Imagine perfectly seared scallops with a bright, citrusy twist. This Citrus-Infused Seared Scallops recipe is quick, sophisticated, and packed with flavor. Whether for a special occasion or a weeknight treat, it brings elegance to your table with minimal fuss.
Scallops are the star of the dish, providing a tender, slightly sweet base that's perfect for soaking up flavors. Olive oil is used for its high smoke point and subtle fruitiness, essential for a good sear. A touch of salt and black pepper enhances the natural sweetness of the scallops without overwhelming them. The real magic comes from the orange and lime—both their juice and zest—which add a zippy freshness and elevate the savory notes. Garlic provides a fragrant depth, while a bit of butter rounds out the sauce with richness. To finish, a sprinkle of fresh parsley adds a pop of color and a hint of earthiness.
These scallops pair beautifully with a light risotto or a crisp green salad. For a more substantial meal, serve alongside roasted asparagus or a vibrant quinoa salad. A chilled glass of Sauvignon Blanc makes a delightful accompaniment, enhancing the citrus notes.
Start by patting the scallops dry with paper towels. This step is crucial because moisture is the enemy of a good sear. Once dry, sprinkle both sides with salt and pepper. This simple seasoning is all you need to bring out their natural flavor.
Heat the olive oil in a large skillet over medium-high heat. You'll know it's ready when it shimmers slightly—this ensures a nice, caramelized crust. Carefully place the scallops in the skillet, giving them enough space so they don't steam. Let them sit undisturbed for about 2-3 minutes per side until they turn a beautiful golden brown and are just opaque in the center. Once done, remove them from the skillet and set them aside.
Lower the heat to medium and toss in the minced garlic. Stir it around for about 30 seconds until it becomes fragrant—keep an eye on it to prevent burning. Next, pour in the orange and lime juices, plus the zest from both fruits. Stir well, making sure to scrape up any bits stuck to the bottom of the pan; these are flavor gold.
Add the butter to the skillet, stirring constantly as it melts and the sauce slightly thickens. This should only take a minute or two.
Return the scallops to the skillet, rolling them in the citrus sauce to coat them thoroughly. Let them heat through for an additional 1-2 minutes, absorbing all those delightful flavors. Finish by garnishing with chopped parsley before serving.
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