Seared scallops are by far one of my favorite foods but unfortunately, they’re one of those foods that always seemed to taste better at a restaurant. Meaning, I just couldn’t get a handle on how to cook these suckers to perfection- until now. This recipe is SO simple and will absolutely stand up against chef call.
Now, do keep in mind that quality product plays a huge roll. I’ve chosen dry packed, U10 sea scallops. Dry packed scallops are not packed in any kind of preservative that causes them to absorb water and lose flavor. U10 refers to their size, meaning it will take just a few of them to make a sizable meal. U10 sea scallops are the richest and creamiest of them all- perfect for a simple pan fry.
- 2 U10 sea scallops
- Handful fresh baby arugula
- 1 TBL ghee butter or avocado oil
- 2 Clementines or tangerines
- A few slivers of red onion
- 1/2 Lemon squeeze
- 2 TBL extra-virgin olive oil
- 1 TBL champagne vinegar
- Pinch Himalayan sea salt
- Fresh cracked pepper
- Preheat the oven to 475 degrees.
- Prepare the Orange Blossom Vinaigrette by squeezing the juice of 1 clementine and 1/2 lemon into a small mixing bowl.
3. Add olive oil and vinegar to citrus and whisk together. Season with salt to taste.
3. Place butter or oil in cast-iron pan and bring to high heat.
4. While pan is heating dress both sides of scallops with salt and pepper.
5. Once pan is nice and hot, drop scallops in pan and prepare for a bit of
smoke. Sear until golden brown (2-3 minutes on either side)
6. Once scallops are nicely browned drop in baking dish and add a bit of water
(about 1/4 inch) to the pan in order to keep the scallops moist.
7. Bake at 475 degrees for 4-7 minutes, depending on size and desired temp. I generally cook thick scallops for 5 minutes because I prefer them medium rare.
8. While scallops are baking, prepare salad with arugula, clementine slices and onion.
9. Place seared sea scallops over salad and dress with orange blossom vinaigrette.
10. Bon appétit!