Scallops With Orange Sauce

Scallops with Orange Sauce – a lovely meal that cooks quickly, looks elegant and tastes divine…

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Scallops With Orange Sauce | ZagLeft

As I sit here to write this blog post, it’s rainy and cold outside.  I know I can’t complain.  My friends up north are truly suffering with days…no, weeks of snowy, cold weather.  It’s been dreary here in Houston for a few days now and I’m craving warmer temperatures as so many are.  This Texas girl just isn’t used to freezing temperatures so I’m a bit of a wimp in that department.

If you’re feeling like I am, maybe this recipe for Scallops with Orange Sauce can help.

Looking back, I’m realizing that I tend to make this dish mainly in the summer or when temperatures are warmer.  The sweet, citrus flavor makes me think of sunny skies and warmer days which is why Scallops with Orange Sauce is the perfect meal for this time of the year.

Scallops with Orange Sauce also happens to be one of my husband’s favorite meals so when I stumbled upon these plump scallops at the grocery, I decided to surprise him by making it for him.

Scallops With Orange Sauce | ZagLeft


The scallops cook very quickly so I make the orange sauce first.  The perfectly sweetened orange sauce is a mix of orange juice, lemon juice, orange zest, sugar, ground coriander, apple cider vinegar and butter.  After the sauce cooks, I pour it off to the side and quickly pan-sear the scallops.

When cooking the scallops, make sure you dry them first.  This will ensure you get a good sear on the outside.  Also, be sure to stick close by your pan. Cooking scallops requires a watchful eye as over-cooking can quickly result in tough scallops.  You’ll know your scallops are cooked when the fish is opaque and the outside is firm.

After the scallops are cooked, I place them on a plate alongside white rice or quinoa and pour some of the lovely sauce over the top.

By the way, have you heard of Yummly? Yummly is a great site that allows you to save recipes that you find and love.  I love the site so much that I’ve recently become a publisher on it! When you see a recipe you like, just click on the “yum” button that you will find in the social share buttons and the recipe will save to your own personal recipe box.  You can even search the site for recipes that are gluten-free, dairy-free, vegetarian and more.  Useful features display calorie count as well as nutritional information about each recipe.  Here are my recipes on Yummly!  You can also Yum recipes right from my page using our new “Yum” button.  It’s a great new site, let me know what you think!

Scallops With Orange Sauce | ZagLeft

Back to these scallops and the amazing orange sauce…

When making the orange sauce, you will notice in the recipe instructions that you heat the sugar in the pan first.  The sugar will begin to melt and turn a lovely amber color.  At this point, remove the pan from the heat and whisk in the juices, vinegar, zest and coriander.  The sugar might harden when you introduce the liquids but trust me, it will eventually disolve when you place the pan back on the stove to reheat.  As you reheat the sauce, continue to stir and the sauce will thicken.

If you’re looking for a wine to serve with this dish, I would recommend a Sauvignon Blanc.

Enjoy!  See you on Yummly!

5 from 1 vote
Scallops With Orange Sauce | ZagLeft
Scallops With Orange Sauce
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Scallops with Orange Sauce - a lovely meal that cooks quickly, looks elegant and tastes divine...

Course: Main Dish
Servings: 4 servings
Author: Joanie Zisk
  • 3 medium-sized oranges
  • 1 lemon
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground coriander
  • 2 tablespoons butter
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil
  1. Grate 1 tablespoon of orange zest, then juice the oranges and the lemon into a bowl.
  2. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices, zest, and the coriander.
  3. Return to medium-heat and boil until thick, stirring, about 5 minutes (If the sugar hardens, it will dissolve as the sauce heats and thickens).
  4. Remove pan from the heat and whisk in the butter. Cover the pan and set aside.
  5. Season the scallops on one side with salt and pepper. Heat oil in a large skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes.
  6. Flip and cook until golden on the other side 3 to 4 minutes.
  7. Serve over cooked rice or quinoa making sure to drizzle the orange sauce over the scallops.

Recipe adapted from The Food Network.

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  1. Joanie – this is a wonderful combination of a quick weeknight dinner and an elegant dish. Scallops cook so easily and quickly – the trick is to have a sauce ready that will complement them, and this looks like a winner. I love the sweetness of the orange and sugar combined with the tart vinegar and flavorful coriander.

  2. I’m a big wimp in this weather too…us Texas girls just aren’t used to this. I’m in central Texas and it was snowing yesterday! SNOW! We have been on a big scallop kick recently and these look fabulous! Will be surprising my husband with your delicious version soon!

    • I saw your beautiful scallops on your blog today, Mischa. I just can’t get enough of them and I think I’ll be trying your recipe soon. I can’t believe this crazy Texas weather. We’ve just been cold and rainy, no snow.

  3. It HAS been dreary down here the past few days! Although I am not quite ready for the summer heat, I would love a little warmer weather. These scallops remind me of that! Nice warm weather, toes in the sand! Great recipe Joanie!

  4. Can’t wait to try this, my family love’s scallops, I’m sure they would love this recipe. Do you think it would go good with other type’s of seafood, maybe shrimps etc…..

    • Chanel, Although I haven’t tried it with other seafood, I would think it would be great over shrimp or a mild fish such as tilapia or even catfish. I hope you enjoy the sauce, I’d love to hear what you decided to use it with.


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