Pan Seared scallops with veggies and citrus sauce recipe
Servings Prep Time
2people 10minutes
Cook Time
Servings Prep Time
2people 10minutes
Cook Time
  • 12 Fresh scallops
  • 5 Multicolored baby carrots julienned
  • 2 Persian cucumbers thinly sliced
  • 3 sweet radishes thinly sliced
  • 1/2 medium sized red onion thinly sliced
  • 2 mini red and yellow bell peppers sliced
  • 1handful fresh watercress
  • 1tbsp fresh cilantro chopped
  • 1 medium lemon juiced
  • 1 lime juiced
  • 3 ruby red grapefruits juiced
  • 1tbsp fresh ginger minced
  • 1tsp tumeric
  • 1 shallot minced
  • 1tsp dried dill
  • salt and black pepper to taste
  • Extra virgin olive oil
  1. Place the prepared vegetables in a large bowl and add half the lime juice, olive oil, salt and pepper to taste. Mix and set aside.
  2. Heat a medium sized saucepan and add the grapefruit juice, lemon juice, the remaining 1/2 lime juice, shallots, ginger and tumeric.
  3. Simmer over medium heat till most of the liquid is evaporated.
  4. Slowly add olive oil to reduced citrus juice while stirring. Continue stirring until sauce is slightly thickened and set aside. You can also use a blender.
  5. Season scallops with dill, salt and pepper.
  6. Heat a large pan over medium heat and add olive oil until it reaches its smoking point.
  7. Add scallops to hot pan and cook each side for about 3 minutes or until you have a nice sear on both sides. Be sure not to overcook the scallops as this results in a rubbery texture.
  8. Serve the scallops over a bed of the veggies in the middle of a plate. Drizzle the sauce around the veggies on the edge of the plate. Enjoy!