Digby Scallops are renowned for their sweet, tender texture. Digby, Nova Scotia was the first place to commercially fish scallops in the pristine water in the Bay of Funny, during the early 1920’s. They are also renowned for their sustainable fishing practices.
Seared Citrus Digby Scallops
We love Citrus Scallops on top of Red Leaf Lettuce with Citrus Vinaigrette.
If making the scallops with the salad, they must both be made with freshly squeezed orange and lemon juice. Fresh flavours elevate these dishes into WOW territory.
With 1.5 CHO for the orange juice, let’s call this a no Carb dish.
Ingredients
- 6 Digby Sea Scallops
- Salt and pepper
- 1 TBSP butter
- 1 TBSP olive oil
- 2 TBSP lemon juice freshly squeezed
- 1 TSP orange juice freshly squeezed
- ½ tsp. lemon zest
Instructions
- Pat scallops dry and marinate for 10 minutes.
- Heat butter and oil in a medium skillet, sear scallops for 2 minutes on medium/high heat. Scallops will have some brown color.
- Flip scallops and sauté 1 minute, browning them a bit and then add the marinade.
- The marinade will boil away at this heat and yet still infuse the scallops with more flavour. Sauté 1 or 2 more minutes until cooked through. Total sauté time is 4 or 5 minutes.
- Serve scallops immediately.
