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Seared Scallops In Orange Butter Sauce

LobsterGram's picture
Nikki the Foodie is in the kitchen cooking again to kick the winter blues! Warm up your long winter days with this fresh Orange Scallop Recipe with Rosemary Vapor Rice.
  Olive oil 3 Tablespoon
  Shallots 1⁄2 , finely chopped
  Dried scallops 1 Pound, thawed (Sea Scallops)
  Flour 4 Tablespoon (For Dredging)
  Sea salt To Taste
  Freshly ground pepper To Taste
  Cayenne pepper To Taste
  Dry white wine 1⁄2 Cup (8 tbs), dry
  Freshly squeezed lemon juice 1 Tablespoon
  Freshly squeezed orange juice 1⁄2 Cup (8 tbs)

Heat 2 tablespoons oil in a large skillet. Saute shallots over medium heat until soft and browned. About 5 minutes. Remove with a slotted spoon and reserve for sauce later.
Sift together the salt, pepper and cayenne pepper in a bowl.
Pat scallops dry with paper towels. Dredge very lightly with flour mixture.
Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan, add shallots back to the pan and add the wine, lemon juice and orange juice to the pan and reduce by half.
Taste for sweetness; add more lemon juice, salt, and pepper if necessary.
Add the scallops back to the pan, cover with sauce and warm through, serve immediately with Rosemary Vapor Rice.

Recipe Summary

Difficulty Level: 
Main Dish
Scallop, Seafood
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Kick off those winter blues and warm it up with the orange scallops and rosemary rice. Nikki the foodie is in the kitchen showing you how to get it done with scallops seared to perfection and served with some orange butter sauce! A worthwhile video to watch for the recipe!

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