Creamy 'Academy Award' scallops

    25 min

    This creamy dish was the result of trying to cook and watch the Oscars at the same time! This very rich orange cream sauce makes this a special occasion dish, not for days you are counting your calories. Serve over a bed of mixed wild and long-grain rice.

    11 people made this

    Serves: 4 

    • 30ml olive oil
    • 1kg sea scallops
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 teaspoon garlic powder
    • 50g butter
    • 3 spring onions, chopped
    • 2 tablespoons grated orange zest
    • 125ml dry white wine
    • 225ml double cream

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat the olive oil in a large frying pan over medium heat until very hot. Season the scallops with the salt, pepper and garlic powder. Cook the scallops in the hot oil until evenly browned, about 2 minutes per side. Remove the scallops and set aside.
    2. Melt the butter in a clean frying pan over medium heat. Cook the spring onions and orange zest in the butter for 1 minute. Stir in the wine and then the cream; bring to the boil while stirring and continue cooking until the sauce thickens, 4 to 5 minutes. Add the scallops to the sauce, reduce heat to medium-low, and simmer together until the scallops are heated through, about 5 minutes.

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    Reviews in English (7)


    i bought sm bay scallops on sale used them in place of the large ones served over pasta very nice  -  05 Mar 2009  (Review from Allrecipes US | Canada)


    I have used both scallops and shrimp when making this and they both work great! I used a little more orange zest, cream and wine than was called for in the recipe. I added a pinch of pepper to the sauce when it was done cooking. I cut the shrimp in smaller pieces once they were done cooking. The overall taste of the sauce was quite pleasant and different from the cream sauces I've had. The orange zest added a little something that made this sauce quite unique. I think it needed a little more garlic in the sauce; the shrimps were seasoned nicely. I served this over store-bought porcini mushroom-stuffed tortelloni. We like out pasta dishes saucy, so we will double that portion of the recipe next time. I would definitely make this again!  -  19 May 2009  (Review from Allrecipes US | Canada)


    The flavor was very good, but as I was cooking the cream, butter and wine, it separated. The scallops got overcooked. I would suggest that you don't reheat the scallops, they get too tough.  -  23 Jan 2011  (Review from Allrecipes US | Canada)