Pan seared scallops style like a special day dinner, however they’re simple 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, nevertheless 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 visitors and simple to scale up when you’re serving a crowd.
Why These Pan Seared Scallops Deserve a Spot on Your Menu
Right here’s why you’ll need to make this recipe quickly!
- An effective way to get pleasure from scallops. Scallops are low in factors, filled with protein, and so they 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 (although it’s not).
- Restaurant-quality. The mix of zesty citrus, peppery greens, and savory caramelized scallops creates the type of salad you’d anticipate finding at a elaborate restaurant. The steadiness of textures and flavors is phenomenal.
- Straightforward to make. Fast to organize, this pan seared scallop salad is right 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 right down to the recipe card under for actual measurements.
- Sea scallops – Dry packed scallops are greatest. Moist packed scallops are plumped up with water and chemical compounds 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 further 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 exploit a mixture of child greens and arugula.
- Purple 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.
Tips on how to Make Seared Scallops
That is only a temporary overview of the steps for making pan seared scallops. See the recipe card under 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 elements. 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.
- Cook 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.
Ideas and Variations
The following pointers will make it easier to be sure that 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 path 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 whenever 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. You should definitely retailer the salad individually. (I don’t suggest 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.
Prepare combined greens and arugula within the middle of a plate or platter.
High with purple onion.
Wash scallops and pat dry with a paper towel.
Season with salt.
Warmth a medium dimension 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 varieties a pleasant caramel coloured crust.
Flip over and prepare 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 organize across the greens.
Prepare oranges on the plate and drizzle with French dressing.
Final Step:
Please go away a score and remark letting us understand how you appreciated 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