27 Dishes to Pair With Scallops

When you enjoy scallops, you indeed search what to serve with scallops to diverse your meals and provide significant substances for your body. The high-quality meals should help you strengthen your health and make your day perfect after hard working hours.

I will introduce you to several premium side dishes and more ideas relating to them to help you can cook them at home without any trouble. Don’t worry; cooking will not challenge you anymore as you can learn a few valuable tips from my post.

If you are curious about them, don’t hesitate to scroll down and explore.

List Of 27 Side Dishes To Serve With Scallops

Here are 27 recipes of side dishes to serve with scallops; you can read them to find quickly what dish you want to cook.

Salad Side Dishes

• Spinach Pomegranate Salad With Clementine Vinaigrette
• Mediterranean Lentil Salad
• Summer Squash Salad
• Shredded Thai Salad With Avocado
• Charred broccoli with sriracha almond butter sauce
• Radish, walnuts, and avocado with carrot-miso dressing

Baked Side Dishes

• Roasted Brussels Sprouts
• Parmesan Roasted Mashed Potatoes
• Roasted Butternut Squash
• Grilled Corn With Spicy Aioli
• Steak
• Simple grilled veggies
• Baked bacon
• Roasted squash to dip with yogurt and spiced buttered pistachios

Pasta And Rice Side Dishes

• Garlic shrimp pasta
• Lemon Chicken Piccata Pasta
• Saffron Jasmine Rice
• Spring Asparagus Risotto
• Pasta al Limone
• Creamy pesto pasta
• Quinoa fried rice
• Parmesan risotto

Puree And Sauce Side Dishes

• Drawn Butter
• Cauliflower Puree With Thyme
• Creamed corn puree
• Chimichurri sauce
• Beurre blanc sauce

27 Side Dishes For Scallops with Detailed Recipes

Scallops have an appearance that is similar to oysters, clams, or mussels. All of them have 2 shells and are connected through the muscle between them. Not all parts in scallops are edible; you just can eat white muscle inside the shells.

The white meat is naturally sweet and a little bit salty. There are 2 kinds of scallops you can choose from that are sea scallops and bay scallops. You will find the sea scallops large while the other is smaller and softer.

You can cook many recipes with scallops such as soup, pasta, baked dishes, and more. However, enjoying scallops alone is quite boring and offers you a lack of healthy substances; finding side dishes for scallops is essential.

The section below will bring you various recipes, helpful tips, and other advice relating to these side dishes. You just need to scroll down to get all information you need. Let’s discover with me and cook them for your family.

Salads are always easy to cook and take you less time to prepare. Besides, they will provide you a large amount of fiber. I will provide you several salad recipes that I am sure all you like.

Spinach Pomegranate Salad With Clementine Vinaigrette

There’s more than one way to enjoy pomegranates. Instead of eating them raw, you can make many delicious recipes starring pomegranates to sate your appetite instead. And once you combine this fruit with spinach, you’ll get a nutrition-packed dish with enticing flavors.

Nutrition Facts for 1 Serving Size:

Calories	332
Fat	24g
Cholesterol	8mg
Sodium	296mg
Carbohydrate	27g
Fiber	5g
Protein	6g

What You Need For 4 Servings:

For Clementine Vinaigrette Dressing:

• 1 tsp of honey
• 3 cups of olive oil
• 2 tsp of apple cider vinegar
• Juice and zest of 2 clementines
• ½ tsp of garlic powder
• 1 tsp of Dijon mustard
• Pepper and salt

For Vegetables:

• 2 sliced green onion
• ½ cups of separated pomegranate
• 2 cups of spinach leaves, baby spinach, is the best one
• Shredded feta cheese and toasted sliced almonds: ¼ cups of each

How To Cook:

Step 1: You need to wash all ingredients thoroughly and let them drain water. A centrifugal spinner for salad, however, can help you dry your vegetables considerably faster. So if you don’t have all the time in the world to wait for the veggies to dry, consider getting one.

Step 2: Pour all things of salad into a large bowl for easy to toss

Step 3: You can add the ingredients of dressing to another bowl and whisk them until salt is dissolved and the others are combined. If you want to save your time, let’s pour them into a tight-lid jar, close the lid and shake them gently till everything is mixed.

Step 4: Pour the dressing into the salad bowl and toss them well.

Tips For The Dish:

• Remember to choose baby spinach as it is soft, sweet and there is no fibrous fiber.
• Choose ripe enough pomegranate to avoid its seeds are spoiled. You can use a knife to cut the pomegranate’s bottom and crown, then divide it into 5 parts by cutting shallowly and vertically. After getting 5 parts, open the pomegranate and pry the seeds out of it.
• You can store the salad in the fridge for a few minutes before you tossing to keep it crunchy and cool.

Who Shouldn’t Enjoy the Dish?

• Enjoying pomegranate is good for both the young and the elderly; however, consuming an excessive amount of pomegranate at old ages can cause several side effects.
  Diabetes should be careful to eat pomegranate because it will affect diabetes medicine. People suffering from low blood pressure had better limit pomegranate intake, and allergic people cannot eat this fruit.

• Spinach consists of oxalates that can create stones in your kidney in case you overeat this vegetable. Moreover, oxalate also prevents some minerals from absorbing.
• Spinach is rich in Vitamin K, but if you are intaking blood thinner medicine, you shouldn’t eat it as vitamin K will reduce the effects of this drug.

Mediterranean Lentil Salad

Mediterranean Lentil Salad just takes you more than to prepare and cook. This dish is a perfect Mediterranean recipe for people on a vegetarian diet. It’s a harmonious combination of diverse veggies and cheese; therefore, it is excellent to neutralize the flavor of scallops.

Nutrition Facts Of 1 Serving Size:

Calories	165
Fat	8g
Cholesterol	11mg
Sodium	503mg
Carbohydrate	17g
Fiber	5g
Protein	7g

What You Need For 4 Servings:

For dressing:

• 1 tsp of olive oil
• 1 tsp of lemon juice
• 1 tsp of red wine vinegar
• 1 tsp of honey
• 2 tsp of Dijon mustard
• 1 crushed dried oregano
• Pepper and Kosher salt

For salad:

• 5 cups of cooked green lentils or 1 cup uncooked one
• 1 cup of cut cherry tomatoes
• 1 cup diced cucumber
• 1 cup of crumbled feta cheese
• ¼ cups of chopped parsley leaves
• ¼ cups of chopped Kalamata olives

How To Cook:

Step 1: If you use uncooked green lentils, you can consider opting for the method to cook lentils in rice cookers. You can also boil and simmer the lentils with 3 cups of clean water for 20 minutes or until they are soft but not mushy.

Step 2: After the green lentils are cooked, pour them into a basket. Leave them to drain the excess water and let them cool down.

Step 3: Add all ingredients of dressing in a bowl and whisk them until they are dissolved entirely.

Step 4: Pour the remaining ingredients of salad into cool green lentils and add dressing to them. You need to stir gently for the sauce to coat the salad evenly. You can sprinkle salt and pepper if necessary.

Tips For The Dish:

• You can prepare this dish for about 2 days before you serve, which will help you save valuable time.
• You should use dry green lentils since they have a mild peppery flavor, are heaty, and not too mushy after being cooked.
• 1 cup of green lentils needs 3 cups of water to cook and simmer.
• Another option for you if you don’t have green lentils on hand is black beluga lentils.
• You should wait for about several minutes for the sauce can penetrate the salad, and you will find it tastier when you eat.

Who Shouldn’t Eat The Dish?

• Green lentils are likely safe to eat; however, they consist of lectins, which are a kind of plant protein, and if you are sick after eating, you should not consume them. Lectins can destroy your gut, stimulate inflammation, and is one of the factors causing brain fog or IBS.
• Consuming too many cherry tomatoes can cause acid reflux and digestive problems since they contain malic acid. Thus, if your digestive system is sensitive to acid substances, be careful when enjoying this dish.
• Like cherry tomatoes, people suffering from sensitive stomachs should not intake cucumbers as they have cucurbitacin, which is the main reason for indigestion issues.
• This dish is quite high in sodium content; if you face high blood pressure problems, consider several times before eating this salad.
• If you are pregnant, you had better carefully before consuming it since feta cheese is unpasteurized. Many include Listeria that is dangerous for unborn babies and mothers’ health.

Summer Squash Salad

You can make a salad with one main ingredient and dressing if you read the summer squash salad recipe. Its flavor will be crunchy and refreshing that bring you a bright summer dish. A glass of chilled wine will be a perfect puzzle for this dish besides scallops.

Nutrition Facts For 1 Serving Size:

Calories	197
Fat	19.7g
Cholesterol	16.7mg
Sodium	323.9mg
Carbohydrate	3.3g
Fiber	1.1g
Protein	3.9g

What You Need For 4 Servings:

For dressing:

• Lemon juice and zest: 1 tsp of juice and ½ tsp of the other
• 1 minced large garlic clove
• 3 tsp of olive oil
• Chopped fresh mint, fresh thyme, and fresh Italian parsley leaves: 1 tsp of each

For salad:

• 2 pounds of yellow squash and baby zucchini
• ¼ cups of pine nuts
• 1 or ½ cups of crumbled feta cheese
• Salt

How To Cook:

Step 1: Look for signs of spoilage in zucchini and squash before shaving them into thin ribbons and sprinkle some pinches of salt to allow them to drain out of excessive water. It will take you about 20 minutes before squeezing them.

Step 2: Toast the nuts on medium heat and stir them constantly to avoid burning them. You need to toast until they turn golden brown and have a pleasant smell.

Step 3: Pour all ingredients of dressing into a bowl except olive oil and whisk them for dissolving completely. After they are blended, drizzle olive oil and leave the sauce aside.

Step 4: After 20 minutes, you take the veggies, rinse them well, and squeeze them gently to avoid crushing them. Add dried ones to a bowl and pour the sauce into it, then toss them.

Step 5: Sprinkle nuts, feta cheese on the top of the salad and serve immediately. Don’t forget to toss all ingredients the last time for having a perfect taste.

Tips For The Dish:

• You should choose the smallest and freshest zucchini and yellow squash to make sure they are naturally sweet and crispy.
• Sprinkle salt in the salad will help you drain out of excessive water; therefore, the dish will keep it crunchy and will not release water while eating.
• You can use tarragon instead of fresh mint if you don’t have mint on hand,
• You can replace pine nuts with sunflower nuts.
• If you are vegan, you can eliminate feta cheese and add sliced Kalamata olives or capers to the dish.
• The salad can be stored in the fridge for up to 2 days.

Who Shouldn’t Eat The Dish?

• If you cannot eat bitter vegetables, you should not try to enjoy this dish. The bitterness comes from cucurbitacins in zucchini, and it can cause vomiting, nausea, diarrhea, and more if you cannot undergo this flavor.
• You can face bloating when eating raw zucchini; therefore, let’s eat it in a moderate amount.
• If you have a sensitive tongue, let’s consider using other nuts instead of pine nuts. The pine nuts can cause pine nut syndrome that means you will feel a metallic or bitter taste after eating this nut.

Shredded Thai Salad With Avocado

You can call this dish is rainbow salad as it includes various bright colors. Like other salads, this dish is easy to make and crispy when eating. Let’s read the step-by-step guide to make it.

Nutrition Facts Of 1 Serving Size:

Calories	377
Fat	27g
Carbohydrate	28g
Sugar	8g
Protein	15g

What You Need For 4 Servings:

For dressing:

• 1 minced garlic clove
• ¼ cups of rice vinegar
• 1 tsp of minced fresh ginger
• 1 tsp of honey
• 1 tsp of soy sauce
• ¼ cups of sesame seeds
• 3 tsp of sesame oil

For salad:

• 3 sliced carrots
• Shredded red and green cabbage: ¼ of each
• Sliced red and yellow bell pepper: 1 of each
• 1 sliced bunch of scallions
• 2 cups of sliced snow peas
• ½ pounds of smoked tofu
• 2 sliced avocados
• ½ cups of chopped peanuts
• Chopped fresh mint, basil, and cilantro: ¼ cups of each

How To Cook:

Step 1: Add almost all salad ingredients except for basil, mint, and cilantro to a bowl.

Step 2: Whisk all dressing spices until they are dissolved thoroughly and pour them into the salad bowl. Stir gentile till the sauce covers the salad.

Step 3: Sprinkle the remaining things on the top and serve immediately.

Tips For The Dish:

• You can keep salad in the fridge for 10 minutes to be crispy and cool when eating.
• If you are vegan, you can apply my original recipes; otherwise, you can add chicken, beef, shrimp, or salmon to supplement more protein for your body.
• You should choose the avocadoes ripe but still firm when holding since the unripe ones will be bitter and hard to digest.
• In case you don’t have sesame oil on hand, you can use the best alternatives for sesame oil for the dish.

Who Shouldn’t Eat The Dish?

• If you are suffering from any joint problems, bell peppers in this salad will not be suitable for you since they contain solanine and alkaloid.
• Your digestive system is relatively weak and sensitive to several substances shouldn’t consume cabbages. Cabbages consist of high raffinose, fiber content, and vitamin K; therefore, eating many cabbages can cause unwanted issues such as flatulence, diarrhea, and limiting the effects of blood-thinning medications.
• Pregnant and breastfeeding women should not eat avocados since they will reduce milk production and are too sensitive to babies’ stomachs.

If you want to cook more salad dishes for your family, I will suggest several recipes for you. Charred broccoli with sriracha almond butter sauce is the first dish I want to share with you. In case you are vegan, you should note radish, walnuts, and avocado with carrot-miso dressing recipes to diverse your daily menu.

Roasted Brussels Sprouts

Brussels sprouts are a popular veggie and favorite dish of many people. This vegetable will have a nutty, sweet, and caramelized flavor. Brussels sprouts offer you various healthy benefits ⁽¹⁾ , and I will instruct you how to cook them

Nutrition Facts Of 1 Serving Size (162g):

Calories	135
Fat	1.4g
Cholesterol	0mg
Sodium	556mg
Carbohydrate	11g
Fiber	4g
Protein	3.9g

What You Need For 6 Servings:

• 5 pounds of processed brussels sprouts
• 1 tsp of Kosher salt
• 3 tsp of olive oil
• ½ tsp of ground black pepper

How To Cook:

Step 1: You need to preheat your oven at 400 degrees F before placing brussels sprouts into it.

Step 2: Add all brussels sprouts to a bowl and sprinkle salt and pepper on them. Afterward, you need to stir until the condiments coat the veggie evenly.

Step 3: Spread brussels sprouts baking sheets and put them in the oven. Control the oven to roast your dish for 20-30 minutes or until the leaves are slightly burned; therefore, your veggie will be crunchy outside but soft and full-moisture inside.

Step 4: Sprinkle more salt and pepper if necessary and serve right now.

Tips For The Dish:

• Remember to divide brussels sprouts into 2 parts of each brussel sprout and arrange them loosely to ensure they will have golden color around the outer.
• The recommended roasting time can vary depending on your brussels sprouts size and your oven.
• Choose fresh brussels sprouts that are firm and green. If you use frozen brussels sprouts, don’t forget to defrost them by placing them in the oven without oil.
• Covering brussels sprout thoroughly with olive oil will help them have caramelized color. You can use soy sauce instead of olive oil and eliminate salt from this recipe.
• The meals with just scallops and baked vegetables are quite boring; you can reference what to serve with roasted vegetables to diversify your diet.

Who Shouldn’t Eat The Dish?

• Brussels sprouts contain high vitamin K content; thus, if you are treating thin blood, you should avoid eating this veggie much since vitamin K can inhibit the effects of medicines.
• Your digestive system is quite sensitive, and when consuming too much fiber in brussels sprouts, you can experience digestive problems such as constipation, gas, abdominal pain, bloating, and more.

Parmesan Baked Mashed Potatoes

Mashed potatoes are a popular dish; however, you can change its flavor by combining with parmesan cheese and baking this dish. Keep reading to know how I cook.

Nutrition Facts Of 1 Serving Size:

Calories	299
Fat	21g
Cholesterol	61mg
Sodium	165mg
Carbohydrate	22g
Fiber	2g
Protein	6g

What You Need For 16 Servings:

For parmesan topping:

• 2 tsp shredded parmesan cheese
• 1 tsp chopped fresh parsley
• ½ cups of bread crumbs
• 4 tsp of melted butter

For mashed potatoes:

• 8 divided russet potatoes
• ¾ warmed heavy cream
• 1 cup of unsalted butter
• 1 cup of grated mozzarella cheese
• ½ cups of grated parmesan cheese
• Salt and pepper

How To Cook:

Step 1: Boil divided potatoes into a large pot and simmer it until the potatoes are soft while don’t forget to preheat your oven at 375 degrees F.

Step 2: Pour the potatoes into a basket and let the water drain completely. When they are still hot, use a helpful potato masher to crush them.

Step 3: Add melted butter and warm heavy cream gradually into the mashed potatoes and whisk them until everything is combined well.

Step 4: You can sprinkle some salt and pepper to meet your flavor, then mix with parmesan and mozzarella cheese.

Step 5: Combine all ingredients for parmesan topping in a bowl and add the mixture to mashed potatoes as a topping.

Step 6: Place the bowl into the oven and set the time for about 20 minutes or until the topping turns golden brown. Take it out and serve your guests.

Tips For The Dish:

• Besides russet potatoes, you can use Yukon ones. 8 russet potatoes equal 8-10 Yukon ones.
• Don’t cut potatoes too small; each piece is about 3 centimeters is suitable as they can avoid absorbing much water.
• Mashing your potatoes when they are hot will help you quickly get a creamy texture.
• Fatty substances like butter should be added in advance to maintain the good appearance of potatoes.
• You can add warm heavy cream a little by little to gain desired consistency.

Who Shouldn’t Eat The Dish?

• People who are losing weight should stay away from this dish since it is rich in fat.
• If you are diabetes or high blood sugar, this baked side dish is not suitable for you since potatoes can transform into glucose fast, and it is the main factor to increase sugar in the blood.
• For some people, consuming potatoes can lead to joint pain and digestive issues, including glycoalkaloids.
• Parmesan roasted mashed potatoes dish is not for vegan.

Roasted Butternut Squash

Simple is the best, and roasted butternut squash just needs the only 2 ingredients: salt and olive oil, to taste the dish.

Nutrition Facts For 1 Serving Size (200g):

Calories	158
Fat	9.2g
Cholesterol	0mg
Sodium	106mg
Carbohydrate	21g
Fiber	6.1g
Protein	1.8g

What You Need For 4 Servings:

• 2-3 pounds of butter squash
• 2 tsp of olive oil
• Salt

How To Cook:

Step 1: You need to peel and cut butternut squash into cubes or halves, depending on your favor. Remember that each size will have a different baking time. Preheat your oven at 375 degrees F.

Step 2: Apply the olive oil to butter squash evenly; you can toss by hands or spread the oil with a brush

Step 3: Don’t forget to sprinkle some pinches of salt to taste and arrange the cubes in one layer on baking sheets. If you cut the squash halves, just add salt to the outer.

Step 4: Place them into the oven and control baking time. 40 minutes for cubes and 50 minutes for halves or until the out turn into golden brown. Then take it out and enjoy.

Tips For This Dish:

• You can add any of your favorite condiments to butternut squash, such as Cajun seasoning, chili powder, and more, to upgrade the flavor.
• Wear protective gloves to avoid being cut your hands when peeling butter squash.
• You can extend the storing time of butternut squash for up to 3 months

Who Shouldn’t Eat The Dish?

• When consuming butternut squash, you should consider using beta-blockers and ACE inhibitors since it is high in potassium content.
• People with kidney problems had better limit the amount of butternut squash they intake as potassium can make you sick.

Grilled Corn With Spicy Aioli

Suppose you are a fan of Mexican cuisine; you can try to make homemade grilled corns with spicy aioli. This dish is easy to make and flavorful when tasting.

Nutrition Facts Of 1 Serving Size:

Calories	193
Fat	9g
Carbohydrate	30g
Sugar	5g
Protein	4g

What You Need For 6 Servings:

For grilled corn:

• 4 tsp of room-temperature butter
• 2 tsp of lime zest
• 6 corns (removed the outer)
• ¼ tsp of coriander
• ½ tsp garlic powder
• Salt and pepper

For sauce:

• ¾ cups of mayonnaise
• ½ tsp of smoked paprika
• 1/5 tsp of Sriracha
• 1 minced garlic clove

How To Cook:

Step 1: Preheat your grill until it is hot enough

Step 2: Mix all ingredients of sauce into a bowl and whisk them well.

Step 3: Except for corns, salt, and pepper, add the remaining materials into a bowl and spread the mixture onto corns. You can use a brush to cover them thoroughly.

Step 4: Start grilling your corn on the grill; each corn will take you 6-8 minutes to cook, and don’t forget to flip up frequently to avoid being burned. You can drizzle some sauce when you enjoy it.

Tips For The Dish:

• You should choose corns with husks that are still green and wrap the corn tightly. The husks should not be too dry; the slightly damp ones are a perfect choice.
• You can flip up the bottom of the corns to see the insides.
• This dish needs to be served when it is hot.

Who Shouldn’t Eat The Dish?

• Grilled corns are just a side dish, but they contain quite high carbs, making you less hungry and reducing eating nutrient dishes. Therefore, if you want to gain weight, you need to consider enjoying it.
• Corns are quite rich in fructose; thus, high blood sugar should avoid overeating this dish.

Steak

I am sure that you have enjoyed a steak at least several times in your life; however, whether you know, steak is also a perfect dish to serve with scallops. I will introduce you to how to cook 5-star steak as you eat in well-known restaurants.

Nutrition Facts Of 1 Steak:

Calories	825
Fat	7g
Cholesterol	0mg
Sodium	106mg
Carbohydrate	21g
Fiber	6.1g
Protein	1.8g

What You Need For 1 Steak:

• 8 ounces rib-eye steak (at least 1-inch thick)
• 2 tsp of olive oil
• 1 tsp of salt
• ½ tsp of black pepper
• ½ tsp of white pepper
• 2 tsp of butter
• 2 minced garlic cloves

How To Cook:

Step 1: Prepare your steak at room temperature

Step 2: Cover your steak with olive oil, pepper, and salt, then massage it gently so that the season can set firmly on the steak.

Step 3: You need to preheat your oven at 375 degrees F while prepare the really hot skillet by preheating it on high heat. Afterward, place your steak in the skillet and let it sit in 3-4 minutes per side.

If you choose a steak with quite much fat, sear this side for 2-3 minutes.

Step 4: Place the skillet into the oven and control the oven at 130 degrees F, suitable for medium-rare. While waiting for steak, let’s mix butter and garlic in a small bowl.

Step 5: After removing the steak from the oven, scoop a spoon of the butter mixture on the top of the steak and let it rest for 10 minutes before serving.

If you want to see more clearly how to cook steak, let’s watch this useful video.

Tips For The Dish:

• Take the steak out of the fridge for at least 30 minutes to ensure your steak will be beautiful after being cooked.
• The salt and pepper should be added to the steak for less than 3 minutes before you cook it since the salt will draw out the moisture in the steak.
• Your pan is really hot when appearing smoking that allows the fat in it to reduce.
• You can add fresh rosemary or thyme to upgrade your steak to a new level.
• A heavy and oven-safe will help you maintain the hot temperature longer.

Who Shouldn’t Eat The Dish?

• If you are suffering from heart diseases, you cannot consume steak frequently since the saturated fat in steak will make your diseases more serious.
• Moreover, the risk of heart diseases will increase because the high saturated fat will raise cholesterol levels.
• People with cancer should limit the red meat like beef that they consume.
• This dish is high in sodium content, and you should be careful when consuming too much of it. If you have diseases relating to high sodium levels, let’s reference experts before eating to ensure your health.

You can cook simple grilled veggies, choose any vegetable you like and is suitable for your health status to serve with scallops. Baked bacon is also a quick and easy-to-cook dish you can taste. Besides, roasted squash to dip with yogurt and spiced buttered pistachios is worth trying.

Garlic Shrimp Pasta

This dish is perfect for dinner. You don’t need to spend much time cooking this pasta, and the combination of sea-flavor shrimps and white wine is always excellent to serve your guests or beloved people.

Nutrition Facts Of 1 Serving Size:

Calories	466
Fat	21g
Cholesterol	316mg
Sodium	1134mg
Carbohydrate	34g
Fiber	2g
Protein	29g

What You Need For 4 Servings:

• 6 oz cooked and rinsed linguine
• 4 minced garlic cloves
• 2 tsp of EVOO (extra-virgin olive oil is a perfect choice) (2).
• 1 pound of processed shrimps
• Oregano, thyme, and crushed red pepper: ½ tsp of each
• ¼ tsp of pepper and salt
• 4 tsp of butter
• ½ cups of no-sweet white wine
• 1 tsp of chopped fresh parsley
• 1 cup of baby arugula

How To Cook:

Step 1: Place a large skillet on medium-high heat, drizzle some olive in it, and add garlic. You need to stir garlic in 1-2 minutes until you can smell the aroma.

Step 2: Pour shrimps into the skillet and season with oregano, thyme, and red pepper. Continue sautéing in more than 1-2 minutes.

Step 3: Add white wine to heat the pan. Remember to drop butter, parsley, and baby arugula in the pan. You just need to cook them until the leaves begin to wilt.

Step 4: It’s high time to pour linguine into it, and you can decorate the dish with toppings you like.

Tips For The Dish:

• Remember to keep pasta water to thicken your sauce.
• You can replace linguine with spaghetti, and the taste will be kept as the original recipe.
• The white wine you should use is Chardonnay or Pinot Grigio and even any broth you want in case you serve this dish for children.

Who Shouldn’t Eat The Dish?

• If you are facing heart diseases, you should avoid enjoying this dish since shrimps will raise the cholesterol level in your blood.
• Many people are allergic to shrimps; thus, don’t try this dish in even a bite as the allergic symptoms can cause serious health issues.
• Garlic shrimp pasta is not suitable for kids, and the solution is to remove wine from the ingredients and use broth instead.

Lemon Chicken Piccata Pasta

This recipe is straightforward to cook, and I am sure you will succeed on the first try. The original recipe doesn’t contain pasta, but I recommend adding pasta to the skillet to serve with scallops.

Nutrition Facts Of 1 Serving Size (Don’t Contain Pasta Yet):

Calories	289
Fat	20g
Cholesterol	66mg
Sodium	520mg
Carbohydrate	9g
Fiber	1g
Protein	13g

What You Need For 4 Servings:

• 6 ounces cooked and rinsed pasta
• 2 boneless and skinless chicken breasts
• ½ tsp of salt
• ¼ tsp of pepper
• 4 tsp of unsalted butter
• 2 tsp of olive oil
• ¼ cups of all-purpose flour
• 1/3 squeezed lemon juice
• 1/3 cups of chopped fresh parsley
• ½ cups of white wine
• ¼ cups of brined capers

How To Cook:

Step 1: Marinade the chicken breasts with salt, pepper and spread them on a floured tray; then flip up them so that the flour can stick evenly. Don’t forget to shake to omit the excessive flour.

Step 2: Preheat the large pan on medium-high heat and add olive oil with butter to it. Then place the chicken breasts in it and leave them to sit for 3-4 minutes per side or until they turn to a golden brown.

Step 3: When the chicken is cooked, take it out of the pan and shut off the heat. Reuse this pan to cook the sauce with lemon juice, wine, capers, and taste with pepper and salt if necessary.

Place this pan on the heat and simmer the sauce for 5 minutes before adding cooked chicken and pasta to it.

Step 4: Remove the chicken and pasta and put them on plates. Remember to thicken the sauce with a little bit of butter to pour it onto the pasta. You can sprinkle with lemon zest or parsley to beautify the dish and upgrade the flavor.

Tips For The Dish:

• You can use chicken broth instead of wine in case you want to remove alcohol from your dish.
• The scrape on the bottom of the pan will add more aroma to your dish that will bring you exclusive flavor.
• You can prepare cooked lemon chicken piccata pasta in advance and keep it in the refrigerator for up to 5 days.
• After freezing the dish, you can defrost it and place it into your oven and bake for 10 minutes at 350 degrees F to taste without using stoves.

Who Shouldn’t Eat The Dish?

Until now, the experts haven’t researched the side effects for people when eating chicken breasts; therefore, you can be comfortable consuming this nutritious food.

Saffron Jasmine Rice

Saffron is a gold food that can improve your health. It is wonderful when adding to rice and cooks an aromatic saffron jasmine rice. This rice is also a unique option to serve with scallops.

Nutrition Facts Of 1 Serving Size:

Calories	66
Fat	1g
Potassium	49mg
Sodium	5mg
Carbohydrate	3g
Fiber	1g
Protein	1g

What You Need For 4 Servings:

• 2 cups of chicken broth
• 1 cup of rinsed Jasmine rice
• ½ tsp of EVOO
• 6-8 threads of saffron
• ½ cups of minced yellow onion
• ¼ cups of hot water
• ½ tsp of salt

How To Cook:

Step 1: You need to use a large pot, add olive oil and stir onion until it is transparent and slightly burned outer. The time for this process is approximately 10 minutes.

Step 2: You need to grind 3-4 threads of saffron into powder and add it with the rest saffron to hot water and soak them for 5 minutes.

Step 3: Pour rinsed rice into the pot with onion and stir them for 1 minute. Afterward, add the saffron liquid (remove threads from the liquid) and chicken broth with some salt to this pot, too.

Step 4: When the rice boils, reduce the heat and allow it to simmer rice for about 20 minutes or until all liquid is absorbed. Remember to stir often to avoid the rice is burned at the bottom of the pot.

Tips For The Dish:

• You can use basmati rice in case you don’t have jasmine rice on hand.
• Before serving this dish, you should use chopsticks to fluff the rice to help the rice drain and more porous.
• If you add too much salt to the rice, you can save the dish by adding some lemon juice.

Who Shouldn’t Eat The Dish?

• If you are diabetes, you are advised to limit the amount of white rice you eat, such as jasmine rice or basmati rice, since they can raise the risk of diabetes.
• Consuming white rice can increase the risk of health conditions such as high blood pressure, high blood sugar, and more; thus, you should replace several meals in a week with brown rice to reduce these risks.
• People who are losing weight may want to avoid eating white rice.
• If you are pregnant or breastfeeding, women shouldn’t eat this dish since saffron in this dish can cause mood swings.

Spring Asparagus Risotto

This rice is a combination of various interesting ingredients to bring you an exclusive flavor and nutritious food.

Nutrition Facts Of 1 Serving Size:

Calories	255
Fat	4g
Cholesterol	5mg
Sodium	630mg
Carbohydrate	43g
Fiber	1.5g
Protein	9g

What You Need For 8 Servings:

• 1 cup of Arborio rice
• 5 cups of vegetable or chicken broth
• 1/3 cups of chopped shallots
• 2 tsp of olive oil
• ¾ pounds of cut 2-inch long asparagus spears ⁽³⁾
• 2 ounces of dry white wine
• ¼ cups of chopped fresh parsley
• 1-2 tsp of lemon juice
• Salt and pepper
• ¼ cups of grated Parmigiano-Reggiano
• 1 tsp of lemon zest

How To Cook:

Step 1: You need to place a large saucepan on medium heat and saute shallots for 3-4 minutes or until you smell fragrant.

Step 2: Pour rice into the saucepan and stir until the rice is coated thoroughly. It will take you 2-3 minutes to stir it. After that, you need to add wine and stir until the rice absorbs it completely.

Step 3: You need to mix broth with salt and add the mixture gradually to the rice until the rice has a creamy texture, soft but not mushy when you taste.

Step 4: In the last spoon of the mixture, add asparagus simultaneously and wait until all liquid is soaked into the rice.

Step 5: Then, take the saucepan out of the heat and add lemon juice, parsley, and Parmigiano-Reggiano, then stir them well. Don’t forget to sprinkle lemon zest on the top of the dish.

Tips For The Dish:

• You can use vegetable broth instead of chicken to cook the dish vegan.
• You should heat the broth and taste it with salt in advance to help the cooking process more easily.
• If you don’t want to cook the dish with white rice, you just need to cook with more broth.
• The Arborio rice will help the rice have a creamy texture; however, suppose the supermarkets are near you don’t sell this rice, using short-grain rice will be fine.

Who Shouldn’t Eat The Dish?

• If you have a sensitive stomach, you should limit eating the dish as you may experience bloating.
• Although it is rare, some people are allergic to Arborio rice, especially if you are allergic to peaches, the risk of allergic to rice can rise.
• People with asparagus allergy cannot eat this dish, and you can face hives, a runny nose, trouble breathing, and more when you accidentally taste it.

In addition, you can reference these dishes and add them to your menu. The pasta dishes include pasta al Limone and creamy pesto pasta that are basic pasta and easy to cook. If you want to taste the rice to be full longer, you can follow these recipes that are quinoa fried rice and parmesan risotto.

Drawn Butter

Drawn butter is not only suitable to dip scallops but also excellent for seafood. Besides, it is super simple to make and takes you a couple of minutes to cook.

Nutrition Facts:

Calories	221
Fat	24g
Cholesterol	61mg
Sodium	203mg
Carbohydrate	2g
Fiber	1g
Protein	1g

What You Need For 8 Serving Sizes:

• 1 tsp of EVOO
• ¼ small minced white onion
• 1/3 cups of dry white wine
• ½ tsp of minced garlic
• ¼ tsp of dried or fresh dill
• 1 cup of butter
• ½ cups of lemon juice
• 1 pinch of ground black pepper

How To Cook:

Step 1: Place a small saucepan and medium-high heat, add onion and cook it for 30 seconds before add garlic and stir for 1 minute.

Step 2: After that, pour wine and cook for 1 minute. Add butter and cook until it is melted completely; remember to cook on low heat to avoid burning. Sprinkle dill and pepper to upgrade the aroma.

Step 3: Add lemon juice and continue cooking the sauce on low heat and serve when your scallops are done.

Tips For The Dish:

• You should squeeze lemon gently to avoid release oil from lemon zest; the oil will make your juice bitter.
• The best way to keep the sauce’s flavor is to place it on low heat until you serve the main dishes.
• You can skim the fat on the top of the sauce to reduce the greasy taste.

Who Shouldn’t Eat The Dish?

• Although you don’t consume the sauce with a large amount, you still should avoid dip scallops into it if you are allergic to dairy products.
• Children shouldn’t taste any dish containing alcohol.
• Since the sauce is made from butter, people who want to lose weight had better limit enjoying the sauce.

Cauliflower Puree With Thyme

This puree has a creamy texture, and you can find its taste is similar to mashed potatoes. The thyme is added to create a different aroma between regular mashed potatoes and this puree.

Nutrition Facts Of 1 Serving Size:

Calories	151
Fat	10g
Cholesterol	25mg
Sodium	731mg
Carbohydrate	13g
Fiber	4g
Protein	6g

What You Need For 4 Servings:

• 2 pounds of head cauliflower
• 1 cup of chicken broth
• 3 tsp unsalted butter
• 1 tsp of chopped fresh thyme
• Black pepper and salt

How To Cook:

Step 1: Boil chicken broth in a large pot and taste with some pinches of salt. Then, pour cut cauliflower into the pot and simmer on low heat for 20 minutes. Cover the lid to keep the steam that will shorten cooking time.

Step 2: Remove the pot from the stove, scoop cauliflower and pour into a food processor to crush it. You need to add several spoons of broth and butter to the processor to ensure it is crushed easily and smoothly.

Step 3: you can taste with salt and pepper if necessary, sprinkle thyme, and then serve immediately.

Tips For The Dish:

This dish doesn’t require many steps or ingredients to cook, and you can follow my guide to make this puree successfully without any tips.

Who Shouldn’t Eat This Dish?

• Cauliflower is rich in fiber content; thus, it can increase the risk of flatulence and bloat if you consume too much this veggie. Thus, if you are suffering from digestive problems, you should not enjoy this puree.
• If you are using blood-clotting medicine, you shouldn’t avoid eating cauliflower as the vitamin K in the vegetable can reduce the effects of the medicine.

Besides 2 recommended recipes, you can try to make more dishes for your scallops meals. Here are several suggestions: creamed corn puree, chimichurri sauce, and beurre blanc sauce.

Did You Cook Side Dishes To Serve With Scallops?

My suggested side dishes to serve with scallops will help you save valuable time thinking of what you should cook today. I have provided you recipes, tips, and a few notes for some people who should limit eating the dish in each recipe.

At the weekend, don’t forget to gather your family and cook for them flavorful dishes since that will connect your relationship closely. If you cook these foods, you can share the excellent results with people in the comment box chat below.

Besides, while you can realize several useful tips for dishes during the cooking process, you can also type some words to announce to people. I will post my new and helpful article every day; please come back and enjoy my new recipes to create tasty meals.

References

1. The Nutrition Source. 2021. Brussels Sprouts.
2. Olive Wellness Institute. 2021. 11 Health Benefits of Extra Virgin Olive Oil That You Can’t Ignore | Olive Wellness Institute.
3. Michigan Asparagus. 2021. Michigan Asparagus.