SCALLOPS WITH ORANGES AND VANILLA BEURRE BLANC

Scallops with Oranges and Vanilla Beurre Blanc image

Tender pan-fried scallops are topped with a vanilla beurre blanc made from shallots, reduced white wine, and orange juice.

Provided by Juliana Hale

Time 30m

Yield 4

Number Of Ingredients 12

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

Steps:

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.
Whisk in 8 tablespoons cold butter, 1 tablespoon at a time, until incorporated. Remove from heat. Strain and discard shallot, then whisk in vanilla.
Rinse scallops and pat dry with paper towels. Sprinkle with salt and pepper.
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.
Top scallops with the orange sauce, orange sections, and celery leaves.

Nutrition Facts : Calories 452.6 calories, Carbohydrate 17.7 g, Cholesterol 121.7 mg, Fat 30.7 g, Fiber 2.2 g, Protein 22.8 g, SaturatedFat 17.2 g, Sodium 579.1 mg, Sugar 8.9 g