Scallops With Oranges And Vanilla Beurre Blanc Recipe

Recipe By Slurrp

Scallops with oranges and vanilla beurre blanc is a delightful seafood dish that combines the sweetness of scallops with the tanginess of oranges and the aromatic flavor of vanilla. The scallops are seared to perfection, creating a crispy exterior while maintaining a tender and juicy center. The beurre blanc sauce, made with butter, white wine, and vanilla, adds a rich and creamy element to the dish. The citrusy notes from the oranges complement the flavors beautifully, resulting in a dish that is both elegant and delicious.

4.2
19 Rating -
Rate
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Scallops With Oranges And Vanilla Beurre Blanc
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Ingredients for Scallops With Oranges And Vanilla Beurre Blanc Recipe

  • 3 Large Scallops
  • As required Salt And Pepper, To Taste
  • as needed Olive Oil, For Cooking
  • as needed For The Beurre Blanc Sauce
  • 0.13 cup Unsalted Butter
  • 0.06 cup White Wine
  • 0.13 teaspoon Vanilla Extract
  • As required Salt And Pepper, To Taste
  • as needed For Serving
  • 1/2 Oranges, Segmented
  • as needed Fresh Herbs, For Garnish

Directions: Scallops With Oranges And Vanilla Beurre Blanc Recipe

Cooking Directions

  • STEP 1.Start by preparing the scallops. Pat them dry with a paper towel and season with salt and pepper.
  • STEP 2.Heat a skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the scallops to the pan.
  • STEP 3.Sear the scallops for about 2-3 minutes on each side, or until they develop a golden brown crust. Be careful not to overcook them.
  • STEP 4.While the scallops are cooking, prepare the beurre blanc sauce. In a small saucepan, melt the butter over low heat.
  • STEP 5.Add the white wine and vanilla extract to the saucepan and stir well. Cook for a few minutes until the alcohol evaporates.
  • STEP 6.Remove the saucepan from the heat and strain the sauce to remove any solids. Season with salt and pepper to taste.
  • STEP 7.To serve, arrange the seared scallops on a plate. Drizzle the beurre blanc sauce over the scallops.
  • STEP 8.Garnish with orange segments and fresh herbs, such as parsley or chives.
  • STEP 9.Serve the scallops with oranges and vanilla beurre blanc immediately as a main course or as an appetizer.

Cooking Tips

  • Make sure to dry the scallops thoroughly before cooking to ensure a nice sear.
  • Use a non-stick skillet or a well-seasoned cast iron skillet for best results.
  • Do not overcrowd the pan when searing the scallops, as this can prevent them from browning properly.
  • Be careful not to overcook the scallops, as they can become tough and rubbery.
  • For a variation, you can also add a splash of orange juice to the beurre blanc sauce for extra citrus flavor.

Storage and Serving

  • Scallops with oranges and vanilla beurre blanc are best served immediately after cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the scallops in a skillet over low heat, being careful not to overcook them.
  • Serve the reheated scallops with a fresh drizzle of beurre blanc sauce and garnish with fresh herbs.
Nutrition
value
122
calories per serving
4 g Fat1 g Protein16 g Carbs3 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    1g
  • Carbs
    16g
  • Fiber
    3g

MacroNutrients

  • Carbs
    16g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    < 1mg
  • Vitamin A
    39mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    21mg
  • Manganese
    < 1mg
  • Phosphorus
    31mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp