Seared Scallops with Honey Dijon Avocado Sauce

These Seared Scallops with Honey Dijon Avocado Sauce are elegant, buttery, and full of flavor. I love how the sweetness of the honey Dijon complements the tender scallops, while the avocado sauce adds a creamy and refreshing finish.

Why You’ll Love This Recipe

I like this recipe because it feels like a restaurant-quality dish that I can make at home in under 20 minutes. The scallops get a beautiful golden sear, and the honey Dijon avocado sauce is silky, tangy, and a little sweet. It’s a dish that’s perfect for date nights, special occasions, or when I just want to treat myself.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For scallops:
6 sea scallops
1/3 cup Honey Dijon Dressing (I used Saucy Mama’s dressing here)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil

For honey dijon avocado sauce:
½ avocado
2 teaspoons Saucy Mama’s Honey Dijon Dressing
Pinch of salt

Directions

1. I start by patting the scallops dry with paper towels to remove any excess moisture.
2. I season both sides of the scallops with kosher salt and black pepper.
3. In a skillet, I heat the olive oil and butter over medium-high heat until hot and slightly shimmering.
4. I place the scallops in the pan and sear for about 2 minutes per side until golden brown and caramelized. I make sure not to move them while searing to get that perfect crust.
5. While the scallops cook, I prepare the avocado sauce by mashing the avocado in a small bowl.
6. I stir in the honey Dijon dressing and a pinch of salt until smooth and creamy.
7. To serve, I spread the avocado sauce on a plate, drizzle with a little extra honey Dijon dressing if desired, and place the seared scallops on top.

Servings and Timing

This recipe makes 2 servings. It takes about 10 minutes to prepare and 8 minutes to cook, for a total of under 20 minutes.

Variations

Sometimes I add a squeeze of lime juice to the avocado sauce for extra brightness. I also like sprinkling microgreens or fresh herbs like chives on top for garnish. For a spicier twist, I add a touch of cayenne pepper or hot sauce to the avocado mixture. If I want more texture, I serve the scallops over a bed of arugula or with crispy bread.

Storage/Reheating

I prefer eating seared scallops fresh, but if I have leftovers, I keep them in an airtight container in the refrigerator for up to 1 day. I reheat them gently in a skillet over low heat for just a minute or two so they don’t overcook. The avocado sauce is best made fresh and doesn’t store well for long since it can brown.

FAQs

How do I know when scallops are done?

I look for a golden-brown crust on the outside and an opaque, tender center. They should still feel slightly springy when pressed.

Can I use frozen scallops?

Yes, I use frozen scallops if they’re high quality, but I thaw them completely and pat them very dry before cooking.

Do I need to remove the small muscle on scallops?

Yes, I check each scallop for the little side muscle and remove it, as it can be tough.

Can I use a different dressing if I don’t have Saucy Mama’s?

Yes, I use any good-quality honey mustard or honey Dijon dressing as a substitute.

What pan is best for searing scallops?

I prefer a stainless steel or cast-iron skillet for the best golden sear.

How do I prevent scallops from sticking to the pan?

I make sure the pan is very hot and the scallops are completely dry before adding them. I also avoid moving them until they’re ready to flip.

Can I make this recipe dairy-free?

Yes, I skip the butter and just use olive oil, or I substitute with a plant-based butter.

Can I prepare the sauce ahead of time?

I make it right before serving for the best color and freshness, since avocado tends to brown.

What can I serve with scallops?

I like pairing them with roasted vegetables, risotto, or a simple salad for a light meal.

Can I grill the scallops instead of searing?

Yes, I sometimes grill them over medium-high heat for 2 minutes per side, and they turn out delicious.

Conclusion

I love how these Seared Scallops with Honey Dijon Avocado Sauce combine buttery richness with a fresh, tangy, and creamy twist. It’s quick to prepare, beautiful to present, and always feels like a special meal. This is the kind of recipe I keep in my back pocket for when I want something impressive without spending hours in the kitchen.

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