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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Seared Sea Scallops with Orange - Basil Sauce Recipe

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This recipe for Seared Sea Scallops with Orange - Basil Sauce, by , is from The Hale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Karen Yoder

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. sea scallops,
1 T olive oil,
salt and ground black pepper,
2/3 cup orange juice,
2 tsp. Dijon mustard,
1/4 tsp. dried basil leaves,
1 T butter

Directions:
Directions:
Pat scallops dry with paper towel. Coat scallops with oil and season both sides with salt and pepper. Set aside. Whisk together orange juice, mustard, and basil in a small bowl; set aside.
Heat 12 inch skillet to high. Add scallops to hot pan; sear until they develop thick, rich brown crust, about 2 minutes. Turn scallops and continue to cook over high heat until remaining side develops crust, about 2 minutes longer. Remove from pan.
Add orange juice mixture to empty skillet; boil until reduced by half, about one minute. Tilting the skillet so that reduced liquid is at one side of pan, whisk in butter and any accumulated scallop juices. Spoon a little sauce over each portion of scallops; serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I grew up with scallops being one of my most favorite foods. Spending a good portion of my childhood in New England and having access to wonderful, fresh, scallops helped!

 

 

 

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