Pan Seared Scallops Romantic Dinner (Print version)

Elegant seared scallops with mixed greens and citrus vinaigrette, ideal for special occasions with warm, golden crust and fresh flavors.

# What you need:

→ Scallops

01 - 8 large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper, to taste

→ Salad

05 - 4 cups mixed baby greens (arugula, spinach, frisée)
06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 avocado, sliced
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup pomegranate arils (optional)
10 - 2 tablespoons toasted pine nuts

→ Citrus Vinaigrette

11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 tablespoon freshly squeezed orange juice
14 - 1 teaspoon honey
15 - 1/2 teaspoon Dijon mustard
16 - Salt and pepper, to taste

# Directions:

01 - In a small bowl, whisk together olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
02 - In a large bowl, gently toss baby greens, cherry tomatoes, avocado, red onion, pomegranate arils (if using), and toasted pine nuts. Drizzle with half of the vinaigrette and toss lightly.
03 - Season scallops with salt and pepper. Heat olive oil and butter in a large nonstick skillet over medium-high heat until very hot. Add scallops and sear without moving for 2–3 minutes per side, until a golden crust forms and the scallops are opaque in the center. Remove from heat.
04 - Divide the salad mixture between two plates. Arrange the seared scallops on top. Drizzle with the remaining vinaigrette.
05 - Serve immediately while the scallops are warm.

# Expert advice:

01 -
  • The contrast between warm buttery scallops and crisp cool greens makes every bite interesting
  • It looks impressive but comes together in under thirty minutes
  • The citrus vinaigrette brightens everything while letting the scallops shine
02 -
  • Wet scallops will steam instead of sear, so pat them thoroughly dry with paper towels before seasoning
  • Resist the urge to move the scallops while they cook, that crust needs uninterrupted contact with the heat
  • Let the pan get properly hot before adding scallops, otherwise you will miss out on caramelization
03 -
  • Buy dry scallops if you can find them, they have not been treated with preservatives and sear much better
  • Room temperature scallops cook more evenly, so take them out of the fridge twenty minutes before cooking
  • If the pan seems too dark after searing, deglaze with a splash of white wine and drizzle those pan juices over the salad

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