Qùick and easy seared scallops recipe with a silky orange rùm and bùtter saùce.

Seared Scallops with Orange Rùm Saùce Recipe


  • 1 lb wild scallops
  • 3 cloves garlic peeled and gently smashed
  • 2 tsp olive oil
  • 1.5 tbsp salted bùtter
  • 1 large orange jùiced
  • 2 shots of rùm
  • zest from 1/2 orange
  • 1/4 c flat leaf parsley roùghly chopped
  • 3/4 tsp sea salt or to taste
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chile powder
  • freshly cracked black pepper to taste
  • 1/2 lemon
  • 1 small orange sliced


Pat the scallops dry on paper towels.

Drizzle the scallops with a little olive oil and sprinkle them all over with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.

Preheat a cast iron skillet on mediùm flame ùntil hot. Add a lùg of olive oil, jùst enoùgh to coat the bottom and sear the garlic cloves ùntil golden on both sides, making sùre not to bùrn them. Remove from the pan and set aside.

Ùsing a pair of tongùes add the scallops to the hot skillet withoùt toùching each other and sear for aboùt 45 seconds on each side ùntil nicely golden. Do not over cook them or they will become rùbbery.

Transfer the scallops to a plate and keep warm.

Take a step back and poùr the rùm into the pan. Ùse a silicone spatùla to scrape all the brown bits from the bottom of the pan and poùr in the orange jùice. Bring to a simmer and allow the saùce to redùce by half, aboùt a minùte or so. Remove from flame and stir in the cold bùtter ùntil melted.

Taste the orange saùce and adjùst seasonings with more sea salt. Add the roasted garlic cloves to the saùce if desired.

Transfer the scallops back into the orange rùm saùce and sqùeeze the lemon all over the top.

Sprinkle with the parsley, some orange zest and serve over a bed of polenta or bùtternùt sqùash pùree garnished with the orange slices.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!