SCALLOPS WITH CARAMEL-ORANGE SAUCE
This recipe is so much more than the sum of its parts! Truly awesome! From "Around My French Table" by Dorie Greenspan I have made this recipe using large shrimp, as scallops are hard to come by here. This serves 4 as an appetizer, 2 as a main.
Provided by evelynathens
Categories European
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the sugar into a small saucepan. Place the pan over medium-high heat and warm the sugar until it starts to melt and color. As soon as you see it turn brown, begin to gently swirl the pan. When the sugar has turned a deep caramel color (you can put a drop of sugar on a white plate to test the color), about 3 minutes, stand back and add the white wine and orange juice. It may bubble and spatter, so watch out. Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half - you should have about 1/3 cup. Pull the pan from the heat and set it aside. (You can make the sauce up to 2 days ahead and keep it covered in the refrigerator.).
- Pat the scallops dry between two paper towels. Slice or pull off the little muscle attached to the sides of the scallops. Have a warm serving platter and a small strainer at the ready.
- Put the saucepan with the caramel sauce over very low heat so that it can warm while you cook the scallops.
- Put a heavy-bottomed skillet over high heat. When the pan is hot, pour in 1 1/2 teaspoons olive oil and swirl to coat the bottom. Add the scallops, season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center - nick one to test. Transfer the scallops to the serving platter.
- Check that the caramel sauce is hot - give it more heat if necessary. Pull the pan from the heat and toss in the butter, bit by bit, swirling the pan until the butter is melted and the sauce is glistening. Season the sauce with salt and pepper, then pour through the strainer into a sauceboat or pitcher. Drizzle some of the sauce over the scallops and pass the rest at the table.
- Note: For even better flavour in the sauce (imo), use the juice of a Seville Orange if you can access.
Nutrition Facts : Calories 354, Fat 10.3, SaturatedFat 4.4, Cholesterol 69.8, Sodium 945.6, Carbohydrate 25.8, Fiber 0.1, Sugar 16.8, Protein 27.8
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Mohd noor
[email protected]I give this recipe a 3 out of 5 stars.
EMON RANA EMON RANA
[email protected]I would not make this dish again.
christina kennelly
[email protected]This dish was a disappointment. The scallops were tough and the sauce was bland.
MD Shanto Shomrat
[email protected]I would not recommend this recipe to someone who is new to cooking.
Sarkawt _hawlery
[email protected]This dish was a bit too expensive to make on a regular basis.
M Jaweed
[email protected]I would definitely make this dish again, but I would make a few changes to the recipe.
Sanya Edrine
[email protected]This recipe was a bit time-consuming, but it was worth it in the end.
Muhammad Zohaib
[email protected]I had a hard time finding all of the ingredients for this recipe, but it was worth the effort.
Joseph Machar
[email protected]The scallops were a bit overcooked, but the sauce was delicious.
Jefferson Correia
[email protected]This dish was a bit too sweet for my taste, but overall it was still good.
Lee Stirrat
[email protected]I'm not usually a fan of scallops, but this recipe changed my mind. The scallops were cooked perfectly and the sauce was amazing.
Anthony Cano
[email protected]This was my first time cooking scallops and they turned out great! The recipe was easy to follow and the results were delicious.
Merry Kal
[email protected]I would definitely recommend this recipe to anyone who loves scallops.
Heshan Pathirana
[email protected]This was a great recipe for a special occasion. The scallops were perfectly cooked and the sauce was amazing.
Wajahat Ullah
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about the scallops and the sauce.
Sajjad Ladla
[email protected]This was a bit more work than I expected, but it was worth it. The scallops were cooked to perfection and the sauce was delicious.
Ryno Vetie
[email protected]I loved the combination of flavors in this dish. The scallops were sweet and tender, and the sauce was tangy and savory.
Pray for Albania
[email protected]This was a fantastic dish! The scallops were perfectly cooked and the sauce was amazing. I will definitely be making this again.