Scallops Recipe With Orange Sauce

Scallops with Orange Sauce - a sweet citrus sauce served over scallops is a lovely meal that cooks quickly, looks elegant and tastes divine.

Why This Recipe Works

• Scallops are one of the easiest kinds of seafood to cook and they can be ready in minutes.
• These perfectly seared scallops are golden brown on the surface and sweet and silky on the insides.
• For this recipe, we use sea scallops which are much larger than bay scallops. A few sea scallops go a long way!

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

• Oranges
• Lemon
• Sugar
• Apple Cider Vinegar
• Coriander, salt, and pepper
• Butter
• Scallops
• Olive oil

How To Buy, Clean, and Cook Scallops

Scallops are often a special treat when dining out, but when you discover how incredibly easy scallops are to cook at home, you won't have to wait to enjoy them again.

Buying Scallops: Buy the freshest scallops you can find. Be sure to purchase scallops from a reputable fishmonger. You will likely find fresh scallops in the seafood section of your grocery store.

Look for scallops that are a uniform pearly white color with firm, slightly moist flesh. They should not be completely dry or dripping with liquid. Make sure they do not look shredded or disfigured, this shows that they were not handled well and can sometimes indicate a lack of freshness.

Cleaning Scallops: Scallops are very easy to prepare for cooking. I usually just rinse them under cool running water and pat them dry with a paper towel.

Cooking Scallops: Scallops cook very quickly and can become tough and chewy if overcooked. Our favorite way to prepare scallops is to simply cook the scallops in a little olive oil in a skillet over medium-high heat. This is called "searing the scallops" and will give them a golden crust and are just barely cooked through. They'll melt in your mouth!

Wet vs. Dry Scallops

When shopping for scallops, look for "dry packed" scallops. These have been shucked and shipped packed on ice, with no chemical additives. They tend to have a slightly pink or off-white hue and their flavor is more pure and concentrated. They have a shorter shelf-life but they are also fresher when you buy them.

Wet scallops go into a container filled with cold water and a phosphate solution after they are shucked. This preserves the scallops but also causes them to absorb water and plump up, giving them a less pure flavor and a tougher texture. These types of scallops tend to release a lot of liquid when cooked which causes them to steam rather than sear to a nice caramelized crust.

How To Know Whether You're Buying Wet Or Dry Scallops

Sometimes it can be hard to tell whether the scallops you're looking at are wet or dry. The best way to find out is to ask.

Are Wet Scallops Okay To Use?

Absolutely, especially if you're going to be cooking them right away. My preference is to use dry scallops but wet scallops are delicious too.

How To Make This Recipe

1. Grate 1 tablespoon of orange zest, then juice the oranges and the lemon into a bowl.
2. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices, zest, and the coriander.
3. Return to medium-heat and boil until thick, stirring, about 5 minutes (If the sugar hardens, it will dissolve as the sauce heats and thickens).
4. Remove pan from the heat and whisk in the butter. Cover the pan and set aside.
5. Season the scallops on one side with salt and pepper. Heat oil in a large skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes.
6. Flip and cook until golden on the other side 3 to 4 minutes.
7. Serve over cooked rice or quinoa making sure to drizzle the orange sauce over the scallops.

Expert Tips

• Make sure your skillet is hot before adding the scallops to the pan.
• Don't overcrowd the scallops in the pan.
• Do not move or touch the scallops until you are ready to flip them.

Frequently Asked Questions

What Do Scallops Taste Like?

Scallops are slightly sweet and have a taste that is similar to lobster. They are rich in flavor and a few will go a long way. When cooked properly, scallops are smooth and tender and will melt in your mouth.

Can I Use Frozen Scallops?

Yes. Be sure to thaw the scallops overnight in the refrigerator. Do not thaw them at room temperature. Rinse scallops and pat them dry with a paper towel before using.

What Wine Pairs Well With This Scallops Dish?

If you're looking for a wine to serve with this scallops dish, I would recommend a Sauvignon Blanc.

Serving Suggestions

You might like to serve your scallops with orange sauce with any of these single serving and small batch recipes:

• White Rice
• Tomato Salad
• Roasted Brussels Sprouts

Other Scallops Recipes

• Pan Seared Scallops
• Spicy Shrimp and Scallops
• Creamy Fettuccine with Scallops and Peas

Enjoy!

Scallops With Orange Sauce

Scallops with Orange Sauce Recipe - a lovely meal that cooks quickly, looks elegant and tastes divine. | onedishkitchen.com

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: Main Dish

Cuisine: Seafood

Servings: 4 servings

Calories: 232kcal

Ingredients

• ▢ 3 medium oranges
• ▢ 1 lemon
• ▢ 2 tablespoons sugar
• ▢ 1 tablespoon apple cider vinegar
• ▢ 1/2 teaspoon ground coriander
• ▢ 2 tablespoons butter
• ▢ 1 1/2 pounds sea scallops
• ▢ 1/4 teaspoon kosher salt
• ▢ 1/8 teaspoon black pepper
• ▢ 1 tablespoon olive oil

Instructions

• Grate 1 tablespoon of orange zest, then juice the oranges and the lemon into a bowl.
• Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices, zest, and the coriander.
• Return to medium-heat and boil until thick, stirring, about 5 minutes (If the sugar hardens, it will dissolve as the sauce heats and thickens).
• Remove pan from the heat and whisk in the butter. Cover the pan and set aside.
• Season the scallops on one side with salt and pepper. Heat oil in a large skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes.
• Flip and cook until golden on the other side 3 to 4 minutes.
• Serve over cooked rice or quinoa making sure to drizzle the orange sauce over the scallops.

Nutrition Facts

Scallops With Orange Sauce

Amount Per Serving (1 serving)

Calories 232 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 55mg18%

Sodium 863mg38%

Potassium 385mg11%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 6g7%

Protein 20g40%

Vitamin A 175IU4%

Vitamin C 14.7mg18%

Calcium 22mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.