Seared Australian Scallops with Citrus Glaze
Sweet, tender Australian scallops seared until golden and finished with a light citrus glaze. A quick, elegant dish that highlights the natural flavour of the seafood.
Perfect for a light meal or something a little more refined at home.
10 Mins. 5-6 Mins. 2
🛒 Ingredients:
- 230g Australian wild‑caught scallops (~12 pieces, no shell)
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 1 tsp honey
- Pinch of salt
- Optional garnish: microgreens or chives
👨🍳 Instructions:
- Prepare scallops: Pat scallops dry with paper towel. Season lightly with salt.
- Sear: Heat olive oil in a non‑stick pan over medium‑high. Add scallops and sear 1–2 mins per side until golden and just cooked through. Remove and keep warm.
- Make glaze: In the same pan, add butter, orange juice, lemon juice, and honey. Simmer 1–2 mins until glossy and slightly reduced.
- Finish: Return scallops briefly to coat in glaze. Plate and garnish with microgreens or chives.
🍽️ Serving Suggestions:
- Over a light salad with citrus segments
- With steamed asparagus or green beans
- As a starter with crusty bread to mop up glaze
✨ Pro Tip:
- Keep scallops moving — they cook fast. Aim for a golden crust outside and a tender, slightly translucent centre for the sweetest flavour.
- Resist the urge to move them. Place them in the pan and leave them — they'll release naturally when the crust has formed.
For best results, cook seafood fresh — see our guide on how long raw fish and seafood lasts in the fridge.
This recipe uses:
