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A close-up of perfectly pan seared scallops in a vibrant orange citrus sauce, garnished with fresh herbs.

Seared Scallops with Vibrant Orange Rum Sauce

Achieve perfectly caramelized, succulent pan-seared scallops served with a bright, tangy, and subtly sweet orange rum sauce that elevates this dish to an elegant appetizer or main.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Appetizer, Main Course
Cuisine: Contemporary American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Scallops
  • 1 lbs large sea scallops dry-packed, if possible
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/4 tsp kosher salt or to taste
  • 1/8 tsp freshly ground black pepper or to taste
For the Orange Rum Sauce
  • 1/2 cup freshly squeezed orange juice
  • 2 tbsp dark rum or light rum for a milder flavor
  • 1 tbsp honey or maple syrup
  • 1 tsp low sodium soy sauce
  • 1/2 tsp freshly grated ginger
  • 1/4 tsp red pepper flakes or to taste
  • 1/2 tsp cornstarch
  • 1 tsp cold water
  • 1 tbsp unsalted butter cold, cut into small pieces
  • 1 tbsp fresh parsley or cilantro chopped, for garnish (optional)

Equipment

  • Large cast-iron skillet or heavy-bottomed non-stick pan
  • Small saucepan
  • Whisk
  • Tongs
  • Small Bowl
  • Paper Towels

Method
 

Prepare the Scallops
  1. Pat the sea scallops thoroughly dry with paper towels. This step is crucial for achieving a beautiful golden-brown sear. Remove any small side muscles if present.
  2. Season the dry scallops evenly on both sides with kosher salt and freshly ground black pepper.
Make the Orange Rum Sauce
  1. In a small saucepan, combine the freshly squeezed orange juice, dark rum, honey (or maple syrup), low sodium soy sauce, freshly grated ginger, and red pepper flakes.
  2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Allow it to simmer for 1-2 minutes to let the flavors meld.
  3. In a small separate bowl, whisk together the cornstarch and cold water to create a smooth slurry.
  4. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to whisk gently for 1-2 minutes until the sauce thickens slightly and becomes glossy.
  5. Remove the sauce from the heat. Whisk in the cold butter pieces, one at a time, until each piece is fully incorporated and the sauce is smooth and luxurious. Keep the sauce warm over very low heat or gently rewarm just before serving.
Sear the Scallops
  1. Heat a large cast-iron skillet or heavy-bottomed non-stick pan over medium-high heat for 2-3 minutes until it's very hot but not smoking.
  2. Add the olive oil to the hot pan, then immediately add the unsalted butter. Swirl the pan to coat the bottom as the butter melts and just begins to foam.
  3. Carefully place the seasoned scallops in the hot pan in a single layer, ensuring there's space between them. Do not overcrowd the pan; sear in two batches if necessary to maintain high heat and achieve a proper crust.
  4. Sear the scallops undisturbed for 1.5 to 2 minutes per side, until a deep golden-brown crust forms on each side. The scallops should be opaque throughout with a slightly translucent center.
  5. Immediately remove the seared scallops from the pan to prevent overcooking.
Serve
  1. Divide the hot, seared scallops among serving plates.
  2. Spoon the warm Orange Rum Sauce generously over and around the scallops.
  3. Garnish with fresh chopped parsley or cilantro, if desired, and serve immediately for the best experience.

Notes

For the best searing results, always ensure your scallops are as dry as possible. "Dry-packed" scallops are ideal as they haven't been treated with phosphates that cause them to release excess water. The Orange Rum Sauce can be prepared a few hours in advance and gently reheated over low heat; whisk well before serving. If the sauce becomes too thick, add a tiny splash of orange juice or water to thin it out.