Best Scallops With Oranges And Vanilla Beurre Blanc Recipes

SEARED SCALLOPS WITH GARLIC BEURRE BLANC

Seared Scallops with Garlic Beurre Blanc image

When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 lb large sea scallops
2 cloves garlic, finely chopped
1 small shallot, finely chopped
1/4 cup dry white wine
1/4 cup white wine vinegar

Steps:

In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

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

Categories Scallop Recipes

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