Elegant. Citrusy. Slightly ominous — in the best way. These scallops sear golden and rest in a dramatic glaze of blood orange, butter, and a splash of white wine. It’s a dish that feels like it belongs on a porch in Martha’s Vineyard… somewhere between calm and thrilling. Perfect appetizer for your 4th of July.
The glaze is jewel-toned, sweet-tart, and silky. The scallops are tender with a caramelized crust. Together, they hit every note: refined, fresh, and a little seductive.
Recipe
Serves 2 | as an appetizer
🦪For the Scallops:
8 large sea scallops, side muscle removed
Salt + freshly cracked black pepper
1 tbsp olive oil
🍊For the Blood Orange Glaze:
1 tbsp unsalted butter
1 garlic clove, minced
1/4 cup fresh blood orange juice
1 tbsp dry white wine (or dry vermouth)
1 tsp honey (or maple syrup for a softer sweetness)
Pinch of salt, to taste
🌿 For the Garnish:
Fresh thyme or finely chopped chives
Extra blood orange zest (optional)
METHOD
Sear the scallops
Pat scallops completely dry with paper towels. Season both sides generously with salt and pepper.Heat olive oil in a stainless steel or cast iron pan over medium-high until shimmering. Add scallops and sear undisturbed for 2–3 minutes per side, until golden with a deep crust. Remove and set aside.
Make the glaze
Reduce heat to medium. Add butter and garlic to the same pan. Sauté for 30 seconds until fragrant. Pour in blood orange juice, wine, honey, and a pinch of salt. Simmer gently for 3–4 minutes, stirring often, until glossy and slightly thickened.Plate and finish
Spoon a base of glaze onto each plate. Nestle scallops on top, then drizzle with more glaze. Garnish with herbs and a light zesting of orange.
🍷 Suggested Pairings
(optional for full menu weeks — include if you want mood or wine pairings)
Crisp white wine (Albariño, Vermentino)
Crostini with whipped ricotta or lemon zest
Fresh fennel salad or arugula with citrus segments
🔪 Kitchen Notes
Crust is queen: Dry scallops give you the caramelized crust. Wet scallops = steam.
No blood orange? Use Cara Cara oranges with a splash of pomegranate juice or a drop of red wine vinegar.
Glaze too thick? Add a splash of juice to loosen. Too thin? Simmer longer.
🦞 This Week at the Table: Bay to Brioche
A menu for summer tides, buttered rolls, and sunset cocktails
You’ll get the starter on Tuesday, the main on Wednesday, dessert on Thursday, and we’ll end the week with a cocktail—just in time for the weekend.
Whether you make the whole menu or just one part, I hope this week’s offerings inspire something seasonal and special in your kitchen.
Thank you for following along.
Check out last week Menu: Cherry Week, it was decadent and divine.
🍒Cherry-Orange Glazed Pork Tenderloin
🍒Cherry & Whipped Ricotta Crostini
🍒Cherry & Orange Blossom Clafoutis
🍽️Looking for more seasonal cooking inspiration?
Explore the Recipe Archive - lemon, orange, pomegranate, cherries, rustic meals and more.
👋 A Note from Lily
I’m Lily Hawthorne — a seasonal cook, garden romantic, and writer creating a life shaped by flavor, fragrance, and feeling. I share citrus-glazed recipes, seasonal rituals, and reflections from the kitchen, garden, and home. This space is still growing, just like me — and I’m so glad you’re here to see it unfold.
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These look and sound killer!! Thank you for sharing