Delicate, golden pan-seared scallops cooked to perfection and served with a bright, citrusy orange tarragon sauce. The sweetness of the scallops pairs beautifully with the fresh, aromatic notes of tarragon and the subtle zest of orange, creating an elegant dish that's full of flavour and surprisingly simple to prepare.

 

 

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Serves: 2

 

Ingredients:

1 pound sea scallops (about 10), muscle removed

salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 tablespoon butter

½ cup dry vermouth or dry white wine

½ cup orange juice

1 teaspoon orange zest

2 tablespoons chopped fresh tarragon

 

Directions:

Heat a large 10- to 12-inch skillet over medium-high heat. Season the scallops with salt and pepper.

Add the olive oil and butter to the pan and sear the scallops for 2 minutes per side, being careful not to over-cook. Remove the scallops to a plate and set aside. Drain the oil from the pan.

Add the vermouth and orange juice to the pan and bring to a simmer. Simmer until the liquid has reduced by half and is somewhat syrupy – about 4 to 6 minutes. Add the orange zest, and tarragon and swirl around to combine.

Return the scallops to the pan and heat through gently while coating with the sauce – about 1 minute. Season again with freshly ground black pepper and more orange zest if desired.

Bon Appetit!