Scallops in Clementine-Butter Sauce

Scallops in Clementine-Butter Sauce

  • Yield: Makes 4 servings


  • 1 none (16-oz.) package vermicelli
  • 5 tablespoons butter, softened and divided
  • 12 none 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
  • none 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.


For a golden crust, pat scallops dry before searing, and cook in a very hot pan, being careful not to crowd them.


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Scallops in Clementine-Butter Sauce Recipe