SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 495.1
  • Total Fat: 15.2 g
  • Cholesterol: 73.2 mg
  • Sodium: 327.3 mg
  • Total Carbs: 44.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 40.3 g

View full nutritional breakdown of Sea Scallops with Orange and Rosemary calories by ingredient
Report Inappropriate Recipe

Sea Scallops with Orange and Rosemary

Submitted by: AMBROSIAHINO
Sea Scallops with Orange and Rosemary

Introduction

Recipe created by Moira Hodgson
taken from http://www.oprah.com
Recipe created by Moira Hodgson
taken from http://www.oprah.com

Number of Servings: 4

Ingredients

    3 Tbsp. olive oil
    2 Tbsp. finely chopped shallots
    16 dry-packed large sea scallops (about 1 3/4 pounds)
    Flour , for dredging
    Sea salt and freshly ground pepper
    1/2 cup dry white wine , such as sauvignon blanc or Albariño
    1 Tbsp. fresh lemon juice plus more lemon juice to taste
    1/2 cup fresh orange juice (from about 1 large orange)
    1 Tbsp. julienned orange peel , preferably organic
    1 Tbsp. unsalted butter
    2 Tbsp. chopped fresh rosemary
    Cooked wild rice , for serving

Directions

Heat 2 tablespoons oil in a large skillet. Sauté 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, repeat process with remaining scallops.

Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. 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.

Serves 4–6

Number of Servings: 4

Recipe submitted by SparkPeople user AMBROSIAHINO.






Great Stories from around the Web


Rate This Recipe