SCALLOPS WITH ORANGES AND VANILLA BEURRE BLANC
Steps:
- Bring wine, orange juice, and shallot to a boil in a small saucepan. Reduce heat to medium and simmer, uncovered, until about 2 tablespoons of liquid remains, about 10 minutes. Add cream; simmer until mixture is almost evaporated, 1 to 2 minutes more.
- Whisk in 8 tablespoons cold butter, 1 tablespoon at a time, until incorporated. Remove from heat. Strain and discard shallot, then whisk in vanilla.
- Rinse scallops and pat dry with paper towels. Sprinkle with salt and pepper.
- Heat oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add scallops; cook, turning once, until browned and opaque, 3 to 5 minutes total. Transfer to a serving platter.
- Top scallops with the orange sauce, orange sections, and celery leaves.
Nutrition Facts : Calories 452.6 calories, Carbohydrate 17.7 g, Cholesterol 121.7 mg, Fat 30.7 g, Fiber 2.2 g, Protein 22.8 g, SaturatedFat 17.2 g, Sodium 579.1 mg, Sugar 8.9 g
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Hannah Taylor
taylor82@yahoo.comThis recipe was easy to follow and the results were amazing! The scallops were cooked perfectly and the sauce was so flavorful. I will definitely be making this again.
Ivan Vrban
v@yahoo.comThis dish is absolutely delicious! The scallops are tender and juicy, and the orange-vanilla beurre blanc sauce is to die for. I will definitely be making this again.
Monibabu Biswas
biswas-m11@gmail.comI've made this dish several times and it's always a crowd-pleaser. The scallops are always cooked perfectly and the sauce is amazing. It's a great recipe for a special occasion.
Werkenesh Team
t-w@aol.comThis recipe is a winner! The scallops were cooked to perfection and the sauce was incredible. I highly recommend it.
Hircsh Bar fassel
fassel-h@gmail.comThis dish was a disappointment. The scallops were tough and the sauce was bland. I won't be making this again.
Md fahim Hasan
hasan-m@gmail.comThe scallops were a bit overcooked, but the sauce was delicious. I'll definitely try this recipe again, but I'll be more careful with the cooking time.
Xhireana Braxton
x-braxton@gmail.comThe orange and vanilla flavors were a bit too strong for me. I think I would have preferred a more classic beurre blanc sauce.
hamed zafrane
hamedz71@yahoo.comThis dish is so elegant and impressive, yet it's surprisingly easy to make. I'm a beginner cook and I was able to pull it off without any problems.
Marek Celejewski
celejewskimarek52@gmail.comI made this for dinner last night and it was a huge success! The scallops were tender and flavorful, and the orange-vanilla beurre blanc sauce was out of this world. My guests raved about it.
Iam_sammy _jokes
_.i23@yahoo.comThe scallops were cooked perfectly and the sauce was amazing. I served it over rice and it was a hit with my family. Definitely a keeper!
Jaxson Gehrig
g-jaxson@yahoo.comThese scallops are incredible! The orange and vanilla flavors pair perfectly with the beurre blanc sauce. I was hesitant to try the orange and vanilla combination, but I'm so glad I did. It's a unique and delicious dish that I'll definitely be making