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Golden brown seared scallops garnished with fresh chives on a white plate.

Seared Scallops with Citrus Butter

"Seared Scallops with Citrus Butter and Herb Salad" is a refined seafood dish. It combines perfectly three elements: 1-seared sea scallops, 2- a vibrant citrus butter glaze and 3, a fresh herb garnish. It Idealy highlights French and Mediterranean influences, as it focuses on simplicity and high-quality ingredients, like butter, lemon or orange zest, and fresh herbs. Ready in just 15 minutes. In a word, it’s a quick yet luxurious dish, perfect for a gourmet appetizer or light main course.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 3
Course: lunch, Main Course
Cuisine: French, Mediterranean
Calories: 214
Ingredients Method Notes

Ingredients
  

  • 12 large sea scallops dry-packed
  • 2 butter
  • 1 femon/ or orange Zest and juice
  • 1 fresh herbs parsley,chives, or thyme
  • 1 pinch salt and pepper to taste

Method
 

  1. Prepare the Scallops: Pat the scallops dry with paper towels and seasonwith salt and pepper.
  2. Sear the Scallops: Heat the olive oil in a large skillet over high heat.When the oil is hot, add the scallops, making sure they are not touching. Searfor 2-3 minutes on the first side, until golden brown, then flip and cook foranother 1-2 minutes on the second side
  3. Make the Citrus Butter: In a small saucepan, melt the butter over low heat.Stir in the citrus zest and juice, along with the fresh herbs. Season with saltand pepper.
  4. Prepare the Herb Salad: In a small bowl, toss the fresh herbs and greenswith olive oil, lemon juice, salt, and pepper.
  5. Plate and Serve: Arrange the seared scallops on the plate, drizzle withcitrus butter, and serve with a small portion of herb salad. Garnish with additionalherbs or citrus zest, if desired.

Notes

When you decide ti cook this Dish, make sure you take into consideration the fellowing:
1- Use dry-packed scallops,
2- Pet them completly dry before cooking,
3-Cook over medium-high heat to prevent over cooking.