Creamy 'Academy Award' scallops

Creamy 'Academy Award' scallops


10 people made this

About this recipe: 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.


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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