Seared Scallops with Citrus Salsa
Seared Scallops with Citrus Salsa
Ingredients
For the Citrus Salsa
- 1 orange, peeled, segmented, and chopped
- 1/2 grapefruit, peeled, segmented, and chopped
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, seeded and finely minced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Scallops
- 1 pound sea scallops, pat dry, side muscle removed
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the citrus salsa: In a medium bowl, combine the chopped orange, grapefruit, diced red onion, minced jalapeño, and chopped cilantro. Drizzle with lime juice and olive oil. Season with salt and pepper. Gently toss to combine. Set aside to allow flavors to meld.
⏱️ 10 min
- 2
Prepare the scallops: Ensure the scallops are thoroughly patted dry with paper towels. This is crucial for achieving a good sear. Season both sides of the scallops generously with salt and black pepper.
⏱️ 5 min
- 3
Sear the scallops: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned scallops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms and the scallops are opaque throughout. Add the butter during the last minute of cooking and baste the scallops.
⏱️ 5 min•🌡️ 400
- 4
Serve: Arrange the seared scallops on serving plates. Spoon a generous amount of the citrus salsa over or alongside the scallops. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Scallops with Citrus Salsa
Ingredients
For the Citrus Salsa
- 1 orange, peeled, segmented, and chopped
- 1/2 grapefruit, peeled, segmented, and chopped
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, seeded and finely minced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Scallops
- 1 pound sea scallops, pat dry, side muscle removed
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the citrus salsa: In a medium bowl, combine the chopped orange, grapefruit, diced red onion, minced jalapeño, and chopped cilantro. Drizzle with lime juice and olive oil. Season with salt and pepper. Gently toss to combine. Set aside to allow flavors to meld.
⏱️ 10 min - 2
Prepare the scallops: Ensure the scallops are thoroughly patted dry with paper towels. This is crucial for achieving a good sear. Season both sides of the scallops generously with salt and black pepper.
⏱️ 5 min - 3
Sear the scallops: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned scallops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 1 1/2 to 2 minutes per side, until a deep golden-brown crust forms and the scallops are opaque throughout. Add the butter during the last minute of cooking and baste the scallops.
⏱️ 5 min•🌡️ 400 - 4
Serve: Arrange the seared scallops on serving plates. Spoon a generous amount of the citrus salsa over or alongside the scallops. Serve immediately.
⏱️ 2 min