Pan seared scallops style like an important day dinner, however they’re straightforward sufficient for a weeknight. Serve them over a citrus-infused salad for a light-weight and wholesome meal!
Caramelized pan seared scallops mixed with candy oranges and peppery arugula in a garlic citrus French dressing—it feels like one thing straight off of a restaurant menu, but it surely’s my new favourite salad recipe! Whereas pan seared scallops may appear high-end, they’re easy to make for a weeknight dinner or perhaps a fast lunch. This dish can be elegant sufficient to impress friends and straightforward to scale up should 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, filled with protein, they usually all the time make a meal really feel slightly bit extra particular. On this recipe, they’re wealthy and flavorful, making this salad appear indulgent (regardless that it’s not).
- Restaurant-quality. The mixture of zesty citrus, peppery greens, and savory caramelized scallops creates the form of salad you’d look forward to finding at a elaborate restaurant. The stability 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 actual 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 provides 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.
- Additional-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’ll be able to 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 right way to Make Seared Scallops
That is only a temporary 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 facet. 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 enable you to make certain your pan seared scallops end up excellent.
- Swap out the greens. You should utilize one other inexperienced like child spinach or go in a unique course and serve your pan seared scallops over quinoa, jasmine rice, or couscous.
- Be sure the scallops are dry. It’s necessary to pat the scallops dry earlier than cooking them. In the event that they’re nonetheless damp, they’ll steam within the pan; they might 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. Remember to retailer the salad individually. (I don’t advocate freezing leftovers.)
- To reheat: Reheating scallops is hard! A fast sear on the grill works nicely, 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.
Organize blended greens and arugula within the middle of a plate or platter.
Prime with pink 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 scorching, soften butter and place scallops within the pan.
Sear with out touching them for a couple of minutes till the underside kinds a pleasant caramel coloured crust.
Flip over and cook dinner about one other minute whereas their facilities are nonetheless barely translucent (you’ll be able to examine this by viewing them from the facet). Watch out to not overcook.
Take away from the pan and prepare across the greens.
Organize oranges on the plate and drizzle with French dressing.
Final Step:
Please leave a rating and comment letting us know the way 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
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