Sicilian-Style Citrus Scallops
This Sicilian-style recipe for citrus scallops comes together quickly, will be loved by any seafood fan, and is perfect for a special occasion.
This recipe is a quick, delicious and relatively fool-proof way to serve scallops.
The secret is to cook the scallops very quickly so that they retain their juices. The fresh herbs add a delicate background flavor to the pungent, citrusy sauce.
This dish is one of our favorites for a special Italian Christmas Eve dinner. Click here to see the whole menu.
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
- Seared Scallop Salad + Grapefruit and Avocado
- 1 lb bay scallops
- 1-1/2 tablespoons flour
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 to 3 tablespoons extra virgin olive oil
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
- 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 and shake to coat.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the scallops from the flour mixture with tongs, shaking off all excess flour. Add them to the hot oil in a single layer and cook, turning frequently, until they develop a light golden color and turn opaque, about 1-1/2 minutes. Transfer cooked scallops to a serving platter.
- Note: For best results don't overcrowd the pan. Cook the scallops in two batches and add a little extra oil to the second batch.
- Deglaze the pan with the juice-herb mixture, and cook until the liquid begins to thicken 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 serve immediately.
Spoon the scallops and sauce over freshly cooked angel hair pasta that has been tossed with extra-virgin olive oil, salt, freshly ground black pepper and a pinch of crushed red pepper flakes.
Recipe adapted from "Urban Italian" by Andrew Carmellini