Scallops With Oranges And Vanilla Beurre Blanc Recipe

Cooking Directions

• STEP 1.Start by preparing the scallops. Pat them dry with a paper towel and season with salt and pepper.
• STEP 2.Heat a skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the scallops to the pan.
• STEP 3.Sear the scallops for about 2-3 minutes on each side, or until they develop a golden brown crust. Be careful not to overcook them.
• STEP 4.While the scallops are cooking, prepare the beurre blanc sauce. In a small saucepan, melt the butter over low heat.
• STEP 5.Add the white wine and vanilla extract to the saucepan and stir well. Cook for a few minutes until the alcohol evaporates.
• STEP 6.Remove the saucepan from the heat and strain the sauce to remove any solids. Season with salt and pepper to taste.
• STEP 7.To serve, arrange the seared scallops on a plate. Drizzle the beurre blanc sauce over the scallops.
• STEP 8.Garnish with orange segments and fresh herbs, such as parsley or chives.
• STEP 9.Serve the scallops with oranges and vanilla beurre blanc immediately as a main course or as an appetizer.

Cooking Tips

• Make sure to dry the scallops thoroughly before cooking to ensure a nice sear.
• Use a non-stick skillet or a well-seasoned cast iron skillet for best results.
• Do not overcrowd the pan when searing the scallops, as this can prevent them from browning properly.
• Be careful not to overcook the scallops, as they can become tough and rubbery.
• For a variation, you can also add a splash of orange juice to the beurre blanc sauce for extra citrus flavor.

Storage and Serving

• Scallops with oranges and vanilla beurre blanc are best served immediately after cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the scallops in a skillet over low heat, being careful not to overcook them.
• Serve the reheated scallops with a fresh drizzle of beurre blanc sauce and garnish with fresh herbs.