Sicilian Style Citrus Scallops   Back to Recipes

Serves 4



Ingredients
  • 1 lb. bay scallops
  • 1 teaspoon salt
  • 1 ½ tablespoons all-purpose flour
  • Black pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • 1 jalapeño pepper, seeded and finely diced

FOR SAUCE:

  • ½ cup orange juice
  • ¼ cup lemon juice
  • 1 teaspoon orange zest
  • 1 teaspoon lime zest
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • ½ teaspoon dried oregano

Directions

For the sauce, combine all ingredients in a small mixing bowl and whisk together. Set the sauce aside.

Rinse scallops and gently pat dry with paper towels to remove excess liquid. Add flour, salt, and pepper to a one-gallon plastic zipper bag and shake to mix it up. Add scallops to the bag, close it and shake it until scallops are evenly coated.

Heat olive oil in large pan on medium-high heat. Add jalapeño pepper and stir briefly. Working in 2-3 batches of about 3 scallops each, cook the scallops in the pan. Use tongs to rotate and flip scallops regularly to get a golden brown sear on both sides. The scallops will cook in about 2 minutes – do not overcook as the texture will become rubbery.

Deglaze the pan by pouring the sauce in the pan and scraping the cooked remains with a wooden spoon. Let the mixture thicken over heat. Once thickened, put the cooked scallops back in the pan with the sauce and gently coat them with sauce.

Transfer scallops with sauce to serving dish. Serve over a bed of pasta for a delicious main course and serve with Ecco Domani Pinot Grigio.

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