Seared Scallops are one of my favorite foods! I especially love this salad because it is ready in about 10 minutes! The Jalapeño Lime dressing is slightly spicy and a little sweet from the balsamic but overall finger licking good!
The secret to having perfectly seared scallops is making sure they are dry. I thaw them if they come frozen with paper towels in the bowl. Once the towel is wet, I replace it to ensure most of the moisture is removed from the scallop. If they are fresh, I still wrap them in paper towel to absorb the excess moisture.
The second trick to perfectly seared scallops is having the pan smoking hot then adding oil and then adding the scallop. You will know when it is ready to flip to the other side when you see the brown creeping up the side of the scallop. It usually takes about 2 minutes on the first side then only about 2 minutes on the second side. Be sure not to overcook them or they turn rubbery. 🙁
By now I am usually starting to drool……
Here Are Some Other Recipes You Might Like:
What Are Scallops Anyway?
Scallops are bivalve mollusks and part of the Pectinidae family. They are related to oysters, clams and muscles. I think they have a slightly sweet flavor and pair well with lots of different herbs, spices and flavors.
I buy the wild caught dry scallops. “Dry” is an industry term that indicates the scallop is natural and has not been altered or treated in any sodium solutions or added moisture. The healthiest and best tasting scallop is a dry scallop in my opinion.
Here is the Wikipedia definition of scallops in case you want to read about them more in depth.
What Do I Need To Make This Recipe?
To make these delicious seared scallops, You will only need a few ingredients. Which is one of the reasons that I love this recipe!
You will need enough scallops to feed the people you are wanting to feed. I use 10 medium size scallops for 2 people. If you are making this as an appetizer, which is also a fantastic idea, you can estimate 2-3 per person depending on what other items you are serving.
You will need some Jalapeño Olive Oil. I purchased mine from the Gilbert Olive Oil Company. I have also purchased it from the Queen Creek Olive Mill. Both are local companies in Arizona. If you live outside of AZ and don’t want to order I highly recommend looking at a local olive oil manufacturer or the farmer’s market. BTW…this is not a sponsored post, I just like their stuff. 🙂
Also some Jalapeño Balsamic Vinegar. I purchased it at the Gilbert Olive Oil Company. See the link above. I think white balsamic vinegar would be an ok substitution as well just less jalapeño-y!
3 Limes, or some Lime Olive Oil if you don’t have limes on hand. I purchased the Lime Olive Oil from the Queen Creek Olive Mill. See the link above.
Salt and Pepper
One bag of Organic Pre-washed Arugula.
If you are making these seared scallops for more than 2 people, you will need more scallops, arugula and limes…
Pin Me So You Can Save The Recipe:
Here’s The Video Of How To Make It:
Watch along and see how I make these delicious Seared Scallops. I didn’t include any footage of us eating them…you are safe. LOL
And Finally.. Here’s The RECIPE:
Seared Scallops over Arugula with Jalapeño Lime Dressing
- 10 Medium Sized Dry Scallops I buy wild-caught.
- 3 Limes Juiced or 1/8 cup of lime olive oil
- 1/4 cup Jalapeno Olive Oil I used Gilbert Olive Oil or Queen Creek Olive Mill.
- 1/3 cup Jalapeno Lime White Balsamic I used Gilbert Olive Oil.
- 1 pinch Salt and Pepper
- 1 drizzle Olive Oil
- Dry Scallops well. If they are fresh dab with a paper towel. If they are frozen, thaw on paper towels to absorb the water. Change paper towels as they get wet.
- Turn your pan on to medium high heat. Let it get smoking hot.
- Drizzle in a little olive oil and swirl it around the pan.
- Add the scallops to the sizzeling oil. Space them out so they have room around them.
- Cook for about 2 miutes per side. You know when it's time to flip them when there is a brown crust creeping up the side.
- Flip them over and sear for another 2 minutes.
- Put the Arugula in a bowl.
- Whisk together the dressing. Jalapeno olive oil, Jalapeno Lime White Balsamic Vinegar and either lime juice or lime olive oil, Salt and Pepper.
- Drizzle 3/4 of the dressing over the arugula. Toss with tongs.
- Place the seared scallops over the salad.
- Drizzle the rest of the dressing over the scallops.