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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Recipe Information
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)
Instructions
Pat the sea scallops dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Set aside.
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.
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.
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.
Stir in the white wine, allowing it to simmer for 1-2 minutes to reduce slightly.
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.
Stir in the remaining tablespoon of butter to enrich and thicken the sauce. Taste and adjust seasoning with more salt or pepper if needed.
Return the seared scallops to the skillet, spooning the orange-braised shallot sauce over them. Allow them to warm through for 1-2 minutes.
Garnish the dish with freshly chopped parsley and serve immediately with lemon wedges on the side for a bright finishing touch.
Nutrition Facts
Calories |
1131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 35.7 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
