Seared Scallops with Blood Orange-Shallot Sauce

Seared Scallops with Blood Orange-Shallot Sauce
Photo by Scott Phillips


  • 1 blood orange, squeezed to yield ¼ cup juice
  • 1 medium shallot, finely chopped (about ¼ cup)
  • 2 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. extra-virgin olive oil
  • 1-¼ lb. dry-packed sea scallops, side muscles removed

Pat the scallops dry and season on both sides with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 1Tbs. of the butter and the oil in a 12-inch nonstick skillet over medium-high heat until the foam from the butter subsides. Add the scallops and cook, undisturbed, until well browned, 2 to 3 minutes. Flip...

View full recipe at Fine Cooking


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