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  • Recipes

  • Orange Butter Scallops with Tarragon

Orange Butter Scallops with Tarragon

Orange Butter Scallops with Tarragon

By OcadoLifePublished on 14 November 2025These Orange Butter Scallops with Tarragon from OcadoLife recipe editor Lauren Hoffman pairs sweet and succulent scallops with a citrussy sauce that’s full of pep. The seafood needs just a quick sear, so be careful not to overcook it. Crusty bread makes a great accompaniment for mopping up the juices.
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Time and servings

8 minsTotal time
4Servings
3 minsPrep time
5 minsCooking time

Ingredients

  • 190g scallops
  • 1 tsp rapeseed oil
  • 20g salted butter
  • ½ orange, zested, plus a good squeeze of juice
  • 1 tsp chopped tarragon
  • 1 tsp pink peppercorns, crushed
  • 4 small pinches sea salt
  • 4 slices crusty bread, to serve (optional)

Method

  • Step 1

    Pat the scallops dry with kitchen towel. Heat the rapeseed oil and butter in a frying pan until foaming. Add the scallops and sear over medium-high heat for 90 secs or so until golden. Flip and cook for a further 90 secs (approx.), then remove to a plate.

  • Step 2

    Add the orange zest to the pan and cook for 30 secs, then add the juice and tarragon; simmer for 30 secs more to reduce slightly.

  • Step 3

    Briefly add the scallops back into the pan and spoon over the butter and orange mixture to coat.

  • Step 4

    Divide the scallops evenly between 4 plates, topping each with a spoonful of the orange butter, a sprinkling of the crushed pink peppercorns and a small pinch of sea salt. Serve with crusty bread, if you like, for mopping up all the tasty sauce.