MoroccanMedium · Hot
Spiced Scallops with Orange and Cumin
Cumin and cinnamon bloom together in warm olive oil, creating an aromatic base that welcomes seared scallops without overpowering their natural sweetness. Orange juice brings a sun-warmed brightness, and garlic anchors everything with gentle depth. The balance of spice and citrus is the kind of combination that feels ancient and inevitable.
Prep
10 min
Cook
20 min
Total
30 min
Method
Prepare the Glaze
Sear the Scallops
2
Heat olive oil in a large skillet over high heat until shimmering. Add butter and let it foam. Pat scallops completely dry with paper towels. Sear scallops undisturbed for 60-90 seconds until a golden crust forms. Flip each scallop and cook another 60-90 seconds. The scallops should feel firm when gently pressed and reach an internal temperature of at least 145°F (63°C).
Finish with Glaze
3
Baste the scallops with the sauce using a spoon. Cook for 30 seconds more, letting the flavors marry.
Plate and Serve
4
Garnish with fresh parsley and a light drizzle of extra glaze. Serve immediately while hot.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
592
per serving
High in protein · 83gLow sugar · 12g
Protein
83g
Carbs
25g
Fat
17g
Sat. fat
7g
Fiber
7g
Sugar
12g
Sodium
1494mg
Gluten FreePescatarianLow CarbHeart HealthyAnti InflammatoryDiabetes FriendlyHigh ProteinBalanced Meals
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Flavor Profile
7
Umami
6
Sweet
3
Salty
5
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderSilky
Aromas
CitrusEarthyHerbalRich
Kitchen Equipment
Primary Tool
SkilletCounter FootprintMedium
Safety & Storage
Cooking Temperature
Sear scallops over high heat until they reach an internal temperature of at least 145°F (63°C) to ensure food safety. The flesh should appear opaque and feel firm when gently pressed.
Cross Contamination
Keep raw scallops separate from other foods, especially ready-to-eat items. Use separate cutting boards and utensils, and wash hands thoroughly after handling raw shellfish.
Allergen Warning
This recipe contains butter (dairy). Ensure all diners are aware of the milk allergen before serving.
Storage
Store fresh scallops in the coldest part of the refrigerator at 40°F (4°C) or below. Use within 1-2 days of purchase. Do not refreeze thawed scallops.
High Risk Population
Pregnant women, elderly individuals, young children, and immunocompromised persons should ensure scallops are cooked thoroughly to the recommended internal temperature to minimize risk of foodborne illness.
Handling
Pat scallops completely dry with paper towels before searing to achieve proper browning and prevent steaming. Remove any tough adductor muscle attached to the side of each scallop before cooking.
Pro Tips
Technique
Pat your scallops completely dry with paper towels before they touch the pan—a single drop of moisture means they will steam instead of sear, and we lose that beautiful golden crust we are working so hard to achieve.
Substitution
Should you find fresh orange juice too tart, a tablespoon of preserved lemon brine whisked into the glaze adds that Moroccan depth I love—but only if your guests appreciate the intensity.
Flavor Boost
A whisper of ras el hanout stirred into the butter as it foams will lift this dish from simple to sublime, carrying those twelve perfect spices into every bite.
From the chef
Scallops are patient, and they reward patience in return. Sear them in olive oil until the crust is deep gold, then let the orange juice, honey, and cumin build a glaze that is bright and earthy at once — citrus and spice in the proportion that Morocco has always understood. The cumin here is not a seasoning; it is the anchor that keeps the orange from floating away into sweetness. Baste once, serve immediately, and do not let anyone wait. A dish this delicate does not hold.
TagsSeafoodSearedQuickSweet SavoryAromaticCitrusElegantGlazed
AllergensMilk
Source: generated · May 30, 2026