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    • Pan-Seared Scallops with Orange Sauce

    Pan-Seared Scallops with Orange Sauce

    Mark Sharron
    Easy
    25 minutes
    01-Feb

    Pan-seared scallops with orange sauce is a delectable and easy-to-make dish that is sure to impress. This dish perfectly combines sweet and savoury flavours, with a hint of citrus. The scallops are cooked to perfection, and the orange sauce adds a unique and delicious flavour to the dish. This dish is a great way to enjoy seafood and is sure to be a hit with your family and friends.

     

     

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    Ingredients

    • 1 lb. scallops
    • 2 tablespoons olive oil
    • Salt and freshly ground black pepper
    • 1/4 cup freshly squeezed orange juice
    • 1 tablespoon freshly squeezed lemon juice
    • 1 tablespoon honey
    • 1 teaspoon Dijon mustard
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon dried oregano
    • 2 tablespoons butter
    • 2 tablespoons chopped fresh parsley

    Method

    • How to Make Pan-Seared Scallops with Orange Sauce
    • Pat scallops dry thoroughly with paper towels
    • Season scallops on both sides with salt and freshly ground black pepper
    • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high until shimmering
    • When oil is hot, add scallops in a single layer, spaced apart (work in batches if needed)
    • Sear scallops undisturbed 1½–2 minutes on first side until golden crust forms
    • Flip scallops carefully, add 1 tablespoon butter to pan, cook 1–1½ minutes on second side, basting with melted butter; transfer scallops to a plate, keep warm
    • While scallops rest, in a small saucepan add orange juice, lemon juice, honey, Dijon mustard, cumin, and oregano
    • Whisk mixture together and bring to a boil over medium heat
    • Reduce heat and simmer sauce 2–3 minutes until slightly thickened, stirring often
    • Remove sauce from heat, whisk in remaining 1 tablespoon butter until glossy
    • Return scallops to pan briefly, gently spooning sauce over if desired (optional)
    • Arrange scallops on plates in a neat line or circle
    • Spoon orange sauce generously over and around scallops
    • Sprinkle with chopped fresh parsley for color and freshness
    • Drizzle with remaining 1 tablespoon olive oil if desired for shine
    • Serve immediately as a starter or light main with simple greens or steamed vegetables