Seared Citrus Scallops Recipe

Prepare scallops

Pat scallops completely dry with paper towels. Remove and discard the small side muscle if still attached. Drying thoroughly is critical to achieve a good sear.

Season both sides of scallops lightly with kosher salt and freshly ground black pepper. If using, lightly dust both sides with the 2 tsp of flour and shake off any excess—this helps create a golden crust but is optional.

Cook aromatics

In a small skillet over medium-low heat melt 1 tablespoon of butter with the olive oil. Add the minced shallot and cook, stirring, for 1–2 minutes until softened and translucent but not browned. Add the minced garlic and cook 20–30 seconds until fragrant.

Deglaze and reduce

Increase heat to medium, pour in the white wine (or chicken broth) and scrape any browned bits from the pan. Let simmer 1 minute to reduce slightly.

Finish sauce

Lower heat to low and stir in the orange juice, lemon juice, lime juice, honey, orange zest and lemon zest. Whisk in the remaining 3 tablespoons of butter, one tablespoon at a time, allowing each piece to melt and the sauce to emulsify into a glossy consistency. Stir in the chopped parsley and season with a pinch of salt and black pepper to taste. Keep warm on very low heat while scallops cook.

Preheat pan

Heat a large stainless-steel or cast-iron skillet over high heat until very hot (a drop of water should sizzle and evaporate instantly).

Add 1 tablespoon unsalted butter to the hot pan and swirl to coat. Immediately place the scallops in the pan spaced at least 1/2 inch apart. Do not overcrowd; work in two batches if necessary.

Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms on the bottom. Flip scallops using tongs or a spatula and sear the other side 1–1.5 minutes until just opaque in the center. Total cook time per scallop should be about 3–3.5 minutes depending on size. Remove scallops to a warm plate.

If you cooked in batches, return the pan to medium-low, add any juices collected on the resting plate to the sauce pan (or pour sauce into the skillet) and warm briefly. Spoon the warm citrus butter sauce over the scallops or return scallops to the pan and gently toss with sauce for 15–30 seconds to coat and heat through.

Plate scallops on a bed of microgreens or alongside your chosen accompaniments. Garnish with thin citrus slices and extra chopped parsley. Serve immediately.