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Seared Scallops with Citrus Butter

Learn how to make perfectly seared scallops- it's easier than it seems- served with a tangy citrus butter and fresh herb sauce.

Course Main Course
Cuisine American, Gluten-free
Keyword citrus, scallops, seafood
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 221 kcal
Author Denisse

Ingredients

for the scallops:

  • 12 sea scallops
  • salt and pepper
  • vegetable oil
  • butter

for the citrus butter:

  • 3 tablespoons unsalted butter
  • shallot minced
  • white wine or broth
  • 3 tablespoons freshly squeezed clementine juice
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh chives chopped

Instructions

  1. Remove the side muscle from the scallops if attached. Pat dry with paper towels and season with salt and pepper.
  2. Heat vegetable oil and butter in a large skillet over medium-high heat until very hot but not smoking. Add the scallops in a single layer. Do over crowd the pan and cook them in batches if necessary. 

Cook for 2-3 minutes without flipping, until a golden crust forms. Flip and cook for another 2 minutes on the other side, until the outside is browned and the scallops are opaque throughout. Remove from skillet, transfer to a plate and cover to keep warm.

  3. Turn the heat down to medium and add 2 tablespoons of butter, scraping up any browned bits. Add the shallots and cook until softened, 1-2 minutes.



  4. Add the wine (or broth) and bring to a simmer for 2 minutes or until reduced by about half. Stir in the remaining tablespoon of butter, clementine juice and lemon juice. Cook for another 1-2 minutes until sauce has thickened slightly. Season to taste with salt and pepper; stir in parsley.

  5. Spoon the sauce over the scallops and garnish with chives.