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Ingredients
| olive oil: 2 Tbl |
| scallops: 2 lbs |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| garlic powder: 1 tsp |
| salted butter: 3 Tbl |
| green onions - spring or scallion: 3 whole onions (chopped) |
| orange zest: 2 Tbl |
| white wine: 1/2 cup |
| heavy whipping cream (fluid): 1 cup |
Academy Award Scallops
Credit: AllRecipes
User rating:
"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."
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Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Directions
- 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.
- 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.