Pan Seared Scallops Romantic Dinner (Printable Version)

Luxurious seared scallops with crisp greens and citrus vinaigrette for romantic dining

# What You 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 - In a small bowl, whisk together extra virgin olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
02 - In a large bowl, gently toss baby greens, cherry tomatoes, avocado, red onion, pomegranate arils if using, and toasted pine nuts. Drizzle with half of the vinaigrette and toss lightly to combine.
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 a golden-brown crust forms and centers are opaque. Transfer to a plate.
04 - Divide the dressed salad mixture between two plates. Arrange the warm seared scallops atop each salad. Drizzle with the reserved vinaigrette and serve immediately.

# Expert Suggestions:

01 -
  • The contrast between warm, buttery scallops and crisp, cool greens creates this incredible temperature play that keeps every bite interesting
  • It looks impressive but comes together in under 30 minutes, meaning you can focus on your company instead of your stove
02 -
  • Wet scallops will steam instead of sear, so take the time to pat them thoroughly dry with paper towels before they hit the pan
  • Moving scallops too early breaks the caramelization forming on the bottom, so trust the process and wait for that crust
03 -
  • Ask for dry scallops at the fish counter—wet scallops have been treated with a solution that prevents proper searing and affects texture
  • Let scallops come to room temperature for 15 minutes before cooking for more even cooking and better browning

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