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Pan-Seared Scallops with Sautéed Oranges
Adding a dollop of butter to a sauce just before serving is a traditional
French technique that gives just the right amount of
richness to this uncomplicated dish. Scallops have a natural
sweetness that’s amplified here by fresh oranges.
For the best sear on the scallops, be sure to thoroughly preheat
the pan.
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Ingredients:
1 navel orange, peeled
1 blood orange, peeled
Salt and freshly ground pepper, to taste
1/2 tsp. ground cumin
1 lb. large sea scallops
1 Tbs. olive oil
2 tsp. sherry vinegar
1 Tbs. unsalted butter
2 tsp. chopped fresh cilantro
1 blood orange, peeled
Salt and freshly ground pepper, to taste
1/2 tsp. ground cumin
1 lb. large sea scallops
1 Tbs. olive oil
2 tsp. sherry vinegar
1 Tbs. unsalted butter
2 tsp. chopped fresh cilantro
Directions:
Cut the oranges into thin rounds and/or wedges, reserving the juice. In a small
dish, combine a pinch each of salt and pepper with the cumin. Sprinkle the scallops
with the seasoning mixture.
In a fry pan over medium-high heat, warm the olive oil. Add the scallops and cook until browned underneath, 1 to 2 minutes. Turn the scallops over and cook until they are just firm to the touch and still a bit translucent in the center, 1 to 2 minutes more. Transfer to a plate and keep warm.
Add the vinegar and reserved orange juice to the pan and cook until reduced by half, 1 to 2 minutes. Add the orange slices and cook for 1 minute. Remove from the heat and stir in the butter.
Return the scallops along with any juices to the pan and stir to coat with the sauce. Transfer to individual plates, top with the sauce and oranges and sprinkle with the cilantro. Serve immediately.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).
In a fry pan over medium-high heat, warm the olive oil. Add the scallops and cook until browned underneath, 1 to 2 minutes. Turn the scallops over and cook until they are just firm to the touch and still a bit translucent in the center, 1 to 2 minutes more. Transfer to a plate and keep warm.
Add the vinegar and reserved orange juice to the pan and cook until reduced by half, 1 to 2 minutes. Add the orange slices and cook for 1 minute. Remove from the heat and stir in the butter.
Return the scallops along with any juices to the pan and stir to coat with the sauce. Transfer to individual plates, top with the sauce and oranges and sprinkle with the cilantro. Serve immediately.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).
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