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Scallops with Oranges and Vanilla Beurre Blanc

Rated as 4.75 out of 5 Stars

"Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice."
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30 m servings 453
Original recipe yields 4 servings


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  1. 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.
  2. Whisk in 8 tablespoons cold butter, 1 tablespoon at a time, until incorporated. Remove from heat. Strain and discard shallot, then whisk in vanilla.
  3. Rinse scallops and pat dry with paper towels. Sprinkle with salt and pepper.
  4. 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.
  5. 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

Per Serving: 453 calories; 30.7 17.7 22.8 122 579 Full nutrition

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Read all reviews 4
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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.

I made it tonight and I’m going to make it again tomorrow! SO YUMMY

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 w...

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.