Scallops Recipe With Orange Sauce

Scallops with Orange Sauce - a sweet citrus sauce served over scallops is a lovely meal that cooks quickly, looks elegant and tastes divine.

I know that you come to One Dish Kitchen for single serving recipes and we've got hundreds of recipes on our site. However, I'm sharing a recipe that will serve more than one person. This Scallops With Orange Sauce recipe is a favorite and I make it often.

This scallops recipe will serve more than one person and I'm sharing it because it's extra special and extra delicious. Think of it as a recipe that you can use for those times when friends or family visit and you want to serve a wonderful meal.

Scallops Recipe with Orange Sauce

The scallops cook very quickly so I make the orange sauce first. The perfectly sweetened orange sauce is a mix of orange juice, lemon juice, orange zest, sugar, ground coriander, apple cider vinegar, and butter. After the sauce cooks, I pour it off to the side and quickly pan-sear the scallops.

When cooking the scallops, make sure you dry them first. This will ensure you get a good sear on the outside. Also, be sure to stick close by your pan. Cooking scallops requires a watchful eye as over-cooking can quickly result in tough scallops. You will know your scallops are cooked when the scallops are opaque and the outsides are firm.

After the scallops have cooked, I place them on a plate alongside white rice or quinoa and pour some of the lovely citrus sauce over the top.

How to Make Orange Sauce

When making the orange sauce, you will notice in the recipe instructions that you heat the sugar in the pan first. The sugar will begin to melt and turn a lovely amber color.  At this point, remove the pan from the heat and whisk in the juices, vinegar, zest and coriander.

The sugar might harden when you introduce the liquids but trust me, it will eventually dissolve when you place the pan back on the stove to reheat. As you reheat the sauce, continue to stir and the sauce will thicken.

If you're looking for a wine to serve with this scallops dish, I would recommend a Sauvignon Blanc.

Scallops With Orange Sauce Recipe

Print Recipe

Scallops With Orange Sauce

Scallops with Orange Sauce Recipe - a lovely meal that cooks quickly, looks elegant and tastes divine. | onedishkitchen.com

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Dish

Cuisine: Seafood

Keyword: scallops

Servings: 4 servings

Calories: 232kcal

Ingredients

• 3 medium oranges
• 1 lemon
• 2 tablespoons sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground coriander
• 2 tablespoons butter
• 1 1/2 pounds sea scallops
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

• Grate 1 tablespoon of orange zest, then juice the oranges and the lemon into a bowl.
• Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices, zest, and the coriander.
• Return to medium-heat and boil until thick, stirring, about 5 minutes (If the sugar hardens, it will dissolve as the sauce heats and thickens).
• Remove pan from the heat and whisk in the butter. Cover the pan and set aside.
• Season the scallops on one side with salt and pepper. Heat oil in a large skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes.
• Flip and cook until golden on the other side 3 to 4 minutes.
• Serve over cooked rice or quinoa making sure to drizzle the orange sauce over the scallops.

Nutrition

Serving: 1serving | Calories: 232kcal | Carbohydrates: 14g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 863mg | Potassium: 385mg | Fiber: 1g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 14.7mg | Calcium: 22mg | Iron: 0.9mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.