Orange-Lime Seared Scallops

If you're going to eat scallops, make sure you buy dry scallops. These aren't actually dried scallops, they're fresh scallops that have not had water or chemicals added to prolong their shelf life. So, dry scallops are the natural, real thing. Use this recipe to pan-sear the scallops and, at the end, you can dress them however you like. We like the orange-lime vinaigrette, but they're also delicious with a lemon-butter sauce, a Thai chili sauce, a remoulade ....

           INGREDIENTS

            METHOD

2 pounds large sea scallops, tendons removed

Salt and pepper

2 tablespoons vegetable oil

2 tablespoons unsalted butter

VINAIGRETTE:

2 tablespoons orange juice

2 tablespoons lime juice

1 small shallot, minced

1 tablespoon minced fresh cilantro

1/8 teaspoon red pepper flakes

2 tablespoons vegetable oil

2 tablespoons extra-virgin olive oil

Salt

 

Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

Combine orange juice, lime juice, shallot, cilantro, and pepper flakes in medium bowl. Slowly whisk in vegetable and olive oils. Season with salt to taste.

Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving, until well browned, 1 1/2 to 2 minutes.

Add 1 tablespoon butter to skillet. Using tongs, flip scallops and continue to cook, using large spoon to baste scallops with melted butter (tilt skillet so butter runs to 1 side) until sides of scallops are firm and centers are opaque, 30 to 90 seconds longer (remove smaller scallops as they finish cooking). Transfer scallops to large plate and tent loosely with aluminum foil. Wipe out skillet with wad of paper towels and repeat cooking with remaining oil, scallops, and butter. Serve immediately with lemon wedges or vinaigrette.

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They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

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Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755