Scallops with Oranges and Vanilla Beurre Blanc recipe

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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 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
servingSize: -
sodium: 579.1 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Whisk in 8 tablespoons cold butter, 1 tablespoon at a time, until incorporated. Remove from heat. Strain and discard shallot, then whisk in vanilla.

  3. Rinse scallops and pat dry with paper towels. Sprinkle with salt and pepper.

  4. 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.

  5. Top scallops with the orange sauce, orange sections, and celery leaves.

Recipe Yield

4 servings

Recipe Note

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

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