Pan-Seared Scallops

By charlotteh371

Ingredients

• 20 sea scallops, patted dry
• 3/4 teaspoons salt, divided
• 1/4 teaspoon black pepper, divided
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 clove garlic, pressed or finely chopped
• 1/3 cup fresh orange juice
• 1 tablespoon honey
• 1/4 cup chopped orange segments
• 2 tablespoons fresh dill, chopped
• 1 cup baby spinach
• 1 teaspoon lemon juice

Preparation

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Pan-Seared Scallops recipe

15
Pan-Seared Scallops
Citrus and dill give this simple dish its zing. Recipe by Chef Mikaela Reuben
SERVES 4
Nutrition per serving
313 calories

17 g fat

(5 g saturated)

19 g carbs

3 g fiber

22 g protein

GLUTEN-FREE
LOW CARB
INGREDIENTS

20 sea scallops, patted dry
3/4 teaspoons salt, divided
1/4 teaspoon black pepper, divided
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 clove garlic, pressed or finely chopped
1/3 cup fresh orange juice
1 tablespoon honey
1/4 cup chopped orange segments
2 tablespoons fresh dill, chopped
1 cup baby spinach
1 teaspoon lemon juice
PREPARATION

Season scallops with 1/2 tsp salt and 1/8 tsp pepper. In a large skillet over medium-high heat, heat 1 tbsp oil. Add half the scallops and cook until golden brown on the underside; flip and continue to cook, 2 to 3 minutes per side. Transfer to a plate. Repeat with another 1 tbsp oil and remaining scallops. Reduce heat to medium; melt butter, add garlic and cook 15 seconds. Add orange juice and honey; cook, stirring, 5 minutes. Remove from heat; stir in orange pieces and scallops. Sprinkle with dill.

In a second skillet, heat remaining 1 tbsp oil over medium-high heat. Add spinach in batches; toss until wilted. Stir in lemon juice; season with remaining 1/4 tsp salt and 1/8 tsp pepper. Divide spinach and scallops among 4 plates; top scallops with sauce and serve warm.