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Scallops with Caramel Orange Sauce

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This may have been my first time ever cooking scallops at home, but it won’t be the last. This exquisite recipe for Scallops with Caramel Orange Sauce was a home run!

Scallops with Caramel Orange Sauce

Scallops with Caramel Orange Sauce

I am swooning over this recipe for Scallops with Caramel Orange Sauce…my new favorite from Dorie’s cookbook.  And this one doesn’t even involve chocolate…although the caramel was key.  Trust me, these scallops were restaurant worthy…you would dazzle any company with this entree.  The sweet orange sauce complemented the scallops perfectly without distracting from the seafood.  Simply made with white sugar, wine and orange juice, then finished with butter, it was a snap to whip up. The scallops were patted dry and seared before being served with the heavenly caramel nectar. From pan to plate in about 20 minutes—not bad, eh?

Scallops withCaramel Orange Sauce

The Silver Lining of a Picky Husband

Bill has tried scallops a few times in the past and he’s still not a fan. So I got the whole batch to myself. Sometimes there are perks to having a picky hubby. Can you imagine picking a peanut butter sandwich over this succulent seafood? Well, me neither!

Scallops withCaramel Orange Sauce

 

Scallops withCaramel Orange Sauce

You can find this recipe for Scallops with Caramel Orange Sauce on this blog, but I think by now you know Around My French Table is worth purchasing. If you’d like to see what the other “Doristas” thought of this dish, check out the LYL section for this recipe on the French Fridays website. If you love scallops, these Scallop and Onions Tartes Fines are also lovely!

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Scallops with Caramel Orange Sauce

A quick, elegant way to prepare scallops.

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 2 servings 1x
  • Category: Entree, Appetizer, Seafood
  • Method: Sauteing
  • Cuisine: French, French-American

Ingredients

2 tablespoons of white sugar
1/2 cup of dry white wine
Juice of 1 large orange – generous 1/3 cup
1 pound of sea scallops
1/2 to 1 tablespoon of olive oil
Salt and freshly ground white pepper, for taste
1 tablespoon cold butter, cut into 3 pieces

Instructions

Sprinkle the sugar into a small sauce pan. 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 sauce pan 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 sauce boat or pitcher. Drizzle some of the sauce over the scallops and pass the rest at the table.

Notes

Recipe from Around My French  Table

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37 comments on “Scallops with Caramel Orange Sauce”

  1. Your scallops (and entire dish) look absolutely amazing! Great post!

  2. Your scallops look great–as always!

  3. Looks so tender and succulent! The caramel orange sauce is just like icing on the cake!

  4. So pretty with the asparagus! (Can’t wait for asparagus season to get here.) Well done!

  5. Yummy…. dinner tonight?

  6. I loved how tender these came out. And that sauce had a really nice flavor to it. Love the pop of the asparagus against the dish.

  7. Super presentation we just love seared scallops!

  8. Ah I loved these too! Already planning on serving them at an upcoming dinner party!

  9. I love scallops and this sauce sounds fantastic! Your presentation is beautiful!

  10. It’s neat how many in the group served the scallops with asparagus. Spring is still far ahead of us in the north. Your dish looks very tasty.

  11. Love, love, love your plating! And love that you so adore this recipe! I agree this is a restaurant quality recipe.

  12. They look perfect! I like the close up shoot because I can imagine it heading for my mouth, hehe.

  13. Hi! I just found your blog and I love it! There are so many recipes I can’t wait to make! Especially your Orange Pull-Apart Coffee Cake! Yum! Thanks for the inspiration!

  14. I am definitely going to have to try this recipe again!

  15. Love the way you plated your scallops…the orange slice adds such a nice touch! I agree, definitely a favorite! Lovely photos!

  16. Oh Lizzy – why do you torture me so? I’m dying over here on this side of the computer screen!!

    🙂
    ButterYum

  17. Oh my, don’t these look amazing. It wasn’t until about a year ago that I actually liked scallops. Although, I know they need to be cooked just right.

    BTW, I have an award for you on my site. Your such an inspiration Lizzy. Your a funny gal with amazing cooking skills. I appreciate that.

  18. Your scallops look just like the picture in the book, only I like your plate better! Glad you found a new favorite.

  19. Liz, this looks and sounds delicious!! Beautiful pictures.
    Happy Weekend-
    Patti

  20. Thanks, everyone! Truly a winner this week 🙂

  21. I agree this is a winning recipe and I will be making it again. We served it with asparagus and think it’s just perfect for Spring;-)
    Beautiful presentation;-)

  22. Love your plating… looks just like the FFwD badge!

  23. Goodness, this just looks so good…
    We just finished eating these… Oh my word! The best scallops I’ve had. Period. Now I wish I bought the book a bit sooner.

  24. Lizzy,

    These look fantastic. I can’t wait to try some of her recipes, I just received my book. Just wanted to grab your url so I can add you.

    Have a great weekend.
    -Gina-

  25. Lizzy, these really look good. The combination sounds unusual, but everyone seems to enjoy it. I hope you have a great weekend. Blessings…Mary

  26. Beautiful scallops and meal you made. The sauce was wonderful…it was our favorite part…we dipped everything in it. It is fun to made such an elegant meal so quickly.

  27. Oh I love scallops and caramel orange sauce sounds so perfect over them 🙂 yummy!

  28. Love your post! Frank and to the point! They really were amazing.
    Beautiful photos!

  29. Beautiful presentation! I love that you used an orange slice as a garnish.

  30. Yours turned out gorgeous and your plate looks just like the FF badge ! I can’t believe that I had not even paid attention to this week’s recipe being on the badge 🙂 Awesome job. We loved them as well.

  31. Your scallops turned out so tempting, and yummy with the orange sauce, Lizzy. Haven’t tried this yet, but I want to, since Lora has the Dorie book!
    Great job, as always!

  32. Your plating is gorgeous, as usual, Lizzy!

  33. Such a fantastic recipe, I agree! Lovely photos, Lizzy.

  34. I absolutely love scallops and this recipe sounds wonderful. It looks beautiful too!

  35. Beautiful presentation on the white plates!

  36. Thank you all for your sweet comments! Seriously, this recipe is worth the price of the book! SO marvelous!

  37. Restaurant worthy indeed. Beautiful photos, Lizzy!

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