Orange Butter Scallops with Tarragon
By OcadoLife
Published on 14 November 2025
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 to overcook it. Crusty bread makes a great accompaniment for mopping up the juices.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.