Pan-Seared Scallops with Aperol-Butter Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump scallops seared to perfection and bathed in a luxurious sauce featuring Aperol's bright bitterness and buttery richness. This seafood ready in about 25 minutes blends sea scallops, unsalted butter, Aperol into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Seafood cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1 lb sea scallops dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat a large skillet over medium-high heat until hot.
  2. Step 2: Add scallops in a single layer without crowding, sear undisturbed for 2-3 minutes until golden brown, then flip and cook 1-2 minutes more until opaque and just cooked through.
  3. Step 3: Transfer scallops to a warm plate and tent loosely with foil. Add 3 tbsp unsalted butter and 1 finely minced shallot to the skillet, cooking for 1 minute until butter foams.
  4. Step 4: Stir in 1 tbsp Aperol and 1 tbsp fresh lemon juice, scraping up any browned bits. Simmer for 2 minutes until slightly reduced, then remove from heat.
  5. Step 5: Stir in 1 tsp chopped dill, return scallops to the pan, and coat evenly. Serve immediately.

Frequently asked questions

How long does Pan-Seared Scallops with Aperol-Butter Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Scallops with Aperol-Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Scallops with Aperol-Butter Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Scallops with Aperol-Butter Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Scallops with Aperol-Butter Sauce?

Seafood seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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