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Scallops with Orange Basil and Caper Dressing Recipe
Ben Carraoli

Scallops with Orange Basil and Caper Dressing Recipe

I made these scallops 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.
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Total Time 25 minutes
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.