The first time I cooked scallops at home, I was nervous. They seemed like one of those “restaurant-only” foods, the kind you treat yourself to on a fancy night out. But once I tried searing them in my cast iron skillet, I realized how quick and approachable they actually are.
Now, whenever I find fresh wild scallops at the market, I treat it as a little gift. They cook in minutes, but when you plate them with this orange rum butter sauce, they look like something you’d order at a white tablecloth restaurant. It’s my go-to for date nights at home or when I want to impress friends without spending hours in the kitchen.
Why This Recipe Works
Scallops cook fast—just 30 to 45 seconds per side for large ones—so dinner can be on the table in less than 15 minutes. The sauce comes together right in the same pan, using the caramelized bits from searing, which means less cleanup and more flavor.
The combination of orange juice, a splash of rum, and butter creates a silky, citrusy glaze that coats each scallop beautifully. It’s rich but fresh at the same time, and that balance is what makes the dish work so well.
Ingredients with Notes from My Kitchen
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Scallops: I always go for wild sea scallops when I can. They’re larger, meatier, and perfect for searing. If they’re wet-packed, make sure to pat them dry really well.
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Seasonings: A simple mix of salt, black pepper, chili flakes, and a pinch of chili powder adds flavor and helps get that golden crust.
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Orange Juice: Freshly squeezed makes the sauce vibrant, but bottled juice works if you’re short on time.
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Rum: A light or golden rum pairs nicely with citrus. Don’t worry—the alcohol burns off, leaving just a warm depth of flavor.
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Butter: This ties the sauce together, giving it that luscious, silky finish.
Step-by-Step with Tips
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Dry the scallops well: This is the most important step. Excess moisture keeps them from browning. I sandwich them between paper towels for a few minutes before seasoning.
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Season generously: Salt, pepper, chili flakes, and a little chili powder go right before they hit the pan.
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Heat the skillet until hot: A cast iron pan works best. Add a touch of oil, and wait until it shimmers before adding scallops.
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Quick sear: Place scallops down and don’t move them—let them form a crust. About 30–45 seconds per side for large scallops.
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Make the sauce: Once the scallops are out, deglaze the pan with orange juice and rum. Scrape up the bits from the bottom, then swirl in butter to make it silky.
Tip: If your scallops stick to the pan, they aren’t ready to flip yet. Give them a few more seconds and they’ll release naturally.
Extra Cooking Notes
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Don’t overcrowd the pan—work in batches if needed so they sear instead of steam.
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Keep your scallops warm on a plate while you finish the sauce. Cover loosely with foil if you’re worried about them cooling.
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For a little extra flair, add some fresh orange zest over the top before serving.
Serving Suggestions
I usually serve these scallops over a bed of rice or creamy mashed potatoes to soak up that sauce. For something lighter, they’re fantastic over sautéed spinach, roasted asparagus, or a simple arugula salad.
If I’m entertaining, I plate them on small appetizer spoons or toast rounds so guests can get a taste of both scallop and sauce in one bite.
Storage and Make Ahead Tips
Scallops are best eaten fresh, but if you have leftovers, refrigerate them in an airtight container for up to one day. Reheat gently in a skillet over low heat with a splash of sauce or broth to keep them from drying out.
You can, however, make the sauce ahead of time—just reheat it gently and add the freshly seared scallops right before serving.
FAQs
How do I know when scallops are done?
They should be golden brown on the outside and just opaque in the center. Overcooked scallops turn rubbery, so keep the sear quick.
Can I use frozen scallops?
Yes—just thaw them completely and pat them very dry before cooking.
What can I substitute for rum?
White wine or even a splash of broth works if you don’t want to use alcohol.
Do I really need a cast iron skillet?
Cast iron gives the best sear, but stainless steel also works. Nonstick pans won’t give you the same golden crust.
Can I make the sauce without butter?
Butter gives the sauce its silky texture, but you could swap in olive oil for a lighter version.
Seared Scallops Recipe with Orange Rum Sauce
These golden seared scallops are finished with a luscious orange rum butter sauce that’s both bright and indulgent.
Ingredients
- 1 pound wild scallops, patted dry
- 2 teaspoons olive oil, plus more for searing
- 3 cloves garlic, lightly smashed
- 1½ tablespoons salted butter (cold, diced)
- Juice of 1 large orange
- 2 shots dark or golden rum
- Zest of ½ orange
- ¼ cup flat-leaf parsley, roughly chopped
- ¾ teaspoon sea salt (or to taste)
- ½ teaspoon red pepper flakes
- ½ teaspoon chili powder
- Freshly ground black pepper, to taste
- ½ lemon, for finishing
- 1 small orange, thinly sliced (for garnish)
Instructions
- Pat scallops dry with paper towels. Drizzle with olive oil, then season generously with sea salt, chili powder, red pepper flakes, and black pepper. Toss until evenly coated.
- Heat a cast iron skillet over medium-high. Add just enough olive oil to coat the bottom. Sear garlic cloves until golden on both sides, then remove and set aside.
- Place scallops in the hot skillet, leaving space between each one. Sear about 45 seconds per side, until golden brown. Remove to a warm plate—do not overcook, as they’ll turn rubbery.
- Carefully add rum to the skillet, scraping up any browned bits. Stir in the fresh orange juice and simmer for about 1 minute, letting the sauce reduce by half. Remove from the heat and whisk in cold butter until smooth. Adjust seasoning with more salt if needed, then return the garlic cloves if desired.
- Add scallops back to the pan and squeeze fresh lemon juice over the top. Garnish with parsley, orange zest, and slices of orange. Serve immediately over polenta or butternut squash puree for a restaurant-worthy finish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 294Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 58mgSodium 1237mgCarbohydrates 28gFiber 3gSugar 15gProtein 25g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These seared scallops with orange rum sauce are proof that you don’t need hours in the kitchen to make something memorable. With just a few simple ingredients and a hot skillet, you’ll have a dish that feels indulgent but is surprisingly easy to pull off.
Whether it’s a weeknight treat or a special dinner, this recipe always delivers—and it might just become your new go-to way to cook scallops.
