Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Seared Scallops with Blood Orange-Shallot Sauce

Scott Phillips

Servings: 4

Though worthy of company, this dish is made with just a few ingredients. Blood orange juice gives the sauce a lovely color, but you could substitute any kind of orange juice as long as it’s freshly squeezed. Serve the scallops over wilted greens or with some herbed couscous.


  • 1-1/4 lb. dry-packed sea scallops, side muscles removed
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 1 medium shallot, finely chopped (about 1/4 cup)
  • 1 blood orange, squeezed to yield 1/4 cup juice

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 40
  • Sodium (mg): 730
  • Carbohydrates (g): 6
  • Fiber (g): 0
  • Protein (g): 14


  • Pat the scallops dry and season on both sides with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 1Tbs. of the butter and the oil in a 12-inch nonstick skillet over medium-high heat until the foam from the butter subsides.
  • Add the scallops and cook, undisturbed, until well browned, 2 to 3 minutes. Flip and cook the second side until browned and just barely firm to the touch, 1 to 2 minutes. Transfer to a plate.
  • Add the remaining 1 Tbs. butter to the skillet. Add the shallot and 1/4 tsp. salt; cook, stirring, until softened, about 2 minutes. Whisk in the juice and season to taste with salt and pepper. Serve the scallops drizzled with the sauce and sprinkled with a little black pepper.


Rate or Review


  • DJ | 05/26/2017

    Great technique for scallops. The blood orange juice quickly caramelized into a delicious thick sauce.

  • User avater
    capsaiCyn | 08/31/2015

    We weren't fond of this - the sauce did not have the richness of beurre blanc nor did the citrus or vinegar stand up against the massive amount of oil. We won't be making again.

  • Krispie | 04/19/2015

    We halved the recipe and served this as a appetiser. So easy to make and just delicious. Will definstely make again.

  • olathecook | 01/03/2014

    This is fantastic! We made this with wilted spinach (start with caramelized onions & add a splash of blood orange juice at the end. We also added black cherry vinegar) and herbed quinoa (fresh tarragon & thyme, pistachios, dried cranberries and blood orange juice). My husband said it was a "Top Chef Worthy" meal. Easy and delicious. We will ABSOLUTELY make this again!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks