Description
A delightful seafood main course featuring tender sea scallops seared to perfection and topped with a fresh, tangy dressing made from orange juice, basil, capers, and shallot. This Mediterranean-inspired dish balances savory and citrus flavors, perfect for a light yet satisfying dinner.
Ingredients
Scale
Scallops
- 1 pound sea scallops, patted dry
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
Dressing
- 1 orange, zested and juiced
- 1 tablespoon capers, rinsed and chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small shallot, minced
Instructions
- Prepare the dressing: In a small bowl, whisk together the orange juice, orange zest, chopped capers, fresh basil, Dijon mustard, honey, and minced shallot. Slowly drizzle in 1 tablespoon of olive oil while whisking continuously until the dressing emulsifies and is well combined. Set aside.
- Heat the skillet: Place a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Allow it to heat until shimmering but not smoking.
- Season the scallops: Pat the scallops dry again if needed, then season evenly with salt and black pepper to enhance flavor and promote a good sear.
- Sear the scallops: Carefully place the scallops in the hot skillet, making sure not to overcrowd the pan. Sear for 2 to 3 minutes on one side without moving them to develop a golden brown crust. Flip the scallops and cook an additional 2 to 3 minutes until golden and just cooked through.
- Rest scallops: Remove scallops from the heat and let them rest for 1 minute to allow juices to redistribute.
- Plate and serve: Arrange the scallops on serving plates and generously spoon the orange, basil, and caper dressing over them. Serve immediately for best flavor and texture.
Notes
- Ensure scallops are very dry before searing to achieve a golden, caramelized crust.
- This dish pairs beautifully with a light salad or a citrusy couscous for a balanced meal.
- If oranges are out of season, substitute with fresh lemon juice and zest for a similar bright flavor.
- Use fresh basil for best aroma and taste—dried basil will not provide the same freshness.
