服务：4
Though worthy of company, this dish is made with just a few ingredients. Blood orange juice gives the sauce a lovely color, but you could substitute any kind of orange juice as long as it’s freshly squeezed. Serve the scallops over wilted greens or with some herbed couscous.
betway电子竞技俱乐部
- 1-1/4 lb. dry-packed sea scallops, side muscles removed
- Kosher salt and freshly ground black pepper
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1 medium shallot, finely chopped (about 1/4 cup)
- 1 blood orange, squeezed to yield 1/4 cup juice
Nutritional Information
- Calories (kcal) : 170
- Fat Calories (kcal): 90
- 脂肪（g）：10
- Saturated Fat (g): 4.5
- Polyunsaturated Fat (g): 0.5
- Monounsaturated Fat (g): 4
- Cholesterol (mg): 40
- Sodium (mg): 730
- Carbohydrates (g): 6
- Fiber (g): 0
- Protein (g): 14
Preparation
- Pat the scallops dry and season on both sides with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 1Tbs. of the butter and the oil in a 12-inch nonstick skillet over medium-high heat until the foam from the butter subsides.
- Add the scallops and cook, undisturbed, until well browned, 2 to 3 minutes. Flip and cook the second side until browned and just barely firm to the touch, 1 to 2 minutes. Transfer to a plate.
- Add the remaining 1 Tbs. butter to the skillet. Add the shallot and 1/4 tsp. salt; cook, stirring, until softened, about 2 minutes. Whisk in the juice and season to taste with salt and pepper. Serve the scallops drizzled with the sauce and sprinkled with a little black pepper.
Ingredient Spotlight
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IN THIS RECIPESea Scallops
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IN THIS RECIPEBlood Oranges
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IN THIS RECIPEShallots
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FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews (5 reviews)
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SmittySmith|2019年2月14日This recipe worked great for me although I made a couple changes. I seared the scallops in grapeseed oil, then wiped the pan out and used ghee to make the sauce. Also, once I added the blood orange juice, I kept it at a hard simmer, stirring constantly, until the sauce became syrupy. Friends devoured them.
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DJ|05/26/2017
Great technique for scallops. The blood orange juice quickly caramelized into a delicious thick sauce.
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