When it comes to healthy eating, vegetables are an essential part of the diet. And if you are wondering what vegetable goes well with scallops, then you’re a genius. Vegetables are the unsung heroes of most dishes.
They might not be the main attraction, but they sure help deliver great flavors to your palette. I’m talking about vegetables that pairs well with scallops.
Unfortunately, not all vegetables go well with it, which is why we have hand personally picked the suitable vegetable, including Brussels Sprouts, Shallots, Spinach, Asparagus, Succotash, Artichokes, Broccoli, and other combinations of salads.
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What Are Scallops?
Scallops are mollusks that live in oceans and seas. They are small and tend to be more of an off-white or pink color than clams, with this fantastic fan shape that makes them look like they just swam out of a dream.
They have a slight seafood taste – a little bit sweet and a little bit salty at the same time. Their taste is milder than mussels but still has a seafood taste. However, when cooked up in butter and garlic or paired with vegetables, their flavor improves!
Furthermore, scallops have a smooth texture that is similar to abalone. Scallops are often eaten raw, commonly used in sushi dishes.
You can buy scallops fresh or frozen, but either way, you’ll probably have to shuck them before eating — that means removing the shell from the meat of the scallop.
What Vegetable Goes Well With Scallops?
1. Brussels Sprouts
People love the flavor of scallops. And we all know how woefully underappreciated Brussels sprouts are. But most of the time, people don’t pair them together, which is a shame!
Because when you think about it, they have a sweet, nutty flavor which is an excellent complement to scallops because of how they interact with the other flavors on your plate.
For example, Brussels sprouts pair well with butter, and scallops pair well with butter. While both would go well with bacon, the sprouts and the scallops can be more flavorful by adding bacon. You can prepare Brussels sprouts by roasting them in a pan for about 10 minutes.
Put half an inch of oil in the pan and place the Brussels sprouts cut side down. You can prepare scallops by heating a pan over medium heat and adding olive oil to coat the bottom of the pan. Place the scallops flat side down in the pan and cook them until golden brown.
Spinach is another fantastic veggie that pairs well with scallops. The earthy flavor of spinach makes it a great accompaniment to scallops — you can prepare it in many ways. The most common preparation is to sauté the spinach in a little bit of butter or oil and then serve it alongside the scallops.
You can also steam or boil it or add a handful of baby spinach leaves to the scallops during cooking for a quick and flavorful meal. You can also try pairing your favorite leafy greens with scallops — the possibilities are endless!
Also, the key to cooking spinach that’s not soggy is to use the right amount of heat and cook it for the correct amount of time. It’s also essential to have a large enough skillet to spread the spinach out instead of letting it pile up, which can cause steaming and overcooking.
Asparagus and scallops are the perfect pairings, especially when you prepare them with a bit of olive oil, sauce, salt, pepper, and garlic powder.
The buttery flavor of the scallops balances the slight bitterness of the asparagus while adding a light crunch.
They’re easy to make, whether making them on the stovetop or grilling them outside! Lastly, I love to accompany this delicacy with light white wine.
Artichoke is the plant’s flower bud harvested before it blooms like a flower, and they do hold a lot of health benefits.
Artichokes and scallops go together like a warm fire and a hot toddy. You can do so many things with artichokes and scallops. The biggest key to bringing out the best in both ingredients is to keep it simple — you don’t need a lot of fuss to get a great result.
Try roasting or grilling your vegetables and seafood, and let the natural flavors shine through.
You can also add a slice of lemon or try adding some tomato or garlic for an extra kick!
When you eat broccoli and scallops together, broccoli brings out the flavors of scallops as nothing else can. The earthy tones of broccoli help balance out scallops’ marine notes. And that is perfect for highlighting the delicate texture of their flesh.
This combination is a classic for a reason — it’s simply unbeatable.
We recommend sauteeing your scallops in butter and seasoning them with salt and pepper, then boiling your broccoli and dousing it with cheese sauce.
Sprinkle some freshly shredded parmesan on top, and enjoy!
You can even make a puree from scratch as a side dish or garnish.
Cauliflower is a highly flexible ingredient that pairs well with many foods, including scallops. If you want to add more flavor, try adding some cheese to your dish.
After cooking, stirring in some garlic cloves can also help bring out that wonderful aroma we all love so much!
Carrots are root vegetables often used in soups and baked goods and eaten raw. They have a mild flavor and crunchy texture, and they are often paired with other vegetables, like celery and peas. More importantly, carrots pair very well with scallops for several reasons.
The best way to prepare carrots for pairing with scallops is by preparing them in a soup or stir fry dish. But if you’re roasting them or sauteing them, be sure to slice them super thin.
This allows for maximum surface area touching the hot pan or tray and will give you the most assertive flavor.
Time to get grumpy with it!
Succotash is a traditional dish from the American South composed of corn and lima beans with other ingredients, such as butter, onion, or bacon. It is typically served as a side dish to seafood like scalloped oysters.
The scallops added just the right amount of sweetness without taking away from the original flavor of succotash.
Hence, if you’ve never tried it with scallops before, we highly recommend not waiting any longer. The combination is out of this world!
8. Lentil Salad
Lentil Salad goes very well with scallops, and here’s how you can prepare them together.
First, rinse the lentils in a colander under cold water. Then put them in a pot of boiling water for 20 minutes. Then drain them and set them aside.
Next, heat olive oil in a small skillet over medium heat. Add the chopped onion and cook until softened, about five minutes.
Add the garlic and cook for another two minutes. Stir in the salt, lemon juice, cumin, and cayenne pepper. Put that in the fridge to cool while you continue cooking your lentils.
When the lentils are ready (and cold), stir them into the onion mixture with tomatoes, cucumber, and parsley. Season with salt and pepper to taste. Put it back in the fridge and let it chill for at least an hour before eating—it tastes so good when served cold!
Now get back to preparing your scallops!
9. Roasted Vegetable Medley
Are you struggling with what to make for dinner?
The solution is finally here! Try out our Roasted Vegetable Medley paired well with scallops. Roasted Vegetable Medley is perfect for dinner because it is delicious, but it’s also healthy! This dish will leave you satisfied and guilt-free.
You can prepare the dish by cutting all the vegetables into bite-sized pieces before washing and drying them. Then toss the vegetables in olive oil before spreading them on a cookie sheet.
After the vegetables are spread on a cookie sheet, add the spices of your choice (we recommend garlic powder and rosemary). Bake the vegetables at 425 degrees for 20-25 minutes. Once the vegetables are cooked, you can add them to a bowl of your favorite pasta or serve them with chicken or fish as a side dish.
Add some scallops to make this meal even better!
So these are the list of vegetables that goes well with scallops. In conclusion, to make sure your scallops are juicy, avoid over-cooking them, but don’t under-cook them either. Make sure to wait long enough for the scallops to absorb the garlic butter and flambé properly before serving them.
And for those of you who want to garnish your dish with a vegetable or two, broccoli is always a good choice, as are mushrooms and peas.