Citrus Seared Scallops
User Reviews
5
Citrus Seared Scallops
Description
This recipe calls for fresh, beardless scallops that are marinated briefly in blood orange juice, lemon juice, and olive oil to infuse subtle citrus notes and enhance freshness. After patting dry and seasoning, the scallops are seared on medium-high heat to develop a light golden crust on both sides, preserving a tender interior.
Plating involves arranging scallops over fresh blood orange segments to complement the citrus flavors and topping with microgreens and grated zest. A drizzle of olive oil enhances the mouthfeel and adds a mild fruity richness. Light seasoning with salt and pepper completes the dish.
These scallops make an elegant starter or light main course. The brief marination and quick sear maintain a delicate texture, while the citrus elements provide brightness that balances the seafood’s natural sweetness.
Ingredients
- 12 scallop fresh, U12, beards removed and pat dry
- ½ cup blood orange about 1 medium blood orange, juice, fresh
- ¼ cup lemon juice about 1 large lemon, fresh
- 3 tablespoons olive oil extra virgin, divided
- 3 blood orange supreme/segmented
- 1 cup microgreens loosely packed
- salt to taste
- black pepper to taste
- olive oil garnish, flavorful
- blood orange zest garnish
Instructions
- Season scallops with salt and pepper and place in a medium bowl with the blood orange juice, lemon juice and 1 tablespoon of extra virgin olive oil. Toss together. Allow scallops to marinate for 10 minutes.
- Remove scallops from marinade and pat dry. Season with salt and pepper.
- Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Add ½ of the scallops and sear on each side for 2 to 3 minutes (or until golden brown).
- Flip and sear the other side for an additional 2 minutes. Remove from heat.
- To assemble: Scatter a few blood orange segments onto each plate. Arrange 3 scallops onto each plate and drizzle with a small amount of olive oil. Top with microgreens and zest and finish with a sprinkle of salt and pepper. Serve
Notes
- This recipe yields 12 scallops total, typically served as 3 scallops per plate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 148kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 178mg | 7% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 27mg | 30% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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