Pan Seared Sea Scallops with Orange Braised Shallots

"From the Chef at Citrine, Disney's Grand Floridian Resort, Orlando. These are absolutely scrumptious."
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
photo by ChefLee photo by ChefLee
photo by ChefLee photo by ChefLee
Ready In:
45mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Dry scallops well and season with salt and pepper.
  • Heat olive oil in large saute pan until smoking then add the scallops.
  • Don't overcrowd them.
  • Brown well.
  • Let cook over medium high heat until done, about 5-8 minutes.
  • Keep Warm.
  • In non-aluminum pan bring orange juice and concentrate to boil.
  • Lower heat and simmer for 5 minutes.
  • Set aside.
  • In a saute pan, heat olive oil until almost smoking.
  • Add the shallots, browning them well on all sides.
  • Add orange juice mixture and chicken stock, cover.
  • Let simmer over moderate heat until shallots are nearly cooked through.
  • Remove shallots and let the remaining liquid reduce uncovered to about one cup.
  • Swirl in butter and serve immediately over shallots and scallops.

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Reviews

  1. Outstanding!!!!! Love Love Loved this dish! This did not take any time at all to make and is a wonderful gourmet recipe!!! I actually did this in reverse because I didn't want my scallops to sit and wait for the shallots to cook and get cold. I sliced my shallots into fairly thin slices then I caramelized them and reduced their sauce first. That way, I was able to cover them and keep them hot while I seared my scallops. After I salted and peppered my dry scallops, I also dusted them with a little flour because I saw Emeril do that one time for a good sear. It worked out great! The orange was intense with the shallots and it was a great compliment to the scallops! I really love this recipe and will make again and again!!!!! Thanks for posting!!!
     
  2. This recipe took at least 90 minutes to prepare. For the effort it, I would have expected more. This is a recipe to have at the restaurant.
     
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