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Poached Scallops In Orange Tomato Cream Sauce

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  Orange juice 1 Cup (16 tbs)
  Scallops 1 Pound
  Orange rind 2 Teaspoon, grated
  Tomato 1 Small, chopped
  Chopped marjoram 1 Teaspoon
  Non fat sour cream 2 Tablespoon
  Cracked black pepper To Taste

In a large no-stick frying pan over medium heat, bring the orange juice to a boil.
Reduce the heat and add the scallops and orange rind.
Cover and simmer for 5 minutes, or until the scallops are opaque and tender.
Remove the scallops with a slotted spoon and transfer to a plate; tent with foil to keep warm.
Add the tomatoes and marjoram to the pan; simmer for 2 minutes, or until the liquid is reduced by half.
Stir in the sour cream; cook until the sauce is thick enough to coat the back of a spoon.
Season with pepper.
Put the scallops back in the frying pan to heat through.

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Poached Scallops In Orange Tomato Cream Sauce Recipe