Scallops In Clementine-Butter Sauce Recipe

Name: Scallops In Clementine-Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16-oz.) package vermicelli; 5 tablespoons butter, softened and divided; 12 large sea scallops (about 1 1/2 lb.); 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 6 tablespoons fresh clementine juice; 6 tablespoons dry white wine; 1/2 teaspoon clementine zest; Garnish: shredded fresh basil

Servings: persons

1 (16-oz.) package vermicelli
5 tablespoons butter, softened and divided
12 large sea scallops (about 1 1/2 lb.)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon olive oil
6 tablespoons fresh clementine juice
6 tablespoons dry white wine
1/2 teaspoon clementine zest
Garnish: shredded fresh basil

1
Cook vermicelli according to package directions; drain, toss with 2 Tbsp. butter, and keep warm.
2
Rinse scallops, and pat dry with paper towels; sprinkle with kosher salt and pepper.
3
Melt 1 Tbsp. butter with 1 1/2 tsp. olive oil in a large skillet over medium-high heat; add 6 scallops, and cook 2 to 3 minutes on each side or until golden. Remove from skillet, cover loosely with aluminum foil, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining 1 1/2 tsp. oil and 6 scallops.
4
Combine clementine juice and wine in a small saucepan; cook over medium-high heat 10 minutes or until mixture is reduced by half. Remove from heat; stir in clementine zest and remaining 1 Tbsp. butter. Divide vermicelli among 4 plates; top with scallops and sauce. Garnish, if desired.
5
For a golden crust, pat scallops dry before searing, and cook in a very hot pan, being careful not to crowd them.

159

kcal

Calories

Fat

* 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 (16-oz.) package vermicelli, 5 tablespoons butter, softened and divided, 12 large sea scallops (about 1 1/2 lb.), 1/2 teaspoon kosher salt, and more.

Yes, Scallops In Clementine-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.

Scallops In Clementine-Butter Sauce

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