Pan Seared Scallops with Quinoa

Name: Pan Seared Scallops with Quinoa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 large sea scallops; Salt and pepper, to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1 cup quinoa; 2 cups vegetable broth or water; 1 tablespoon lemon juice; 1 tablespoon chopped fresh parsley

Highlighted under: Bright & Healthy Bites

I absolutely love preparing Pan Seared Scallops with Quinoa. The combination of perfectly seared scallops paired with a fluffy, flavorful quinoa is a delight for both the palate and the eyes. Whenever I make this dish, I am amazed at how quickly it comes together while still being impressive enough to serve at dinner parties. It's my go-to recipe for when I want a sophisticated meal without spending hours in the kitchen. Trust me, you’ll want to keep this in your recipe repertoire!

Created by

Emily

Last updated on 2026-01-23T21:42:28.787Z

When I first tried cooking scallops, I was intimidated by the idea of searing them to perfection. But after a few attempts, I discovered that a hot pan is key to creating that beautiful golden crust. This realization transformed my cooking experience, and now I can’t resist making scallops whenever I want something special.

Pairing the scallops with quinoa not only adds a nice texture but also brings in a nutty flavor that complements their sweetness. I often enhance the quinoa with fresh herbs, which elevates the whole dish. The balance of flavors is truly incredible, and it’s a dish I’m proud to serve to guests.

Why You'll Love This Recipe
Rich, buttery flavor of the scallops with a hint of zest
Nutty quinoa that's perfect for soaking up the delightful juices
Quick to prepare, making it ideal for a weeknight dinner or a fancy date night

Why Quinoa Works

Quinoa is not only a nutritious grain, but it plays a pivotal role in this dish by absorbing the flavors of the vegetable broth and lemon juice. Its nutty taste complements the rich, buttery scallops beautifully. As you cook the quinoa, look for it to expand and become slightly translucent when it's ready. This indicates that it has absorbed all the liquid and is soft yet slightly chewy, providing a wonderful textural contrast to the scallops.

One of the great things about quinoa is its versatility. If you prefer a different flavor profile, feel free to substitute the vegetable broth with chicken broth for a richer base or even add spices like cumin or smoked paprika to the water for an additional depth of flavor. Just remember to adjust cooking times slightly if you increase the quinoa quantity—each cup typically takes about 15 minutes to cook through.

Perfectly Searing Scallops

The key to beautifully seared scallops lies in ensuring they are dry before hitting the pan. Excess moisture will prevent them from forming a golden crust, so I recommend patting them thoroughly with a paper towel. Once your skillet is hot, the scallops should sizzle as they make contact, which is a great sign that they are searing properly. Aim for a light golden color on each side, usually about 2-3 minutes per side, but monitor for doneness; they should be opaque in the center but still moist.

Additionally, avoid overcrowding the skillet, as this will lower the temperature and lead to steaming rather than searing. If you're cooking a larger batch, it's better to sear the scallops in two batches to ensure that each one gets enough heat. An instant-read thermometer should read around 125°F (51°C) for perfect scallops—a great tool to prevent overcooking.

Ingredients

Gather these fresh ingredients to create a delicious meal.

For the Scallops

8 large sea scallops
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter

For the Quinoa

1 cup quinoa
2 cups vegetable broth or water
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley

Ensure that everything is prepped and measured before you start cooking for a smooth experience.

Instructions

Follow these steps to create a perfectly balanced dish.

Cook the Quinoa

Rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until all liquid is absorbed. Remove from heat, fluff with a fork, and stir in lemon juice and parsley.

Sear the Scallops

Pat the scallops dry with a paper towel and season with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the scallops, making sure not to crowd the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through.

Plate the scallops on a bed of quinoa and garnish with additional parsley if desired.

Pro Tips

For perfectly seared scallops, make sure your pan is hot enough before adding the scallops. Don't overcrowd the pan, as this can cause the scallops to steam rather than sear.

Serving Suggestions

This dish can be elegantly plated by spooning the fluffy quinoa onto a plate and topping it with the golden scallops. A sprinkle of chopped parsley adds a vibrant touch. For an extra zing, consider garnishing with lemon wedges on the side, allowing guests to add a splash of freshness that pairs beautifully with the scallops' richness. This presentation is not only impressive but also showcases the contrasting colors of the dish.

For added texture and flavor, you might serve a simple salad alongside—such as arugula dressed lightly with olive oil, salt, and lemon juice. The peppery arugula will balance the buttery scallops while introducing a fresh element to the meal. Serve warm, as scallops tend to lose their ideal texture when cooled.

Make-Ahead Tips

While the scallops are meant to be enjoyed fresh, the quinoa can be cooked ahead of time. It stores well in an airtight container in the fridge for up to five days, making it a great make-ahead option for busy weeknights or meal prep. Reheat gently in a saucepan with a splash of broth or water to restore its fluffy texture.

If you're looking to freeze, quinoa also freezes well. Portion it into smaller containers, and when ready to use, just thaw overnight in the refrigerator. For a quick reheat, warm on the stove or microwave until heated through. This makes for a wonderful base for many meals beyond just scallops.

Questions About Recipes

→ Can I use frozen scallops?

Yes, just make sure to thaw them completely and pat them dry before cooking to achieve a nice sear.

→ What can I substitute for quinoa?

You can use couscous or rice if you prefer, but adjust the cooking time accordingly.

→ How do I know when the scallops are done?

Scallops should be opaque and have a golden crust on the outside. Generally, they take about 2-3 minutes per side.

→ Can I make this dish ahead of time?

While the quinoa can be made ahead, the scallops are best cooked fresh to maintain their texture.