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Scallops with Oranges and Vanilla Beurre Blanc

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Scallops with Oranges and Vanilla Beurre Blanc

Directions

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Ingredients :

  • ½ cup dry white wine
  • 1 tablespoon orange juice
  • 1 shallot, minced
  • 1 teaspoon whipping cream
  • 9 tablespoons cold butter, divided
  • ½ teaspoon vanilla bean paste
  • 12 sea scallops
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 oranges, peeled and sectioned
  • 1 tablespoon chopped inner celery leaves, or to taste
  • Methods :

  • Step 1

    Bring wine, orange juice, and shallot to a boil in a small saucepan. Reduce heat to medium and simmer, uncovered, until about 2 tablespoons of liquid remains, about 10 minutes. Add cream; simmer until mixture is almost evaporated, 1 to 2 minutes more.

  • Step 2

    Whisk in 8 tablespoons cold butter, 1 tablespoon at a time, until incorporated. Remove from heat. Strain and discard shallot, then whisk in vanilla.

  • Step 3

    Rinse scallops and pat dry with paper towels. Sprinkle with salt and pepper.

  • Step 4

    Heat oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add scallops; cook, turning once, until browned and opaque, 3 to 5 minutes total. Transfer to a serving platter.

  • Step 5

    Top scallops with the orange sauce, orange sections, and celery leaves.

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