Citrus Infused Scallops

by brookefiore


Lately I have neglected to keep up with my posts. I can’t put my finger on what it is exactly that has kept me from being as vigilant about posting multiple times each week, but when I created this space back in September I swore to myself that I would stop posting as soon as it became a chore. My original intent was to create a place to cultivate several things that I love most. Food, photography, and writing.



I still love my little nook on the internet but lately I’ve found myself spending more time outside and less time hovering over the stove top. I think that the time will come again where I enjoy posting more often but for now I find myself occupying my time differently. I guess where I am going with this is that I appreciate any and all the readers who stop by to visit my page and I strive to bring original and genuine content. That being said, I have been posting less frequently so that I don’t update just for the sake of getting new content on here every two days, as if to follow some sort of blogging expectation.


Now that delicate blooms line the streets and grass has adapted a plushness that lends itself to picnics and bare feet, I find myself cooking up lighter meals in the kitchen.



 One dish in particular has been kicking around for a number of years now. I believe the recipe clipping is from Good Housekeeping magazine about four years back. It was the first recipe I clipped and put into a plastic sleeve, but judging from the stiffness of the paper and the splatters of goodness knows what, I made the dish several times before it found it’s way into said protective sleeve.

As usual, I’ve tweaked the recipe ever so slightly but the concept remains the same. A light load in terms of calories without skimping on flavor one bit.


Citrus Infused Scallops

Adapted from Good Housekeeping May 2009

Serves 3-4


1 lemon

1 lime

1 1/4 lb sea scallops, rinsed

3 tsp olive oil

1 small-medium shallot, chopped finely

1 1/2 tsp dijon mustard

1 package arugula, rinsed and dried

1/4 cup fresh chopped parsley leaves


Obtain the zest from one lemon and one lime. Obtain the juice of each also. In a small bowl, combine peels and a dash of salt and pepper. Place citrus juices in a separate bowl and set aside.

Place scallops on paper-towel-lined plate and pat dry. Sprinkle with citrus peel mixture.

Heat 2 tsp olive oil in a skillet over medium heat. Add scallops and cook for 6-8 minutes or until opaque throughout, turning once. Remove from pan and cover.

Add remaining tsp olive oil and shallots to skillet and cook about 3 minutes. Add in dijon mustard and citrus juices, scraping up browned bits and cook about 1 minute. Toss greens with sauce and place scallops over bed of greens. Sprinkle with fresh parsley.


Serve with couscous, rice or grain of choice. I chose Israeli Couscous lightly seasoned with a citrus blend and salted pepitas (shelled pumpkin seeds) for added protein.