Reviews (1) Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: 4 stars 10/29/2018 Made this tonight and it was fantastic. I gave it four stars because I found the instructions regarding the oranges confusing but the dish itself was great. I recently gave up chicken and beef and need quick recipes I can cook for myself in addition to the meat meals I maighr be preparing for my family. This fit the bill and felt like a fancy restaurant meal. I added some chopped roasted Portobello mushrooms which seemed like a bad idea but made an already good dish even better. and it
Back to Scallops with Orange-Butter Sauce All Reviews for Scallops with Orange-Butter Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 1 cfo-scallops-001a-med108875.jpg
Ingredients Ingredient Checklist 1 teaspoon olive oil 1/4 pound sea scallops, patted dry, tough ligament on side removed Salt and pepper 1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio 1 tablespoon unsalted butter 2 tablespoons minced fresh chives Cooked couscous, for serving
Cook’s Notes Sea scallops can be pricey. If you buy them in small portions, they’re an ideal indulgence for a solo diner.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 1 cfo-scallops-001a-med108875.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 1
Recipe Summary
Servings: 1
Servings: 1
1
cfo-scallops-001a-med108875.jpg
cfo-scallops-001a-med108875.jpg
Ingredients
Ingredients
- 1 teaspoon olive oil 1/4 pound sea scallops, patted dry, tough ligament on side removed Salt and pepper 1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio 1 tablespoon unsalted butter 2 tablespoons minced fresh chives Cooked couscous, for serving
Directions
In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.
Cook’s Notes Sea scallops can be pricey. If you buy them in small portions, they’re an ideal indulgence for a solo diner.
Cook’s Notes
Sea scallops can be pricey. If you buy them in small portions, they’re an ideal indulgence for a solo diner.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 4 stars 10/29/2018 Made this tonight and it was fantastic. I gave it four stars because I found the instructions regarding the oranges confusing but the dish itself was great. I recently gave up chicken and beef and need quick recipes I can cook for myself in addition to the meat meals I maighr be preparing for my family. This fit the bill and felt like a fancy restaurant meal. I added some chopped roasted Portobello mushrooms which seemed like a bad idea but made an already good dish even better. and it
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 2 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 0
Add Rating & Review
15 Ratings 5 star values: 2 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 0
15 Ratings 5 star values: 2 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 0
15 Ratings 5 star values: 2 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 0
5 star values: 2 4 star values: 7 3 star values: 5 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 4 stars 10/29/2018 Made this tonight and it was fantastic. I gave it four stars because I found the instructions regarding the oranges confusing but the dish itself was great. I recently gave up chicken and beef and need quick recipes I can cook for myself in addition to the meat meals I maighr be preparing for my family. This fit the bill and felt like a fancy restaurant meal. I added some chopped roasted Portobello mushrooms which seemed like a bad idea but made an already good dish even better. and itMartha Stewart Member
Rating: 4 stars 10/29/2018
Made this tonight and it was fantastic. I gave it four stars because I found the instructions regarding the oranges confusing but the dish itself was great. I recently gave up chicken and beef and need quick recipes I can cook for myself in addition to the meat meals I maighr be preparing for my family. This fit the bill and felt like a fancy restaurant meal. I added some chopped roasted Portobello mushrooms which seemed like a bad idea but made an already good dish even better. and it
Rating: 4 stars
All Reviews for Scallops with Orange-Butter Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Scallops with Orange-Butter Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
