Scallops with Oranges and Vanilla Beurre Blanc
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