Seared Scallops Recipe with Orange Rum Sauce

This post may contain affiliate links. Read our disclosure policy.

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

Seared Scallops Recipe with Orange Rum Sauce

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!

Seared Scallops Recipe with Orange Rum Sauce

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

Seared Scallops Recipe with Orange Rum Sauce

How to sear scallops without ruining them:

  1. 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! 
  2. 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. 
  3. 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. 
  4. Last but not least: make an exquisite sauce by deglazing the pan with a splash of rum and freshly squeezed orange juice. 

Seared Scallops Recipe with Orange Rum Sauce

 

Seared Scallops Recipe with Orange Rum Sauce
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
Cook Time:5 minutes
Total Time:10 minutes

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.
  • 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

Seared Scallops Recipe with Orange Rum Sauce

 You’ll Also Love:

Garlic Scallops Healthy
Garlic Scallops
Shrimp Recipes
Seafood Recipes
Seafood Spaghetti Recipe ( Spaghetti Frutti di Mare )
Seafood Spaghetti
Pistachio Crusted Fish

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

22 Comments

  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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!

  4. 5 stars
    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!

  5. 5 stars
    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

  6. 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.

  7. 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…?

  8. 5 stars
    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!

      1. 5 stars
        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!