Seared Scallops with Blood Orange Glaze is the perfect meal for a special occasion. They are quick and easy with a few tricks. Read on below to see how you can have perfectly seared scallops.
Pin Seared Scallops here.
I always like to make something special for Valentine’s Day. Sometimes it can be an expensive cut of meat or seafood. I like to pair it with something unique or that is only available for a short period of time. This year I chose my favorite seafood, scallops, and paired them with Blood Oranges. It seems like blood oranges are available for such a short period of time. They paired together to make quite a spectacular dish. This is a simple and quick dish which makes it perfect for Valentine’s Day. It tastes like a restaurant quality dish with minimal effort.
The key to this dish is good ingredients. Lets talk scallops! There are a few “Golden Scallop Rules”. First, buy good scallops. That means ones that are fresh and have not been chemically treated. If the scallops you see are milky white, DON’T buy them. They have been treated with a phosphate and will taste like it. Second, buy dry scallops not wet, again you do not want them in the chemical solutions. Third, carefully dry the scallops. I line a baking sheet with paper towels then place the scallops on top. Put paper towels on top and let them sit for about 5 minutes. Fourth, use a very hot skillet.
This is one of the few times I do NOT use a non-stick skillet. I put the skillet on medium high until the skillet is smoking. Once you place the scallops in the skillet, do not touch them. Let them cook for 2 minutes then flip them over. The final “golden rule” is do NOT over cook them. They cook quickly, don’t be afraid to only cook them for 2 minutes per side. That is also assuming you have large thick scallops. Once you get the hang of it, perfectly seared scallops are easy.
After you cook the scallops you can make the sauce in the same pan. I am all about saving on dishes to wash. You don’t want to have to spend Valentine’s with your loved one doing dishes! If you cannot find Blood Oranges for the sauce, use regular oranges, clementines or tangerines. They will all be good. Make sure you have prepped the ingredients for the sauce ahead of time. You don’t want those gorgeously seared scallops getting cold. We served the scallops with brown rice and the Tamari Roasted Kale. It made the perfect special meal. Bon Appetit!
Seared Scallops with Blood Orange Glaze
- 4 large or 6-7 small blood oranges
- 1 1/2 lbs . dry , fresh, sea scallops
- 1 tsp . kosher salt
- 1/2 tsp . sumac or smoked paprika
- 1/4 tsp . fresh ground black pepper
- 1/2 jalapeno , minced
- 1 garlic clove , minced
- 1 tsp . vegetable oil
- 1 tbsp . light butter
- 1 tbsp . brown sugar
- 1 tsp . rice vinegar
- 1/4 cup chopped cilantro
Supreme the oranges. To do this place the oranges on a cutting board and cut off the rind from each end. Stand the orange up onto one of the rindless ends. Starting at the top of the orange cut down the orange removing the peel and pith. Turn the orange and continue to cut off the peel and pith. To segment the orange, use a paring knife and hold the orange over a medium sized bowl. Cut each segment out by cutting down the membrane on each side of the segment. Let the segment fall into the bowl. Continue until all segments have been cut. Squeeze the remaining orange so any remaining juice falls into the bowl. Repeat with all but one of blood oranges.
For the last orange, squeeze the juice out. You want about 1/3 cup juice.
Place scallops on a single layer on top of some paper towels. Use another paper towel to blot the scallops dry. Let them sit for a few minutes then sprinkle both sides with salt, pepper and sumac.
Place a large skillet over medium high heat. When skillet is smoking, brush oil over the bottom using a silicone pastry brush.
Place scallops in a single layer into the pan. You may need to do this in two batches. Cook for 2 minutes without moving them. They should easily release from the pan. Turn them over and cook for another 2 minutes.
Remove the scallops and place onto a plate. Keep warm.
Turn the heat to medium and add butter. Stir in garlic and jalapeno. Cook until just tender. Add the orange juice and brown sugar. Cook until bubbly. Add vinegar and orange segments. Heat for about 1 minute then turn off the heat.
Add the cilantro and taste for salt. Serve the sauce over the scallops.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy seafood recipes: