Perfect for a special occasion or a weeknight dinner, this easy seafood recipe combines scallops with fresh, seasonal vegetables for one of my favorite springtime dishes: Roasted Scallop Primavera.
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Perfectly Seared Scallop Primavera
One of my favorite seafood dishes is seared scallops. It’s almost always what I order when it’s on the menu. I love the creamy texture and delicate flavor, they’re simply irresistible. Seared scallops are so easy to make at home; however, I didn’t know that for years. I tried numerous times, and they seemed to have soggy edges with no color.
Finally, I learned that the secret is using fresh “dry” scallops. Dry scallops are either served or frozen right away. Wet scallops, on the other hand, have been preserved with phosphates that absorb moisture. When you try to sear wet scallops, all of the moisture comes out, steaming the scallops. It’s hard to tell the difference at the market because the package isn’t always marked wet or dry.
I get my scallops fresh from Whole Foods, but you should be able to find them at your local grocery store’s fresh fish counter.
Roasted Scallop Primavera
Ingredients
- 3 crimini mushrooms, sliced
- 2 cloves garlic, sliced
- 1/4 cup white onion, diced
- 1 medium tomato, diced (seeds removed)
- 1/4 cup red or orange pepper, diced
- Olive oil
- Kosher salt
- Black pepper
- Tony’s
- 1 tbsp. butter
- 1 lb. scallops
- 1 tbsp. lemon juice
- 1/4 cup white wine
- Parmesan cheese
Instructions
- PREP: Preheat oven to 400 degrees. Slice mushrooms and dice the bell pepper, onion and garlic.
- BAKE: Spread the vegetables onto a rimmed pan or shallow baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Place the pan in the oven and cook for 5 minutes. Stir. Return to the oven for 5 minutes. Remove from the oven and set aside.
- SEAR: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan or cast iron skillet over medium-high heat. Sprinkle scallops with salt, pepper and Tony’s. Place seasoned side down in the pan. Sprinkle the top side with salt, pepper and Tony’s. Allow to cook for 5-7 minutes or until the bottom turns a beautiful golden brown color.
- FLIP: Flip the scallops over. Add the roasted vegetables and lemon juice to the pan and spread around the scallops.
- MAKE SAUCE: After about 5 minutes, add the white wine and sprinkle with parmesan cheese and pepper. Allow the cheese to melt and the sauce to thicken.
- SERVE: Assemble the scallop and vegetable mixture on your favorite serving plate and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for a super easy scallops recipe
- Crimini mushrooms
- Garlic cloves
- White onion
- Tomato. I used a medium-sized tomato and recommend removing the seeds before cooking.
- Red bell pepper. You can swap in a yellow or orange pepper here instead. Stay away from the green this time around, we want the milder, sweeter flavor of warm colors.
- Olive oil
- Kosher salt
- Black pepper
- Tony’s
- Butter
- Fresh scallops. Large sea scallops or bay scallops work beautifully here. Depending on their size, you may need to adjust the cooking time.
- Lemon juice
- White wine. Use a white wine you love to sip on and see what a difference it makes in cooking!
- Parmesan cheese
See the full recipe card for servings and a full list of ingredients.
How to make seafood primavera
- Prep: Preheat oven to 400 degrees. Slice mushrooms and dice the bell pepper, onion and garlic.
- Bake: Spread the vegetables onto a rimmed pan or shallow baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Place the pan in the oven and cook for 5 minutes. Stir. Return to the oven for 5 minutes. Remove from the oven and set aside.
- Sear: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan or cast iron skillet over medium-high heat. Sprinkle scallops with salt, pepper and Tony’s. Place seasoned side down in the pan. Sprinkle the top side with salt, pepper and Tony’s. Allow to cook for 5-7 minutes or until the bottom turns a beautiful golden brown color.
✔️ PRO TIP
Pat your scallops dry with a paper towel before adding them to the pan so that any excess moisture is removed to get a nice sear on each side.
- Flip: Flip the scallops over. Add the roasted vegetables and lemon juice to the pan and spread around the scallops.
- Make Sauce: After about 5 minutes, add the white wine and sprinkle with parmesan cheese and pepper. Allow the cheese to melt and the sauce to thicken.
- Serve: Assemble the scallop and vegetable mixture on your favorite serving plate and serve.
How to serve roasted scallops primavera
Serve the scallops over homemade fresh pasta to turn this into a beautiful plate of pasta primavera. I like to add a sprinkle of parmesan cheese and pepper. If you like your dish a little spicy, drizzle it with picanté oil or add a pinch of red pepper flakes. A few fresh basil leaves and a little lemon zest would be a delicious addition as well.
Storage
Cooked scallops can be stored for up to two days in an airtight container in the fridge.
Frequently Asked Questions
Primavera is the Italian word for spring and most Italian recipes that use fresh springtime vegetables fall under the primavera category!
This is one of those recipes that you can easily adjust based on your wants and needs. I think jumbo shrimp, mussels and even clams are all great options for an easy swap or addition.
I would recommend adding a dash of heavy cream with the parmesan cheese if you’re looking for a creamier primavera dish. If you’re serving it with fresh pasta, you could even add in a little of the pasta water to make a silky and creamy sauce.
