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
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.
Ingredients
- 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
Instructions
- 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.
Notes
Serving Suggestion:
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
