Citrus-Dusted Scallops with Spring Vegetable Sauté
Pan-seared sea scallops glazed with orange and lemon zest, served atop a medley of asparagus, radishes, and sugar snap peas. This seafood-inspired seafood ready in about 27 minutes pairs large Sea scallops, Orange zest, Lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 large Sea scallops
- 1 tsp Orange zest
- 1/2 tsp Lemon zest
- 3 tbsp Olive oil
- 8 oz Asparagus
- 1 cup Sugar snap peas
- 1/2 cup Radishes
- 2 cloves Garlic
- 1 tbsp Butter
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Pat scallops dry with paper towels and season both sides with salt and pepper. Place orange and lemon zest on a small plate; gently press scallops into the zest to coat evenly.
- Step 2: Heat 2 tbsp olive oil in a large skillet over high heat until shimmering. Add scallops and sear without moving for 2 minutes until golden brown on one side.
- Step 3: Flip scallops and cook for 1 minute more; remove to a plate and tent with foil.
- Step 4: In the same skillet, add remaining 1 tbsp olive oil. Add asparagus and sugar snap peas; cook for 3 minutes until crisp-tender.
- Step 5: Add radishes and minced garlic, cooking for 1 minute until fragrant. Stir in butter until melted and bubbly.
- Step 6: Return scallops to skillet, spooning pan juices over them. Cook for 30 seconds to reheat, ensuring scallops are just opaque throughout.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Dusted Scallops with Spring Vegetable Sauté take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Dusted Scallops with Spring Vegetable Sauté?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large sea scallops from drying out.
Can I substitute ingredients in Citrus-Dusted Scallops with Spring Vegetable Sauté?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Dusted Scallops with Spring Vegetable Sauté for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Citrus-Dusted Scallops with Spring Vegetable Sauté?
Seafood seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
