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
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?
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!
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!Print
Scallops with Caramel Orange Sauce
A quick, elegant way to prepare scallops.
- 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
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
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.
Recipe from Around My French Table