There’s something irresistible about a perfectly seared scallop—golden on the outside, tender and sweet on the inside. These Summer Seared Scallops with Herb Sauce are the definition of coastal elegance, bringing restaurant-quality flavor to your own kitchen in under 20 minutes.

I first fell in love with scallops during a seaside vacation where they served them seared with a drizzle of herbaceous sauce and a glass of chilled white wine. Since then, I’ve been recreating that moment every summer, and this recipe has become my go-to for warm evenings when I want something light yet indulgent.

Let’s take a look at why you’ll love having this dish in your summer rotation.

Why You’ll Love These Summer Seared Scallops with Herb Sauce

Elegant doesn’t have to mean complicated. This recipe is as simple as it is stunning.

First off, it’s incredibly quick. Scallops only need a minute or two per side in a hot pan, and the herb sauce comes together in less than five minutes. Perfect for impromptu dinners or last-minute entertaining.

It’s also light yet satisfying. The buttery sear of the scallops paired with the fresh, tangy herb sauce strikes a perfect balance that doesn’t feel too heavy for summer.

Plus, it’s naturally gluten-free and easy to adapt for other dietary preferences. Whether you’re cooking for yourself or guests, it’s a great recipe that caters to a range of needs without sacrificing flavor.

Finally, it’s versatile and upscale. Serve it over a bed of greens, with crusty bread, or atop creamy mashed potatoes for a more indulgent feel. It’s dinner-party worthy yet totally doable on a Tuesday night.

Ingredient Notes

These scallops shine with just a few thoughtfully chosen ingredients.

Sea scallops are the heart of this recipe. Look for dry-packed scallops, which are free from preservatives and allow for that golden sear. Pat them dry before cooking to ensure you get the perfect crust.

Fresh herbs like parsley, basil, and chives form the base of the sauce. They provide vibrant color and a bright, earthy flavor that complements the richness of the scallops.

Garlic and lemon juice add tang and depth to the sauce. The garlic brings warmth, while lemon keeps things zesty and fresh—classic flavors that pair beautifully with seafood.

Olive oil binds the herb sauce together and gives it a silky finish. Use a good-quality extra virgin olive oil for the best flavor.

You’ll also want unsalted butter for searing. It helps achieve that signature golden crust while adding a layer of indulgent richness to each bite.

No fancy equipment needed—just a heavy-bottomed skillet (cast iron works best), a food processor or blender for the sauce, and some paper towels to thoroughly dry your scallops.

How To Make These Summer Seared Scallops with Herb Sauce

These scallops come together in two simple steps: searing the scallops and blending the sauce.

Start by patting the scallops dry with paper towels—this is crucial. Any surface moisture will prevent a proper sear. Season them lightly with salt and pepper.

Heat a tablespoon of butter in a large skillet over medium-high heat. Once it starts to foam and just begins to brown, add the scallops in a single layer, spaced apart. Let them cook undisturbed for 1.5 to 2 minutes per side. You’re aiming for a deep golden crust and an opaque center.

While the scallops are cooking, prepare the herb sauce. In a blender or food processor, combine chopped parsley, basil, chives, a clove of garlic, a squeeze of lemon juice, a pinch of salt, and a generous drizzle of olive oil. Blend until smooth and vibrant green. Taste and adjust seasoning if needed.

Once the scallops are done, remove them from the pan and let them rest briefly. Spoon the herb sauce over the top or serve it on the side for dipping. Garnish with extra herbs or a lemon wedge for presentation.

From start to finish, this meal takes about 15-20 minutes. It's fresh, flavorful, and feels like something you'd order at a waterfront bistro.

Storage Options

Scallops are best enjoyed fresh, but leftovers can be stored if needed.

Refrigerate any leftover scallops in an airtight container for up to 2 days. Keep the herb sauce separate for best results.

To reheat, use a gentle method like low heat in a skillet or the oven at 275°F. Avoid microwaving, which can turn scallops rubbery.

The herb sauce will keep in the fridge for 3-4 days in a sealed jar or container. It also makes a great topping for grilled chicken, fish, or vegetables.

Avoid freezing cooked scallops, as the texture can become mushy upon thawing.

Variations and Substitutions

This recipe is a canvas for creativity. Here are some ways to change it up:

If you don’t have sea scallops, you can use bay scallops—just reduce the cooking time since they’re smaller.

For a more indulgent twist, finish the scallops with a splash of white wine or a dollop of compound butter made with lemon zest and herbs.

Not a fan of garlic? Try a shallot-based herb sauce instead. It’s milder but still aromatic and flavorful.

Switch up the herbs based on what’s in season. Tarragon, cilantro, or even a touch of mint can offer a unique flavor profile.

And if you want a spicy kick, add a pinch of red pepper flakes or a few slices of fresh chili to the herb sauce.

Once you make these Summer Seared Scallops with Herb Sauce, you'll see just how easy it is to bring a little coastal charm into your kitchen any night of the week.