollop of crème fraîche.

Don’t be afraid to make this your own. Scallops are a blank canvas, and with just a few tweaks, you can turn this into a whole new dish every time you make it.