Best 3 Pan Seared Scallops With Roasted Beets And Orange Dill Butter Sauce Recipes

Indulge in a culinary masterpiece that tantalizes taste buds and captivates the senses – pan-seared scallops, roasted beets, and a delectable orange-dill butter sauce, all harmoniously united on a plate. The scallops, with their tender and succulent texture, are perfectly seared to a golden brown, revealing a caramelized crust that gives way to a soft and juicy interior. Roasted beets, vibrant and earthy, add a touch of sweetness and vibrant color to the dish. The orange-dill butter sauce, a perfect complement to both the scallops and beets, offers a burst of citrusy brightness and herbaceous freshness. This dish not only pleases the palate but also creates a visually stunning presentation, making it an ideal choice for special occasions or a romantic dinner at home.

Check out the recipes below so you can choose the best recipe for yourself!

SEARED SEA SCALLOPS

Seared Sea Scallops image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Provided by Food Network

Categories appetizer

Time 1h21m

Yield 2 servings

Number Of Ingredients 29

Ingredients

2 tablespoons olive oil
6 U-10 scallops
Salt and pepper
10 leaves spinach
2 tablespoon garlic
4 tablespoons white wine
Corn flapjacks, recipe follows
Orange honey butter, recipe follows
2 teaspoons cooked and crumbled pancetta
2 teaspoons chopped chives
Sweet potato curls, recipe follows
4 ounces pureed corn
1/4 cup corn kernels
1/2 cup flour
1/3 cup milk
1 teaspoons sugar
3/4 teaspoons salt
1 teaspoons baking powder
1/3 teaspoon baking soda
1/2 cup white wine
1/2 cup orange juice
1 tablespoons chopped garlic
1 tablespoons chopped shallot
1 thyme sprig
2 ounces heavy cream
1/2 pound butter
2 ounces honey
1 sweet potato
Hot oil, for frying

Steps:

In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.

SCALLOPS WITH ORANGE-BUTTER SAUCE

Scallops with Orange-Butter Sauce image

This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
1/4 pound sea scallops, patted dry, tough ligament on side removed
Salt and pepper
1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes
2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 tablespoon unsalted butter
2 tablespoons minced fresh chives
Cooked couscous, for serving

Steps:

In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.

Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g

PAN-SEARED SCALLOPS WITH LEMON

Pan-Seared Scallops with Lemon image

Sea scallops seared in olive oil require little embellishment.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 20m

Number Of Ingredients 4

Ingredients

1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges

Steps:

Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

Tips:

Choose high-quality scallops: Look for scallops that are firm and plump, with a slightly translucent appearance. Avoid scallops that are slimy or have a strong odor.
Pat the scallops dry before cooking: This will help them to sear evenly and prevent them from steaming.
Use a heavy-bottomed skillet: This will help to distribute the heat evenly and prevent the scallops from sticking.
Sear the scallops over high heat: This will create a nice crust on the outside while keeping the inside tender.
Do not overcrowd the skillet: This will prevent the scallops from cooking evenly.
Cook the scallops for 2-3 minutes per side, or until they are opaque throughout: Do not overcook the scallops, as they will become tough.
Serve the scallops immediately: They are best enjoyed hot out of the skillet.

Conclusion:

Pan-seared scallops are a delicious and elegant dish that can be easily prepared at home. By following these tips, you can create perfectly seared scallops that are tender on the inside and crispy on the outside. Serve them with roasted beets and orange-dill butter sauce for a complete and flavorful meal. Enjoy!