Pan Seared Scallops Romantic Dinner (Printable)
Elegant seared scallops with mixed greens, fresh vegetables, and citrus vinaigrette for a sophisticated meal.
# What You'll Need:
→ Scallops
01 - 8 large sea scallops, patted dry
02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter
04 - Salt and freshly ground black pepper, to taste
→ Salad
05 - 4 cups mixed baby greens (arugula, spinach, frisée)
06 - 1/2 cup cherry tomatoes, halved
07 - 1/2 avocado, sliced
08 - 1/4 small red onion, thinly sliced
09 - 1/4 cup pomegranate arils (optional)
10 - 2 tablespoons toasted pine nuts
→ Citrus Vinaigrette
11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 tablespoon freshly squeezed orange juice
14 - 1 teaspoon honey
15 - 1/2 teaspoon Dijon mustard
16 - Salt and pepper, to taste
# How To Make It:
01 - Whisk together olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper in a small bowl until fully emulsified. Set aside at room temperature.
02 - Combine baby greens, cherry tomatoes, avocado, red onion, pomegranate arils if using, and toasted pine nuts in a large bowl. Drizzle with half the prepared vinaigrette and toss gently to coat evenly.
03 - Season scallops generously with salt and pepper. Heat olive oil and butter in a large nonstick skillet over medium-high heat until shimmering. Add scallops and sear without moving for 2-3 minutes per side until golden crust forms and centers are opaque. Transfer to a plate.
04 - Divide the dressed salad between two plates. Arrange warm seared scallops on top of each portion. Drizzle with remaining vinaigrette and serve immediately while scallops are still warm.
# Expert Suggestions:
01 -
- The contrast between warm, golden-crusted scallops and cool, crisp greens creates that perfect restaurant texture
- You get to look like a culinary genius with just 28 minutes of actual work
02 -
- Never crowd the pan when searing scallops or they will steam instead of develop that coveted golden crust
- Let scallops come to room temperature for about 15 minutes before cooking for even results
03 -
- Ask your fishmonger for dry scallops rather than wet ones, they sear so much better
- A hot pan is non-negotiable, if the butter does not sizzle immediately, wait until it does