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Scallops with Orange Sauce
Pan-searing scallops develops a pleasing browned exterior,
which contrasts with the sweet meat of the shellfish. For perfectly seared scallops, use “dry” scallops and pat
dry with paper towels before seasoning. (Dry scallops have not
been treated with a solution to prolong shelf life; this solution
also prevents desirable browning.)
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Ingredients:
1/4 cup fresh orange juice
1/2 shallot, minced
8 Tbs. (1 stick) cold unsalted butter, cut into 16 pieces
Kosher salt, to taste, plus 1/4 tsp.
Freshly ground white pepper, to taste, plus 1/8 tsp.
1 lb. large scallops
1 Tbs. olive oil or canola oil
Grated zest of 1 orange (optional)
8 Tbs. (1 stick) cold unsalted butter, cut into 16 pieces
Kosher salt, to taste, plus 1/4 tsp.
Freshly ground white pepper, to taste, plus 1/8 tsp.
1 lb. large scallops
1 Tbs. olive oil or canola oil
Grated zest of 1 orange (optional)
Directions:
In a small nonreactive saucepan over medium-high heat, combine the orange
juice, vinegar and shallot and bring to a boil. Reduce the heat to low and simmer
until the mixture has reduced in volume to become a thick paste, 5 to 7 minutes.
Let cool slightly.
Set the pan over the lowest possible heat, add 2 pieces of the butter and stir until melted. Continue adding the remaining butter gradually, stirring constantly as it melts, until all the butter is incorporated into the sauce. Taste and adjust the seasonings with salt and white pepper. Keep the sauce in a warm place but not over direct heat.
Place a large fry pan over medium-high heat until thoroughly heated. Meanwhile, season the scallops on both sides with the 1/4 tsp. salt and the 1/8 tsp. white pepper. Pour the oil into the hot pan and swirl to coat. When the oil shimmers, add the scallops in a single layer and cook until nicely browned underneath, about 1 1/2 minutes. Turn the scallops over and cook until slightly springy when pressed, about 2 minutes.
Transfer the scallops to warmed plates. Spoon the sauce around the scallops, garnish with the orange zest and serve immediately.
Adapted from Williams-Sonoma Fish for Dinner (Weldon Owen, 2009).
Set the pan over the lowest possible heat, add 2 pieces of the butter and stir until melted. Continue adding the remaining butter gradually, stirring constantly as it melts, until all the butter is incorporated into the sauce. Taste and adjust the seasonings with salt and white pepper. Keep the sauce in a warm place but not over direct heat.
Place a large fry pan over medium-high heat until thoroughly heated. Meanwhile, season the scallops on both sides with the 1/4 tsp. salt and the 1/8 tsp. white pepper. Pour the oil into the hot pan and swirl to coat. When the oil shimmers, add the scallops in a single layer and cook until nicely browned underneath, about 1 1/2 minutes. Turn the scallops over and cook until slightly springy when pressed, about 2 minutes.
Transfer the scallops to warmed plates. Spoon the sauce around the scallops, garnish with the orange zest and serve immediately.
Adapted from Williams-Sonoma Fish for Dinner (Weldon Owen, 2009).
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