• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Spoon Fork BaconSpoon Fork Bacon
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • What’s for Dinner?
  • Recipes By Category
  • Most Recent
  • Contact
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes By Category
  • Most Recent
  • What’s for Dinner?
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter
    • TikTok
  • ×

    Home > Blog > Seafood > Citrus Seared Scallops

    Citrus Seared Scallops

    by Teri Lyn Fisher · Published: Jan 12, 2015 · Modified: Oct 12, 2020

    Jump to Recipe

    Plates of citrus seared scallops garnished with blood orange segments and micro greens.Citrus marinated scallops being seared in a frying pan.Sliced and segmented blood oranges on a wooden cutting board.A close up of citrus seared scallops garnished with blood orange segments and micro greens.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

    Scallop fan? Yep, us too. Here are more scallop recipes to drool over: 

    Seared scallops over pumpkin risotto in a blue bowl with a spoon.
    Seared Scallops over Pumpkin Risotto
    Seared scallops over roasted sweet potato pureee with pickled mustard seeds.
    Seared Scallops over Sweet Potato Puree
    Frutti Di Mare recipe on a platter.
    Frutti Di Mare
    Click here for our Seafood Recipe Collection
    A plate of citrus seared scallops with another plate in the background.

    Hungry for more?

    Subscribe to never miss a recipe.

    EmailPinTweetShareYummly
    Plates of citrus seared scallops garnished with blood orange segments and micro greens.

    Citrus Seared Scallops

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 4

      INGREDIENTS  

    • 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

      INSTRUCTIONS  

    • 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

      NOTES  

    • *Makes 12 Scallops
    Serving: 1serving Calories: 148kcal Carbohydrates: 7g Protein: 6g Fat: 11g Saturated Fat: 2g Cholesterol: 11mg Sodium: 178mg Potassium: 188mg Fiber: 1g Sugar: 4g Vitamin A: 97IU Vitamin C: 27mg Calcium: 13mg Iron: 1mg
    CUISINE: Amercian
    KEYWORD: scallops
    COURSE: dinner

    You Might Also Love...

    • Shrimp scampi recipe on a plate with bread and lemon wedges.Shrimp Scampi Recipe
    • A pot of singapore noodles with shrimp and peppers and serving spoons.Singapore Noodles
    • A recipe for Scallop and Uni Crudo.Scallop and Uni Crudo

    January 12, 2015 / 11 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Quick and Easy Apps for your News Years Party!
    Next Post: Carne Asada Nachos Next Post >

    Reader Interactions

    January 12, 2015 / 11 Comments

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Did you make this recipe? We want to see!

      tag @SpoonForkBacon and #SpoonForkBacon on Instagram

    1. john fischbach sr

      August 27, 2019 at 6:13 pm

      instead of olive oil use coconut oil no salt

      Reply
    2. brenda g nelson

      October 30, 2018 at 9:30 am

      I come from massachusetts and was brought up on seafood. I love scsllops but have never cooked them. I will now!

      Reply
    3. Queen McIntosh

      January 17, 2015 at 9:36 pm

      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!
      Thanks

      Reply
    4. HGPrime

      January 14, 2015 at 7:08 pm

      I’ve never made scallops before but have wanted too. Then this came across my dash thanks to tumblr. I am so trying this!

      Reply
    5. Melissa @ Bits of Umami

      January 14, 2015 at 4:33 pm

      Scallops are my absolute favorite thing! So excited to give this a try! Pinned :)

      Reply
    6. Rochelle @ Oh So Sweet Baker

      January 13, 2015 at 3:32 pm

      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

      Reply
    7. bev @ bevcooks

      January 13, 2015 at 4:56 am

      I DIG these scallops. Seriously. Seared perfectly!

      Reply
    8. jenna @ just j.faye

      January 12, 2015 at 1:55 pm

      Oh yum, I haven’t made scallops in forever and these look delicious!

      Reply
    9. Kathy

      January 12, 2015 at 12:43 pm

      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.

      Reply
    10. Brian @ Kitchen Domination

      January 12, 2015 at 11:11 am

      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?

      Reply
    11. Kimberly | Chic & Sugar

      January 12, 2015 at 8:39 am

      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!

      Reply

    Primary Sidebar

    HI! WE ARE GLAD YOU'RE HERE!

    Teri and Jenny of Spoon Fork Bacon

    We hope you find something you love in
    our little corner of the internet.
    XOXOXO, Teri + Jenny

    ABOUT US

    As Featured On

    A complication of logos showcasing where Spoon Fork Bacon has been featured. Including delish, today show, cosmopolitan, good morning america, domino, good housekeeping, william sonoma, and country living.

    Asian Inspired

    BBQ

    PORK

    DESSERT

    For Dinner Tonight

    • Tteokbokki recipe on a platter. Tteokbokki (Korean Spicy Rice Cakes)
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Korean Army Stew or Budae Jjigae in a pot ready to be served. Budae Jjigae (Korean Army Stew)
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • A collage of our best Valentine's dinner ideas. Best Valentine’s Day Dinner Ideas
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken

    Popular Now

    • Fried pickle chips on a platter with ranch dressing. Fried Pickle Chips
    • Shrimp scampi recipe on a plate with bread and lemon wedges. Shrimp Scampi Recipe
    • Brown Butter Colcannon recipe in a bowl with a spoon in it. Brown Butter Colcannon
    • Chicken and gnocchi soup in a bowl with bread on the side. Chicken Gnocchi Soup
    • Cajun shrimp pasta recipe in a bowl with a fork on the side. Cajun Shrimp Pasta
    • Cashew chicken recipe in a skillet with rice on the side. Cashew Chicken

    Footer

    As Featured On
    As featured on graphic.

    GET NEW RECIPES DELIVERED TO YOUR INBOX!

    Thank you!

    You have successfully joined our subscriber list.

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • TikTok

    All content including images © 2011-2022 Teri Lyn Fisher & Jenny Park. Stealing is bad karma.

    Spoon Fork Bacon contains paid advertising banners and occasionally affiliate links, and sponsored posts.
    As an Amazon Associate I earn from qualifying purchases.

    Sponsored posts are indicated at the start of such posts. All of our opinions are always our own.
    Thank you for supporting our sponsors. It helps us pay to run this site and bring you unique and original recipes.

    Privacy Policy | Accessibility Statement

    Share this ArticleLike this article? Email it to a friend!

    Email sent!