Seared Scallops with Orange Reduction

While we are still at the lake “camping”, we are not roughing it at all.  Air conditioning, a pretty complete kitchen.  Just beautiful and relaxing.

Last night we had a new recipe which I adapted from Clean Eating magazine July 2011 issue.  It was a quick and easy dinner, and healthy too!


Seared Sea Scallops with Orange Reduction (serves 2)

1 t olive oil

6 large sea scallops

Sea salt and fresh ground black pepper, to taste

1/2 small shallot, minced

¼ c fresh orange juice

1/8 c chicken or vegetable broth

1 t olive oil buttery spread

1 t grated orange zest

1 t chopped fresh parsley

Cooked couscous


In a large frying pan, heat oil on medium-high.  Pat scallops dry with paper towel and sprinkle with salt and pepper.  Working in batches, sear scallops until cooked through, about 3-4 minutes per side.  Transfer to a serving plate and cover with foil to keep warm.

Add shallot to pan and sauté until softened, about 1 minute.  Add juice and broth.  Deglaze pan by scraping brown bits from bottom with a wooden spoon.  Bring to a boil and simmer until liquid is reduced by half, about 4 minutes.

Remove pan from heat and quickly whisk in buttery spread.  Add zest and parsley, if desired.  Serve scallops on bed of couscous, topping with shallot-juice reduction.



About Retired woman

retired, dealing with parents recent deaths, wondering what lies ahead with the health of my spouse, overall enjoying each day, love cooking, gardening, travel, Grandsons, family, small town life
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One Response to Seared Scallops with Orange Reduction

  1. Keely Marie says:

    this sounds great! I love the orange twist. I am going to try it for sure

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