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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This creamy dish was the result of trying to cook and watch the Oscars at the same time! This very rich orange cream sauce makes this a special occasion dish, not for days you are counting your calories. Serve over a bed of mixed wild and long-grain rice. Ingredients:
2 tablespoons olive oil |
2 pounds sea scallops |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1 teaspoon garlic powder |
3 tablespoons butter |
3 green onions, chopped |
2 tablespoons grated orange zest |
1/2 cup dry white wine |
1 cup heavy cream |
Directions:
1. Heat the olive oil in a large skillet over medium heat until very hot. Season the scallops with the salt, pepper, and garlic powder. Cook the scallops in the hot oil until evenly browned, about 2 minutes per side. Remove the scallops and set aside.
2. Melt the butter in a clean skillet over medium heat. Cook the green onions and orange zest in the butter for 1 minute. Stir in the wine and then the cream; bring to a boil while stirring and continue cooking until the sauce thickens, 4 to 5 minutes. Add the scallops to the sauce, reduce heat to medium-low, and simmer together until the scallops are heated through, about 5 minutes.
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