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Seared Scallops with Blood Orange and Smoked Paprika Sauce

Serves 4
Time 30 min
Whole wheat couscous and steamed or grilled vegetables are great additions to the scallops for a complete meal. Blood orange juice adds vibrant flavor to the sauce.
Special Diets:
Ingredients
  • 1 cup blood orange juice
  • 1 (16.0-ounce) package Whole Catch wild frozen scallops, thawed
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground black pepper
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Method

Heat blood orange juice in a medium saucepan over low heat. 

Simmer until reduced by half, about 30 minutes, stirring occasionally.

Once juice is almost reduced, season scallops with salt, pepper and cumin on both sides and heat a large cast-iron skillet over high heat until smoking. 

Add oil to skillet and sear scallops, about 1 to 2 minutes per side, until they develop a golden-brown crust and are just cooked through. 

While scallops are searing, whisk butter into the warm reduced orange juice. 

Continue whisking until sauce is shiny and smooth. 

Whisk in paprika, taste, and adjust with salt and pepper as needed.

Spoon a bit of sauce onto each of 4 serving plates. 

Top with scallops and serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup blood orange juice
  • 1 (16.0-ounce) package Whole Catch wild frozen scallops, thawed
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.