There are many different sauces that can be paired with scallops, depending on your personal taste and the cooking method you are using. Here’s 15+ great sauce options to try out.
When it comes to sauces for scallops, there is no shortage of options.
Different sauces can add unique flavors and pairings, to make your scallop dish taste like it is from a top-notch restaurant.
No matter what ingredients you decide to use, these sauces will elevate your scallop dish and leave your guests impressed.
Keep reading to discover a new sauce that you love. Then pair it with a couple scallop side dishes, a perfect seafood wine pairing, and you’re guaranteed an amazing dinner!
The BEST Sauces for Scallops
How to Make Ahead and Store
Many of these scallop sauce recipes can be made ahead of time and stored in an airtight container in the refrigerator for a few days. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Sauce Recipes
- Sauces for Fish
- Sauces for Lobster
- Sauces for Steak
- Sauces for Prime Rib
- Sauces for Pulled Pork
- Sauces for Pork Chops
- Sauces for Sushi
- Sauces for Tacos
Did you Make Any of These Sauces for Scallops?
Please leave a comment and rating below, if you loved this round up of sauces for scallops. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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15+ Flavorful Sauces for Scallops
- ¾ cup dry white wine (or dry vermouth)
- 3 Tablespoons shallot (minced)
- 2 Tablespoons lemon juice (fresh squeezed)
- ½ cup unsalted butter (cut into 6 pieces)
- 1 ½ Tablespoons fresh dill (chopped)
- Salt and pepper (to taste)
- Boil wine, shallot and lemon juice in a small saucepan over high heat until reduced to ¼ cup, about 6 minutes.
- Reduce heat to low and add butter, one piece at a time, whisking until melted before adding more.
- Remove pan from heat. Stir in dill.
- Season to taste with salt and pepper.
- If you don’t have dill, you can still use this delicious recipe, just swap the dill ingredient out for parsley, basil or tarragon.
- If your sauce is too thin, you can continue cooking it over low-medium heat and whisk in a few tablespoons of cornstarch and cold water to thicken it up a bit. Always start with a little and add as needed.
- If you over season the sauce, Like I said before, less is more! When making sauces especially, it’s super easy to season, taste, and season some more. To take down too much seasoning, you’ll have to add in more bone broth and water to balance the flavors — then likely more cornstarch to thinking the mixture again. You’ll then end up with LOTS of sauce.
- If your sauce is too sour, then you probably just have a bit too much lemon juice in comparison to your other ingredients. Even that out by adding in a little more garlic, shallots, and white wine, then whisk together. Don’t be afraid to taste your sauce while you cook to ensure you’re getting the perfect flavors.