SEARED SCALLOPS WITH GARLIC BEURRE BLANC
When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
- Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
- Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
SCALLOPS WITH ORANGE-BUTTER SAUCE
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
- Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.
Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g
PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE
Categories Sauté Valentine's Day Quick & Easy Vinegar Scallop Chive Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 10
Steps:
- Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.
- Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.
SCALLOPS WITH ORANGES AND VANILLA BEURRE BLANC
Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.
Provided by Juliana Hale
Categories Scallop Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 452.6 calories, Carbohydrate 17.7 g, Cholesterol 121.7 mg, Fat 30.7 g, Fiber 2.2 g, Protein 22.8 g, SaturatedFat 17.2 g, Sodium 579.1 mg, Sugar 8.9 g
SCALLOPS WITH ORANGES AND VANILLA BEURRE BLANC
Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.
Provided by Juliana Hale
Categories Scallop Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 452.6 calories, Carbohydrate 17.7 g, Cholesterol 121.7 mg, Fat 30.7 g, Fiber 2.2 g, Protein 22.8 g, SaturatedFat 17.2 g, Sodium 579.1 mg, Sugar 8.9 g
SEARED ORANGE SCALLOPS
this was so quick i had dinner on in less than half an hour! from bon appetit, i served this over jasmati rice.
Provided by chia2160
Categories Oranges
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat 3 tbsp oil in a large skillet.
- sprinkle scallops with pepper and salt.
- saute until brown about 2 minutes per side.
- transfer to a plate.
- add garlic and remaining oil to skillet, stir for 1 minute.
- add oj, soy and orange zest to skillet, stirring until sauce boils and thickens, about 2-3 minutes.
- pour sauce over scallops and serve.
SEARED SCALLOPS WITH ORANGE BEURRE BLANC
Categories Shellfish Sauté Quick & Easy
Number Of Ingredients 15
Steps:
- Method - Make the Beurre Blanc In a medium sauce pan over high heat, combine wine, sherry, shallots, ginger and they bay leaf. Allow to boil and reduce until consistency is syrupy Add the cream and cook until mixture reduces slightly more. Turn the heat to medium low and remove the bay leaf. Mix in each pat of butter slowly, one by one, taking care not to let the sauce come to a boil. When all the butter has been stirred in, add the orange juice. Beurre Blanc with an Orange Twist, Photo: NK Keep the sauce warm on the lowest possible heat, stirring occasionally. When ready to serve, strain solids out of the butter sauce and drizzle over desired protein. Next up, prepare the seared Scallops: Method: Trim the muscle off the side of the scallops. Rinse with water and then pat until thoroughly dried. Add the butter and oil into a large sauté pan over very high heat. Season the scallops with salt and pepper, and add to the pan once the butter and oil begin smoking. Sear the scallops for 2 minutes on each side, creating a nice crust on each end. Remove from pan and serve immediately. To Finish: Plate scallops and drizzle with beurre blanc. Optional garnish with Pea Shoots or other micro-greens, sliced Oranges, and optionally serve alongside the green cauliflower.
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