Pan Seared Sea Scallops with Orange Braised Shallots
Elevate your seafood dinner game with this elegant recipe for Pan Seared Sea Scallops with Orange Braised Shallots. Featuring tender, golden-brown scallops paired with a sweet and tangy sauce, this dish balances flavors beautifully. The caramelized shallots are infused with fresh orange juice, a touch of honey, and aromatic thyme, then simmered with white wine for a luxurious glaze that complements the rich, buttery scallops. Quick to prepare—ready in just 40 minutes—this restaurant-quality meal is perfect for impressing guests or treating yourself to a gourmet experience at home. Garnished with fresh parsley and served with lemon wedges for a zesty finish, this scallop recipe is a must-try for seafood lovers seeking bold, citrus-forward flavors.
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Ingredients
- 12 pieces Sea scallops, fresh
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 4 medium Shallots, thinly sliced
- 0.5 cup Fresh orange juice
- 1 teaspoon Orange zest
- 1 tablespoon Honey
- 0.25 cup White wine
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Fresh parsley, chopped
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
Pat the sea scallops dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Set aside.
Step 2
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once the oil is hot and shimmering, add the scallops in a single layer, leaving enough space in between to prevent overcrowding.
Step 3
Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust. Avoid flipping too early to ensure proper caramelization. Remove the scallops from the pan and keep warm.
Step 4
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced shallots and sauté for 4-5 minutes, or until they are soft and translucent.
Step 5
Stir in the white wine, allowing it to simmer for 1-2 minutes to reduce slightly.
Step 6
Add the fresh orange juice, orange zest, honey, and thyme leaves to the skillet. Stir well to combine, and lower the heat to medium-low. Let the mixture simmer for 6-8 minutes, or until the shallots are tender and the liquid has reduced into a glossy sauce.
Step 7
Stir in the remaining tablespoon of butter to enrich and thicken the sauce. Taste and adjust seasoning with more salt or pepper if needed.
Step 8
Return the seared scallops to the skillet, spooning the orange-braised shallot sauce over them. Allow them to warm through for 1-2 minutes.
Step 9
Garnish the dish with freshly chopped parsley and serve immediately with lemon wedges on the side for a bright finishing touch.
Nutrition Facts
| Serving size | (766.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1131.0 |
| Total Fat 67.7g | 0% |
| Saturated Fat 25.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 240.6mg | 0% |
| Sodium 3013.2mg | 0% |
| Total Carbohydrate 60.4g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 35.7g | |
| Protein 65.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 133.6mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 1870.3mg | 0% |
Source of Calories