Seared Scallops with Balsamic-Orange Sauce | Seafood Recipe
A quick guide to cooking pan-seared scallops, what to serve with scallops and a simple and easy recipe for cooking them at home.
Servings: 4 Servings
Calories: 238kcal
Ingredients
For the Balsamic-Orange Sauce (optional):
- ¾ cup Balsamic vinegar
- Juice of 1 small orange
- Pinch of Kosher salt
- Pinch of black pepper
For the Seared Scallops:
- 1 pound extra jumbo scallops rinsed and patted dry
- ½ teaspoon Kosher salt
- 1 teaspoon plus 2 tablespoons Canola oil, separated
- 1 tablespoon unsalted butter
Instructions
- Begin the sauce by placing Balsamic vinegar in a small saucepan over medium-low heat. Allow to simmer 5-7 minutes, or just until reduce by half.
- Transfer 2 tablespoons (1 ounce) of the Balsamic reduction to a small bowl, and reserve any of the remaining Balsamic reduction for another use. Add freshly squeezed orange juice to the bowl, as well as a scant pinch of Kosher salt and a pinch of black pepper. Whisk to combine, and set aside until ready to use.
- For the scallops, add scallops to a mixing bowl, along with 1 teaspoon Canola oil and Kosher salt. Mix together until scallops are evenly coated with both oil and salt. Set aside until ready to use.
- Add 2 tablespoons of Canola oil to a large, nonstick sauté pan over medium-high heat and allow to come to temperature. Add butter, and as soon as it has melted, place the scallops in the pan, spacing them apart so that no scallop is touching another. Do not overcrowd the pan, and sear in batches if necessary.
- Allow the scallops to cook for 2 - 2 ½ minutes on each side, without jostling them or moving around in the pan. Transfer scallops to a plate, drizzle with Balsamic-orange sauce, serve and enjoy.
Nutrition
Calories: 238kcal | Carbohydrates: 11g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 746mg | Potassium: 286mg | Sugar: 7g | Vitamin A: 90IU | Calcium: 20mg | Iron: 0.8mg