Combining the rich flavors of salmon with the delicate sweetness of scallops creates a seafood dish that’s both elegant and easy to prepare. This Salmon Scallop Recipe brings together two ocean favorites in a way that’s perfect for weeknight dinners or special occasions.
We love how quickly this dish comes together without sacrificing taste or presentation. Whether you’re a seafood enthusiast or looking to impress guests, this recipe delivers a satisfying meal that feels gourmet but cooks up in no time. Let’s dive into a dish that’s as nutritious as it is delicious.
Ingredients
To create the perfect Salmon Scallop Recipe, we carefully select fresh seafood and complementary seasonings. Here are the essential ingredients that bring our dish to life.
Fresh Salmon
- 1 lb fresh salmon fillet, skin removed and cut into 1-inch pieces
- Choose wild-caught salmon for a richer flavor and firmer texture
- Ensure the salmon is bright pink with a mild ocean scent for freshness
Sea Scallops
- 12 large sea scallops, cleaned and patted dry
- Opt for dry-packed scallops without added sodium or preservatives
- Each scallop should be about 1½ inches in diameter for even cooking
Marinade and Seasonings
| Ingredient | Quantity | Purpose |
|---|---|---|
| Olive oil | 3 tablespoons | Adds richness and moisture |
| Lemon juice | 2 tablespoons | Provides acidity and brightness |
| Garlic cloves, minced | 2 cloves | Enhances savory depth |
| Fresh dill, chopped | 1 tablespoon | Complements seafood flavors |
| Salt | 1 teaspoon | Balances and heightens taste |
| Black pepper | ½ teaspoon | Adds mild heat |
| Paprika | ½ teaspoon | Adds subtle smokiness |
Optional Garnishes
- Fresh parsley, chopped, for a burst of color and freshness
- Lemon wedges to squeeze over the finished dish for added zest
- Cracked black pepper for extra seasoning at the table
We use these ingredients to highlight the natural sweetness of scallops and the boldness of salmon, creating an unforgettable seafood pairing.
Equipment Needed
To create our Salmon Scallop Recipe with precision and ease, having the right equipment is essential. We’ll outline the tools and cookware that help us achieve perfect sear and flawless flavor every time.
Essential Kitchen Tools
These tools are fundamental to preparing and handling the delicate seafood with care:
- Sharp Chef’s Knife – for filleting the salmon and trimming scallops cleanly.
- Cutting Board – ideally separate boards for fish and scallops to avoid cross-contamination.
- Kitchen Tongs – to turn scallops and salmon gently without breaking.
- Mixing Bowl – to prepare the marinade and combine seasonings.
- Measuring Spoons – for precise seasoning measurements.
- Paper Towels – to pat dry scallops and salmon ensuring better searing.
- Instant-Read Thermometer – to check internal temperature for perfect doneness.
Tip: Using a sharp knife and dry seafood surfaces helps get a beautiful golden crust during cooking.
Recommended Cookware
Our Salmon Scallop Recipe benefits from cookware designed to enhance even cooking and hold heat well:
| Cookware Item | Purpose | Recommendation |
|---|---|---|
| Non-stick Skillet | For searing scallops and salmon evenly | 10-12 inch heavy-gauge with thick base |
| Cast Iron Skillet | Optional alternative for superior heat retention | Preheat thoroughly for best sear |
| Baking Sheet | For finishing salmon in the oven if desired | Line with parchment for easy cleanup |
| Small Saucepan | To prepare any complementary sauces or reductions | Stainless steel for even heating |
Using a non-stick or cast iron skillet ensures the scallops and salmon release easily after searing without sticking or tearing, preserving their delicate texture.
Pro tip: Preheat your skillet over medium-high heat until it’s hot enough to create an immediate sizzle upon adding the seafood. This step locks in the flavors and keeps the scallops and salmon juicy.
Preparation
To achieve the perfect Salmon Scallop Recipe, we focus on precise preparation steps that bring out the best flavors and textures. Let’s walk through the essential prep work to ensure every bite is delightful.
Preparing the Salmon
- Select a fresh, skin-on salmon fillet, ideally about 1 to 1.5 inches thick to ensure even cooking.
- Pat dry the salmon gently with paper towels to remove excess moisture. This step is crucial for achieving a crispy sear.
- Trim any uneven edges for uniform cooking.
- Score the skin lightly with a sharp chef’s knife about 3 times diagonally. This helps prevent curling during cooking.
- Season the salmon evenly with salt and black pepper on both sides before marinating.
Cleaning and Drying the Scallops
- Start with large sea scallops, preferably dry-packed (without preservatives) for better searing.
- Remove the side muscle if still attached—a small rectangular piece on the scallop’s side that can be tough.
- Rinse scallops briefly under cold water to eliminate any grit.
- Pat dry thoroughly using paper towels. Moisture is the enemy of a good sear and can cause steaming instead.
- Keep scallops chilled on ice or in the fridge until ready to marinate and cook.
Marinating Ingredients
We use a simple yet flavorful marinade to enhance the natural flavors of both salmon and scallops without overpowering them:
| Ingredient | Measurement | Purpose |
|---|---|---|
| Olive oil | 3 tablespoons | Moisture, richness |
| Fresh lemon juice | 2 tablespoons | Brightness, tenderizing |
| Minced garlic | 2 cloves | Aromatic depth |
| Fresh dill | 1 tablespoon chopped | Herbal freshness |
| Salt | 1 teaspoon | Seasoning |
| Black pepper | ½ teaspoon freshly ground | Mild heat and flavor enhancement |
| Paprika | ¼ teaspoon | Color and subtle smokiness |
- Combine all ingredients in a mixing bowl.
- Whisk until blended.
- Pour marinade evenly over the salmon and scallops in separate containers.
- Marinate in the refrigerator for 15 to 20 minutes. Avoid longer marination to preserve seafood’s delicate texture.
Cooking Instructions
Let’s walk through the precise steps to perfectly cook our salmon scallop recipe, ensuring each element retains its natural flavors and textures for an unforgettable seafood dish.
Searing the Salmon
- Preheat a cast iron skillet or non-stick skillet over medium-high heat until it is smoking hot.
- Remove the salmon from the marinade and pat it completely dry with paper towels. This step is critical for achieving a crisp skin.
- Add 1 tablespoon of olive oil to the skillet and swirl to coat evenly.
- Place the salmon fillet skin-side down into the hot skillet. Press down gently with a spatula or spatula for 10 seconds to prevent curling.
- Sear the salmon skin for 4 to 5 minutes without moving, until the skin is golden brown and crispy.
- Flip the salmon and cook on the flesh side for another 2 to 3 minutes, or until the internal temperature reaches 125°F (52°C) for medium doneness. Use an instant-read thermometer for accuracy.
- Remove the salmon and set it aside on a warm plate.
Cooking the Scallops
- Pat the scallops dry again with paper towels to eliminate excess moisture.
- Heat the same skillet over medium-high heat and add 1 tablespoon of olive oil.
- Once the oil shimmers, arrange the scallops in the skillet, making sure they do not touch.
- Sear the scallops for 2 to 3 minutes on the first side until a golden-brown crust forms.
- Flip scallops and cook for an additional 1 to 2 minutes until they are opaque in the center.
- Remove from heat promptly to avoid overcooking, maintaining their tender and juicy texture.
Combining Flavors
- Return the salmon to the skillet skin-side down and nestle the scallops alongside it.
- Reduce heat to low and spoon a small amount of the reserved marinade or a squeeze of fresh lemon juice over the seafood to enhance flavor.
- Let all components rest together for 1 to 2 minutes allowing flavors to meld.
- Plate the salmon and scallops, garnish with chopped fresh dill, parsley, and lemon wedges for a vibrant finish.
| Cooking Element | Heat Level | Time (Minutes) | Internal Temp (°F / °C) |
|---|---|---|---|
| Salmon Skin-side | Medium-high | 4-5 | – |
| Salmon Flesh-side | Medium-high | 2-3 | 125 / 52 |
| Scallops Side 1 | Medium-high | 2-3 | – |
| Scallops Side 2 | Medium-high | 1-2 | Opaque center |
| Resting Time | Low | 1-2 | – |
By following these steps, we ensure our salmon scallop recipe comes out tender, flavorful, and beautifully seared for a restaurant-quality seafood experience at home.
Serving Suggestions
We want to elevate our Salmon Scallop Recipe experience with serving ideas that balance flavors and textures perfectly. These suggestions highlight how to present and complement this elegant seafood dish to impress both visually and gastronomically.
Plating Ideas
For an eye-catching presentation, plate the seared salmon fillet slightly off-center with the golden-brown scallops arranged neatly alongside it. Use a spoon to drizzle a light lemon dill sauce or herb-infused olive oil around the plate. Garnish with fresh parsley sprigs and thin lemon wedges for a pop of color and zest. Consider using a white or muted-tone plate to make the vibrant salmon and scallops stand out.
To add height and dimension, place the scallops atop a small bed of sautéed spinach or a delicate mound of quinoa. This layering technique creates visual intrigue and allows each bite to mix flavors seamlessly.
Side Dish Recommendations
Our Salmon Scallop Recipe pairs beautifully with fresh, bright sides and roasted vegetables to round out the plate:
| Side Dish | Description | Cooking Tip |
|---|---|---|
| Lemon Garlic Asparagus | Roasted asparagus spears tossed in lemon zest and minced garlic | Roast at 425°F for 10–12 minutes for tenderness and slight crisp |
| Herbed Quinoa | Fluffy quinoa cooked with vegetable broth and mixed with chopped fresh herbs like dill and parsley | Rinse quinoa before cooking to remove bitterness |
| Creamy Mashed Potatoes | Silky mashed potatoes with a touch of butter and cream for richness | Use Yukon Gold potatoes for perfect creaminess |
| Mixed Green Salad | Crisp arugula, baby spinach, cherry tomatoes, and thinly sliced cucumbers with a light vinaigrette | Dress just before serving to keep greens fresh |
We recommend pairing the dish with a chilled glass of dry white wine like Sauvignon Blanc or Pinot Grigio to complement the seafood’s natural sweetness.
Using these plating and side dish ideas, we showcase the Salmon Scallop Recipe as a complete, sophisticated meal that is both nutritious and visually stunning.
Make-Ahead Tips
Being prepared ahead of time makes cooking our Salmon Scallop Recipe effortless and stress-free. These make-ahead strategies help preserve freshness and flavor while saving us valuable time in the kitchen.
Prepping Ingredients in Advance
To streamline the cooking process, we recommend prepping certain ingredients the day before:
- Clean and dry scallops thoroughly, removing the side muscle for an optimal sear.
- Trim and score the salmon skin, then pat it dry.
- Mix the marinade of olive oil, lemon juice, garlic, fresh dill, salt, black pepper, and paprika. Store separately in an airtight container.
- Marinate the salmon and scallops just before cooking for 15-20 minutes, or up to 2 hours max to avoid texture changes.
- Chop garnishes like parsley and slice lemon wedges, storing them in tightly sealed containers in the fridge.
By preparing these components in advance, we reduce hands-on time during cooking without compromising flavor or texture.
Storage and Reheating
Proper storage and reheating techniques keep our dish at its best:
| Component | Storage Method | Storage Duration | Reheating Tips |
|---|---|---|---|
| Salmon | Wrap tightly in foil or airtight container | Up to 2 days in the refrigerator | Reheat gently in a low oven at 275°F for 10-15 min to maintain moisture and texture |
| Scallops | Store separately in airtight container | Up to 1 day in the refrigerator | Reheat quickly in a non-stick skillet over medium heat for 1-2 minutes per side |
| Lemon Dill Sauce | Refrigerate in sealed jar | Up to 3 days | Use cold or warm slightly in microwave for 10 seconds |
| Garnishes | Airtight container with damp paper towel | Up to 3 days | Serve fresh for best presentation and flavor |
“Reheating seafood gently is key to preserving its delicate texture and sweet flavor.”
For best results, avoid reheating scallops and salmon multiple times. Instead, consume leftovers promptly and store components separately to maintain quality.
Using these Make-Ahead Tips ensures our Salmon Scallop Recipe stays fresh, flavorful, and incredibly satisfying even when prepared ahead of time.
Conclusion
This Salmon Scallop Recipe brings together two seafood favorites in a way that’s both impressive and approachable. With attention to quality ingredients and precise cooking techniques, it’s easy to create a dish that’s bursting with flavor and texture. Whether you’re cooking for a weeknight meal or entertaining guests, this recipe offers a delicious option that’s sure to please.
By following the tips and steps we’ve shared, you’ll enjoy a perfectly seared, tender, and flavorful seafood dish every time. It’s a wonderful way to elevate your dinner routine with minimal effort and maximum taste.
Frequently Asked Questions
What are the main ingredients in the Salmon Scallop Recipe?
The recipe uses fresh salmon fillet, large sea scallops, olive oil, lemon juice, garlic, fresh dill, salt, black pepper, and paprika. Optional garnishes include parsley and lemon wedges.
How long does it take to prepare the Salmon Scallop dish?
Preparation and cooking together take about 30-40 minutes, making it quick enough for weeknights but elegant for special occasions.
What kitchen tools do I need to make this recipe?
You’ll need a sharp chef’s knife, cutting board, kitchen tongs, mixing bowl, measuring spoons, paper towels, an instant-read thermometer, and cookware like a non-stick or cast iron skillet, baking sheet, and a small saucepan.
How do I ensure the scallops and salmon are cooked perfectly?
Pat seafood dry, preheat the skillet, sear salmon skin-side down until crispy, sear scallops until golden-brown, and cook to recommended internal temperatures using an instant-read thermometer.
Can I prepare parts of the recipe ahead of time?
Yes, you can clean and dry scallops, trim and score the salmon, and mix the marinade in advance. Marinate the seafood just before cooking for best texture.
What are some good side dishes to serve with this recipe?
Try lemon garlic asparagus, herbed quinoa, creamy mashed potatoes, or a mixed green salad. Pair with a dry white wine like Sauvignon Blanc or Pinot Grigio.
How should I store leftovers from the Salmon Scallop dish?
Store leftovers in airtight containers in the refrigerator. Reheat gently to avoid overcooking, and keep sauces and garnishes separate until serving.
Is this recipe suitable for beginners?
Yes, the recipe is straightforward with clear steps and tips, making it accessible for those new to cooking seafood while still yielding delicious results.