Seared Scallops in Orange Butter Sauce
|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.
Calories 299 Calories from Fat 109
% Daily Value*
Total Fat 12 g18.9%
Saturated Fat 1.7 g8.4%
Trans Fat 0 g
Cholesterol 37.4 mg12.5%
Sodium 262.6 mg10.9%
Total Carbohydrates 20 g6.7%
Dietary Fiber 0.61 g2.5%
Sugars 3.2 g
Protein 21 g41.6%
Vitamin A 4.3% Vitamin C 15.9%
Calcium 3.6% Iron 7.4%
*Based on a 2000 Calorie diet