Scallops with Oranges and Vanilla Beurre Blanc recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- ½ cup dry white wine 1 tablespoon orange juice 1 shallot, minced 1 teaspoon whipping cream 9 tablespoons cold butter, divided ½ teaspoon vanilla bean paste 12 sea scallops ¼ teaspoon salt ¼ teaspoon black pepper 1 tablespoon olive oil 2 oranges, peeled and sectioned 1 tablespoon chopped inner celery leaves, or to taste
Nutrition Info
- 452.6 caloriescarbohydrate: 17.7 gcholesterol: 121.7 mgfat: 30.7 gfiber: 2.2 gprotein: 22.8 gsaturatedFat: 17.2 gservingSize: -sodium: 579.1 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Scallops with Oranges and Vanilla Beurre Blanc
Directions
-
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.