Seared Jumbo Sea Scallops Recipe
Recipe information
Make Seared Jumbo Sea Scallops in just 30m. Sautéed fresh vegetables, saffron risotto cake, orange-honey beurre blanc
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Ingredients for Seared Jumbo Sea Scallops
Directions for Preparing Seared Jumbo Sea Scallops
1. Prepare the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus, bell pepper, and carrot. Sauté for about 5-7 minutes until vegetables are tender but still crisp. Season with salt and pepper. Remove from the skillet and set aside.
2. Cook the Scallops
In the same skillet, add another tablespoon of olive oil and 2 tablespoons of butter. Heat until the butter is melted and starts to foam. Pat the scallops dry with paper towels and season with salt and pepper. Add the scallops to the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
3. Make the Orange-Honey Beurre Blanc
In a small saucepan, combine orange juice, honey, and lemon juice. Bring to a simmer over medium heat. Allow to reduce for about 5-7 minutes until slightly thickened. Whisk in the remaining 2 tablespoons of butter until emulsified. Season with salt to taste.
Local Coupons
No local coupons found for this recipe's ingredients.