Orange Basil Seared Scallops
Serves: 4
  • 1 lb large sea scallops
  • 1 tsp kosher salt
  • Pinch of fresh ground pepper
  • 3 Tbsp canola oil or vegetable oil
Orange Basil Sauce:
  • 1 quart no-pulp orange juice
  • 1 Tbsp whole grain mustard
  • 2 Tbsp extra virgin olive oil
  • 4-6 large leaves of fresh basil, thinly cut
  1. Season scallops with salt and pepper, let sit for 30 minutes at room temperature.
  2. In a cast iron or heavy bottomed sauté pan heat oil until oil begins to smoke.
  3. Pat top of scallops dry with a paper towel.
  4. Carefully place the scallops seasoned side down in the pan making sure not to splash hot oil. Place them carefully; do not drop them into the pan.
  5. Reduce heat to medium and sear for 2-3 minutes or until brown. Flip scallops with tongs then turn the heat off and let them sit for 2-3 more minutes. The heat from the pan will cook the scallop through the other side.
Orange Basil Sauce:
  1. In small pot over medium-high heat simmer orange juice until reduced to a quarter of its original volume.
  2. Cool the orange juice then place in a bowl with mustard. Whisk in oil and basil. Season with a little salt and pepper.
  3. Spoon over top of each cooked scallop.
Recipe by Northwest Fresh at