- 1/2 cup dry white wine
- 1 tablespoon orange juice
- 1 shallot, minced
- 1 teaspoon whipping cream
- 9 tablespoons cold butter, divided
- 1/2 teaspoon vanilla bean paste
- 12 sea scallops
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 oranges, peeled and sectioned
- 1 tablespoon chopped inner celery leaves, or to taste
- 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.
10/11/2019
recipepes.com
scallops with oranges and vanilla beurre blanc, recipe
PT15M
PT1H
5
455 calories
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