Pan Seared Scallops with Orange Butter Sauce

posted: 06/30/10
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Pan Seared Scallops with Orange Butter Sauce

Take Home Chef, Episode 116: Kimberly's Menu


  • 1/4 bunch fresh flat leaf parsley, stems discarded
  • 1/2 teaspoon/2.5 ml plus 1 tablespoon/15 ml olive oil
  • Salt and freshly ground black pepper
  • 1 1/2 cups/350 ml fresh orange juice
  • 2 teaspoons/10 ml heavy whipping cream
  • 5 tablespoons/75 g unsalted butter, cut into small pieces
  • 12 jumbo sea scallops
  • 2 oranges, peel and white pith removed, segmented, for garnish


  1. Stretch a sheet of plastic wrap over a plate ensuring that the plastic is pulled tightly. Arrange the parsley leaves in a single layer on the plastic wrap and drizzle with 1/2 teaspoon/2.5 ml of oil. Season with salt.
  2. Place the plate in the microwave and cook the parsley leaves approximately 1 1/2 minutes or until they are dry (the timing will vary depending on power of the microwave). Set the leaves aside.
  3. Simmer the orange juice in a heavy small saucepan over moderate heat for about 25 minutes or until it is reduced to 1/3 cup/85 ml. Add the cream to the orange juice reduction and return the mixture to a gentle simmer. Remove from the heat.
  4. Add the butter to the orange juice reduction a few pieces at a time, whilst constantly whisking to blend. Once all the butter is incorporated, season the sauce with salt and freshly ground black pepper. Set the sauce in a warm spot.
  5. Place a heavy based large saut? pan over a high heat for 2 minutes. Season the scallops with salt and freshly ground black pepper. Drizzle the remaining 1 tablespoon/15 ml of oil into the hot pan and add the scallops. Sear the scallops about 2 minutes on each side or until they are just opaque in the center and golden brown on both sides.
  6. Transfer the scallops to a platter. Drizzle the orange sauce over the scallops. Garnish with the orange segments and dried parsley leaves and serve.
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