Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring wine, orange juice, and shallot to a boil in a small saucepan. Reduce heat to medium and simmer, uncovered, until about 2 tablespoons of liquid remains, about 10 minutes. Add cream; simmer until mixture is almost evaporated, 1 to 2 minutes more.

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  • Whisk in 8 tablespoons cold butter, 1 tablespoon at a time, until incorporated. Remove from heat. Strain and discard shallot, then whisk in vanilla.

  • Rinse scallops and pat dry with paper towels. Sprinkle with salt and pepper.

  • Heat oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add scallops; cook, turning once, until browned and opaque, 3 to 5 minutes total. Transfer to a serving platter.

  • Top scallops with the orange sauce, orange sections, and celery leaves.

Cook's Notes:

Use seeds from 1/4 of a vanilla bean if you don't have vanilla bean paste.

Original recipe is good for 1 pound fresh or thawed sea scallops.

Substitute chives or green onions for the celery leaves, if desired.

Nutrition Facts

453 calories; protein 22.8g; carbohydrates 17.7g; fat 30.7g; cholesterol 121.7mg; sodium 579.1mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
04/23/2019
I had a bit of trouble following what went where before in the sauce before the scallops but it all went well and I 'll definitely make it again. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/13/2019
The sauce was delicious different but we loved it. Definitely need to use vanilla paste or seeds I used vanilla extract and it seemed off. My family loved it! Will definitely make this again with vanilla paste. I served it with zucchini noodles but pasta would work better especially with the sauce! Read More
Rating: 4 stars
04/23/2019
I had a bit of trouble following what went where before in the sauce before the scallops but it all went well and I 'll definitely make it again. Read More
Rating: 5 stars
12/11/2018
This is a wonderful scallop recipe. The sauce with the oranges make it very special. Easy to make and will certainly make this a lot in the future. Read More
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Rating: 5 stars
03/07/2019
I made it tonight and I m going to make it again tomorrow! SO YUMMY Read More