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.
30ml olive oil
1kg sea scallops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
3 spring onions, chopped
2 tablespoons grated orange zest
125ml dry white wine
225ml double cream
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Method Prep:10min › Cook:15min › Ready in:25min
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.
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.