What's the Best Substitute for Scallops?
Whether you're out of Scallops or looking for a healthier alternative, finding the right substitute can save your recipe. Sweet, tender bivalve mollusks prized for their delicate flavor and firm texture, commonly used in seafood dishes In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for scallops are shrimp, lobster, crab, monkfish, or king oyster mushrooms depending on the dish and dietary preferences.
Best Substitutes for Scallops
Shrimp
Ratio
1:1
Best For
- pasta dishes
- stir-fries
- seafood stews
- grilled dishes
- ceviche
- scampi
Description
Sweet, firm seafood with similar texture and cooking properties. Available fresh or frozen.
Cook quickly to avoid becoming rubbery. Remove shells and devein before cooking.
Lobster
Ratio
1:1
Best For
- elegant dishes
- pasta
- risotto
- seafood bisque
- grilled preparations
- ceviche
Description
Premium seafood with sweet, delicate flavor and firm texture. More expensive but luxurious substitute.
More expensive than scallops. Use lobster tail meat for best results.
Crab
Ratio
1:1
Best For
- pasta dishes
- seafood cakes
- stuffed preparations
- soups
- salads
- dips
Description
Sweet, delicate seafood with flaky texture. Works well in many scallop preparations.
Use lump crab meat for best texture. Imitation crab can work for budget options.
Monkfish
Ratio
1:1
Best For
- grilled dishes
- pan-searing
- stews
- kebabs
- fish cakes
- roasted preparations
Description
Firm, meaty white fish with mild flavor. Often called 'poor man's lobster' due to its texture.
Very firm texture similar to scallops. Remove the membrane before cooking.
King Oyster Mushrooms
Ratio
1:1
Best For
- vegetarian dishes
- vegan preparations
- stir-fries
- grilled dishes
- pasta
- risotto
Description
Large mushrooms with meaty texture and umami flavor. Excellent vegetarian substitute.
Slice into rounds to mimic scallop shape. Sear well for best texture.
Halibut
Ratio
1:1
Best For
- pan-searing
- grilling
- baking
- pasta dishes
- fish stews
- ceviche
Description
Mild, flaky white fish with delicate flavor. Good for those who prefer fish over shellfish.
Cut into thick pieces to maintain texture. Don't overcook to avoid drying out.
How to Choose the Right Substitute
When choosing a substitute for Scallops, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Choose your substitute based on the cooking method and dietary preferences
For pan-searing: monkfish, halibut, or king oyster mushrooms work best
For grilling: shrimp, lobster, or thick fish fillets maintain texture well
For pasta dishes: shrimp, crab, or lobster provide similar sweetness
For vegetarian options: king oyster mushrooms are the best texture match
For budget-friendly: shrimp or imitation crab are most affordable
For luxury dishes: lobster provides the most elegant substitute
Always cook seafood quickly to avoid becoming rubbery
For dried scallops: use dried shrimp or fish sauce for umami flavor
Season substitutes well as they may need more flavor than fresh scallops
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications