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
Recipe

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

Rate or Review

Reviews (5 reviews)

  • SmittySmith | 02/14/2019

    This recipe worked great for me although I made a couple changes. I seared the scallops in grapeseed oil, then wiped the pan out and used ghee to make the sauce. Also, once I added the blood orange juice, I kept it at a hard simmer, stirring constantly, until the sauce became syrupy. Friends devoured them.

  • DJ | 05/26/2017

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

Show More

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.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options