Out of Scallops, one case
Fish substitute for scallops
7 options, ranked, with the exact amount
Use Monkfish
Same amount as the scallops
The best fish substitutes for scallops are monkfish, halibut, cod, and sea bass. Monkfish is often called 'poor man's lobster' due to its firm texture, while halibut and cod provide mild flavor and good texture when cut properly.
- The tweak —
- Remove the tough membrane covering the fish. Cut into 1-inch thick pieces. Cook for 4-5 minutes per side until opaque and firm.
- Best for —
- pan-searing
One casethe full scallops card
Every option, one card
RankedMonkfish
mild, sweet
Firm, meaty white fish often called 'poor man's lobster' due to its texture. Has a mild, sweet flavor and very firm texture similar to scallops.
- Best for
- pan-searing, grilling, roasting, kebabs, fish cakes, stews
- Texture
- very firm, meaty
- Prep
- Remove the tough membrane covering the fish. Cut into 1-inch thick pieces. Cook for 4-5 minutes per side until opaque and firm.
Remove the tough membrane before cooking. Cut into scallop-sized pieces for best results.
Halibut
mild, sweet
Mild, flaky white fish with delicate flavor. Works well in most scallop preparations and maintains good texture when cooked properly.
- Best for
- pan-searing, grilling, baking, pasta dishes, fish stews, ceviche
- Texture
- firm, flaky
- Prep
- Cut into scallop-sized pieces, about 1-inch thick. Cook for 3-4 minutes per side until opaque and flaky.
Cut into thick pieces to maintain texture. Don't overcook to avoid drying out.
Cod
mild, slightly sweet
Mild, flaky white fish that's widely available and affordable. Good texture when cut thick and cooked properly.
- Best for
- pan-searing, baking, fish cakes, pasta dishes, soups, stews
- Texture
- firm, flaky
- Prep
- Cut thick cod fillets into scallop-sized pieces. Cook for 3-4 minutes per side until opaque and flaky.
Use thick fillets and cut into appropriate sizes. Handle gently as it can be delicate.
Sea bass
mild, delicate
Delicate white fish with mild flavor and firm texture. More expensive but excellent quality substitute for scallops.
- Best for
- pan-searing, grilling, baking, elegant presentations, pasta dishes, risotto
- Texture
- firm, tender
- Prep
- Cut into scallop-sized pieces. Cook for 3-4 minutes per side until opaque and firm.
Premium fish with excellent texture. Cook gently to preserve the delicate flavor.
Turbot
mild, sweet
Premium flatfish with firm, meaty texture and mild flavor. Excellent substitute for scallops in elegant preparations.
- Best for
- pan-searing, grilling, elegant presentations, pasta dishes, risotto, special occasions
- Texture
- very firm, meaty
- Prep
- Cut into scallop-sized pieces. Cook for 4-5 minutes per side until opaque and firm.
Expensive but excellent quality. Very firm texture similar to scallops.
Swordfish
mild, slightly sweet
Firm, meaty fish with mild flavor and steak-like texture. Works well in grilled and pan-seared preparations.
- Best for
- grilling, pan-searing, kebabs, fish steaks, stir-fries, roasted preparations
- Texture
- very firm, meaty
- Prep
- Cut into scallop-sized pieces or small steaks. Cook for 3-4 minutes per side until opaque and firm.
Very firm texture. Cut into appropriate sizes and don't overcook.
Mahi mahi
mild, slightly sweet
Firm, mild-flavored fish with good texture. Works well in most scallop preparations and is widely available.
- Best for
- pan-searing, grilling, baking, pasta dishes, fish tacos, stir-fries
- Texture
- firm, flaky
- Prep
- Cut into scallop-sized pieces. Cook for 3-4 minutes per side until opaque and firm.
Good all-purpose fish substitute. Cut into appropriate sizes for best results.
The longer answer
About this case
When scallops aren't available or you prefer fish over shellfish, several types of fish can make excellent substitutes. The key is choosing firm, mild-flavored fish that can be prepared in similar ways to scallops, maintaining both texture and cooking properties.
Tips for substituting scallops
9 tips- Monkfish is the closest texture match to scallops - remove the membrane before cooking
- Cut fish into scallop-sized pieces for best results in most recipes
- Don't overcook fish as it can become dry and lose texture
- Use firm-fleshed fish for pan-searing and grilling methods
- Halibut and cod work well in most scallop preparations
- Sea bass and turbot are excellent for elegant presentations
- Swordfish and mahi mahi work well for grilled preparations
- Handle fish gently to avoid breaking apart
- Season fish well as it may need more flavor than scallops
Notes on scallops
When choosing a fish substitute for scallops, consider the cooking method and your budget. Monkfish provides the closest texture match but requires membrane removal. Halibut and cod are versatile and widely available. Sea bass and turbot are premium options for elegant presentations. Choose based on your recipe requirements and personal preferences.
Questions
5 questionsWhat's the best fish substitute for scallops?
Monkfish is considered the best fish substitute for scallops due to its very firm, meaty texture. It's often called 'poor man's lobster' and works well in most scallop preparations.
Can I use halibut instead of scallops?
Yes, halibut is an excellent substitute for scallops. Cut it into scallop-sized pieces and cook for 3-4 minutes per side. It has mild flavor and good texture.
What about cod as a scallop substitute?
Cod can work as a scallop substitute, especially in pasta dishes and fish cakes. Use thick fillets and cut into appropriate sizes. Handle gently as it can be delicate.
How do I prepare monkfish as a scallop substitute?
Remove the tough membrane covering the monkfish, then cut it into scallop-sized pieces. Cook for 4-5 minutes per side until opaque and firm.
Are there any fish I should avoid as scallop substitutes?
Avoid very delicate fish like sole or flounder, as they break apart easily. Also avoid very oily fish like mackerel or sardines, as they have different flavor profiles.