Scallops with Oranges and Vanilla Beurre Blanc

Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 453 Calories

Ingredients

• ¼ teaspoon salt
• 1 tablespoon orange juice
• 1 tablespoon olive oil
• ½ cup dry white wine
• ¼ teaspoon black pepper
• 1 shallot, minced
• 2 oranges, peeled and sectioned
• ½ teaspoon vanilla bean paste
• 12 sea scallops
• 1 teaspoon whipping cream
• 9 tablespoons cold butter, divided
• 1 tablespoon chopped inner celery leaves, or to taste

Recipe Instructions

Step 1

Bring wine, orange juice, and shallot to a boil in a small saucepan. Reduce heat to medium and simmer, uncovered, until about 2 tablespoons of liquid remains, about 10 minutes. Add cream; simmer until mixture is almost evaporated, 1 to 2 minutes more.

Step 2

Whisk in 8 tablespoons cold butter, 1 tablespoon at a time, until incorporated. Remove from heat. Strain and discard shallot, then whisk in vanilla.

Step 3

Rinse scallops and pat dry with paper towels. Sprinkle with salt and pepper.

Step 4

Heat oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add scallops; cook, turning once, until browned and opaque, 3 to 5 minutes total. Transfer to a serving platter.

Step 5

Top scallops with the orange sauce, orange sections, and celery leaves.