Citrus-Dusted Scallops with Spring Vegetable Sauté

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared sea scallops glazed with orange and lemon zest, served atop a medley of asparagus, radishes, and sugar snap peas. This seafood ready in about 27 minutes pairs 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.

Prep: 15 min Cook: 12 min Serves 2 380 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Flip scallops and cook for 1 minute more; remove to a plate and tent with foil.
  4. 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.
  5. Step 5: Add radishes and minced garlic, cooking for 1 minute until fragrant. Stir in butter until melted and bubbly.
  6. Step 6: Return scallops to skillet, spooning pan juices over them. Cook for 30 seconds to reheat, ensuring scallops are just opaque throughout.

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?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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 should I serve with Citrus-Dusted Scallops with Spring Vegetable Sauté?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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