Sicilian Citrus-Glazed Scallops

This recipe is a quick, delicious, and relatively fool-proof way to serve scallops. The easy-to-make pan sauce features the fresh, not too sweet flavor of citrus combined with fresh herbs, and the juices given off by the sweet bay scallops.

What are bay scallops?

True bay scallops are only harvested from cold, shallow waters along the East coast of the US and as their name implies, they live in bays and estuaries. They are much smaller than sea scallops, which are harvested in deeper waters, have a sweeter flavor, and require even less cooking time.

Not only are they a perfect pairing for pasta dishes like this one they’re also incredibly good when cooked under the broiler, simply seasoned with salt and pepper, and drizzled with lemon juice and melted butter.

More scallop recipes:

• Seared Scallops With Garlic-Ginger Cream Sauce
• Thai Sweet Chili and Orange Scallops
• Scallops and Pasta with White Wine Butter
• Pan-Seared Scallops with Roasted Red Pepper Sauce

Sicilian-Style Citrus Scallops

4.19 from 16 votes

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This Sicilian-style recipe for citrus scallops comes together quickly, will be loved by any seafood fan, and is perfect for a special occasion.

Yield: 4 servings

Prep Time: 10 mins

Cook Time : 5 mins

Total Time : 15 mins

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Ingredients 

• 1 lb bay scallops
• 1-1/2 tablespoons flour
• 1/2 teaspoon salt
• Freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 10 ounces thin spaghetti

For the sauce:

• 1/2 cup orange juice
• Juice of 1 lemon, about 1/4 cup
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1/4 teaspoon dried oregano, crumbled
• 1 teaspoon orange zest

Instructions 

• Put a pot of salted water on the stove to boil.
• Combine the orange juice, lemon juice, thyme, rosemary, oregano and orange zest in a small bowl and set aside.
• Pat the scallops dry. Combine the flour, salt and a few grinds of black pepper in a plastic bag. Add the scallops, shake to coat, and set aside for a moment while you add the pasta to the boiling water.
• While the pasta cooks, heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat.
• Remove the scallops from the flour mixture with tongs, shaking off the excess flour and add them to the hot oil in a single layer.
• Cook the scallops (see notes) until they develop a light golden exterior, about 1-1/2 minutes total, turning once after 45 seconds, then transfer to a plate.
• Deglaze the pan with the juice-herb mixture, and cook until the liquid begins to thicken a little from the residual flour, about 1-1/2 minutes.
• Return the scallops to the pan, along with any juices that may have accumulated on the plate. Stir to coat with the sauce and remove from the heat.
• Drain the pasta and arrange it on four serving plates. Top each with a portion of scallops and drizzle with sauce.

Recipe Notes

When pan-searing the scallops, avoid overcrowding the pan, and if necessary, cook them in two batches. They need at least 1/2-inch of space between them in order to sear properly. 

Nutrition Information

Nutrition Facts

Sicilian-Style Citrus Scallops

Amount per Serving

Calories

459

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

8

g

Cholesterol

 

27

mg

9

%

Sodium

 

740

mg

32

%

Potassium

 

458

mg

13

%

Carbohydrates

 

62

g

21

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Protein

 

23

g

46

%

Trans Fat

 

1

g

Vitamin A

 

70

IU

1

%

Vitamin C

 

16

mg

19

%

Calcium

 

29

mg

3

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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