I love the beginning of the year. It’s a great time to sort of reset yourself and that includes making healthier food choices. Like many people during the holidays, I give myself until the 1st of the year to stuff my face with whatever I want, then immediately turn it around come January 1st. I tend to cut back on my carbs (so sad) and stick to lean proteins like fish and shellfish. Scallops are some of my favorite things in the world to eat and I find myself eating them a lot this time of year. It’s perfect because we’re right in the thick of citrus season and scallops + citrus is one of my favorite combination of flavors, specifically blood oranges.
I like to think of scallops of ocean candy because of their bright, sweet flavor. I usually keep it pretty simple when it comes to scallops to make sure they stay the star of the dish. The fresh segments of blood orange and spicy bite from the mustard micro greens balance the sweet scallops beautifully. Just make sure you don’t overcook your scallops or they’ll become tough and chewy and it’ll totally ruin the experience. People usually sear them before quickly steaming them to finish cooking them through, but I just prefer giving them a quick sear on each side, keeping them nice and rare in the middle.
This has been my favorite “keep it fresh and simple meal” lately. It’s super simple to put together and makes for a great, light lunch. You can also toss in a bit of cooked farro or quinoa to the dish to bulk it up for a more substantial meal…or just turn this into a recipe that serves 2 instead of 4…something I do all the time because why not, right? Enjoy! xx, Jenny
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Citrus Seared Scallops
- 12 fresh scallops (U12), beards removed and pat dry
- ½ cup fresh blood orange juice about 1 medium blood orange
- ¼ cup fresh lemon juice about 1 large lemon
- 3 tablespoons extra virgin olive oil, divided
- 3 blood oranges, supreme/segmented
- 1 cup loosely packed micro greens
- salt and pepper to taste
- flavorful olive oil garnish
- blood orange zest garnish
- Season scallops with salt and pepper and place in a medium bowl with the blood orange juice, lemon juice and 1 tablespoon of extra virgin olive oil. Toss together. Allow scallops to marinate for 10 minutes.
- Remove scallops from marinade and pat dry. Season with salt and pepper.
- Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Add ½ of the scallops and sear on each side for 2 to 3 minutes (or until golden brown).
- Flip and sear the other side for an additional 2 minutes. Remove from heat.
- To assemble: Scatter a few blood orange segments onto each plate. Arrange 3 scallops onto each plate and drizzle with a small amount of olive oil. Top with microgreens and zest and finish with a sprinkle of salt and pepper. Serve
- *Makes 12 Scallops
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john fischbach sr
instead of olive oil use coconut oil no salt
brenda g nelson
I come from massachusetts and was brought up on seafood. I love scsllops but have never cooked them. I will now!
Thanks for the wonderful idea. Adding citrus makes an amazing meal. I must try it the next time I have guest. Also now I know not to over cook!
I’ve never made scallops before but have wanted too. Then this came across my dash thanks to tumblr. I am so trying this!
Melissa @ Bits of Umami
Scallops are my absolute favorite thing! So excited to give this a try! Pinned :)
Rochelle @ Oh So Sweet Baker
I haven’t had scallops in forever as they are pretty pricey this side of the water (UK) Really want to buy some and make this. Love anything citrusy with fish
bev @ bevcooks
I DIG these scallops. Seriously. Seared perfectly!
jenna @ just j.faye
Oh yum, I haven’t made scallops in forever and these look delicious!
I often use frozen scallops when fresh ones are unavailable or off-the-charts expensive. Just follow directions on package for thawing and pat dry before proceeding. Fresh ones are better, of course, but frozen work in a pinch.
Brian @ Kitchen Domination
Those look fantastic! Do you have any suggestions that might help people who would have to use frozen scallops because fresh are unavailable where they live?
Kimberly | Chic & Sugar
I am usually weary of cooking scallops because – just as you say – it can be so easy to overcook! However, I love the idea of the idea of pairing them with citrus fruit. It would be a nice vibrant addition to our winter comfort foods here in New York. Thanks for sharing it!