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Pan-Seared Scallops

Loaded with dill, citrus, herbs, and French sea salt, this rub is jam-packed with flavor designed to complement seafood. Sprinkle it on your favorite fish or seafood before grilling, roasting, or pan-searing. Delicious in salad dressings, pasta, eggs, and potatoes.

Ingredients:

16 sea scallops or day boat scallops
2 tablespoons Fish & Shellfish Herb Rub
1 tablespoon olive oil
Juice of 1 orange
1 tablespoon butter

Sprinkle both sides of the scallops with the Fish & Shellfish Herb Rub. Heat the oil in a large skillet over medium-high heat, Add the scallops and sauté until they start to brown, about 2-3 minutes per side. Transfer to a plate and keep warm.

Add the orange juice to the pan, cook over medium heat, stirring to scrape the brown bits from the bottom of the pan, about 1 minute. Add the butter and stir until just melted. Serve 4 scallops per plate with a drizzle of the sauce.

Serves 4 as a starter course

Used in this recipe:

Herbed Fish and Shellfish Rub