Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

20 mins
30 mins
10 mins
4 servings


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


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.

  • 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