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Scallops in Orange sauce

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  • 12 Large Sea Scallops¬†cleaned and dried
  • 1 cup diced Pancetta
  • 3/4 cup Orange juice
  • 2 tbsp sweet white wine
  • 3 tbsp butter
  • 1/2 tbsp orange zest
  • 1/4 tsp Cooking With Greens Sea Salt with Iodine

In a large sauce pan, cook pancetta until crispy. Remove pancetta from pan, reserving 2 tbsp of grease. Immediately place scallops in pan, ensuring that they do not touch (do not crowd the pan). Do not touch, but Cook for a few minutes until a thin brown crust is visible on the bottom of the scallops. Turn over and allow other side to caramelize. Remove from pan and keep warm (scallops may release liquid while sitting. This is fine). Rinse out pan and add orange juice, half the zest and wine to pan. Heat on medium high stirring constantly until sauce is rediced to about 1/3 of its original volume. Turn off heat and melt in butter. taste and add Sea salt if necessary. Serve immediately by plating scallops, topping with pancetta and pouring orange reduction over scallops. sprinkle on remaining zest. Enjoy.