Description
A delicate and flavorful seafood dish featuring seared sea scallops topped with a refreshing orange, basil, and caper dressing. Perfect for an elegant yet simple main course, this recipe balances citrus brightness with herbal and briny notes.
Ingredients
Scale
Scallops
- 1 pound sea scallops (patted dry)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon butter
Dressing
- Zest and juice of 1 orange
- 1 tablespoon capers (drained and chopped)
- 2 tablespoons fresh basil (chopped)
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 small shallot (finely minced)
- Salt and pepper to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together the orange zest and juice, chopped capers, fresh basil, olive oil, Dijon mustard, and minced shallot. Season with salt and pepper. Set aside to allow the flavors to meld.
- Season the scallops: Pat the sea scallops dry with paper towels. Lightly season both sides with salt and black pepper to ensure even flavor.
- Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Heat until the oil is hot but not smoking, creating the perfect surface for searing.
- Sear the scallops: Add the scallops to the skillet in a single layer without overcrowding. Sear for 2 to 3 minutes on one side until golden brown. Flip each scallop carefully and cook for another 2 to 3 minutes until they are just cooked through.
- Finish with butter: During the last minute of cooking, add 1 tablespoon butter to the skillet. Spoon the melted butter over the scallops continuously to add richness and moisture.
- Serve: Remove scallops from the skillet and arrange on a serving plate. Drizzle the prepared orange, basil, and caper dressing over the scallops immediately. Serve warm for best taste.
Notes
- This dish pairs beautifully with a light salad, risotto, or crusty bread.
- For extra brightness in the dressing, add a splash of white wine.
- Use only dry-packed scallops for best searing results; avoid previously frozen or wet-packed scallops.
- Omitting butter makes this recipe dairy-free while maintaining flavor.
