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Scallops With Shallot Citrus Sauce

Scallops With Shallot Citrus Sauce 4.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Jan 28, 2021

In this sunny dish, citrus juice and segments come together with sautéed shallots and white wine to form a stunning, slurpy, sweet-tart sauce, which is poured over seared scallops and sprinkled with aromatic herbs. Any variety of orange will work, and you can substitute the grapefruit with two more oranges if you’d like. The sauce will tilt sweeter or tarter depending on the citrus you choose, but you can always add a touch of honey or a squeeze of lemon at the end to adjust. White fish fillets or shrimp may be substituted for the scallops.

Active time: 30 mins ; Total time: 30 mins

Storage Notes: Leftovers can be refrigerated for up to 2 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 medium red grapefruit (about 12 ounces)
  • 1 large orange (about 9 ounces)
  • 3 tablespoons olive oil, divided
  • 1 large shallot, finely diced (about 3/4 cup)
  • 1/2 cup dry white wine, such as pinot gris
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt, divided
  • 1 pound large sea scallops
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh tarragon or basil, for serving


Using a sharp paring knife, trim the top and bottom off the grapefruit and the orange, then remove the white pith and the peel of each by standing the fruit on one of its cut ends and, following the shape of the fruit with your knife, cutting downward around the fruit.

Working over a bowl so the citrus segments fall into the bowl and you catch the juice, use the paring knife to remove each segment of the fruit from its membrane. Squeeze the remaining membrane over the bowl to extract more juice. Using a slotted spoon, transfer the citrus segments to a separate bowl; reserve the juice.

In a medium saucepan over medium heat, heat 1 tablespoon of the oil until shimmering. Add the shallots and cook, stirring, until they soften slightly, about 2 minutes. Add the wine, increase the heat to medium-high and bring to a boil. Cook until the wine is reduced by about half, about 2 minutes. Add the reserved citrus juice and cook until the liquid in the pan has reduced slightly, 1 to 2 minutes more. Stir in the butter and 1/4 teaspoon of the salt, then remove from the heat and cover to keep warm.

Pat the scallops all over with paper towels to ensure they are as dry as possible, then sprinkle with the remaining 1/4 teaspoon of salt and pepper.

In a large skillet over high heat, heat the remaining oil until shimmering. Working in batches if necessary, add the scallops and cook, without moving them, until caramelized and brown on the bottom, 2 to 3 minutes. Gently flip, and cook on the other side until the scallops are only slightly translucent in the center, 2 to 3 minutes more.

While the scallops are cooking, add the citrus segments to the sauce, stirring gently so they don’t break up much; return the sauce to low heat until warmed through.

Evenly divide the scallops among 4 plates, pour about 1/3 cup of sauce on top, and sprinkle with the herbs. Serve warm.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

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Nutritional Facts

Calories per serving: 316

% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 3g 15%

Cholesterol: 35mg 12%

Sodium: 592mg 25%

Total Carbohydrates: 29g 10%

Dietary Fiber: 4g 16%

Sugar: 15g

Protein: 16g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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