Scallops are very simple to cook, but they require your undivided attention as over-cooking them will yield a rubbery result. This recipe is ideal to use with fresh scallops; it is not recommended for previously frozen scallops because they tend to give off a lot of water and are difficult to sear.
PREP TIME
5 minutes
COOKING TIME
20 minutes
YIELD
2 large or
3-4 small servings
1 lb large wild scallops
Sea salt and black pepper to taste
Garlic powder (a few pinches)
2 tablespoons butter, ghee,
or coconut oil
Zest of 1 orange
DEGLAZING LIQUID
2 tablespoons coconut aminos
2 tablespoons freshly squeezed orange juice (about 1 orange)
1 tablespoon warm water
1 tablespoon butter or coconut oil
CHANGE IT UP
This sauce would work very nicely with any other type of seafood that you like or with chicken or pork.
Try it with bone-in pork chops for a gourmet weeknight treat!
FODMAP FREE?
Leave out the garlic powder.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Lay the scallops on a paper or cloth towel and pat them on each side to remove excess moisture. Sprinkle both sides lightly with sea salt, black pepper, and a few pinches of garlic powder.
Melt the butter, ghee, or coconut oil in a stainless steel skillet or a well-seasoned cast iron pan over medium-high heat, and place the scallops into the hot pan, allowing at least 1 inch of room between them. Allow the scallops to sear for
approximately 2-3 minutes before turning to sear the other side or until the scallops are white all the way through and no longer translucent. Cooking time will vary with the thickness of the scallops.
While the scallops are cooking, combine the deglazing liquid ingredients in
a bowl.
After removing the scallops from the pan, turn the heat to high and pour in the deglazing liquid.
Deglazing is the process of pouring liquid into a very hot pan that has flavor-filled bits seared into the bottom of it. Use a whisk to remove the seared bits from the pan to flavor the sauce.
Reduce the remaining liquid over high heat for 2-3 minutes.
Remove the scallops from the pan to serve, and spoon about 1/2 teaspoon of the sauce over each scallop, garnishing with orange zest.
