Petitchef

Pan seared scallops with a citrus balsamic glaze

Main Dish
3 servings
15 min
15 min
Very Easy

Ingredients

Number of serving: 3
1 1/2 libras large sea scallops, fresh or thawed

1 teaspoon unsalted butter

2 teaspoon olive oil

1/2 cup flour

1/2 teaspoon salt and pepper, to taste

6 cups baby salad greens1/2 cup pine nuts, toasted

2 naval oranges, segmented


Citrus Balsamic Glaze:


½ cup fresh orange juice

2 teaspoons honey

1/2 teaspoon Freshly ground black pepper

Preparation

  • Rinse the scallops under cold running water, then pat dry with a clean paper towel.
  • Sprinkle with salt and pepper. Pour the flour onto a plate and lightly dust the scallops with the flour.
  • Heat olive oil and butter over medium-high heat. The pan needs to be very hot before adding the scallops so let it heat up just until it begins to smoke.
  • Add scallops to pan and don't move them! You want a nice golden brown crust to form and the center to turn opaque (about 2 minutes on one side and 1 minute to finish on the other).
  • Do not overcook scallops as they will become rubbery. You should be able to easily cut them with a fork. Serve scallops immediately.
  • To serve, fill each plate with a generous portion of fresh baby salad greens, then place about 6 scallops around the edge.
  • Sprinkle each dish with toasted pine nuts and orange segments. Drizzle salad and scallops with citrus balsamic glaze.
  • Citrus Balsamic Glaze:
    Add all the ingredients to a small saucepan and bring to a boil. Cook over medium-high heat for a few minutes, until the mixture thickens enough to coat the back of a spoon.





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