Orange Sea Scallops
Submitted by cchewett
Pan-seared sea scallops over wilted spinach, finished with a bright orange-Dijon vinaigrette and fresh chives. An elegant low-carb dinner that comes together in under 45 minutes.
YIELD
6 servingsPREP
30 minCOOK
10 minREADY
45 minPan-seared scallops want one thing: a hot, dry skillet and your full attention. This dish gives them both, then dresses them up with a bright orange-Dijon vinaigrette that cuts through the buttery sweetness of the seafood with citrus zing.
The technique that makes or breaks scallops is heat management. Cook them in two batches as the recipe instructs, never crowded, so each one builds a deep golden crust instead of steaming pale and rubbery. Pat them bone-dry with paper towels before they hit the pan; surface moisture is the enemy of a good sear.
Wilted spinach makes the bed: it cooks down in 3 minutes flat under a covered pot, just from the water clinging to the rinsed leaves. The dressing whisks together while the scallops sear, with extra virgin olive oil drizzled slowly into the orange juice and mustard so it emulsifies into a glossy vinaigrette instead of separating on the plate.
Finish with a snowfall of finely grated orange zest. The aromatic oils in the rind do as much work as the juice itself.
Chef Tips
- Pull the side muscle off each scallop before cooking; that little white tab gets tough and chewy.
- Don’t move the scallops once they hit the pan; let them release naturally after 2 to 2½ minutes for the best crust.
- Use a stainless or carbon steel pan if you have one; non-stick can’t get hot enough for a deep brown sear.
- Serve on warm plates so the vinaigrette doesn’t congeal; a quick rinse under hot water and dry works in a pinch.
Variations
- Swap orange for grapefruit or blood orange juice and zest for a sharper citrus profile.
- Add toasted sliced almonds or pine nuts on top for crunch.
- Substitute baby arugula or watercress for the spinach for a peppery bite that holds up better to the vinaigrette.
Ingredients
Directions
Remove tough stems from spinach, rinse well.
Soak and clean thoroughly.
Shake off water and put in a pot with lid.
In a small bowl, combine orange juice, mustard and pepper.
Whisk well.
Slowly drizzle in extra virgin olive oil, whisking well. Stir in 1 tablespoon chives; season with salt.
Set dressing aside.
Place the pure olive oil in a large non-stick skillet.
Over medium heat, add half the scallops.
Cook 4 to 5 min, or until they are opaque and lightly golden, shaking the pan and turning scallops once.
Proceed with the second batch.
Keep warm.
While scallops are cooking, wilt the spinach over medium heat about 3 min, covered, stirring once.
When scallops are finished, drain the spinach well and set in the center of a large serving plate.
Pull spinach apart a bit with 2 forks so it comes close to the rim.
Center scallops attractively atop the spinach.
Pour the orange dressing over all and garnish with remaining chives and the orange zest.
Serve immediately.
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