Caramel Orange Scallops….sounds kind of gourmet right? Well, it tastes gourmet but truly is a cinch to prepare! Your family will feel like they are dining in a fine restaurant and you will not spend all day cooking in the kitchen! This recipe is adapted from Dorie Greenspan’s french recipe.
Caramel Orange Sea Scallops
- 2 tablespoons sugar
- ½ cup homemade chicken stock or store bought or white wine
- 1 large orange juiced and slice some for garnish (Use a blood orange if you can!!)
- 1 lb sea scallops GREAT from Costco
- 1 tablespoon olive oil
- salt and pepper
- 1 tablespoon cold butter
- Sprinkle the sugar into a small saucepan.
- Place the pan over medium-high heat and warm the sugar until it starts to melt and color.
- As soon as you see it turn brown, begin to gently swirl the pan.
- When the sugar is a deep caramel color, about 3 minutes, stand back and add the stock or white wine and orange juice.
- It may bubble and spatter, so watch out.
- Turn the heat up to high, stir with a wooden spoon, and boil the sauce until it is reduced by half — you should have about 1/3 cup.
- Pour into a measuring cup and swirl in the cold butter. Let sit.
- In same pan, heat 1 1/2 teaspoons olive oil and swirl to coat the bottom.
- Add the scallops (pat dry first), season them with salt and pepper, add a little more oil if needed, and cook for another 1 to 2 minutes, or until the scallops are firm on the outside and just barely opaque in the center — nick one to test.
- Pour on the orange caramel sauce and stir.
- Serve over pasta!
- Season with salt and pepper to taste!
- Adapted from Dorie Greenspan