Pan seared scallops style like a special day dinner, however they’re straightforward sufficient for a weeknight. Serve them over a citrus-infused salad for a lightweight and wholesome meal!
Caramelized pan seared scallops mixed with candy oranges and peppery arugula in a garlic citrus French dressing—it seems like one thing straight off of a restaurant menu, however it’s my new favourite salad recipe! Whereas pan seared scallops might sound high-end, they’re easy to make for a weeknight dinner or perhaps a fast lunch. This dish can also be elegant sufficient to impress company and straightforward to scale up in the event you’re serving a crowd.
Why These Pan Seared Scallops Deserve a Spot on Your Menu
Right here’s why you’ll wish to make this recipe quickly!
- A good way to take pleasure in scallops. Scallops are low in factors, full of protein, and so they at all times make a meal really feel slightly bit extra particular. On this recipe, they’re wealthy and flavorful, making this salad appear indulgent (although it’s not).
- Restaurant-quality. The mixture of zesty citrus, peppery greens, and savory caramelized scallops creates the sort of salad you’d anticipate finding at a flowery restaurant. The steadiness of textures and flavors is phenomenal.
- Simple to make. Fast to organize, this pan seared scallop salad is good for busy weeknights or last-minute entertaining.
What You’ll Want
The pan seared scallops are the star of this recipe and also you don’t want a lot else to make them shine. Scroll all the way down to the recipe card beneath for precise measurements.
- Sea scallops – Dry packed scallops are greatest. Moist packed scallops are plumped up with water and chemical substances to extend their weight; when cooked, this extra liquid evaporates off and leaves you with a lot smaller scallops than you began with!
- Unsalted Butter – Cooking scallops in butter offers them that good caramelization and additional taste.
- Lemon and orange – You’ll use the juice from these to make the dressing, and also you’ll additionally add some orange segments to the salad.
- Garlic – This provides savory taste to the dressing.
- Salt and pepper – I like to make use of kosher salt and freshly floor pepper.
- Further-virgin olive oil – Use a high quality EVOO that’s fruity and fragrant.
- Greens – I take advantage of a mixture of child greens and arugula.
- Crimson onion – If you wish to make the onion much less pungent, you may toss the diced onion in slightly little bit of the dressing and let this sit for 10 minutes earlier than including it to the salad.
The way to Make Seared Scallops
That is only a transient overview of the steps for making pan seared scallops. See the recipe card beneath for printable directions.
- Make the French dressing. Whisk the olive oil, juice from half lemon, juice from 1/4 of the orange, garlic, salt and pepper in a small bowl.
- Prep the salad components. Peel and slice the remaining orange. Place the greens on a plate and add the onion.
- Season the scallops. Rinse the scallops and pat them dry. Season them with salt. Whilst you do that, preheat a skillet over excessive warmth.
- Prepare dinner the scallops. Soften the butter within the pan and add the scallops. Sear till they’re caramelized on the underside, then flip and caramelize the opposite aspect. The middles ought to nonetheless be translucent to maintain them from overcooking.
- Put all of it collectively. Add the pan seared scallops to the greens, then add the oranges. Drizzle with the French dressing and serve.
Suggestions and Variations
The following tips will provide help to make certain your pan seared scallops prove excellent.
- Swap out the greens. You should utilize one other inexperienced like child spinach or go in a distinct course and serve your pan seared scallops over quinoa, jasmine rice, or couscous.
- Be certain that the scallops are dry. It’s vital to pat the scallops dry earlier than cooking them. In the event that they’re nonetheless damp, they’ll steam within the pan; they could additionally trigger the butter to spatter if you add them to the skillet.
- Don’t transfer the scallops. To get that good sear and caramelization, don’t transfer the scallops within the pan till you’re able to flip them.
Correct Storage
- Fridge: Retailer leftover scallops in an hermetic container within the fridge for as much as 2 days. Make sure to retailer the salad individually. (I don’t advocate freezing leftovers.)
- To reheat: Reheating scallops is difficult! A fast sear on the grill works effectively, or place them in a steamer basket set over simmering water, cowl, and steam till they’re heat.
Yield: 2 servings
Serving Measurement: 1 /2 of recipe
Citrus Mojo French dressing: In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
Peel the remaining orange and chop into small chunks.
Prepare blended greens and arugula within the heart of a plate or platter.
Prime with purple onion.
Wash scallops and pat dry with a paper towel.
Season with salt.
Warmth a medium measurement pan on a excessive flame.
When pan is sizzling, soften butter and place scallops within the pan.
Sear with out touching them for a couple of minutes till the underside types a pleasant caramel coloured crust.
Flip over and cook dinner about one other minute whereas their facilities are nonetheless barely translucent (you may verify this by viewing them from the aspect). Watch out to not overcook.
Take away from the pan and organize across the greens.
Prepare oranges on the plate and drizzle with French dressing.
Final Step:
Please go away a ranking and remark letting us understand how you preferred this recipe! This helps our enterprise to thrive and proceed offering free, high-quality recipes for you.Serving: 1 /2 of recipe, Energy: 212 kcal, Carbohydrates: 8.5 g, Protein: 20.5 g, Fats: 9.5 g, Saturated Fats: 2 g, Ldl cholesterol: 42.5 mg, Sodium: 206.5 mg, Fiber: 1.5 g, Sugar: 4 g
