Scal­lops with Or­anges and Vanilla Beurre Blanc

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½ cup dry white wine

1 Tbsp. or­ange juice

1 shal­lot, minced

1 tsp. whip­ping cream

9 Tbsp. cold but­ter

½ tsp. vanilla bean paste or

seeds from ¼ of a vanilla bean 12 fresh or thawed frozen sea

scal­lops (1 lb.)

¼ tsp. salt

¼ tsp. black pep­per

1 Tbsp. olive oil

2 or­anges, peeled and sec­tioned Chopped in­ner leaves of cel­ery, chives, or green onion

1. Bring wine, or­ange juice, and shal­lot to a boil in a small saucepan. Re­duce heat to medium and sim­mer, un­cov­ered, un­til about 2 Tbsp. of liq­uid re­mains, about 10 min­utes. Add cream; sim­mer un­til mix­ture is al­most evap­o­rated, 1 to 2 min­utes more. Whisk in 8 Tbsp. cold but­ter, 1 Tbsp. at a time, un­til in­cor­po­rated. Re­move from heat. Strain and dis­card shal­lot, then whisk in vanilla. If de­sired, sea­son with ad­di­tional salt.

2. Rinse scal­lops and pat dry with pa­per tow­els. Sprin­kle with salt and pep­per.

3. Heat oil and re­main­ing 1 Tbsp. but­ter in a large skil­let over medium-high heat. Add scal­lops; cook, turn­ing once, un­til browned and opaque, 3 to 5 min­utes to­tal.

4. Trans­fer to a serv­ing plat­ter. Top scal­lops with or­ange sauce, or­ange sec­tions, and cel­ery leaves.

PER SERV­ING (3 SCAL­LOPS, ¼ CUP OR­ANGES, AND 2 TBSP. SAUCE): 376 CAL; 27g FAT (17g SAT); 15g PRO; 14g CARB; 2g FIBER; 797mg SODIUM; 8g SUG­ARS

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