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Seared Scallops with Orange Sauce and Napa Cabbage Salad

May 1, 2016



  • 3 navel oranges
  • 1/2 Napa cabbage, thinly sliced (about 6 cups)
  • 1/2 cup thinly sliced red onion
  • 2 tbsp. olive oil
  • 3 tsp. cider vinegar
  • 2 lbs. sea scallops
  • 4 tbsp. butter
  • 1 clove garlic, finely chopped
  • 1 tbsp. finely chopped Scallion



Zest the oranges. Cut off the peel to remove the pith and outer membrane.

Working over a large bowl, cut between the membranes to release the segments into the bowl;

squeeze the juice from the membranes into the bowl. Add the cabbage, onion, 1 tbsp. oil

and 1 tsp. vinegar. Season the salad with salt and pepper and toss to coat.


Season the scallops.  In a large skillet, melt 1 tbsp. butter over medium-high heat. Working in two batches, cook the scallops, turning once, until browned and just opaque in the center;5 to 6 minutes. Transfer the scallops to a plate.


Reduce the heat to medium-low and add the remaining 1 tbsp. oil.   Add the garlic and cook, stirring;

until starting to brown; about 1 minute. Add the remaining 2 tsp. vinegar; stir 10 seconds. Off heat,

add the orange zest, the remaining 3 tbsp. butter and the scallion; stir until the butter melts. Return to the heat, add the scallops and toss quickly to coat: season.


Serve with the salad.


From → Recipes, seafood

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