Pan-Seared Scallops With Roasted Beets And Orange-Dill Butter Sauce Recipe

Name: Pan-Seared Scallops With Roasted Beets And Orange-Dill Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oranges; 3 cups 1/2-inch cubes peeled beets (from about 6 medium) varied colors, if you like; 3 1/2 tablespoons vegetable oil; 1 cup dry white wine; 1/3 cup thinly sliced shallots; 1/4 cup orange juice; 1/2 cup whipping cream; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes; 1 teaspoon Sherry wine vinegar; 2 tablespoons chopped fresh dill; 18 large sea scallops

Servings: persons

3 oranges
3 cups 1/2-inch cubes peeled beets (from about 6 medium) varied colors, if you like
3 1/2 tablespoons vegetable oil
1 cup dry white wine
1/3 cup thinly sliced shallots
1/4 cup orange juice
1/2 cup whipping cream
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
1 teaspoon Sherry wine vinegar
2 tablespoons chopped fresh dill
18 large sea scallops

1
Peel and remove pith from oranges. Cut between membranes to release segments.
2
Preheat oven to 350. Toss beets with 1 1/2 tbsp. of the oil on a rimmed baking sheet to coat. Salt and pepper. Roast until tender, stirring occasionally, about 50 minutes.
3
Combine wine, shallots, and juice in a small saucepan over medium-high heat. Boil until reduced to 1/3 cup, about 10 minutes. Add cream; reduce heat and simmer until thickened, about 5 minutes. Strain and discard solids.
4
Return liquid to same saucepan over med-low heat. Add butter, several pieces at a time, and stir until melted (do not boil). Whisk in vinegar. Season with salt and pepper. Stir in dill. Keep warm.
5
Heat remaining oil in large nonstick skillet over high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until brown on both sides and just opaque in center, about 2 1/2 minutes in total.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 oranges, 3 cups 1/2-inch cubes peeled beets (from about 6 medium) varied colors, if you like, 3 1/2 tablespoons vegetable oil, 1 cup dry white wine, and more.

Yes, Pan-Seared Scallops With Roasted Beets And Orange-Dill Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Scallops With Roasted Beets And Orange-Dill Butter Sauce

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