Pan Seared Scallops are a delightful seafood dish that brings elegance to any table. With a golden crust and a tender, buttery interior, they are surprisingly easy to prepare. This recipe highlights the natural sweetness of the scallops, complemented by a bright citrus dressing and mixed greens. Whether you are cooking for a special occasion or just treating yourself to a gourmet meal at home, these scallops are sure to impress.

What Sets This Recipe Apart

What makes this Pan Seared Scallops recipe stand out is its simplicity and the way it elevates the flavors of the scallops. The combination of orange and lemon adds a refreshing brightness that cuts through the richness of the butter, while the garlic infuses a lovely aromatic quality. The bed of mixed greens and arugula provides a fresh and peppery contrast, making every bite a balanced experience.

Ingredients at a Glance

8 oz sea scallops
1 tsp unsalted butter
1/2 lemon
1 navel orange
1 small clove garlic, crushed
Kosher salt and fresh pepper to taste
1 tbsp extra virgin olive oil
2 cups mixed baby greens
2 cups baby arugula
1 tbsp red onion, chopped

Before You Start: Equipment

Non-stick skillet – ensures even cooking and easy browning.
Spatula – for flipping the scallops without damaging them.
Measuring spoons – for accurate ingredient measurements.
Sharp knife – for cutting citrus and vegetables.
Cutting board – for prepping the ingredients.

Make Pan Seared Scallops: A Simple Method

Step 1: Prepare the Scallops

Start by patting the sea scallops dry with paper towels. This step is crucial, as moisture can prevent the scallops from achieving a nice sear. Season both sides generously with kosher salt and fresh pepper.

Step 2: Squeeze the Citrus

Juice half of the lemon and set it aside. Next, peel and segment the navel orange, removing any seeds. Chop the segments into bite-sized pieces and set aside.

Step 3: Heat the Skillet

In a non-stick skillet, heat the extra virgin olive oil over medium-high heat until it shimmers. This will take about a minute.

Step 4: Cook the Scallops

Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Sear the scallops for about 2-3 minutes on one side without moving them. You want to develop a golden crust.

Step 5: Flip and Add Flavor

Once the first side is golden brown, flip the scallops using a spatula. Add the crushed garlic and unsalted butter to the pan. Cook for another 2-3 minutes, basting the scallops with the melted butter for added flavor.

Step 6: Finish with Citrus

Remove the scallops from the skillet and place them on a plate. Squeeze the reserved lemon juice over the scallops, and sprinkle the orange segments around them.

Step 7: Assemble the Greens

In a bowl, combine the mixed baby greens, baby arugula, and chopped red onion. Drizzle a little olive oil and a pinch of salt and pepper over the greens, tossing gently to combine.

Step 8: Serve and Enjoy

Place the dressed greens on a serving platter or individual plates. Top with the beautifully seared scallops and serve immediately, garnished with any remaining orange segments.

Better Choices & Swaps

For a dairy-free option, you can substitute the unsalted butter with coconut oil or a vegan butter alternative.
If you prefer a different citrus flavor, swap the navel orange for a grapefruit or tangerine.
Use mixed greens of your choice; spinach or kale can also work well in this recipe.
For added texture, consider adding toasted nuts such as almonds or walnuts to the salad.

Troubles You Can Avoid

Don’t overcrowd the pan. Cooking scallops in batches allows for better searing.
Make sure the scallops are dry before cooking. This ensures they sear properly instead of steaming.
Use a hot skillet. If the oil is not hot enough, the scallops won’t caramelize and will turn out rubbery.
Do not overcook the scallops. They should be opaque and slightly firm to the touch, which usually takes about 4-6 minutes total cooking time.

Make-Ahead & Storage

While Pan Seared Scallops are best enjoyed fresh, you can prepare the salad ingredients a few hours in advance. Store mixed greens and arugula in an airtight container in the refrigerator. Cooked scallops can be stored in the fridge for up to 2 days, but they are best eaten immediately for optimal texture. If you must reheat, do so gently in a skillet over low heat to avoid toughening them.

Reader Questions

Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat them dry before cooking. Frozen scallops can sometimes have more moisture and may require extra drying time.

What should I serve with Pan Seared Scallops?

These scallops pair wonderfully with a light pasta, risotto, or a simple grain like quinoa. A crisp white wine also complements the flavors beautifully.

How do I know when the scallops are done cooking?

Scallops are perfectly cooked when they are opaque and feel slightly firm to the touch. If they are still translucent in the center, they need more cooking time.

Can I use a different type of seafood?

Absolutely! This method can be adapted for shrimp, fish fillets, or even other shellfish, keeping in mind that cooking times may vary.

Ready, Set, Cook

Now that you have all the details, it’s time to make your own Pan Seared Scallops! Gather your ingredients and equipment, and follow the steps outlined above for a delicious meal that’s sure to impress your family and friends. Enjoy the process of cooking and savor the delightful flavors of this elegant dish.

The beauty of Pan Seared Scallops lies not only in their taste but also in their presentation. With their golden crust and fresh garnish, they are a feast for the eyes as much as they are for the palate. Whether served as an appetizer or a main course, these scallops will surely elevate your dining experience. So go ahead, indulge in the luxury of these perfectly seared scallops, and make your meal memorable.