Table of Contents
Key Takeaways
- Fresh is Best: Start with high-quality salmon fillets and “dry” sea scallops (untreated with chemicals) for the best flavor and texture. Fresh, wild-caught salmon and dry-packed scallops will sear better and taste sweeter.
- Quick Gourmet Meal: This impressive seafood dinner comes together in about 30 minutes. It’s weeknight-friendly yet worthy of a celebration.
- Healthy & Indulgent: Rich in lean protein and omega-3s, this dish is both nutritious and satisfying. Scallops are about 80% protein and very low in fat, and salmon is loaded with heart-healthy fats – so you get a meal that’s good for you and tastes like a treat.
- Simple Flavors, Big Impact: A little garlic, butter, and lemon is all it takes to enhance the natural flavors of the salmon and scallops. The salmon and scallops recipe uses basic ingredients and seasonings, letting the seafood shine.
- Gourmet without the Fuss: You’ll feel like a pro chef cooking this, but it’s actually straightforward. Searing everything in one pan means minimal cleanup, and we’ll share plenty of tips to get perfect results without stress.
Introduction
This easy salmon and scallops recipe is ideal for anyone who loves seafood or wants a healthy, protein rich meal. Salmon is packed with omega-3 fatty acids, and scallops are a great source of lean protein, making this recipe both delicious and good for your body. Plus, it is naturally low in carbs, which makes it great for keto and clean eating diets.
Whether you are planning a romantic dinner, entertaining guests, or just want something a little special for yourself, this salmon and scallops recipe is sure to impress. You do not need any complicated ingredients or fancy tools. Just use fresh seafood, a few basic seasonings, and a hot pan.
In this recipe, you will sear the salmon until it is golden and flaky. Then, you will cook the scallops until they turn soft and buttery. The result? A restaurant-quality dish that is full of flavor.
Why You will Love this Salmon And Scallops Recipe
Trust me – this dish is a winner. Here’s why you’ll want to make it.
- Restaurant Quality at Home: Enjoy a meal that feels like fine dining without having to leave the house (or pay upscale restaurant prices!). The combination of buttery salmon and sweet scallops feels super luxurious.
- Easy and Foolproof: It may sound fancy, but even if you’re not an experienced cook, this salmon scallops recipe is simple. There are no complex techniques – just quick searing in a single pan, which means less chance to mess up and less cleanup later.
- Fast (30-Minute Meal): From start to finish, it’s realistic to get this on the table in half an hour. Perfect for busy nights when you want something special fast.
- Impresses Every Time: Whether it’s a date night, an anniversary, or just treating yourself, this salmon and scallops combo is a showstopper. It’s guaranteed to wow anyone you serve – and you’ll love telling them you made it yourself!
Salmon and Scallops Recipe
2
servings10
minutes25
minutes400
kcal35
minutesKeep the screen of your device on
Ingredients
2 salmon fillets (skin-on or skinless)
8–10 large sea scallops (patted dry)
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh lemon juice
Salt and pepper, to taste
Fresh parsley for garnish
Step -by-step Instructions
- Prep the Seafood: Pat the salmon fillets and scallops dry with paper towels – this is key to a good sear. Season both sides of the salmon and all sides of the scallops with salt and pepper. If your salmon has skin, you can also season the skin side lightly. Let them sit at room temperature for about 10 minutes while you prepare other ingredients (this helps them cook evenly).
- Heat the Pan: In a large heavy skillet (cast iron or stainless steel works great), heat 1 tablespoon of olive oil over medium-high heat. When the oil is shimmering hot (but not smoking), it’s ready.
- Sear the Salmon: Carefully place the salmon fillets in the pan. If using skin-on fillets, lay them skin-side down first. You should hear a nice sizzle. Sear the salmon for about 3-4 minutes, until the bottom is nicely browned and the fish lifts easily from the pan. Flip the fillets and cook the other side for another 2-4 minutes, depending on thickness.
Tip: Salmon is done when it flakes easily with a fork and is opaque in the center (aim for an internal temperature of ~145°F if you have a thermometer). Once done, remove the salmon from the pan and set aside on a plate. Tent it loosely with foil to keep warm. - Sear the Scallops: In the same pan, add the remaining 1 tablespoon of olive oil and 1 tablespoon of the butter. Let the butter melt and just start to foam. Make sure the pan is still hot (medium-high heat). Gently place the scallops in the skillet, flat side down. Do not overcrowd – cook in batches if needed, leaving a bit of space between each scallop. Sear for about 2 minutes without moving them. When a golden crust has formed on the bottom, flip each scallop. Cook for another 1-2 minutes on the second side. The scallops should have a nice browned edge and be opaque all the way through. (Be careful – they cook quickly! You’re going for just cooked, tender and springy, not stiff.) Remove the scallops and set them on the plate with the salmon.
- Make the Garlic Butter Sauce: Lower the heat to medium. In the same pan (with those flavorful browned bits from the seafood still in it), add the remaining 1 tablespoon of butter. Once it melts, add the minced garlic. Sauté the garlic for about 30 seconds to 1 minute, stirring constantly, until fragrant (be careful not to let it burn). Squeeze in the lemon juice and stir, scraping up any tasty brown bits from the bottom of the pan. Let the sauce simmer for just a minute to blend the flavors, then turn off the heat.
- Bring It All Together: Return the cooked salmon and scallops to the pan, or simply pour the garlic lemon butter sauce over them on the plate. If you put them back in the pan, just spoon that sauce over the top of each fillet and scallop to coat them in flavor.
Garnish with fresh chopped parsley and a little lemon zest (if you want to be fancy). - Serve: Serve the salmon and scallops immediately while they’re warm. Plate each salmon fillet with 3 scallops, and spoon a bit of extra sauce over everything. Add your favorite side dishes (see below for ideas) and enjoy your gourmet creation!
Recipe Video
Chef Recommendations
- Pat Everything Dry: I can’t stress this enough – moisture is the enemy of a good sear. Before cooking, thoroughly pat the salmon and scallops with paper towels. This helps them form that lovely brown crust instead of steaming.
- Preheat the Pan: Get your skillet really hot before adding the seafood. A properly preheated pan will give you a gorgeous sear and prevent the fish from sticking. Wait until the oil is shimmering, almost to its smoke point, so when the salmon and scallops hit the pan, they sizzle on contact.
- Don’t Overcrowd: Sear in batches if necessary. If you cram too many scallops into a pan, they’ll release water and steam each other, and you’ll miss out on the crust. Give them some elbow room so the edges can caramelize properly.
What Side Dishes Pair Well with Salmon and Scallops
A great main dish deserves great sides. Here are some pairing ideas to round out your salmon and scallops dinner:
- Garlic Roasted Vegetables: Serve with roasted asparagus, broccoli, or green beans. Simply toss the veggies with a bit of olive oil, garlic, salt, and pepper, then roast until tender. The green veggies add color and a nice crisp contrast to the rich seafood.
- Creamy Risotto or Mashed Potatoes: A lemon-parmesan risotto makes an elegant companion, soaking up the extra garlic butter sauce nicely. If you prefer potatoes, try creamy mashed potatoes or even roasted baby potatoes on the side – their mild, buttery taste goes well with the flavorful seafood.
- Fresh Salad: A light salad can balance the richness of the dish. Think mixed greens with a citrus vinaigrette, an arugula salad with lemon and shaved parmesan, or a classic Caesar salad. The acidity and crunch of a salad cleanse the palate between bites of salmon and scallops.
- Rice or Quinoa Pilaf: For something simple, a fluffy bed of rice (like jasmine or basmati) or quinoa works well. Cook it in a bit of broth and herbs for extra flavor. The grains will soak up any leftover lemony butter sauce.
How to Store and Reheat Salmon and Scallops
Storage: If you have leftovers, allow the salmon and scallops to cool to room temperature, then transfer them to an airtight container. Store in the refrigerator and aim to eat within 1-2 days for best flavor (seafood is best enjoyed fresh). They can last up to about 3 days in the fridge, but sooner is better. I don’t recommend freezing cooked scallops – they can become rubbery – and salmon might dry out in the freezer as well, so try to finish them from the fridge.
Reheating: Reheat gently to avoid overcooking the seafood. The best method is to warm them in a skillet over low heat. Add a small pat of butter or a splash of water or broth to the pan, cover, and heat just until warmed through. This will revive the sauce and keep everything moist. If you prefer the oven, you can wrap the salmon and scallops in foil and warm them in a low oven (around 275°F/135°C) for about 10 minutes. Microwaving is quickest but be cautious: use a lower power setting and heat in short 20-second bursts, just until warm. Overheating in the microwave can make the scallops rubbery and the salmon dry. And if you have a leftover salmon piece, it’s also tasty cold – flake it over a salad the next day rather than reheating!
The Nutrition Facts
Nutrition Facts
2 servings per container
- Amount Per ServingCalories400
- % Daily Value *
- Total Fat
18g
24%
- Saturated Fat 4g 20%
- Trans Fat 0g
- Cholesterol 120mg 40%
- Sodium 450mg 20%
- Total Carbohydrate
2g
1%
- Dietary Fiber 0g 0%
- Total Sugars 0g
- Protein 50g 100%
- Calcium 3mg 1%
- Potassium 700mg 15%
- Vitamin A 4mcg 1%
- Vitamin C 6mg 7%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide an estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.
However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
The Nutritional Benefits
- Not only is this dish delicious, it’s also packed with nutrients to fuel your body.
- Omega-3 Fatty Acids: Salmon is famous for its high omega-3 content. These healthy fats support heart health and can even help lower cholesterol and reduce the risk of heart disease. Omega-3s are also known to reduce inflammation in the body. By enjoying this meal, you’re doing your heart a favor.
- Lean Protein Powerhouse: Both salmon and scallops are excellent sources of protein (in fact, scallops are about 80% protein by weight!). Protein is essential for muscle maintenance, tissue repair, and keeping you full and satisfied. Despite the luxurious taste, this surf & surf combo is actually quite lean.
- Rich in Vitamins and Minerals: This salmon scallops recipe provides a range of essential micronutrients. Salmon is high in B vitamins (like B12 and B6), vitamin D, and selenium. Scallops offer minerals such as magnesium, potassium, zinc, and selenium as well. These nutrients support everything from energy production to immune function. (For instance, the selenium in seafood contributes to a healthy metabolism and antioxidant defenses.)
- Low in Bad Fats: Both components of this dish are naturally low in saturated fat. Salmon does contain fat, but it’s largely the heart-healthy kind. Scallops are very low in total fat and calories for the amount of protein they provide, making them a smart choice for a light yet filling protein. If you’re watching your carbs or calories, this high-protein, low-carb meal fits the bill without sacrificing flavor.
FAQs
Can I use frozen salmon or scallops for this recipe?
Yes, absolutely. If your salmon or scallops are frozen, just make sure to thaw them properly before cooking. The best way is to thaw them slowly in the refrigerator overnight. Pat them very dry after thawing (especially the scallops) so you can still get that nice sear. Once thawed and dried, cook them as directed – they’ll turn out nearly as good as fresh.
What are some creative sauces to pair with salmon and scallops?
You can try several flavorful sauces to elevate the flavor of your salmon and scallops. A lemon butter sauce adds a bright, rich touch, while garlic cream sauce gives it a smooth, comforting flavor. A light dill yogurt sauce also works well if you are looking for something cool and refreshing.
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops for this salmon and scallops recipe. Just make sure to thaw scallops properly and pat them dry before cooking.
