Citrus Butter Seared Scallops

Name: Citrus Butter Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 2
Ingredients: 12 large sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; Zest of 1 lemon; Zest of 1 orange; Juice of 1 lemon; Juice of 1 orange; 1 tablespoon chopped fresh parsley

Highlighted under: World Cuisine Recipes

I love to experiment with flavors, and when I tried pairing scallops with citrus, I was blown away by how the bright, zesty notes elevate the dish. This Citrus Butter Seared Scallops recipe combines the indulgence of butter with the refreshing tang of citrus, creating a culinary delight that's surprisingly easy to whip up. The scallops caramelize beautifully in the pan, taking on a rich golden hue while absorbing the citrus essence. Whether it's for a special occasion or a weeknight dinner, this dish never fails to impress!

Created by

Emily

Last updated on 2026-01-22T14:22:27.723Z

When I first tried making scallops at home, I was intimidated by their delicacy. However, the moment I perfected this method with citrus butter, I knew I had struck gold. The key is ensuring the scallops are dry before hitting the hot pan, allowing for a fantastic golden sear. The citrus brings out the sweetness of the scallops while the butter melts into a savory, aromatic sauce that you’ll want to drizzle over everything.

I remember serving these scallops during a dinner party, and the rave reviews were overwhelming. The balance between the rich butter and vibrant citrus has a way of captivating guests, making this dish not just a meal but a memorable experience. A sprinkle of fresh herbs or microgreens on top adds a lovely touch for presentation, elevating it even further!

        Why You'll Love This Recipe
        A perfect blend of savory and tangy flavors
Quick and easy to prepare, ideal for any occasion
Elegant presentation that impresses guests

      

The Role of Citrus in Scallop Dishes

Citrus fruits play a vital role in bringing brightness to dishes like these scallops. The acidity from the lemon and orange juice not only cuts through the richness of the butter but also enhances the natural sweetness of the scallops. When the scallops hit the pan, they begin to caramelize, and the citrus elements deepen the flavor, creating a balanced dish that tantalizes the palate. I recommend using freshly squeezed juice for the best taste, as bottled juice can lack the vibrant notes needed to elevate this seafood.

In this recipe, the zest of the lemon and orange adds a fragrant lift that is a game-changer. The oils in the zest contribute aromatic qualities that meld beautifully with the buttery sauce. When preparing the citrus, make sure to avoid the bitter white pith, using only the colorful outer skin. Grating the zest finely will release more oils, intensifying the aroma and flavor in your dish. This harmonious blend is truly what makes citrus butter scallops a sublime experience.

Techniques for Perfectly Seared Scallops

To achieve beautifully seared scallops with a golden crust, it’s essential to start with dry scallops. Patting them thoroughly with paper towels removes excess moisture, allowing for proper browning. Heating your skillet to medium-high is key; if the oil isn’t hot enough, the scallops will steam rather than sear. Look for shimmering oil as an indication of adequate heat before adding your scallops, and remember to lay them down gently to prevent splatter.

Timing is crucial when searing scallops. Aim for about 2 to 3 minutes on each side; when they are golden brown, they’re ready to flip. Avoid overcrowding the pan, as this can drop the temperature and inhibit browning. If you’re working in batches, keep the cooked scallops warm in a low oven (around 200°F or 93°C) while you prepare the rest. This technique ensures that all scallops are served hot and perfectly seared.

Ingredients

For the Scallops

12 large sea scallops
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Citrus Butter Sauce

Zest of 1 lemon
Zest of 1 orange
Juice of 1 lemon
Juice of 1 orange
1 tablespoon chopped fresh parsley

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Sear the Scallops

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops, spacing them apart. Sear for 2-3 minutes until golden brown, then flip and cook for an additional 2-3 minutes.

Remove from the skillet and keep warm.

Make the Citrus Butter Sauce

In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the lemon and orange juice and zest. Cook for 1-2 minutes until slightly thickened.

Serve

Return the scallops to the skillet, gently coating them with the sauce. Serve immediately, garnished with fresh parsley.

Pro Tips

For best results, ensure your scallops are dry before searing to achieve a golden crust.

Serving Suggestions

These Citrus Butter Seared Scallops can be served over a bed of creamy risotto or alongside a crisp arugula salad for a delightful contrast. The richness of the butt and tenderness of the scallops pairs wonderfully with a light white wine, such as a Sauvignon Blanc or a Pinot Grigio, which mirrors the citrus notes of the dish. For an elegant presentation, consider placing a dollop of additional citrus butter sauce on top of the scallops just before serving.

For added texture, you can garnish your dish with toasted pine nuts or slivers of fennel. These elements not only elevate the dish's visual appeal but provide a crunch that complements the softness of the scallops. Don’t hesitate to experiment with incorporating seasonal vegetables, such as asparagus or green beans, which can be sautéed quickly in the same pan after the scallops for an all-in-one meal.

Make-Ahead and Storage Tips

While scallops are best enjoyed freshly cooked, you can prepare the citrus butter sauce in advance. Simply refrigerate the cooled sauce in a sealed container for up to three days. When you're ready to serve, gently reheat the sauce over low heat, adding a splash of water to loosen it up if needed. If you wish to make this dish part of a meal prep plan, consider cooking the scallops just before serving to maintain their delicate texture.

Should you have any leftovers, store the scallops in a tightly sealed container in the refrigerator for up to 48 hours. Be mindful that reheating scallops can lead to a rubbery texture; instead, gently warm them in a skillet over low heat just until they are heated through, ideally drizzled with a bit of the reserved citrus sauce to keep them moist.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I substitute for the citrus?

You can use lime or grapefruit for a different flavor profile.

→ How do I know when scallops are done?

Scallops should be opaque and have a golden crust on both sides.

→ Can I make this dish ahead of time?

Scallops are best served fresh. You can prep the sauce in advance.