How To Make Seared Scallops with Orange and Vermouth
Enjoy seafood galore with these delectable seared scallops, served in a buttery and zesty sauce made of orange and vermouth; all ready in 25 minutes!
Serves:
Ingredients
- 2tbspcooking oil
- 2lbsea scallops
- ½tspsalt
- 1tspfresh ground black pepper
- 3tbspbutter
- 2scallions,green tops included
- ½cupdry vermouth
- 1tsporange zest,grated
Instructions
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In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot.
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Season the scallops with the salt and pepper. Add ½ the scallops to the pan and cook for about 1 minute until browned.
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Turn and cook for about 2 minutes longer until browned on the second side and just done. Remove from the pan.
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Add the remaining tablespoon of oil to the pan and repeat with the remaining scallops. Wipe out the pan.
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In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute.
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Add the vermouth and orange zest. Cook for about 2 minutes until the sauce thickens slightly.
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Add the scallops and warm for about 1 minute until just heated through.
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Serve warm, and enjoy!
Recipe Notes
- Fish Alternatives: Instead of large sea scallops, bay scallops can be used. Sauté them for jus t1½ minutes. They cook so quickly there’s no time for a brown crust to form, but the taste will still be delicious.
- Wine Recommendation: A light, acidic white wine is a good partner for the citrus here Outstanding choices would be a better quality Soave or a sauvignon blanc from the northern Alto Adige region of Italy.
Nutrition
- Calories: 323.92kcal
- Fat: 16.79g
- Saturated Fat: 6.29g
- Trans Fat: 0.39g
- Monounsaturated Fat: 6.78g
- Polyunsaturated Fat: 2.60g
- Carbohydrates: 9.16g
- Fiber: 0.43g
- Sugar: 0.42g
- Protein: 27.68g
- Cholesterol: 77.33mg
- Sodium: 893.05mg
- Calcium: 27.94mg
- Potassium: 528.09mg
- Iron: 1.16mg
- Vitamin A: 79.16µg
- Vitamin C: 2.09mg
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