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Seared Scallops With Citrus Butter

Prep Time
10 minutes
Total Time
10 minutes



  • 12 sea scallops
  • salt and pepper
  • vegetable oil
  • butter

Citrus butter:

  • 3 tablespoons unsalted butter
  • shallot, minced
  • white wine or broth
  • 3 tablespoons freshly squeezed Darling Clementine® juice
  • 1 tablespoon freshly squeezed Darling Lemon® juice
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh chives chopped


  1. Remove the side muscle from the scallops if attached. Pat dry with paper towels and season with salt and pepper.
  2. Heat vegetable oil and butter in a large skillet over medium-high heat until very hot but not smoking. Add the scallops in a single layer. Do over crowd the pan and cook them in batches if necessary.
  3. Cook for 2-3 minutes without flipping, until a golden crust forms. Flip and cook for another 2 minutes on the other side, until the outside is browned and the scallops are opaque throughout. Remove from skillet, transfer to a plate and cover to keep warm.
  4. Turn the heat down to medium and add 2 tablespoons of butter, scraping up any browned bits. Add the shallots and cook until softened, 1-2 minutes.

  5. Add the wine (or broth) and bring to a simmer for 2 minutes or until reduced by about half. Stir in the remaining tablespoon of butter, Darling Clementine® juice and Darling Lemon® juice. Cook for another 1-2 minutes until sauce has thickened slightly. Season to taste with salt and pepper; stir in parsley.

  6. Spoon the sauce over the scallops and garnish with chives.