Pan-Seared Scallops with Avocado Salsa
Tender scallops seared until golden, served over a vibrant avocado salsa with fresh citrus notes and aromatic herbs. This american-inspired seafood ready in about 25 minutes blends Scallops, Olive oil, Salt 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 420 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.
Ingredients
- 12 oz Scallops
- 2 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1 clove, minced Garlic
- 1 medium Avocado
- 1/4 cup, finely diced Red onion
- 2 tbsp, chopped Cilantro
- 1 tbsp Lime juice
Instructions
- Step 1: In a medium bowl, combine 1 medium diced avocado, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice. Season with 1/4 tsp salt and 1/8 tsp black pepper, then set aside.
- Step 2: Pat 12 oz scallops dry with paper towels. Season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 minced garlic clove and cook for 30 seconds until fragrant, then add the scallops and cook for 2-3 minutes per side until golden brown and cooked through.
- Step 3: Transfer scallops to a plate and serve immediately over the avocado salsa, garnishing with extra cilantro if desired.
Frequently asked questions
How long does Pan-Seared Scallops with Avocado Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 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 Avocado Salsa?
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 Avocado Salsa?
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 Avocado Salsa 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 Avocado Salsa?
American 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.
What others are saying
- ★★★★★
Simple and elegant. My guests were impressed. The salsa made it special. 5 stars.
- ★★★★★
Easily the best scallops I've ever made. The avocado salsa is a must. 5 stars.
- ★★★★★
This recipe is a game-changer. The scallops were golden and the salsa was bursting with flavor. 5 stars!
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