Pan seared scallops style like a special day dinner, however they’re straightforward sufficient for a weeknight. Serve them over a citrus-infused salad for a light-weight and healthy meal!
Caramelized pan seared scallops mixed with candy oranges and peppery arugula in a garlic citrus French dressing—it feels like one thing straight off of a restaurant menu, nevertheless it’s my new favourite salad recipe! While pan seared scallops might sound high-end, they’re easy to make for a weeknight dinner or perhaps a fast lunch. This dish can also be elegant sufficient to impress company and simple to scale up for those who’re serving a crowd.
Why These Pan Seared Scallops Deserve a Spot on Your Menu
Here’s why you’ll need to make this recipe quickly!
- A good way to get pleasure from scallops. Scallops are low in factors, full of protein, and so they at all times make a meal really feel somewhat bit extra particular. In this recipe, they’re wealthy and flavorful, making this salad appear indulgent (though it’s not).
- Restaurant-quality. The mixture of zesty citrus, peppery greens, and savory caramelized scallops creates the form of salad you’d anticipate finding at a elaborate restaurant. The stability of textures and flavors is phenomenal.
- Easy to make. Quick to organize, this pan seared scallop salad is good for busy weeknights or last-minute entertaining.
What You’ll Need
The pan seared scallops are the star of this recipe and also you don’t want a lot else to make them shine. Scroll right down to the recipe card under for actual measurements.
- Sea scallops – Dry packed scallops are greatest. Wet packed scallops are plumped up with water and chemical compounds to extend their weight; when cooked, this extra liquid evaporates off and leaves you with a lot smaller scallops than you started with!
- Unsalted Butter – Cooking scallops in butter offers them that good caramelization and further taste.
- Lemon and orange – You’ll use the juice from these to make the dressing, and also you’ll additionally add some orange segments to the salad.
- Garlic – This provides savory taste to the dressing.
- Salt and pepper – I like to make use of kosher salt and freshly floor pepper.
- Extra-virgin olive oil – Use a top quality EVOO that’s fruity and fragrant.
- Greens – I take advantage of a mixture of baby greens and arugula.
- Red onion – If you need to make the onion much less pungent, you may toss the diced onion in somewhat little bit of the dressing and let this sit for 10 minutes earlier than including it to the salad.
How to Make Seared Scallops
This is only a temporary overview of the steps for making pan seared scallops. See the recipe card under for printable directions.
- Make the French dressing. Whisk the olive oil, juice from half lemon, juice from 1/4 of the orange, garlic, salt and pepper in a small bowl.
- Prep the salad components. Peel and slice the remaining orange. Place the greens on a plate and add the onion.
- Season the scallops. Rinse the scallops and pat them dry. Season them with salt. While you do that, preheat a skillet over high warmth.
- Cook the scallops. Melt the butter within the pan and add the scallops. Sear till they’re caramelized on the underside, then flip and caramelize the opposite aspect. The middles ought to nonetheless be translucent to maintain them from overcooking.
- Put all of it collectively. Add the pan seared scallops to the greens, then add the oranges. Drizzle with the French dressing and serve.
Tips and Variations
These tips will enable you to be sure your pan seared scallops end up good.
- Swap out the greens. You can use one other inexperienced like baby spinach or go in a unique course and serve your pan seared scallops over quinoa, jasmine rice, or couscous.
- Make positive the scallops are dry. It’s essential to pat the scallops dry earlier than cooking them. If they’re nonetheless damp, they’ll steam within the pan; they might additionally trigger the butter to spatter whenever you add them to the skillet.
- Don’t transfer the scallops. To get that good sear and caramelization, don’t transfer the scallops within the pan till you’re able to flip them.
Proper Storage
- Refrigerator: Store leftover scallops in an hermetic container within the fridge for as much as 2 days. Be positive to retailer the salad individually. (I don’t suggest freezing leftovers.)
- To reheat: Reheating scallops is hard! A fast sear on the grill works nicely, or place them in a steamer basket set over simmering water, cowl, and steam till they’re heat.
Yield: 2 servings
Serving Size: 1 /2 of recipe
Citrus Mojo Vinaigrette: In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
Peel the remaining orange and chop into small chunks.
Arrange blended greens and arugula within the heart of a plate or platter.
Top with pink onion.
Wash scallops and pat dry with a paper towel.
Season with salt.
Heat a medium dimension pan on a high flame.
When pan is scorching, soften butter and place scallops within the pan.
Sear with out touching them for a couple of minutes till the underside varieties a pleasant caramel coloured crust.
Turn over and prepare dinner about one other minute whereas their facilities are nonetheless barely translucent (you may verify this by viewing them from the aspect). Be cautious to not overcook.
Remove from the pan and prepare across the greens.
Arrange oranges on the plate and drizzle with French dressing.
Last Step:
Please go away a score and remark letting us know the way you favored this recipe! This helps our enterprise to thrive and proceed offering free, high-quality recipes for you.Serving: 1 /2 of recipe, Calories: 212 kcal, Carbohydrates: 8.5 g, Protein: 20.5 g, Fat: 9.5 g, Saturated Fat: 2 g, Cholesterol: 42.5 mg, Sodium: 206.5 mg, Fiber: 1.5 g, Sugar: 4 g
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