Kuhle Kitchen

December 26, 2013

Sauteed Sea Scallops

Filed under: Scallops — Tags: , , — admin @ 4:47 pm
  • 2 tablespoons extra-virgin olive oil
  • 14 fresh sea scallops, patted dry with paper towels
  • 2 blood oranges, segmented with their juice (Mandarin oranges will work just fine)
  • 1/2 lemon, juiced, or lemon juice
  • Salt to taste
  • Black pepper to taste


  1. In a saute pan over high heat, add the olive oil.
  2. Add the scallops and cook until browned on 1 side. Flip the scallops and cook 2 minutes more.
  3. Deglaze pan by adding the blood orange segments and both juices. Place on 4 serving plates. Season with salt and pepper, to taste.

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