Seared Scallops Orange Rice and Citrus Key Lime Sauce
Elevate your dinner table with this luxurious Seared Scallops with Orange Rice and Citrus Key Lime Sauce recipe—a perfect harmony of flavors and textures that will impress any seafood lover. Tender, golden-brown sea scallops are the star of this dish, complemented by vibrant orange-infused basmati rice for a zesty yet comforting base. The crowning touch is a silky citrus key lime sauce, enriched with a hint of honey and garlic, that adds a bright, tangy finish to every bite. With a prep time of just 15 minutes and a total cook time of 30 minutes, this elegant dish is surprisingly easy to prepare, making it perfect for both weeknight meals and special occasions. Complete with a garnish of fresh cilantro, this recipe beautifully balances sweet, savory, and citrusy flavors while delivering a restaurant-quality presentation at home.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 cup Basmati rice
- 1 cup Orange juice
- 1 cup Water
- 1 teaspoon Orange zest
- 2 tablespoons Key lime juice
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 0.25 cup Heavy cream
- 2 tablespoons Fresh cilantro, chopped
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside on a plate.
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the basmati rice, orange juice, water, and orange zest. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, prepare the citrus key lime sauce. In the same skillet used for the scallops, add 1 tablespoon of butter and the minced garlic. Cook for 1 minute until fragrant.
Add the key lime juice, honey, and heavy cream. Whisk to combine and simmer over low heat for 3-4 minutes until the sauce thickens slightly. Adjust seasoning with additional salt if needed.
Fluff the orange rice with a fork and stir in the fresh cilantro.
To serve, divide the orange rice among four plates, top with seared scallops, and drizzle the citrus key lime sauce over the scallops. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2465 mg | 107% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 26.7 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 606 mg | 13% | |
*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.
