Sea Scallops with Orange and Rosemary
Recipe created by Moira Hodgson
Perfectly seared scallops sautéed with fresh orange juice and julienned orange peel sit atop a helping of wild rice.
This recipe is part of our meal celebrating winter's tastiest fruit.
This recipe is part of our meal celebrating winter's tastiest fruit.
Servings: Serves 4–6
Ingredients
Directions
Heat 2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.
Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.
Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.
Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.
Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.
Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.
Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.