Scallops with Citrus Sauce

This is a recipe I make very often because it’s just so easy, but it also tastes really complex like you spent a lot of time on it!

I start with making the sauce. In a saucepan combine 1/2 tbsp butter, 1 cup orange juice, salt and pepper to taste, 1 tbsp tamari or soy sauce and 1 tbsp lemon juice. Bring to a boil then reduce to medium and cook until it is reduced to a syrupy sauce, about 15-20 minutes. Set aside.

I use about 12 sea scallops for this one. In the summer I like to grill scallops, but in the winter, I pan fry them. When you cook scallops you want to first make sure you rinse them well to get rid of grit. Then you want to peel off the little muscle on the side. Then it’s very important to completely dry them so they will caramelize.

For this recipe, I get the pan very hot and melt 1/2 tbsp butter and 1/2 tbsp olive oil. Then I drop in the scallops (which have been seasoned with salt and pepper). Be sure you have a big enough pan, so there is about an inch or so between the scallops. If you don’t, they will boil in their juices instead of caramelizing. Cook about 2-3 minutes, then flip. Cook until cooked through, another 2-3 minutes.

Remove the scallops and pour the sauce into the scallop pan. Heat the sauce, scraping up the browned bits from the bottom. Serve with the scallops. This is good served over rice too.


4 Responses to Scallops with Citrus Sauce

  1. Sheryl says:

    Well, I can see why you make this often…and I think I will, too, after I try it out. Sounds delish!

  2. Although scallops are very expensive where I live, about the equivalent of a dollar (US) each, I like the idea of this recipe for a special treat. I’m curious what you mean by the muscle though, do you mean the little yellow part? That’s delicious so I can’t think you mean to discard that.

  3. I love scallops but haven’t had them in forever. Citrus is going off like crazy around here; maybe it’s a good time to get scallops on the table!

  4. marthaandme says:

    It’s usually the same color as the scallop itself, but is a little piece on the side that peels off. If you look at the scallop it won’t be perfectly round – there will be a little piece bulging on the side. Just peel that off and discard because it is tough and not good for eating.

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