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Scallops with Romesco Sauce feel like a fancy restaurant dinner, just without the fancy price tag. They’re golden on the outside, buttery in the middle, and finished with garlic-thyme butter for a rich, savory finish.
If you like this recipe you will like our scallops in black truffle sauce.
Here’s Why This Romesco Scallop Recipe Works
Dry jumbo scallops sear perfectly. U-10 sea scallops are large and meaty, so they caramelize beautifully instead of steaming.
Romesco adds bold balance. Smoky, nutty, and slightly sweet, this Spanish sauce pairs perfectly with buttery scallops.
Herbed butter seals the deal. Garlic and thyme melted into butter add richness and depth without overpowering the scallops.
Quick cook, big payoff. A hot pan and two fast flips give you golden crusts and silky centers every time.
For a different spin, try my scallops with soba noodles. Same buttery sear, but paired with tender noodles and a bright, savory sauce.
Recipe Tips
Dry the scallops well. Moisture makes them steam instead of sear. Pat them with paper towels, then give them a 5-minute salt rest to draw out any extra liquid.
Use a cast iron or heavy skillet. You need serious heat to get that rich, golden crust.
Work in batches. Don’t crowd the pan. Spacing keeps the heat high and prevents steaming.
Adjust for size. Smaller scallops cook in about 1 minute per side. Don’t overdo it. Overcooked scallops lose their buttery texture fast.
Look for the golden edge. Perfectly seared scallops should have a deep golden crust and release easily from the pan when ready to flip. If they stick, give them another 20–30 seconds.
Don’t move them around. Once they hit the skillet, leave them alone. Constant shifting prevents that caramelized crust from forming.
Serve immediately. Scallops lose their tenderness fast once they cool, so have plates and sauce ready before you start cooking.
If you like seafood with bold flavor, my coconut steamed mussels are another favorite. They are light, aromatic, and perfect for soaking up every drop of broth.
If pasta’s more your thing, my shrimp linguini delivers the same restaurant-style flavor with tender shrimp and a rich, garlicky sauce.
Scallops Romesco
Who needs a reservation? These seared scallops with romesco sauce taste like fine dining but come together in minutes. Fancy flavor, home-kitchen effort.
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Spanish Scallops with Romesco Sauce
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Ingredients
- 16 large sea scallops, U-10 dry *see notes
- Salt
- ground white pepper
- 4 tablespoons butter
- 1 garlic clove, grated or finely minced
- 2 tablespoons Fresh thyme
- 1 tablespoon vegetable oil
- ¾ cup Romesco sauce, store-bought or homemade
- Fresh thyme, for garnish
- 1 lemon, sliced into wedges for garnish
Instructions
- For frozen scallops, remove them from the package and place them, in one layer, on a wire rack set over a plate or baking sheet, cover with a sheet of parchment paper and transfer to the refrigerator to thaw. When ready to cook, proceed as follows:
- For fresh or thawed scallops, place scallops on a large plate that has been lined with a double layer of paper towels. Salt liberally and allow to rest for 5 minutes. Using more paper towels, pat the scallops on all sides as dry as possible. Sprinkle lightly with salt and pepper and set aside while preparing the griddle and butter.
- Add the butter to a small dish and melt in the microwave. Remove and add the grated garlic and fresh thyme leaves. Reserve and keep warm.
- Heat the oil in a cast iron griddle or a heavy-bottomed skillet set over high heat until it just begins to smoke. Working in batches, add some of the scallops spacing them an inch or so apart, cook for 1½ minutes to a rich brown. Turn the scallops with tongs and cook the other side for 1 minute. Just before removing the scallops from the pan, spoon the melted garlic-thyme butter over the top. Transfer to a paper towel lined plate and repeat with the remaining scallops.
- To serve, add a 2 tablespoon pool of the romesco sauce to a dinner plate, place 4 scallops on the sauce and garnish with fresh thyme sprigs and lemon wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These scallops look divine and the combination sounds incredible!
I was really over the moon after trying this. It was really good. I highly recommend this to everyone. It is a definite must-try. Thank you for sharing this wonderful recipe.
Hi, sheila…We are so pleased that you liked this recipe. It is one of our favorite scallop dishes 🙂
I am a huge lover of scallops, so this recipe was appealing from the start, however, when you combined them with the romesco sauce, It took this to another level, beautiful plating and an incredible recipe
I appreciate your kind words, Albert…especially since you are a born and raised Spaniard and know all about Spanish cooking. Spain has such wonderful cuisine and I love tapas! BTW, I LOVE your blog! Thanks again 🙂
These look beautifully cooked and I want to dive through the screen. The photographs are stunning too!
Thank you, Danielle….Wish I could give you a bite right now 🙂
Love the crust you have on those scallops. Well done!
Thanks, Derek! 🙂
Gorgeous plating! Romesco sauce should be used more often… it is devine! 😉
Thank you, Catherine….I totally agree, we have been enjoying our romesco sauce in several recipes. It is so smooth and flavorful. Love it!
I love romesco but had never thought to pair it with scallops. Also, thank you for the great advice on how to use frozen scallops. I can’t get fresh ones where I live, but now that I know how to properly thaw them, I can’t wait to give this recipe a try.
Hi, Daniella…Romesco sauce is so good on all kinds of foods but I think they are especially delicious with seafood. Enjoy your scallops! 🙂
What a gorgeous dish! I just bought everything to make romesco sauce with another dish in mind, but this looks much better!
Thank you, Kelly…enjoy the romesco sauce maybe you can also do the scallops. 🙂
Thanks for the tip on buying scallops! Good to know which are the fresher, more natural ones 🙂
Thank you, Haley
First, these scallops are EVERYTHING in that photo! So stunning. Second, love them! Scallops are one of my favorite seafood treats. After crab legs. Nothing will be crab legs.
Thank you, Britt….I’m with you on the scallops, they are such a treat!