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Citrus Seared Scallops

Author: Norr
Serves: 4-6

These Citrus-Seared Scallops are buttery, bright, and perfect for holiday entertaining.

These Citrus-Seared Scallops are buttery, bright, and perfect for holiday entertaining. With just a handful of ingredients and 20 minutes, you can make this celebration-worthy meal for a crowd. Our fresh-squeezed Zupan’s orange juice adds a splash of brightness to this otherwise rich and decadent dinner. 


  • 16 Wild Zupan’s Market Fresh Dry Pac 10/20 Scallops (about 3 packages)
  • 1½ teaspoons sea salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 1 stick plus 2 tablespoons butter, divided
  • ½ cup minced shallots, (4-5 shallots)
  • ⅓ cup dry white wine
  • ¼ cup heave cream (optional)
  • ⅓ cup Zupan’s fresh-squeezed orange juice
  • 2-3 teaspoons orange or zest 
  • Fresh thyme leaves 


  1. Rinse the scallops and remove the side muscles if attached. Pat dry with paper towels and season with 1 to 1¼  teaspoons salt and the pepper. 
  2. Melt 1 stick of butter in a large cast iron skillet over medium-low heat. Add the shallots and remaining ¼ teaspoon salt, stir, and cook until softened, about 2 minutes. Add the wine, stir, and cook for another minute. Add the cream, if using. Remove from the heat and cool for 2 minutes. 
  3. While whisking the butter mixture, slowly pour in the orange juice and zest until combined. Cover to keep warm until ready to serve.
  4. For the scallops, heat the remaining 2 tablespoons butter in a separate large cast-iron skillet over medium heat. Working in batches, add the scallops in a single layer, leaving an inch of space between each. Cook for 2 to 3 minutes without flipping, until a golden crust forms. Flip and cook for another 1 to 2 minutes, until the outside is browned and the scallops are opaque throughout. Transfer to a plate and cover to keep warm. Repeat with the remaining scallops.  
  5. To serve, pour the warm citrus butter over the scallops. Finish with thyme leaves. Serve immediately. Enjoy!