Scallops with Oranges and Vanilla Beurre Blanc Popular Recipes
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| 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."
Ingredients :
- 1/2 cup dry white wine
- 1 tablespoon orange juice
- 1 shallot, minced
- 1 teaspoon whipping cream
- 9 tablespoons cold butter, divided
- 1/2 teaspoon vanilla bean paste
- 12 sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 oranges, peeled and sectioned
- 1 tablespoon chopped inner celery leaves, or to taste
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 30M |
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- 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.
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.
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