Wednesday, June 16, 2010

Seared Scallops with Orange and Vermouth

Using an orange zester to zest an orange.Image via Wikipedia
2 tablespoons cooking oil
2 pounds sea scallops
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 tablespoons butter
2 scallions including green tops, chopped
1/2 cup dry vermouth
1 teaspoon grated orange zest


In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.

In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.

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