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  • Recipes
  • Orange Butter Scallops with Tarragon
Orange Butter Scallops with Tarragon

By OcadoLife
These 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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. Step 3

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

  4. 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.