Pan Seared Scallops with Citrus

Name: Pan Seared Scallops with Citrus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 12 large sea scallops; 2 tablespoons olive oil; 1 orange, zested and juiced; 1 lemon, zested and juiced; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Highlighted under: World Recipes

I absolutely love making Pan Seared Scallops with Citrus because it elevates the natural sweetness of the scallops with vibrant, zesty flavors. The quick cooking method locks in juiciness while the citrus adds a refreshing twist that brightens up the dish. It’s a perfect recipe for impressing guests or indulging on a weeknight. Each bite offers a melt-in-your-mouth experience, and I’m always excited to pair it with a crisp white wine. If you’re looking for sophistication in simplicity, this recipe is a must-try!

Created by

Emily

Last updated on 2026-01-23T23:18:28.089Z

Trying out Pan Seared Scallops with Citrus was a delightful culinary adventure for me. I was inspired by the notion that fresh seafood paired with acidic flavors creates an exquisite balance. I experimented with a blend of citrus juices and found that combining orange and lemon gave the dish a perfect zing that complements the scallops beautifully.

During the cooking process, I discovered the importance of ensuring the scallops are dry before searing to achieve that desirable golden crust. It was a game-changer! The result is a dish that not only looks stunning but tastes incredible — a true showstopper for any occasion.

Why You Will Love This Recipe
Perfectly seared scallops with a crispy edge
Refreshing citrus flavor that elevates the dish
Quick and easy to prepare, perfect for any occasion

Perfecting the Searing Technique

The key to achieving a beautifully seared scallop lies in patting them dry thoroughly. Moisture on the surface can inhibit the Maillard reaction, which is responsible for the golden, crispy exterior. For this dish, I find that using large sea scallops gives the best texture. When heated correctly, the scallops should sizzle upon contact with the skillet. This auditory cue indicates that the oil is hot enough to create that desirable crust without sticking.

When placing the scallops in the skillet, ensure they are not overcrowded. Aim for a single layer with some space in between each scallop, which allows for even cooking and browning. If you need to cook them in batches, keep the cooked scallops warm on a plate covered loosely with aluminum foil while finishing the rest.

Harnessing Citrus for Freshness

Citrus not only complements the sweetness of scallops but also performs a vital role in the overall flavor profile of the dish. By adding both orange and lemon juice, you create a balance of sweetness and acidity, which brightens the palate. The zests are equally important as they provide aromatic oils that enhance the dish’s fragrance, making each bite an experience for all senses.

When incorporating the citrus juice after searing, be cautious with the heat level. Keep it medium-high, but not too aggressive, as you want the juices to reduce and thicken without burning or becoming bitter. The sauce should be glossy and just thick enough to cling to the scallops. This only requires about a minute of cooking time after adding the juice and zest.

Serving and Enjoying

Presentation is just as important as flavor, especially when serving this dish to guests. To plate beautifully, arrange the scallops in a circle or a straight line and drizzle the citrus sauce over them in an artistic manner. Adding chopped parsley not only enhances the visual appeal but also imparts a fresh note that balances the richness of the scallops. I often serve them with a side of sautéed greens or a light salad to round out the meal.

As for wine pairing, a crisp white wine, such as Sauvignon Blanc or a light Chardonnay, complements the dish beautifully. The acidity of the wine echoes the citrus notes, providing a harmonious dining experience. If making this for a weeknight dinner, consider supplementing the dish with quinoa or rice to soak up the delicious sauce.

Ingredients

Gather these fresh ingredients to create a delicious dish:

Ingredients

12 large sea scallops
2 tablespoons olive oil
1 orange, zested and juiced
1 lemon, zested and juiced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Make sure to use fresh scallops for the best flavor!

Instructions

Follow these steps to create your delicious scallops:

Prepare the Scallops

Pat the scallops dry with paper towels. Season both sides generously with salt and pepper.

Heat the Oil

In a large skillet, heat the olive oil over medium-high heat until it shimmers.

Sear the Scallops

Add the scallops to the skillet in a single layer. Sear for about 2-3 minutes on each side until they are golden brown and cooked through.

Add Citrus

Pour the orange and lemon juice into the pan and add the zest. Cook for another minute, allowing the sauce to thicken slightly.

Serve

Plate the scallops, spooning the citrus sauce over the top. Garnish with chopped parsley.

Enjoy your delicious Pan Seared Scallops with Citrus!

Pro Tips

Make sure the scallops are dry for a perfect sear. Don't overcrowd the pan to ensure even cooking.

Ingredient Substitutions

If you’re unable to find large sea scallops, you can opt for smaller bay scallops, although they will require slightly less cooking time. Just be vigilant, as they can overcook quickly. Additionally, if you want to reduce fat, avocado oil can be a suitable substitute for olive oil while still giving you a high smoke point for searing.

For a non-citrus version, consider using balsamic vinegar or a splash of soy sauce for a different flavor profile. However, I recommend keeping at least a splash of citrus for that needed brightness. Feel free to experiment with different herbs like basil or cilantro in place of parsley if you desire a twist on the garnish.

Make-Ahead Tips

This dish is best served fresh due to the quick cooking nature of scallops; however, you can prep some components in advance. The citrus juice can be juiced and zested a day ahead and stored in the fridge to save time during the cooking process. Just give it a gentle stir before adding it to the pan.

While it's not ideal to freeze cooked scallops due to texture changes, you can prepare a citrus sauce ahead of time. Reheat it gently on the stove when you are ready to serve, ensuring you keep the heat low to prevent separation or curdling.

Troubleshooting Cooking Issues

If your scallops turn out rubbery, it's most likely due to overcooking. They should only take about 2-3 minutes per side. To check for doneness, the scallops should be opaque and firm to the touch. Remember, they continue to cook a bit even after being removed from the heat, so err on the side of slightly undercooking them.

Another common issue is the scallops sticking to the pan. Make sure the skillet is adequately heated before adding the oil and scallops. If they do stick, gently sliding a spatula underneath can sometimes free them, but waiting an extra minute might also allow them to release naturally once they’ve formed a crust.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I serve with this dish?

This dish pairs well with a light salad, risotto, or sautéed vegetables.

→ How do I know when the scallops are done?

Scallops are perfectly cooked when they are opaque and firm to the touch.

→ Can I substitute the citrus?

Yes, you can experiment with lime or grapefruit for different flavor profiles.