Orange Caramel Scallops- A Delectable Seared Scallops Recipe (2024)

Orange Caramel Scallops are one of those recipes that seems challenging and sophisticated, but in reality is pretty simple and certainly “restaurant worthy.”

Make this dish for a dinner party or special occasion!

Orange Caramel Scallops are an easy and sophisticated recipe that brings the feel of the restaurant right to your home. This Orange Caramel Scallops recipe uses scallops smothered in a sticky, sweet orange caramel sauce!

Fall brings a newpaletteof smells and tastes, one of which is orange. I saw a recipe for orange glazed scallops and then had a dish of salmon over goat cheese orzo at arestaurantand thought- man these would taste darn good together!

It needed some more color and avegetable hence the asparagus, and viola, there was dinner. A robust burst of orange flavor rounded out with tart goat cheese and tender scallops.

Iespeciallylike the orange caramel sauce and technique used to make it. Literally making caramel and then infusing it with citrus and soy makes a sticky, sweet accompaniment to this dish and would compliment almost any other fish as well.

If scallops aren’t a favorite then salmon, tilapia, shrimp or halibut would be excellent substitutions. I used my Orzo Salad with Goat Cheese and Asparagus, but you can use egg noodles or plain white rice.

When buying scallops look for large “dry packed” scallops. This means they haven’t been submerged in water. Have you ever bought giant scallops, taken them home to cook them and then they shrink down to the size of a quarter?

It is because they were bloated with water while packing and now that it burned off you are left with the actual scallop and frustration that you just paid $X per pound for water. Dry packed scallops are all scallop, little water and will stay plump while cooking.

While cooking scallops is super fast, it can also be the most difficult. The key is to have fresh, never frozen, scallops that have been washed, patted dry and then left in the fridge to dry further. Any excess water will release during cooking inhibiting a nice sear.

They are also easy to overcook, which is why the home cook usually says “mine never taste like the restaurant.” They are generally overcooked.If your pan is to the smoke point, it will literally take less than 4 minutes to perfectly brown your scallops.

If you’re wondering the difference of sea scallops versus bay scallops, then sea scallops are typically a lot bigger in size and have a more chewy texture but still sweet.

Bay scallops are a lot smaller and have a tender, sweet texture. They’re both good for different recipes.

More easy seafood recipes:

• Crab Imperial Filet Mignon
• Crab Stuffed Lobster Tails
• Lobster Stuffed Cod
• Tomato Basil Scallops

Heavy Bottom Saucepan – A workhorse of your kitchen, make sure you have a good, heavy bottom sauce pan. Don’t skimp on this one!

Heavy Bottom Frying Pan – You’ll need this to evenly distribute the heat and not burn your scallops. Cast iron also works.

Tongs – have at least 3 pairs of these at varying lengths around the kitchen!