Pan Seared Sea Scallops With Orange Braised Shallots Recipe

Name: Pan Seared Sea Scallops With Orange Braised Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large scallop; 1 1/2 ounces olive oil; salt and pepper; 1 cup orange juice; 2/3 cup orange juice concentrate; 2 tablespoons olive oil; 12 large shallots, peeled; 1 1/2 ounces sherry wine vinegar; 2 cups chicken stock; 1 tablespoon butter

Servings: persons

1 lb large scallop
1 1/2 ounces olive oil
salt and pepper
1 cup orange juice
2/3 cup orange juice concentrate
2 tablespoons olive oil
12 large shallots, peeled
1 1/2 ounces sherry wine vinegar
2 cups chicken stock
1 tablespoon butter

1
Dry scallops well and season with salt and pepper.
2
Heat olive oil in large saute pan until smoking then add the scallops.
3
Don't overcrowd them.
4
Brown well.
5
Let cook over medium high heat until done, about 5-8 minutes.
6
Keep Warm.
7
In non-aluminum pan bring orange juice and concentrate to boil.
8
Lower heat and simmer for 5 minutes.
9
Set aside.
10
In a saute pan, heat olive oil until almost smoking.
11
Add the shallots, browning them well on all sides.
12
Add orange juice mixture and chicken stock, cover.
13
Let simmer over moderate heat until shallots are nearly cooked through.
14
Remove shallots and let the remaining liquid reduce uncovered to about one cup.
15
Swirl in butter and serve immediately over shallots and scallops.

432

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 10 ingredients. The key ingredients include: 1 lb large scallop, 1 1/2 ounces olive oil, salt and pepper, 1 cup orange juice, and more.

Yes, Pan Seared Sea Scallops With Orange Braised Shallots 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 Sea Scallops With Orange Braised Shallots

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