Description
Learn the secret to perfectly golden, seared scallops topped with a bright and zesty citrus dressing. Ready in 15 minutes!
Ingredients
Scale
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