Living Well Recipes: Seared Scallops with Orange Gastrique
By: Charles Robertson
Updated: May 7, 2012
Seared Sea Scallops with Orange Gastrique
Yield: 4 servings
1 tsp olive oil
12 sea scallops, patted dry and seasoned with salt and pepper
6 oz orange juice
2 oz white wine vinegar
1 orange, cut into segments
Add olive oil and heat a non stick pan until almost smoking.
Add sea scallops, being careful not to over crowd, and sear both sides.
Remove scallops from pan and keep warm in oven.
Add orange juice to hot non stick pan and reduce by half.
Add vinegar and mix to combine. Season with salt and pepper.
Serve scallops with sauce and sliced oranges for garnish.
Yield: 4 servings
1 tsp olive oil
12 sea scallops, patted dry and seasoned with salt and pepper
6 oz orange juice
2 oz white wine vinegar
1 orange, cut into segments
Add olive oil and heat a non stick pan until almost smoking.
Add sea scallops, being careful not to over crowd, and sear both sides.
Remove scallops from pan and keep warm in oven.
Add orange juice to hot non stick pan and reduce by half.
Add vinegar and mix to combine. Season with salt and pepper.
Serve scallops with sauce and sliced oranges for garnish.
