Seared Scallops with Blood Orange-Caper Salsa and Toasted Freekeh (30-Minute)
Bright citrus segments, crisp fennel slices, and glossy capers contrast with golden, caramelized scallops and nutty toasted freekeh for a lively combination of textures and flavors. The sear on the scallops gives a tender interior and a sweet, Maillard-rich crust that pairs beautifully with the tart-salty salsa and a splash of butter to finish.
Swap freekeh for farro or barley if you prefer a more familiar grain, and substitute regular oranges for blood oranges in winter months when blood oranges are scarce. For a dairy-free option, omit the finishing butter and use an extra drizzle of olive oil. Use dry sea salt and hot pan technique to ensure a crisp scallop exterior without overcooking.
Serve this dish for Valentine’s Day, a winter dinner party, or a family weeknight when you want something special but manageable. Pair with a chilled dry white wine or a citrusy sparkling water; leftovers (grains and salsa) keep well for 1–2 days in the fridge, though scallops are best eaten immediately.
How to Make It
-
1
Toast the freekeh: heat a medium saucepan over medium heat and add 1 tsp olive oil. Add the freekeh and toast, stirring, until fragrant and lightly browned, about 3–4 minutes.
-
2
Simmer the freekeh: add 600 g water and 1/2 tsp salt, bring to a boil, then reduce to a simmer, cover and cook until tender, 18–20 minutes. Drain any excess, fluff with a fork and keep warm.
-
3
Segment the blood oranges: peel the blood oranges and cut between membranes to remove segments into a bowl, collecting any juices in the bowl. Thinly slice the fennel bulb and add to the bowl with orange juice.
-
4
Make the salsa: to the bowl with orange segments and fennel, add the capers, honey, 1 tbsp olive oil, juice of 1/2 lemon, chopped parsley (reserve a little for garnish), and 1/4 tsp salt. Toss gently and taste for balance.
-
5
Prepare scallops: pat scallops very dry with paper towels and season both sides with salt and pepper. Trim the small side muscle if present.
-
6
Sear the scallops: heat a large heavy skillet (preferably cast iron) over high heat until very hot. Add 1 tbsp olive oil and swirl. Place scallops in the pan spaced apart and sear without moving until golden brown, about 1.5–2 minutes per side depending on size. Reduce heat if they brown too quickly. Remove to a plate.
-
7
Finish scallops: if using butter, lower heat to medium-low and add butter to the pan; swirl until foaming and spoon over scallops for 30 seconds to glaze. Return scallops to pan briefly to warm through if needed.
-
8
Toast pistachios: while scallops sear, toast pistachios in a small dry skillet over medium heat until aromatic, 2–3 minutes; roughly chop.
-
9
Assemble plates: divide freekeh among 4 plates, spoon a generous amount of blood orange-caper salsa over the freekeh, arrange 5–6 scallops per plate atop the salsa, and sprinkle with chopped pistachios and remaining parsley.
-
10
Serve: finish with a drizzle of extra-virgin olive oil and a few grinds of black pepper. Serve immediately so scallops remain tender and freekeh warm.
Still hungry? Try one of these
Apple Cider-Braised Brussels Sprouts with Pancetta and Cranberries
Savory-sweet fall side with salty cured meat, tart dried fruit, and a caramelized cider glaze—ready in about 30 minutes for holiday or weeknight meals.