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
-
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot.
-
Season the scallops with the salt and pepper. Add ½ the scallops to the pan and cook for about 1 minute until browned.
-
Turn and cook for about 2 minutes longer until browned on the second side and just done. Remove from the pan.
-
Add the remaining tablespoon of oil to the pan and repeat with the remaining scallops. Wipe out the pan.
-
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:Â 323.92kcal
- Fat:Â 16.79g
- Saturated Fat:Â 6.29g
- Trans Fat:Â 0.39g
- Monounsaturated Fat:Â 6.78g
- Polyunsaturated Fat:Â 2.60g
- Carbohydrates:Â 9.16g
- Fiber:Â 0.43g
- Sugar:Â 0.42g
- Protein:Â 27.68g
- Cholesterol:Â 77.33mg
- Sodium:Â 893.05mg
- Calcium:Â 27.94mg
- Potassium:Â 528.09mg
- Iron:Â 1.16mg
- Vitamin A: 79.16µg
- Vitamin C:Â 2.09mg
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