- 2 tablespoons olive oil
- 2 pounds sea scallops
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 3 green onions, chopped
- 2 tablespoons grated orange zest
- 1/2 cup dry white wine
- 1 cup heavy cream
- Heat the olive oil in a large skillet over medium heat until very hot. Season the scallops with the salt, pepper, and garlic powder. Cook the scallops in the hot oil until evenly browned, about 2 minutes per side. Remove the scallops and set aside.
- Melt the butter in a clean skillet over medium heat. Cook the green onions and orange zest in the butter for 1 minute. Stir in the wine and then the cream; bring to a boil while stirring and continue cooking until the sauce thickens, 4 to 5 minutes. Add the scallops to the sauce, reduce heat to medium-low, and simmer together until the scallops are heated through, about 5 minutes.
03/27/2018
recipepes.com
Academy Award Scallops, recipe
PT15M
PT1H
5
455 calories
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