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Seared Scallops with Citrus Herb Sauce Recipe

Seared Scallops with Citrus Herb Sauce Recipe

Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. —April Lane, Greeneville, Tennessee
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 3/4 pound sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika
  • 3 tablespoons butter, divided
  • 1 garlic clove, minced
  • 2 tablespoons dry sherry or chicken broth
  • 1 tablespoon lemon juice
  • 1/8 teaspoon minced fresh oregano
  • 1/8 teaspoon minced fresh tarragon


  • 1. Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm.
  • 2. Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops. Yield: 2 servings.

Nutritional Facts

3 scallops with 1-1/2 teaspoons sauce: 314 calories, 18g fat (11g saturated fat), 101mg cholesterol, 691mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 29g protein.

Reviews for Seared Scallops with Citrus Herb Sauce

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melita123 User ID: 479569 231786
Reviewed Aug. 26, 2015

"I have never cooked scallops until today. They turned out delicious, but were a bit hard. I wonder if I cooked them too long. The taste was delicious though."

sungalforever User ID: 6497701 134841
Reviewed Jan. 29, 2012

"Delicious and so easy to make."

csulliv6 User ID: 4906103 180697
Reviewed Jan. 3, 2012

"I made this last night for my boyfriend and I along with the Shiitake & Butternut Risotto. I'm not a big fan of sea food and I thought it was delicious. Next time I will probably tone down the lemon because I'm not a big fan. Otherwise Perfect."

peddlinannie User ID: 1138110 124278
Reviewed Nov. 30, 2011


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