Wondering what to serve with scallops for dinner? This handy guide covers all of the best sides for scallops – from fresh vegetables to risottos, and more!
I’m sharing 40+ of the most popular and best sides for scallops. Creamy risottos, tangy salads, and the most delicious veggies.
These side dishes pair with all your favorite scallop recipes. Whether you’re serving bay scallops, pan-seared scallops, or bacon-wrapped scallops, you’re guaranteed to find a perfect side dish here.
When choosing a side dish, I’ll usually pick one based on the type of scallops that I’m preparing.
- Scallop Ceviche + Baked Tortilla Chips
- Lemon Caper Scallops + Lemon Risotto
- Grilled Scallops + Vinegar Slaw
These simple side dishes served with your scallop dinner will guarantee an amazing, meal! Perfect for quick, weeknight cooking, but also amazing served at a dinner party.
PS – Check out these 15+ easy sauces for scallops too!
Tasty Side Dishes for Scallops
How to Make Ahead and Store
Many of these scallop side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
More Side Dish Recipes
- Sides for Burgers
- Sides for Shrimp
- Sides for BBQ
- Sides for Salmon
- Sides for Steak
- Sides for BBQ Chicken
- Potato Side Dishes
- Sides for Ribs
Sauces for Scallops
Wine Pairings for Scallops
- An un-oaked Chardonnay will be perfect. Its butteriness and hints of citrus will pair very nicely.
- Pinot Gris has a nice acidity will cut through the rich scallop dishes and help to brighten the citrus flavor even further.
- Sparkling wine is always a welcome choice. Here are some budget friendly sparkling wine options.
Did you Make Any of These Scallop Side Dishes?
Please leave a comment and rating below, if you loved this round up of what to eat with 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.
PS – Be sure to check out these 15+ Sauces for Scallops too!
What to Serve with Scallops: 40+ BEST Sides
- 1 cup frozen peas
- 4 cups bone broth (or chicken stock)
- 2 Tablespoons extra-virgin olive oil
- 1 1/2 cups chopped leek (about 2)
- 1/2 cup chopped shallot (about 1 )
- 1 cup Arborio rice (uncooked)
- 1/4 cup dry vermouth or white wine
- 1/2 cup grated fresh parmesan cheese
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
- 2 Tablespoons chopped fresh tarragon
- 1 Tablespoon butter
- Salt and pepper (to taste)
- Bring bone broth or chicken stock to a simmer in a small saucepan and keep warm over low heat.
- Heat oil in a large saucepan or dutch oven over medium heat. Add leek and shallots to pan, cook until tender, about 7 minutes. Add rice and cook 1 minute, until it becomes translucent. Add vermouth and allow to evaporate, about 30 seconds. Stir in 1 ladle of stock and cook until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1 ladle at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in frozen peas and cook 1 minute. Remove from heat. Stir in parmesan, lemon zest, lemon juice, tarragon and butter. Season to taste with salt and pepper.
- In a large skillet, heat 1/2 cup of oil until shimmering. Pat the scallops dry and season with salt and pepper. Add the scallops to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Add the butter to the skillet. Turn the scallops over and cook just until white throughout, 2 minutes longer.
- To serve: Plate the risotto into four bowls, top each with three of the seared scallops. Serve immediately.