Sea Scallops with Orange and Rosemary
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- 3 tablespoon(s) olive oil
- 2 tablespoon(s) shallots finely chopped
- 16 dry-packed large sea scallops about 1 3/4 lbs
- Flour for dredging
- Sea salt and freshly ground pepper
- 1/2 cup(s) dry white wine
- 1 tablespoon(s) fresh lemon juice
- 1/2 cup(s) fresh orange juice
- 1 tablespoon(s) julienned orange peel preferably organic
- 1 tablespoon(s) unsalted butter
- 2 tablespoon(s) chopped fresh rosemary
- Cooked wild rice for serving
- Heat 2 tablespoons oil in a large skillet. Saute shallots over medium heat until soft. Remove with a slotted spoon; set aside.
- Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour and season with salt and pepper.
- Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan ; when hot, repeated process with remaining scallops.
- Add wine, lemon juice, orange juice and orange peel to skillet. Bring to a boil and reduce until thickened about 5 minutes. Taste for sweeetness; add more lemon juice, salt, and pepper if necessry. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary and serve with rice on the side.
This recipe is a personal recipe added by janetwalsh46 and has not been tested or endorsed by MyRecipes.
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