Learn the secret to perfectly golden, seared scallops topped with a bright and zesty citrus dressing. Ready in 15 minutes!
Seared Scallops are deceptively elegant and elevated. They have a restaurant-worthy quality yet are surprisingly easy to make at home, in under 20 minutes. Serve them up with your favorite seasonal veggie and an optional starch, and you’ll have a dinner that feels very special!
The secret to perfect golden-seared scallops is using a hot skillet and not fiddling with the scallops. When ready, they will naturally release themselves from the pan in their own time. Cooking is interactive, a two-way conversation between us and the ingredients we use. We just need to watch and listen more- then cooking becomes magical and fun instead of forced.
The zesty citrus dressing is very universal and pairs well with many things. You will want to spoon it over everything, and that’s what I did here with the asparagus.
Why You’ll Love This
- Quick & easy! Have an elegant dinner ready in under 20 minutes.
- Impressive, elevated dish. A beautiful, gourmet dish that couldn’t be easier!
- Flavorful, citrusy dressing. Brings a bright, zesty flavor to the dish.
Seared Scallops Ingredients
- Dry Sea Scallops: Scallops are often treated with a solution to plump and preserve them right before freezing—these are known as “wet” scallops and can often have a soapy flavor and rubbery texture. Dry scallops are not treated with this solution and taste like the sea. Opt for large, dry sea scallops for the best flavor and texture.
- Olive oil: Or butter or a combo. Contrary to popular belief, you can achieve a gold crust without using butter, if need be. I find a combo of butter and olive oil is ideal.
- Salt, fresh black pepper, and optional red pepper flakes: Urfa biber or Aleppo chili flakes are nice here.
- Citrus: Fresh lime and orange for bright, zesty flavor. You’ll use the zest and juice.
- Shallot: For a little kick. Or sub one garlic clove.
- Fresh Herbs: Flat-leaf parsley or cilantro to add vibrant flavor and freshness. Other herbs like basil, thyme, tarragon, or chives are nice too.
How to Cook Perfectly Seared Scallops
Step 1: Prep the sea scallops. Gently pat the scallops dry with a paper towel. Excess moisture will prevent a golden crust.
Step 2: Warm the pan. Heat oil and butter in a large stainless steel pan or cast-iron skillet over medium-high heat.
Step 3: Season scallops. It’s important to wait until the pan is hot and ready for searing before seasoning the scallops, as salt can draw out more moisture. Season scallops with salt, pepper, and optional chili flakes.
Step 4: Sear scallops. Once pan is sizzling, add scallops, seasoned side down. Let them develop a golden crust before flipping. They will naturally release from pan in about 3 minutes. Season the tops, then turn and sear the other side until golden, 1-2 minutes.
Citrus Dressing
In a small bowl, whisk together the dressing ingredients (oil, orange and lime juice, shallot, parsley or cilantro, salt, pepper, and chili flakes). Do this ahead!
Step 5: Serve. When scallops are perfectly seared with a golden brown crust, spoon the flavorful dressing over the scallops.
If serving with seasonal veggies, spoon some of the extra sauce over those as well!
The citrus dressing can be made a day in advance and stored in the refrigerator.
FAQs
The secret to perfect golden-seared scallops is patting the scallops dry and searing them in a very hot skillet. Use a combination of butter and olive oil.
Scallops cook very quickly. Timing will depend on the size of the scallops, but the goal is to get a golden crust before they overcook. This takes a few minutes on each side in a very hot pan.
Believe it or not, you can achieve golden-seared scallops with just olive oil! My preference is a combo of butter and oil.
Yes, instead of lime juice feel free to add lemon juice.
What to Serve with Seared Scallops
- Serve over rice: This Coconut Rice, Jasmine rice, Cilantro Lime Rice, Black Rice, or Cauliflower Rice
- Serve over Risotto: Instant Pot Risotto, Asparagus Risotto, Spring Pea Risotto, or Meyer Lemon Risotto
- Serve over a warm pasta like our Cacio e Peppe.
- Serve alongside a veggie like Grilled Asparagus or Roasted Asparagus or Blistered Green Beans with Toasted Walnut Vinaigrette
- Or with a variety of Grilled Veggies
- Serve over Creamy Polenta
Storage
Though scallops are best enjoyed right away, you can store leftovers for up to 3 days in an airtight container in the refrigerator. Gently reheat on the stovetop.
Such a simple but satisfying meal! Give it a try and let us know how you like it in the comments below.
xoxo
More Seafood Recipes You May Like
Seared Scallops
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Main, fish, seafood, low-carb
- Method: seared
- Cuisine: American
- Diet: Gluten Free
Description
Learn the secret to perfectly golden, seared scallops topped with a bright and zesty citrus dressing. Ready in 15 minutes!
Ingredients
Citrus Dressing
- 4 tablespoons olive oil
- 2 tablespoons orange juice plus 1 tablespoon zest
- 1 tablespoon lime juice
- 1 small shallot – finely chopped
- 1 –2 tablespoons chopped parsley or cilantro
- pinch of salt and pepper
- 1/8 teaspoon chili flakes or aleppo chili pepper
Scallops
- 1 lb large dry sea scallops
- 2 tablespoons olive oil or butter ( a combo of both is my preference)
- salt and pepper to taste
- optional: red pepper flakes- or urfa biber or Aleppo Chili flakes.
Instructions
- Make the Citrus Dressing. In a small bowl, mix dressing ingredients together and set aside.
- Pat dry the scallops using a paper towel. Any moisture will prevent that golden crust from developing.
- Wait to season with salt, pepper, and optional chili flakes until ready to sear ( as salting early will draw out more moisture)
- Heat olive oil and butter in a large stainless steel pan or cast-iron skillet over medium-high heat. When hot and sizzling, add the dry scallops, seasoned side down. Let them develop a golden crust before turning- they will naturally release themselves from the pan in roughly 3 minutes. Season the tops, then turn and sear the other side until golden 1-2 minutes.
- Spoon flavorful citrus dressing over the scallops and serve!
Notes
The citrus dressing can be made 1 day ahead and refrigerated.
Scallops are best consumed right after cooking, but leftovers can be kept up to 3 days in an airtight container in the refrigerator and gently reheated on the stove.
Nutrition
- Serving Size: 4 ounces
- Calories: 267
- Sugar: 1.2 g
- Sodium: 735.7 mg
- Fat: 21.7 g
- Saturated Fat: 3.2 g
- Carbohydrates: 5.5 g
- Fiber: 0.2 g
- Protein: 13.9 g
- Cholesterol: 27.2 mg
Very delicious. Very. Very. I swapped in green garlic for the shallot only because a farmer had their first crop of gg at the market. Otherwise, per recipe. I’m going to try this with halibut cheeks too. Thank you!
Sounds good, love green garlic!
I made this last night and it was such a beautiful and tasty dinner. I had it with some leftover quinoa and grilled asparagus. The bright, citrusy dressing brought everything together so nicely. I will definitely use this recipe for an impressive dinner for guests.
Love hearing this Marie!
Best scallop dish I’ve ever had. Used garlic in lieu of the shallot in the dressing and put it over a linguine pasta. Absolutely wonderful balance of flavors.
Thanks so much Mike, happy you enjoyed!
Going through every one of your recipes this year. I will make this again and again. So bright and light- just what I was craving after the holidays. Had to soak up the remaining dressing with some greens.
So happy you enjoyed this Marissa!
This came out great! I served it over cauliflower mash and it soaked up the sauce really well.
Nice change for scallops! I would reduce olive oil in dressing to 4T. I placed over coconut milk jasmine rice. Very light.
Yum! The dressing is delicious on scallops and salad.
I made this last night with barramundi & asparagus (as per your suggested alternatives) and served it with a side of coconut milk rice I had leftover from another dinner and it was amazing! The dressing was a bit too oily for me but overall great flavors and easily adjustable. I loved how quick it was to whip everything up once the dressing was done. Thank you for sharing!
What a beautiful dish! Definitely a must-try for me.
I love this versatile dressing and those scallops look divine!
Thanks Denisse,yes very versatile!