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.
Updated photo 2025:
Caramel Orange Sea Scallops
Ingredients
- 2 tablespoons sugar
- ½ cup white wine
- ⅓ cup fresh orange juice from an orange
- 1 lb sea scallops
- 1 tablespoon avocado oil
- salt and pepper
- 1 tablespoon cold butter
Instructions
- 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 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. Add drop of salt to taste.
- In a skillet, heat half the avocado 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 2 minutes each side, or until the scallops are firm on the outside and just barely opaque in the center — nick one to test.
- Serve with orange caramel sauce drizzled on top.
- Adapted from Dorie Greenspan
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