Do Share Recipe

I made this Scallops with Orange Basil and Caper Dressing Recipe on a day when I wanted something light but still special, and honestly, they surprised me. The citrus aroma hit the pan first, followed by the sweetness of the scallops, and I knew I had something good going. This dish feels fancy, yet it comes together so quickly that I’ve made it even on busy evenings.

The orange basil and caper dressing adds freshness without overpowering the scallops. Every bite tastes clean, bright, and balanced. If you enjoy delicate seafood, you can also enjoy similar comfort with a best chicken pot pie soup recipe for a cozy twist. It’s now one of my favorite seafood recipes to cook and share.

Ingredients

12 large sea scallops, cleaned and patted completely dry – dry scallops give you a perfect golden sear.
1 tablespoon olive oil for cooking – prevents sticking and helps develop a crust.
100 ml extra-virgin olive oil – forms the rich, smooth base of the dressing.
Zest of 1 large orange – adds intense citrus aroma without bitterness.
Juice of 1 large orange – brings natural sweetness and acidity.
2 garlic cloves, finely crushed – enhances flavor without overpowering.
50 g capers, drained – their salty tang balances the sweetness of orange.
A generous handful of fresh basil leaves, torn – fresh basil keeps the dressing light and fragrant.
Sea salt, to taste – enhances all flavors.
Freshly ground black pepper, to taste – adds gentle warmth.

Note: This recipe serves 4–6 people as a starter based on ingredient quantities.

Variations

Herb variation: Swap basil for parsley or dill for a different herbal note.
Extra citrus: Add a touch of lemon or lime zest for sharper brightness.
Spicy twist: Mix in a pinch of chili flakes for gentle heat.
Grilled option: Grill the scallops instead of pan-searing for a smoky flavor.
Low-oil version: Reduce the olive oil slightly and increase orange juice for a lighter dressing.

Cooking Time

Prep Time: 10–15 minutes
Cooking Time: 8–10 minutes
Total Time: About 25 minutes

Equipment You Need

Large skillet: For searing scallops evenly and quickly.
Mixing bowl: To combine and whisk the dressing ingredients.
Zester: For removing orange zest without the bitter pith.
Tongs: Makes flipping scallops easy and keeps them intact.
Citrus juicer: Helps extract juice cleanly and efficiently.

How to Make Scallops with Orange Basil and Caper Dressing?

Prepare the Dressing

Start by mixing the orange zest, orange juice, extra-virgin olive oil, crushed garlic, capers, salt, and black pepper in a bowl. Whisk until the dressing looks smooth and glossy. I like to let it sit for a few minutes so the flavors blend nicely. Add basil just before serving to keep it fresh. For a richer, creamy touch, I sometimes pair this with a creamy chicken and rice soup recipe for a satisfying starter alongside the scallops.

Prepare the Scallops

Pat the scallops completely dry using paper towels. This step is very important because moisture prevents browning. Season both sides lightly with salt and pepper. Let them sit at room temperature for a few minutes before cooking.

Heat the Pan

Place a large skillet over medium-high heat and add a small drizzle of olive oil. Allow the pan to get hot but not smoking. A properly heated pan ensures a beautiful sear without overcooking the scallops.

Sear the Scallops

Place scallops in the pan with space between each one. Cook for about one minute until a golden crust forms underneath. Flip and cook the other side for another minute. The scallops should be opaque and tender inside.

Assemble and Serve

Transfer the scallops to a serving plate immediately. Spoon the orange basil and caper dressing generously over the top. Serve right away while the scallops are warm and juicy.

Additional Tips for Making this Recipe Better

From my experience, these small details make a big difference:

I always make sure the scallops are very dry before cooking for the best crust.
I taste the dressing before serving and adjust salt or acidity if needed.
I add basil at the very end so it stays bright and aromatic.
I avoid overcrowding the pan because scallops steam instead of sear.
I serve the dish immediately because scallops taste best fresh off the pan.

How to Serve Scallops with Orange Basil and Caper Dressing?

This dish is incredibly versatile and works in many settings:

Serve as a starter with 2–3 scallops per plate.
Pair with a simple green salad for a light meal.
Serve over quinoa or couscous for a more filling option.
Garnish with extra basil leaves or thin orange slices for visual appeal.

Plating tip: Arrange scallops neatly in a line or circle and drizzle dressing just before serving for a restaurant-style look.

Nutritional Information

Here’s a quick overview of the nutrition per serving:

Calories: Approximately 300–350 kcal
Protein: High, around 20–25 g
Carbohydrates: Low, mainly from orange juice
Fat: Moderate, mostly healthy fats from olive oil

This makes the dish light, nutritious, and satisfying.

Make Ahead and Storage

Storing

The dressing can be prepared ahead and stored in an airtight container in the refrigerator for up to 24 hours. Add basil just before serving for best flavor.

Freezing

Cooked scallops do not freeze well and tend to become rubbery. If needed, freeze raw scallops and prepare the dish fresh later.

Reheating

Reheat leftover scallops gently in a pan over low heat for a short time. Avoid microwaving, as it can make them tough.

Why You’ll Love This Recipe?

There are plenty of reasons this dish is worth trying:

Simple yet elegant: Perfect for entertaining without stress.
Fresh and bright flavors: Orange and basil keep it light and vibrant.
Quick to make: Ready in under 30 minutes.
Diet-friendly: Naturally gluten-free and dairy-free.
Customizable: Easy to adjust herbs, citrus, and seasoning.

Ben Carraoli