What to Serve with Scallops: 40+ BEST Side Dishes

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.

For example:

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

Risotto in large dutch oven.
Indulge in this luxurious Lemon Risotto with Mascarpone. Rich, creamy, and tangy – Its bright flavor makes a perfect vegetarian entrée or a delicious side dish.
Lemon Risotto
Sauteed zucchini and squash in skillet.
You can serve Sauteed Zucchini and Squash with practically anything! It’s a simple side dish that showcases sliced and seared summer squash and savory Italian flavors.
Sauteed Zucchini and Squash
Overhead shot of bowl of mashed cauliflower in grey bowl with swirls of butter.
Mashed Cauliflower is a delicious, low carb & keto friendly side dish. With 5 flavor variations and instructions for making Stovetop Mashed Cauliflower or Instant Pot Mashed Cauliflower.
Mashed Cauliflower
These Seared Scallops with Sweet Pea, Lemon & Tarragon Risotto are the perfect romantic dinner recipe to celebrate Valentine's Day or other special occasion. | platingsandpairings.com
These Seared Scallops with Sweet Pea, Lemon & Tarragon Risotto are the perfect romantic dinner to make at home to celebrate Valentine’s Day, an anniversary or other special occasion.
Sweet Pea, Lemon & Tarragon Risotto
Close up of Italian White Beans with sage.
These Italian White Beans are cooked low and slow with a bit of sage and garlic, resulting in plump, yet firm beans that are delicious dressed with a bit of olive oil or served on top of crostini.
Italian White Beans
Overhead shot of lemon pasta in bowl next to charred lemon halves.
This easy Lemon Pasta is deliciously tangy and creamy, plus it comes together in under 15 minutes!
Lemon Pasta
Peppers with grill marks scattered on counter.
Learn how to make perfectly tender and blistered Grilled Bell Peppers at home! It’s one of the best and easiest side dishes you can add to burrito bowls, fajitas, or pair with grilled meats.
Grilled Bell Peppers
Spears of asparagus cooked sous vide topped with parmesan shavings.
How to cook perfect asparagus sous vide. Bright green, perfectly cooked spears. With three options for flavoring – garlic, parmesan or lemon.
Sous Vide Asparagus
Two hands holding bowl of cooked polenta.
This Creamy Parmesan Polenta recipe makes a delicious side dish. Irresistibly delicious with parmesan cheese, but simple to make with just 5-ingredients: polenta, parmesan, milk, chicken broth and butter. Yum!
Creamy Parmesan Polenta
This Navel Orange Salad with Avocado and a Citrus Vinaigrette is a simple yet delicious salad bursting with orange flavor.
Get the RECIPE from Skinnytaste
This delicious pea mint puree makes a great side dish for scallops that looks so pretty on a plate.
Get the RECIPE from Everyday Delicious
Overhead shot of bowl of cooked tomato couscous with spoon.
Israeli couscous with tomatoes is an amazing side dish full of flavor. Toasted pearl couscous is tossed with a burst tomato sauce and finished with a squeeze of lime for a delightful tang. Yum!
Israeli Couscous with Tomatoes
Bowl of rice and small bowl of soy sauce next to instant pot.
With these tips you’ll see it’s simple to learn how to cook perfect rice in the Instant Pot . The result is fluffy & flavorful rice that’s easy to prepare with minimal measuring.
Instant Pot Rice
Serving spoon in bowl of tomato cucumber salad.
This Tomato Cucumber Salad features fresh cucumbers, juicy tomatoes, and crisp red onion. Dressed in a tangy homemade red wine vinaigrette, every bite is bursting with refreshing Mediterranean flavors!
Tomato Cucumber Salad
Overhead close up of zucchini fries on platter.
Air Fryer Zucchini Fries with Lemon Tarragon Aioli are perfect for snacking. Strips of zucchini, coated in panko cook up perfectly crispy in the air fryer. Dip them in an easy-to-prepare creamy aioli flavored with tarragon and lemon. 
Air Fryer Zucchini Fries
Overhead shot of hand holding bowl of butternut squash risotto.
This always rich and warming Butternut Squash Risotto is the perfect meal for fall. Roasted squash, creamy and tender rice, and fresh sage come together to form dreamy and heavenly flavors in every bite.
Butternut Squash Risotto
Shaved brussels sprouts salad in large bowl with serving spoon.
This Shaved Brussel Sprout Salad with Mustard and Parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish.
Shaved Brussel Sprout Salad
Close up of roasted delicata squash on baking sheet.
Roasted Delicata Squash is a winter side dish that’s really easy to prepare. There’s no peeling required and the maple flavors and warm spices taste divine!
Roasted Delicata Squash
Baked tortilla chips on baking sheet.
These Baked Tortilla Chips are made using store-bought corn tortillas. Just cut them into wedges, season them with Mexican spices, spray with oil and bake for a perfectly crispy, dippable chip!
Baked Tortilla Chips
Overhead shot of din tai fung cucumber salad on grey plate with chopsticks.
This copycat Din Tai Fung Cucumber Salad is bursting with flavor. Beautifully marinated cucumbers drizzled in chili oil is an outstanding vegetarian appetizer you can enjoy for any special occasion!
Din Tai Fung Cucumber Salad
Pasta salad in bowl on wooden cutting board next to bowl of pepper flakes.
This Zucchini Pasta Salad recipe may be the best I've tried to date! Packed with sauteed zucchini, loads of parmesan cheese, fresh dill and crunchy walnuts.
Zucchini Pasta Salad
Hawaiian coleslaw in white serving bowl.
Hawaiian Coleslaw with pineapple, cabbage, carrots, sesame seeds and a ginger-soy lime vinaigrette brings a tropical taste to traditional slaw.
Hawaiian Coleslaw
Bowl of cooked pinto beans flecked with cilantro.
Instant Pot pinto beans are easy to make and taste so much better than the canned version! Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls, these beans can be ready in under an hour with no soaking required.
Instant Pot Pinto Beans
Overhead shot of cherry tomato salad in grey bowl.
This Cherry Tomato Salad with Roasted Lemons is the perfect side dish. Sweet tomatoes combine with a tangy vinaigrette and delicious roasted lemons. 
Cherry Tomato Salad
Fennel salad with chickpeas in white bowl.
This Fennel and Chickpea Salad is tossed in a light citrus vinaigrette & topped with parmesan. It’s the perfect make-ahead salad for potlucks or lunches.
Fennel and Chickpea Salad
Sauteed spinach in white bowl.
Add a healthy boost of nutrients to your dinner with this easy Sauteed Spinach. Baby spinach is added to a skillet along with garlic and olive oil, then sauteed gently to create a simple side dish that pairs with any meal!
Sauteed Spinach
Top shot of black beans in large white bowl with spoon
These Instant Pot black beans are easy to make and taste so much better than the canned version! Perfect for meal prep or as a side dish to your favorite tacos, salads, or protein bowls, these black beans can be ready in under an hour.
Instant Pot Black Beans
Bowl of Kung Pao Brussels Sprouts with chopsticks.
Kung Pao Brussels Sprouts are crispy on the outside, tender on the inside, and covered in a sweet and spicy kung pao sauce. Toss with roasted peanuts and red chilis for a crazy delicious spin on a classic roasted vegetable.
Kung Pao Brussels Sprouts
Risotto in grey bowl next to shards of parmesan cheese.
Instant Pot Risotto is hands-down the best way to make risotto! It has the signature creamy, rich goodness you expect without all the stirring and fuss of making it on the stove. Plus there are 6 add-in options to make your risotto extra flavorful.
Instant Pot Risotto
Overhead close up of bowl of kale caesar salad in white bowl with serving spoon.
This Kale Caesar Salad is topped with crispy homemade croutons and parmesan cheese. Massaging the creamy garlic dressing into the kale makes it extra tender and delicious.
Kale Caesar Salad
Prepared radicchio salad in grey bowl with serving utensils.
This delicious Italian Radicchio Salad is dressed in a creamy lemon-vinaigrette and tossed with buttery calvestrano olives, tasty breadcrumbs and nutty parmesan cheese. And, a special tip ensures that your radicchio won't be bitter!
Italian Radicchio Salad
Overhead close up of combined vinegar slaw in large white mixing bowl.
Red Cabbage Slaw is a super simple side dish recipe made without mayo. It’s tangy, delicious and crunchy. 
Red Cabbage Slaw
Arugula Salad ready to be served.
This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acid in the vinaigrette. It’s the perfect salad for pairing with rich dishes.
Arugula Salad
Ears of corn on the cob in a grey serving dish with a pat of butter and sprinkling of parsley.
Learn how to make the BEST Instant Pot Corn on the Cob. This pressure cooker corn on the cob recipe uses a simple, secret ingredient to guarantee that your corn is sweet, tender and delicious! 
Instant Pot Corn on the Cob
Blistered shishito peppers served on a black plate with lemon wedges.
These Blistered Shishito Peppers are the perfect finger food. They’re so easy to make too. Lightly seasoned and slightly smoky, you’ll find that most are mild… one out of every ten might surprise you. 
Blistered Shishito Peppers
Overhead shot of Thai Cucumber Salad in green bowl with spoon next to bunch of cilantro.
This Thai Cucumber Salad with Peanuts is crunchy, sweet & tangy. It's a refreshing salad that can be made ahead of time and is perfect for the warm summer months.
Thai Cucumber Salad
Close up of apple slaw in serving bowl.
Apple Celery Root Slaw is an exciting twist on your basic coleslaw. Crisp apples and celery root combine with jalapeno, cilantro & pickled onions. It's sure to be a stand out side dish!
Apple Celery Root Slaw
Platter of grilled broccolini
This grilled broccolini is topped with a tangy apple cider vinaigrette and marcona almonds for a delicious crunch. It’s a perfect side dish for autumnal menus or Thanksgiving. 
Grilled Broccolini
Artichokes in instant pot liner.
Instant Pot Artichokes are quick and easy to make with the help of your electric pressure cooker. Plus, this recipe gives them SO much flavor!
Instant Pot Artichokes
Overhead shot of shaved fennel salad in green serving bowl on pink table.
This Fennel Celery Salad comes together quickly and has such a delicious light lemon-parmesan vinaigrette and wonderful crunch. It's the perfect side salad for rich and hearty dishes like pasta or braised short ribs.  
Shaved Fennel Salad

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

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.

HUNGRY FOR MORE? For more great Platings & Pairings recipes, be sure to follow me on PinterestTikTok, FacebookYouTube and Twitter.

PS – Be sure to check out these 15+ Sauces for Scallops too!

Collage of side dishes for scallops with text overlay "what to serve with scallops".

What to Serve with Scallops: 40+ BEST Sides

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! Try these Seared Scallops with Sweet Pea, Lemon & Tarragon Risotto!
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people

Ingredients

Risotto:

  • 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)

Seared Scallops:

Instructions

  • 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 732kcal | Carbohydrates: 52g | Protein: 24g | Fat: 46g | Saturated Fat: 12g | Cholesterol: 41mg | Sodium: 551mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1195IU | Vitamin C: 22mg | Calcium: 179mg | Iron: 3.8mg

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