Scallops with Orange Butter

Name: Scallops with Orange Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 450 g scallops (fresh, dry); 1 tbsp olive oil; 1 tbsp butter; 1/4 tsp salt; 1/4 tsp black pepper (freshly ground); 1/2 cup orange juice (freshly squeezed); 1 tsp orange zest; 1 tbsp shallot (minced); 1 tbsp white wine vinegar; 6 tbsp butter (cold, cubed); 1/4 tsp salt

25 min 4 servings Medium

All Recipes

Delightfully seared scallops in a rich orange butter sauce, perfect for an elegant dinner.

Prep

15 min

Cook

10 min

Total

25 min

Servings

Difficulty

Medium

Scallops with Orange Butter is a sophisticated dish that combines the delicate taste of seafood with the bright and tangy notes of fresh oranges. This recipe showcases the natural sweetness of scallops, enhanced by a luxurious and aromatic orange butter sauce. It's a wonderful choice for a special occasion or a romantic dinner at home. The key to perfect scallops lies in the searing process. Using a hot pan ensures a beautiful golden crust while keeping the interior tender and succulent. Paired with a zesty orange butter sauce, this dish brings a refreshing citrus twist that complements the rich, buttery texture of the scallops.

Ingredients

Servings

Scallops

Orange Butter Sauce

Instructions

Prepare the scallops

Pat the scallops dry with paper towels to remove excess moisture. Season with salt and pepper.

Pro tip: Dry scallops sear better and won't steam in the pan.

Sear the scallops

Heat olive oil and butter in a large skillet over medium-high heat. When the butter is foamy, add the scallops, ensuring they don't touch each other. Sear each side for about 2-3 minutes until golden brown and opaque.

Pro tip: Do not move the scallops while searing to achieve a nice crust.

Make the orange butter sauce

In a separate saucepan over medium heat, combine orange juice, zest, shallot, and vinegar. Simmer until reduced by half.

Pro tip: This reduction intensifies the citrus flavour.

Finish the sauce

Reduce the heat to low and whisk in the cold butter cubes one at a time until the sauce is smooth and emulsified. Season with salt.

Pro tip: Adding butter gradually prevents the sauce from separating.

Combine scallops and sauce

Return the seared scallops to the skillet and pour the orange butter sauce over them. Gently heat for 1-2 minutes to warm through.

Pro tip: Ensure not to overcook the scallops as they will become tough.

Serve

Transfer scallops to serving plates and drizzle with extra sauce. Garnish with additional orange zest if desired.

Pro tip: Serve immediately for best texture and flavour.

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Tips & Tricks

<ul><li>Use fresh, dry scallops for the best sear and flavour.</li><li>Ensure your pan is hot before adding scallops to prevent sticking.</li><li>Do not overcrowd the pan; cook scallops in batches if necessary.</li><li>Freshly squeezed orange juice gives the best citrus flavour.</li></ul>

Serving Suggestions

Serve these scallops with a light green salad or steamed asparagus to balance the richness of the dish. A glass of chilled white wine like Sauvignon Blanc or Chardonnay pairs beautifully, enhancing the citrus notes of the sauce. To make ahead, prepare the orange butter sauce in advance and reheat gently before serving. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat carefully to maintain the scallops' delicate texture.