Pan Seared Scallops Romantic Dinner (Printer-friendly)
Elegant dish featuring seared scallops with fresh greens and citrus vinaigrette for special occasions.
# What You'll Need:
→ For the Scallops
01 - 8 large sea scallops, patted completely dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Kosher salt and freshly ground black pepper
→ For the Salad Base
05 - 4 cups mixed baby greens (arugula, spinach, frisée)
06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 ripe avocado, sliced
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup pomegranate arils
10 - 2 tablespoons toasted pine nuts
→ For the Citrus Vinaigrette
11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon fresh orange juice
14 - 1 teaspoon honey
15 - 1/2 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper
# How to Prepare:
01 - In a small bowl, whisk together extra virgin olive oil, lemon juice, orange juice, honey, and Dijon mustard until fully emulsified. Season with salt and pepper to taste. Set aside at room temperature.
02 - Place mixed baby greens, cherry tomatoes, avocado slices, red onion, pomegranate arils, and toasted pine nuts in a large bowl. Drizzle with half the prepared vinaigrette and toss gently to coat evenly.
03 - Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper. Heat olive oil and butter in a large nonstick skillet over medium-high heat until the butter foams and the pan is very hot.
04 - Add scallops to the hot pan in a single layer, ensuring they don't touch. Sear without moving for 2 to 3 minutes until a deep golden crust forms. Flip carefully and cook for another 2 to 3 minutes until the scallops are opaque in the center and firm to the touch.
05 - Divide the dressed salad between two plates. Arrange four seared scallops on top of each salad. Drizzle the remaining vinaigrette over the scallops and serve immediately while warm.
# Expert Advice:
01 -
- Restaurant quality seared scallops are easier than you think once you know the simple technique
- The combination of warm seafood and crisp, fresh salad creates that perfect textural contrast that makes every bite interesting
02 -
- Wet scallops will steam instead of sear, so pat them completely dry with paper towels and let them sit uncovered for 10 minutes if you have time
- Once the scallops hit the pan, do not touch them, that gorgeous crust only forms if you leave them completely alone
03 -
- Buy dry scallops rather than wet ones if you can find them, they sear significantly better and havent been treated with preservatives
- Let the scallops come to room temperature for 15 minutes before cooking, cold scallops will make the pan temperature drop too fast