How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Seared Sea Scallops With Satsuma, Parsley, And Shallot Salsa ?

You need 13 ingredients. The key ingredients include: 1/3 cup minced shallots (about 2 small shallots), 2 tablespoons chopped fresh parsley, 2 teaspoons grated satsuma orange rind, 2 tablespoons fresh satsuma orange juice, and more.

Is Seared Sea Scallops With Satsuma, Parsley, And Shallot Salsa suitable as seafood?

Yes, Seared Sea Scallops With Satsuma, Parsley, And Shallot Salsa falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Seared Sea Scallops With Satsuma, Parsley, And Shallot Salsa ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Sea Scallops With Satsuma, Parsley, And Shallot Salsa Recipe

Name: Seared Sea Scallops With Satsuma, Parsley, And Shallot Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup minced shallots (about 2 small shallots); 2 tablespoons chopped fresh parsley; 2 teaspoons grated satsuma orange rind; 2 tablespoons fresh satsuma orange juice; 4 teaspoons extra-virgin olive oil; 2 teaspoons white wine vinegar; 3/8 teaspoon salt, divided; 3/8 teaspoon freshly ground black pepper, divided; 2 satsuma oranges, peeled and sectioned; Cooking spray; 12 large sea scallops (about 19 ounces); 1 1/3 cups trimmed watercress (about 1 bunch); Satsuma orange wedges (optional)

Seared Sea Scallops With Satsuma, Parsley, And Shallot Salsa

Eats Now Editorial Team · 76 kcal · Seafood

Seared Sea Scallops With Satsuma, Parsley, And Shallot Salsa – a delicious recipe with shallots, parsley, orange rind, fresh satsuma orange juice, extra-virgin olive oil, white wine vinegar. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Seared Sea Scallops With Satsuma, Parsley, And Shallot Salsa

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