Description
Seared Scallops with Citrus Butter is a quick and elegant seafood dish featuring perfectly golden scallops pan-seared to develop a rich crust, served with a bright and tangy citrus butter sauce made from clementine and lemon juices. Enhanced by shallots, fresh herbs, and a splash of white wine or broth, this recipe delivers a delightful combination of buttery, savory, and citrus flavors in just 20 minutes.
Ingredients
Scallops
- 12 sea scallops
- Salt and pepper, to taste
- Vegetable oil, for searing
- 1 tablespoon butter, for searing
Citrus Butter Sauce
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 1/4 cup white wine or broth
- 3 tablespoons freshly squeezed clementine juice
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- Prepare the Scallops: Remove the side muscle from each scallop if it is attached. Pat the scallops dry thoroughly with paper towels to ensure a good sear, then season both sides generously with salt and pepper.
- Sear the Scallops: Heat vegetable oil and 1 tablespoon butter in a large skillet over medium-high heat until the mixture is very hot but not smoking. Place the scallops in a single layer in the pan, making sure not to overcrowd them; cook in batches if necessary. Let the scallops cook undisturbed for 2-3 minutes until they develop a deep golden crust. Flip them over and cook for an additional 2 minutes until the other side is browned and the scallops are opaque. Remove scallops from the skillet, transfer to a plate, and cover to keep warm.
- Prepare the Sauce Base: Reduce the heat to medium and add 2 tablespoons butter to the skillet, scraping up any browned bits from the bottom. Add the minced shallots and cook them until softened, about 1 to 2 minutes.
- Finish the Sauce: Pour in the white wine or broth and simmer for about 2 minutes until the liquid is reduced by half. Stir in the remaining tablespoon of butter, clementine juice, and lemon juice. Continue cooking for another 1 to 2 minutes until the sauce thickens slightly. Season with salt and pepper to taste and stir in the chopped parsley.
- Serve: Spoon the prepared citrus butter sauce over the scallops and garnish with chopped fresh chives. Serve immediately while hot for best flavor and texture.
Notes
- Ensure scallops are patted very dry before searing to achieve the best crust.
- Do not overcrowd the pan when searing scallops; cook in batches if needed to maintain high heat for proper searing.
- Freshly squeezed clementine juice provides a sweet citrus contrast; if unavailable, substitute with orange juice.
- Use a neutral oil like vegetable oil for searing to prevent smoke and preserve scallop flavor.
- Serve immediately after plating to enjoy scallops at their optimal texture and temperature.
