Seared Scallops Recipe with Orange Rum Sauce (2024)

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Quick and easy seared scallops recipe with a silky orange rum and butter sauce.

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Tuesdays are for easy dinners like this pan seared scallops recipe I whipped up for us today!

Perfectly seared in my cast iron skillet, these wild scallops are swimming in the silkiest orange rum sauce, made right in the same pan.

I came across some gorgeous wild scallops at the market and I just couldn’t resist grabbing some. They aren’t only delicious and nutritious, but also incredibly fast to cook. And fast is great!

You will need a cast iron skillet to execute the perfect searing! No way around it you guys!

How to sear scallops without ruining them:

Make sure to dry the scallops very well on paper towels and remove as much moisture from them as possible. This is crucial in getting that golden brown sear without overcooking them. Nobody wants chewy, rubbery scallops, right? yikes!
Season well with sea salt,black pepper and red chili flakes. Also, don’t forget to add a dash of chili powder not just for flavor, but also to help with that gorgeous golden seared color.
Sear quickly on a hot surface.Make sure that pan is hot and ready to sizzle the moment your scallops touch it. It shouldn’t take more than about 30 to 45 seconds per side for large scallops.
Last but not least: make an exquisitesauce by deglazing the pan with asplash of rum and freshly squeezed orange juice.

5 from 12 votes

Seared Scallops Recipe with Orange Rum Sauce

Quick and easy seared scallops recipe with a silky orange rum and butter sauce.

Print Recipe

Prep Time:5 minutes mins

Cook Time:5 minutes mins

Total Time:10 minutes mins

Ingredients

1 lb wild scallops
3 cloves garlic peeled and gently smashed
2 tsp olive oil
1.5 tbsp salted butter
1 large orange juiced
2 shots of rum
zest from 1/2 orange
1/4 c flat leaf parsley roughly chopped
3/4 tsp sea salt or to taste
1/2 tsp red pepper flakes
1/2 tsp chile powder
freshly cracked black pepper to taste
1/2 lemon
1 small orange sliced

Instructions

Pat the scallops dry on paper towels.
Drizzle the scallops with a little olive oil and sprinkle them all over with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
Preheat a cast iron skillet on medium flame until hot. Add a lug of olive oil, just enough to coat the bottom and sear the garlic cloves until golden on both sides, making sure not to burn them. Remove from the pan and set aside.
Using a pair of tongues add the scallops to the hot skillet without touching each other and sear for about 45 seconds on each side until nicely golden. Do not over cook them or they will become rubbery.
Transfer the scallops to a plate and keep warm.
Take a step back and pour the rum into the pan. Use a silicone spatula to scrape all the brown bits from the bottom of the pan and pour in the orange juice. Bring to a simmer and allow the sauce to reduce by half, about a minute or so. Remove from flame and stir in the cold butter until melted.
Taste the orange sauce and adjust seasonings with more sea salt. Add the roasted garlic cloves to the sauce if desired.
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Transfer the scallops back into the orange rum sauce and squeeze the lemon all over the top.
Sprinkle with the parsley, some orange zest and serve over a bed of polenta or butternut squash puree garnished with the orange slices.

Course: Appetizer

Cuisine: Italian

Servings: 2

Author: Florentina

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I seasoned the scallops with ancho chili powder(due to its fruitiness), rather than chili powder, plus the red pepper flakes – quite spicy. I did sear the garlic cloves but chopped & added them to the veggie rice pilaf I served with the scallops. Instead of orange zest at the end, I added thin slices of loquat from our garden. Everything else was according to the instructions. I feared the rum would be too dominant, but it wasn’t – it was great! Lovely dish – highly recommend! Nice change from the typical lemon/wine butter sauce I usually do.
Reply
Really enjoyed the reduction over the scallops…I par cooked them made the sauce. Put some of the juice from the rested scallops back in, and right before serving over a light Gorgonzola cream pasta, heated the cast iron again just to warm them up before serving. Really lovely flavor.
Reply
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My family loves scallops so I’m always looking for new simple delicious recipes and this one did not disappoint! It really was so easy to make and full of fresh flavours. Thanks for this, its a keeper!
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These were by far the best scallop recipe I have ever made or tasted!!! My husband was so pleased and I will surly make again and again!!! Thank you for such an amazing recipe. I will never over cook another scallop thanks to you ! I would give 10⭐️ If I could!
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I made this for dinner tonight and it was awesome! The bonus is, so fast and easy! The aroma lingering in my kitchen right now is heavenly
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This looks wonderful. Being from Nova Scotia we eat scallops often. I’m so pleased to find a new recipe. I always season all seafood with chili. It’s a great balance to the sweetness. The tips on drying and a cast iron pan are spot on Florentina.
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1. Yes, a little kick from chili flakes is always a pleasant addition. Cast iron for life Liza 🙂
  Reply
I don’t like scallops, but the sauce sounded good, so I did an adaptation:
Spicy Orange Rum Sauce
Author: Ciao, Florentina Adapted by me
A silky orange rum and butter sauce. Exchange Orange for lemon, lime, or other citrus fruit as desired. Instead of red pepper flakes/chili powder, use 1-2 small peppers of your choice, grilled to remove skin. Keep or discard seeds as you wish.
Ingredients:
3 cloves garlic peeled and gently smashed
2 tsp olive oil
1.5 tbsp salted butter
1 large orange juiced
2 shots of rum
zest from 1/2 orange
1/2 tsp red pepper flakes
1/2 tsp chile powder
freshly cracked black pepper to taste
Instructions:
Drizzle the garlic with a little olive oil and sprinkle them with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
Preheat a cast iron skillet on medium flame until hot.
Add a lug of olive oil, just enough to coat the bottom and sear the garlic cloves until golden on both sides, making sure not to burn them.
Remove from the pan and set aside.
Take a step back and pour the rum into the pan.
Use a spatula to scrape all the brown bits from the bottom of the pan and pour in the orange juice.
Bring to a simmer and allow the sauce to reduce by half, about a minute or so.
Remove from flame and stir in the cold butter until melted.
Taste the orange sauce and adjust seasonings with more sea salt.
Add the roasted garlic cloves to the sauce if desired, or strain through a metal mesh strainer to make a smoother sauce. Unstrained sauce will become more flavorful over time, if not used right away.
Use immediately, or refridgerate until use. Keeps…?
Reply
1. Sounds delicious to me Lily! Happy you enjoyed it 🙂 ~Florentina
  Reply
I love scallops. Or should I say I can’t live without them. I have never tried making them with rum though. Thanks for the awesome idea!
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1. You gotta do the orange rum sauce, I just bought some more scallops today, we are on a roll haha
  Reply
Those scallops! Swoon! We’re lucky to have some of the world’s finest scallops on our doorstep (I’ve even tried them raw as they were being landed!). Gorgeous recipe, this!
Reply
1. Wow, lucky you! I’m so jelly! I just get them at the market when in season.
  Reply
These are mouthwatering — why doesn’t my supermarket ever carry scallops? I need to hunt some down, this is amazing…
Reply
1. Oh bummer, I always find wild ones at Sprouts, and Whole Foods of course. Hope you try them soon 🙂
  Reply
Scallops are some of my favorite things on the table. Your pictures and sear are amazing!
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These look amazing Florentina! I love scallops, but have never cooked them at home!
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These look delicious! And thank you for the tips on searing I never get it quite right…I need to try them in my cast iron now! 🙂
Reply
1. Cast iron is the secret to perfectly seared scallops, I can’t live without mine!
  Reply
  1. These were so good. I doubled the sauce ingredients to serve as an entree over
    linguine. Yes, you must use a cast iron skillet for scallops or they don’t sear properly and make sure they are really dry first. We are lucky to get fresh dry jumbo scallops where I live and this was my favorite preparation so far. The orange and rum along with the seared garlic is wonderful!
    Reply
2. did the scallops ,wow!
  Reply
  1. So happy to hear, not bad for 15 minutes in the kitchen huh ? 😉
    Reply

Seared Scallops Recipe with Orange Rum Sauce (2024)

FAQs

Why do you soak scallops in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

Find Out More ›

What is the best oil to sear scallops in? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Keep Reading ›

What is the orange thing on scallops? ›

The orange (female) or grey-pink (male) shape attached is known as the coral and the roe or milt sacs. These have a more robust flavour and are often removed for sale but the combination of the two makes a very attractive presentation.

Explore More ›

What not to do when cooking scallops? ›

Don't overcook them. To know when they're done, look for the golden crust and opaque flesh. If you put a fork into them at this point, it should glide in. If you have large scallops, slice them in half so that you can monitor whether they are cooked properly on the inside or not.

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Should you rinse scallops before searing? ›

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Read The Full Story ›

Why do you have to wash scallops for 10 minutes? ›

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

Discover More Details ›

Should scallops be brought to room temperature before cooking? ›

For more even-cooking, and for that center to cook more quickly, take the scallops out of the fridge 30 minutes before cooking. Don't put them in the sun or in a warm place. Just room temperature.

Should you rinse fish after soaking in milk? ›

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

Find Out More ›

Why can't I get a good sear on scallops? ›

Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly. Make sure they're not touching and cook them in batches if need be. Remove the muscle: There will be a muscle on the side of the scallops. Remove this before cooking.

View Details ›

Should scallops be seared on both sides? ›

Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent. Garnish with parsley and serve immediately.

Tell Me More ›

How do you know when seared scallops are done? ›

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

Read The Full Story ›

Which part of scallops cannot be eaten? ›

The roe and other organs are discarded at sea when they are shucked by the crew. The entire scallop is edible, but in the US, it is advised to only eat the meat as other parts of the scallop may retain naturally occurring toxins that can lead to PSP or paralytic shellfish poisoning.

Learn More ›

What is the white stuff coming out of my scallops? ›

If there's milky white liquid pooled in it, odds are those scallops are treated.

Keep Reading ›

What is the gritty stuff in scallops? ›

“Scallops live on the sandy, seafloor and like all bivalves filter water through their bodies. This is why sometimes you can find sand in the scallops,” says Mike Lombardi, owner of Lombardi's Seafood in Winter Park. “Also, during shucking, small pieces of shell can remain attached to the meat.”

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How do you get the coating to stick to scallops? ›

A double-dredge simply means that you toss your scallops (or chicken or whatever you're coating) in the same coating mixture twice, with a dunk in beaten eggs between. This process builds up a thicker coating and helps the crust adhere to the scallop better. And with just two bowls, it's less messy.

Know More ›

How to sear scallops without sticking? ›

Add the butter and olive oil to a large non-stick saute pan over high heat. Once it's smoking, add the scallops. Don't crowd the pan and work in two batches if necessary. Sear the scallops for 2 minutes on each side, until the sides are golden and the centers are translucent.