Delicious! That is what everyone will say when you serve this to your family for dinner. It looks fancy, but it is very easy to make. I’d love to hear back from you and tell me how you liked it! I served this alongside my “Summer Salad with Balsamic Reduction and Sugared Walnuts” that you can find on this site under “SALADS.” Everything was PERFECT!
Pan-Seared Scallops with Orange Sauce
Angel hair pasta
2 Tablespoons butter (for the pasta)
12 large sea scallops
Sea salt ( I sell a really nice sea-salt in my online BOUTIQUE)
Coarse ground black pepper
4 Tablespoons butter (use half for each time you saute your pan of scallops)
2 teaspoons olive oil (use half for each time you saute your pan of scallops)
3/4 cup orange juice
1/2 cup white wine
1 Tablespoon butter
1 Tablespoon chopped chives ( a few extra for garnish)
1 teaspoon orange zest
shredded Parmesan cheese
Rinse your scallops and pat them dry on paper towels. Sprinkle both sides with sea salt and coarse ground black pepper.
In a large skillet over Medium heat, melt 2 Tablespoons of the butter and 1 teaspoon of the olive oil…add 6 of the scallops. You don’t want to overcrowd them, so do them in two batches. Cook on each side for about 4-5 minutes or until they are a nice golden brown. Remove to a fresh plate and keep them warm when they are finished. Melt more butter and olive oil in your skillet and cook the remaining 6 scallops…add to warming plate.
When the scallops are finished, cook your angel hair pasta according to package instructions. Drain and toss with 2 Tablespoons butter and keep warm.
When you have started your pasta…begin preparing your orange sauce. In the same pan that you used to saute your scallops…add your orange juice and white wine. Simmer until it is reduced by HALF! Add 1 tablespoon butter, chives and orange zest and stir.
To serve, place a small amount of angel hair pasta on each plate, top with a few scallops and drizzle the orange sauce over the top. Sprinkle on a few extra chives and a little shredded Parmesan cheese and VOILA!