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Seared Scallops with Orange and Vermouth

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Source: Quick from Scratch - Fish

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 4

Be sure to dry the scallops thoroughly before cooking so they'll brown nicely. A quick pan sauce of vermouth, butter, and orange zest adds a delectable flavor.

RECIPE INGREDIENTS

2 tablespoons cooking oil

2 pounds sea scallops

1/2 teaspoon salt

1/8 teaspoon fresh-ground black pepper

3 tablespoons butter

2 scallions including green tops, chopped

1/2 cup dry vermouth

1 teaspoon grated orange zest

Seared Scallops with Orange and Vermouth Recipe at Cooking.com

DIRECTIONS

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.

In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.

Fish Alternatives

Instead of large sea scallops, you can use bay scallops. Sauté them for just a minute and a half. They cook so quickly there's not time for a brown crust to form, but the taste will still be delicious.

VARIATIONS

Seared Scallops with Lemon and Vermouth
Use 1 teaspoon of grated lemon zest in place of the orange zest.

Seared Scallops with Orange and White Wine
Use 1/2 cup of dry white wine in place of the vermouth.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

396

Fat. Total:

17g

Fiber:

Carbohydrates, Total:

12g

Sodium:

667mg

% Cal. from Fat:

39%

Cholesterol:

98mg

Protein:

39g

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