Pan-Seared Sea Scallops: A Mediterranean-Inspired Recipe
I’m about to share something that’ll make you feel like a fancy restaurant chef, even if you’re standing in your kitchen wearing yesterday’s pajama pants. These pan-seared scallops aren’t just another seafood dish – they’re your ticket to culinary glory without the drama. Think golden, caramelized perfection sitting pretty on creamy white bean puree, with those roasted tomatoes practically begging for attention. Trust me, this Mediterranean masterpiece looks way more complicated than it actually is.
Why You’ll Love these Pan-Seared Sea Scallops
Every single bite of these pan-seared scallops delivers restaurant-quality sophistication that’ll make you wonder why you ever bothered with takeout.
I’m talking about perfectly caramelized exteriors that give way to buttery, tender centers.
The Mediterranean twist here is pure genius.
Creamy cannellini beans create this luxurious base, while crispy prosciutto adds salty crunch.
Those roasted tomatoes? They bring bright acidity that cuts through the richness beautifully.
What really gets me is how the peppery arugula ties everything together.
It’s like having a fancy Italian bistro right in your kitchen, minus the pretentious waiter.
What Ingredients are in Pan-Seared Sea Scallops?
These pan-seared scallops might look fancy, but the ingredient list is invigoratingly straightforward. You’re not dealing with some exotic shopping expedition that requires three specialty stores and a small loan.
The beauty of this recipe lies in how each ingredient plays its part without competing for attention. Think of it like a well-orchestrated dinner party where everyone knows their role, and nobody’s trying to be the loudest person in the room.
Ingredients:
- 4 large plum tomatoes, quartered
- Salt and fresh ground pepper to taste
- 1 pinch dried oregano
- Olive oil as needed
- 8 slices prosciutto, torn
- 2 garlic cloves, minced
- 4 dried red chilies, ground
- 12 anchovies, drained and chopped
- 2 (16 ounce) cans cannellini beans, drained and rinsed
- 16 large sea scallops, dried well
- Lemon vinaigrette as needed
- Fresh arugula, torn
Ingredient Considerations
When it comes to scallops, size absolutely matters here. You want those big, hefty sea scallops that look like little hockey pucks, not the tiny bay scallops that’ll disappear in the pan before you can say “golden crust.” Make sure they’re completely dry before cooking, because wet scallops steam instead of sear, and nobody wants sad, gray scallops.
The prosciutto should be good quality, but don’t bankrupt yourself over it. Same goes for the anchovies, they’re going to get mashed up anyway, so the fancy jarred ones work just fine. For the cannellini beans, give them a really good rinse to wash off that weird canning liquid that tastes like, well, can.
Don’t skip the arugula’s peppery bite; it’s what keeps this dish from being too rich and heavy. If you can’t find arugula, baby spinach works, but you’ll miss that slight bitter edge that makes everything else pop.
How to Make these Pan-Seared Sea Scallops
First, crank your oven to 475°F, because we’re going for that concentrated, jammy tomato situation that only high heat can deliver.
Take those 4 large plum tomatoes and quarter them, then hit them with salt, pepper, and a pinch of dried oregano. I know it seems like such a small amount of oregano, but trust me, it’s just there to whisper sweet Mediterranean nothings, not shout them.
Place those seasoned tomato quarters skin-side down on a baking sheet that you’ve sprayed with cooking spray. This prevents the whole tragic stuck-tomato scenario that’ll have you scraping caramelized bits off your pan later. Roast them for 10 minutes, then scatter the 8 slices of torn prosciutto right on top of the tomatoes. Give everything another 10 minutes in that hot oven.
Building the Bean Base
While those tomatoes are doing their roasted magic, grab a skillet and heat a little olive oil over medium heat. Toss in those 2 minced garlic cloves and 4 ground dried red chilies.
Two minutes of gentle sautéing is all you need here, just enough to wake up the garlic and let those chilies release their heat without turning everything bitter.
Next comes the part that might make you wrinkle your nose if you’re not an anchovy person, but stick with me. Add those 12 drained and chopped anchovies along with both cans of drained and rinsed cannellini beans.
Sauté this mixture for about 2 minutes, letting the anchovies melt into the beans and create that deep, umami-rich base that’ll make people ask what your secret ingredient is.
Creating the Perfect Bean Consistency
Here’s where you get to play texture detective. Add a little water to loosen things up, then grab your masher and go to town.
You’re not making baby food here, but you want some of those beans broken down to create a creamy backdrop for the others to nestle into. Drizzle in more olive oil as you mash until you hit that perfect consistency, somewhere between chunky and smooth. Keep this warm while you handle the star of the show.
Searing Those Scallops
Now for the moment of truth. Heat a little olive oil in a large skillet until it’s screaming hot, and I mean really hot. You want that oil shimmering like a mirage on hot asphalt.
Season those 16 large sea scallops with salt and pepper, then gently place them in the pan. Resist every urge to poke, prod, or peek underneath them for a full 2 minutes.
When you flip them, you should see that gorgeous golden crust that makes restaurant scallops worth their ridiculous price tag. Give the other side exactly 2 minutes, no more, no less.
Overcooked scallops turn into expensive rubber balls, and nobody wants that kind of kitchen tragedy.
The Final Assembly
Once those scallops are perfectly seared, give them a gentle toss with just a little lemon vinaigrette.
Don’t drown them, just a light coating to add that bright note that cuts through all the richness.
Spoon that warm, chunky bean mixture onto your plates, creating a rustic bed for everything else. Arrange those gorgeous scallops on top, then add the roasted tomatoes and crispy prosciutto.
Finish the whole beautiful mess with torn fresh arugula scattered over everything, because that peppery bite is what transforms this from merely delicious to absolutely crave-worthy.
Pan-Seared Sea Scallops Substitutions and Variations
While this recipe delivers serious restaurant-quality vibes as written, I get it if you’re staring into your pantry wondering how to make it work with what you’ve actually got on hand.
No cannellini beans? White beans work perfectly.
Can’t find prosciutto? Crispy bacon steps in beautifully.
Those fancy anchovies can become anchovy paste, about half a teaspoon per fillet.
For the scallops themselves, I’d swap in shrimp if my budget’s feeling tight. They cook faster, so watch carefully.
Cherry tomatoes replace plum ones easily, just halve the roasting time.
Even spinach can sub for arugula.
What to Serve with Pan-Seared Sea Scallops
Speaking of making this dish work for you, let’s talk about what actually goes alongside these beauties once they hit the plate.
I’m obsessed with keeping things simple here. The cannellini bean mash in our recipe already provides that creamy, hearty base, but you can absolutely switch things up.
Risotto works like magic, especially with lemon or herbs mixed in. Roasted vegetables? Perfect. Think asparagus, Brussels sprouts, or those gorgeous rainbow carrots.
A crisp white wine doesn’t hurt either. Remember, scallops are the star, so don’t overthink it.
Final Thoughts
Look, I’ve thrown a lot at you here, but here’s the truth about pan-seared scallops – they’re honestly one of the most forgiving proteins you can master.
Sure, you might worry about overcooking them, but they’ll still taste amazing even if you go a minute too long. The Mediterranean flavors in this recipe cover any small mistakes beautifully.
What I love most is how impressive this dish looks when you plate it.
Your guests will think you’re some kind of culinary genius, when really you just followed a few simple steps and trusted the process.
Pan-Seared Scallops
Equipment
Ingredients
For the Roasted Tomatoes & Prosciutto:
- 4 large plum tomatoes quartered
- Salt and fresh ground pepper to taste
- 1 pinch dried oregano
- 8 slices prosciutto torn
- Olive oil as needed
For the White Bean Puree:
- 2 garlic cloves minced
- 4 dried red chilies ground
- 12 anchovies drained and chopped
- 2 16 ounce cans cannellini beans, drained and rinsed
- Olive oil as needed
For the Scallops:
- 16 large sea scallops dried well
- Salt and pepper for seasoning
- Olive oil for searing
- Lemon vinaigrette as needed
- Fresh arugula torn
Instructions
- Preheat oven to 475°F. Sprinkle quartered tomatoes with salt, pepper, and oregano.
- Place tomatoes skin side down on a sprayed baking sheet. Roast for 10 minutes.
- Scatter torn prosciutto around the tomatoes and roast for an additional 10 minutes.
- Meanwhile, heat a little olive oil in a skillet over medium heat. Add minced garlic and ground chilies, sauté for 2 minutes.
- Add chopped anchovies and cannellini beans to the skillet. Sauté for 2 more minutes.
- Add a little water to loosen the mixture, then mash with additional olive oil to desired consistency. Keep warm.
- Heat olive oil in a large skillet until very hot. Season scallops with salt and pepper.
- Sear scallops for 2 minutes on each side until golden brown and cooked through.
- Toss seared scallops with a little lemon vinaigrette.
- Place warm bean puree on plates. Arrange scallops, roasted tomatoes, and crispy prosciutto on top. Scatter fresh arugula over the dish.
Notes
Nutrition
Frequently Asked Questions
How Do I Know When Scallops Are Properly Cooked?
I’ll know my scallops are properly cooked when they’re golden brown on each side and feel firm but not rubbery. They should be opaque throughout with a slight translucent center.
Can I Prepare the Bean Mixture Ahead of Time?
Yes, I’d recommend preparing the bean mixture ahead since it actually tastes better after the flavors meld. Just reheat gently before serving and add extra oil if needed.
What’s the Best Way to Store Leftover Seared Scallops?
I’d store leftover seared scallops in the refrigerator for up to two days in an airtight container. I don’t recommend reheating them since they’ll become rubbery and lose their perfect texture.
How Do I Prevent Scallops From Sticking to the Pan?
I’ll guarantee my pan’s extremely hot before adding oil, then pat the scallops completely dry and don’t move them once they hit the pan. This creates proper searing and prevents sticking every time.
Can This Recipe Be Doubled for a Larger Dinner Party?
I’d definitely double this recipe for your dinner party. You’ll need larger skillets or cook the scallops in batches to avoid overcrowding, which prevents proper searing and causes sticking.