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Scallops cook in just minutes over the stove, making them an excellent go-to for weeknight dinners or even last-minute hors d'oeuvres. (Shhh, no one has to know.) But there's more to these mollusks than their quick cook time. Briny, sweet, and meaty, scallops can anchor a number of sides, from bright salads to denser dishes like pasta and potatoes. Here are some ideas to inspire your next shellfish dish .
Refreshing Summer Squash Salad
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Photo by bd.weld
Lemon peel and mint bring zest and zing to summer squash and zucchini. Crispy, chopped prosciutto and crumbled feta add some salt. All that’s missing is a serving of seared scallops.
Peas and Pancetta
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Photo by naples34102
Fresh thyme and pan-fried pancetta elevate frozen peas. Serve with garlicky scallops for a restaurant-worthy dinner that everyone at your table will love.
Mom's Zucchini Pie
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Photo by
This zucchini pie only looks like it takes a lot of work to whip up thanks to time-saving refrigerated crescent rolls. Serve with bacon-wrapped scallops for a brunch that’s sure to wow.
Yukon Gold Mashed Potatoes with Roasted Shallots
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Photo by pelicangal
Never underestimate the power of mashed potatoes to complement seafood, especially briny scallops. The richness of creamy potatoes and the sharp sweetness of shallot will get the job done.
Delicious Creamed Kale with Mushrooms
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Photo by Alyssa Sherman
Serving scallops over a bed of creamed kale and mushrooms would allow them to soak up some this side's rich sauce. A match made in creamy heaven.
Garlic-Herb Linguine
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Photo by naples34102
This basic linguine pares down on ingredients, meaning it would pair oh-so-well with a simple scallops recipe (like these Broiled Scallops).
Roasted Sugar Snap Peas
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Simple sides? Yes, please. Scratch that. Yes, peas. Scallops and sugar snap peas share a subtle sweetness, making them a natural combination.
Lemon Asparagus Risotto
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Photo by Amy Rathbone Wellenkamp
“Excellent. Mellow but balanced flavor, colorful (I added orange bell pepper), and a beautiful side dish for the sauteed scallops I served this with. Just what I was looking for,” writes naples34102. “I like a little lemon, but not too much, so I used the lemon juice but not the zest. This was perfect — no criticisms.”
Al's Sufferin' Succotash
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Photo by Renee Paj
This succotash would be a seamless addition to a plate of scallops bathed in butter. Green chiles gives it a kick that pairs perfectly with the sweetness of scallops.
Chef John's Pasta Primavera
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Photo by Deb Berger
Home cooks rave about this pasta's fresh flavor in addition to its vibrant color. A colorful assortment of vegetables, basil, and diced jalape?os would balance buttery seared scallops in the best way.
source by allrecipe
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