Monday, January 2, 2017

Scallops in Orange Beurre Blanc

Seared sea scallops with an easy and pure orange beurre blanc sauce brighten up January.  The sauce sets up in the time it takes to sear your scallops.   Steamed shrimp, mild white fish and even chicken breasts also like this sauce.  For chicken, try a variation with sliced green olives.

Scallops in Orange Beurre Blanc
Serves 2, recipe can be doubled

For scallops:
10-12  sea scallops
Salt, pepper, paprika or red pepper, flour for dusting scallops
2 tablespoons fresh parsley, chopped
1 tablespoon vegetable oil 

For sauce:
zest of half on orange
2 tablespoons fresh orange juice
2 tablespoons dry white wine
1/2 cup COLD unsalted butter (1 stick)
salt and pepper


  1. Prepare scallops by seasoning with salt, pepper, paprika and/or red pepper.  Dust lightly with flour.
  2. Heat over medium-high heat a wide skillet with a heavy bottom to sear scallops.
  3. While skillet heats, place zest, orange juice and wine in small pot and simmer until liquid is reduced to 1/3 original quantity.
  4. When skillet is hot, add oil.  Allow 30 seconds for oil to heat then add scallops.  Do not move scallops for at least 2 minutes.
  5. Cut butter into large chunks and drop into pot with reduced juice mixture.  With pot on lowest heat, stir cold butter into liquid.  Keep stirring to create a thick sauce.  Set aside (off heat).
  6. Turn scallops when they are seared well enough to come off skillet easily.  Cook another 2 minutes on the flip side.  Scallops will have a golden brown color on each side and be opaque through centers.
  7. Drain scallops on paper towel then serve with sauce.  

Happy January!