Pan-Seared Scallops with Orange Cream
By: Chef Marty Lowry, Hy-Vee
Updated: November 8, 2012
Pan-Seared Scallops with Orange Cream
8-12 Sea Scallops
1/2 Medium Shallot, very small diced or julienne
2 oz. Orange Liquor
1 Orange, juice of and 1/2 of zest
3/4 cup Chicken Stock
1/2 cup Cream Soup Base
Remove the feet from the scallops, blot them dry with a paper towel, and season them with salt and pepper. Brown them in a hot saut pan and remove.
Sweat the shallots in the pan, and deglaze with the orange liquer. Reduce, then add the orange juice and zest and reduce again.
Add the chicken stock, and bring to a simmer. Whisk in the soup base and allow the sauce to thicken.
Chef tip: Cut your shallots into matchsticks instead of dice. Sweat them with some other matchstick-cut aromatic veggies, like celery, parsnips, celery root, or parsley root. Leave them all in the pan while you finish the sauce, and serve them on the plate as a vegetable garnish.
8-12 Sea Scallops
1/2 Medium Shallot, very small diced or julienne
2 oz. Orange Liquor
1 Orange, juice of and 1/2 of zest
3/4 cup Chicken Stock
1/2 cup Cream Soup Base
Remove the feet from the scallops, blot them dry with a paper towel, and season them with salt and pepper. Brown them in a hot saut pan and remove.
Sweat the shallots in the pan, and deglaze with the orange liquer. Reduce, then add the orange juice and zest and reduce again.
Add the chicken stock, and bring to a simmer. Whisk in the soup base and allow the sauce to thicken.
Chef tip: Cut your shallots into matchsticks instead of dice. Sweat them with some other matchstick-cut aromatic veggies, like celery, parsnips, celery root, or parsley root. Leave them all in the pan while you finish the sauce, and serve them on the plate as a vegetable garnish.
