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+ servings
six seared scallops on a plate drizzled with preserved lemon and herb dressing
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5 from 2 votes

Seared Scallops with Preserved Lemon Dressing

Perfectly seared scallops with citrusy preserved lemon dressing!
Prep Time15 mins
Cook Time10 mins
Course: Appetizer, dinner
Cuisine: American
Servings: 2


  • 8-10 large scallops side muscle removed
  • 1 tbsp neutral oil
  • salt and pepper
  • micro greens for garnish

Preserved Lemon Dressing

  • 1/2 preserved lemon rind only
  • zest from one orange + 2 tbsp juice
  • 1/2 serrano chili thinly sliced
  • 1/2 shallot minced
  • 1/4 c finely chopped chives
  • 1/4 c olive oil


  • Rinse the preserved lemon under running water to remove the salty brine. Dice the pulp and rind of the preserved lemon into 1/4-inch pieces. In a small bowl stir together the diced preserved lemon and the rest of the dressing ingredients. Set aside.
  • Heat oil in a large skillet over medium-high heat.Thoroughly pat the scallops dry with paper towels to absorb excess moisture. Season the scallops with salt and pepper then sear until deep golden brown on 1 side, about 3 minutes. Reduce heat to medium-low and turn scallops over. Cook for an additional 2 minutes then remove from the pan.
  • Place the seared scallops on a large platter and drizzle with the preserved lemon dressing. Garnish with microgreens, serve immediately!


When buying scallops look for ones that are marked "dry" or ask the fishmonger if they are wet or dry. Dry scallops have not been treated with any chemicals, additives or solutions. Wet scallops are watery, don't taste as fresh and are very difficult to sear.