Scallops in Clementine-Butter Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (16-oz.) package vermicelli |
5 tablespoons butter, softened and divided |
12 large sea scallops (about 1 1/2 lb.) |
1/2 teaspoon kosher salt |
1/4 teaspoon pepper |
1 tablespoon olive oil |
6 tablespoons fresh clementine juice |
6 tablespoons dry white wine |
1/2 teaspoon clementine zest |
garnish: shredded fresh basil |
Directions:
1. Cook vermicelli according to package directions; drain, toss with 2 Tbsp. butter, and keep warm.
2. Rinse scallops, and pat dry with paper towels; sprinkle with kosher salt and pepper.
3. Melt 1 Tbsp. butter with 1 1/2 tsp. olive oil in a large skillet over medium-high heat; add 6 scallops, and cook 2 to 3 minutes on each side or until golden. Remove from skillet, cover loosely with aluminum foil, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining 1 1/2 tsp. oil and 6 scallops.
4. Combine clementine juice and wine in a small saucepan; cook over medium-high heat 10 minutes or until mixture is reduced by half. Remove from heat; stir in clementine zest and remaining 1 Tbsp. butter. Divide vermicelli among 4 plates; top with scallops and sauce. Garnish, if desired.
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