Blood Orange EVOO Seared Scallops: A Bright and Elegant New Year’s Dish
Seared scallops are one of those foods that instantly feel special. They are tender, buttery, and mild enough to pair beautifully with fresh flavors. Today’s recipe takes them to the next level with a drizzle of Big Horn Blood Orange Extra Virgin Olive Oil, which adds brightness, aroma, and a natural sweetness that lifts the whole dish.
This recipe is perfect for New Year’s Eve or New Year’s Day. It feels elevated and festive, but it is secretly simple. With just a few ingredients and a quick sear, you can create a dish that looks restaurant ready in minutes.
Why the Blood Orange EVOO Works So Well
Citrus and seafood are natural partners. The citrus notes in the olive oil wake up the scallops, brighten the richness, and add layers of flavor without overwhelming the dish. Because Blood Orange EVOO is aromatic but gentle, it acts as both a seasoning and a finishing sauce.
Searing Scallops Like a Chef
The key to great scallops is dryness. The drier the surface, the better the crust. Once they hit a hot pan, the Maillard reaction creates caramelization. It happens fast, and once you master the timing, scallops become one of the easiest elegant proteins to cook.
Perfect for Any New Year’s Celebration
Serve these scallops as a small plate, light entrée, or festive starter. They pair well with crisp salads, roasted vegetables, warm grains, or even just a glass of bubbly.
Finishing Touches
A sprinkle of parsley and orange zest ties everything together. Fresh lemon adds brightness. And of course, the final drizzle of Blood Orange EVOO gives the dish its signature glow.
Ingredients:
(Serves 2; compound recipe if serving more people)
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8 large sea scallops
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2 tablespoons neutral oil (for searing)
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1–2 tablespoons Big Horn Blood Orange EVOO (for finishing)
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Salt and black pepper
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Zest of 1 orange
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1 tablespoon minced fresh parsley
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Lemon wedges for serving
Instructions:
🎓 BHCC: The Science of a Perfect Scallop Sear
A golden, crisp edge on a scallop isn’t luck — it’s chemistry.
When scallops hit a hot pan, their natural sugars and proteins begin the Maillard reaction, creating that beautiful caramelized crust we all love.
Two things help this happen:
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Dry scallops: Pat them thoroughly so they sear, not steam.
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High heat + patience: Once they hit the pan, avoid moving them for about 2 minutes.
When you finish the scallops with Blood Orange EVOO, its bright citrus compounds wake up the flavors even more, balancing the richness with fresh, clean lift.
Elegant science. Delicious results.
Step 1 — Prep for Golden Glory
Pat the scallops completely dry with paper towels. Season both sides with salt and pepper. This helps them develop that perfect golden crust.
Step 2 — Give Them the Sizzle
Heat a tablespoon of neutral oil in a skillet over medium high heat. When the pan is hot, add the scallops, leaving space between them. Let them cook without moving for about 2 minutes until the bottoms turn golden.
Step 3 — Flip and Finish
Flip the scallops and cook for another 1 to 2 minutes, just until opaque in the center. Remove from the pan.
Step 4 — Citrus Magic Moment
Drizzle the scallops generously with Blood Orange EVOO, then sprinkle with fresh parsley and orange zest. Serve immediately with lemon wedges.
Enjoy!