Orange Caramel Scallops
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Orange Caramel Scallops are an easy recipe using scallops in an orange caramel sauce served over Orzo Salad with goat cheese and asparagus.
Orange Caramel Sauce:
- 2 tablespoons butter
- 1/3 cup sugar
- 1/4 cup water
- 2 tablespoons cream
- 1/2 cup orange juice pulp free
- 1 teaspoon orange zest
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
In a medium saucepan combine butter, sugar and water over medium heat. Stir until sugar has dissolved. Continue to cook, but do not stir. Instead gently swirl the pan (just like making caramel). Heat for 3-4 minutes or until mixture comes to an even rapid boil and a deep amber color. Remove from heat.
Whisk in cream, mixing fully before adding orange juice, orange zest, soy sauce and rice wine vinegar. Set aside or over VERY low heat while you cook the scallops and finish the orzo salad.
Heat remaining butter tablespoon in a large skillet or cast iron pan over high heat. In order to get the sear you are looking for the pan must be SMOKING and butter close to burning. Using tongs, add scallops and season with fine sea salt and freshly ground pepper. Do not move. Cook on one side for 90 seconds and then turn using scallops. If they are moved around you will not achieve a nice brown sear. Cook for an additional 90 seconds. Remove to a paper towel lined plate.
Spoon orzo salad with goat cheese and asparagus into serving dishes, top with 4-5 scallops each, a ladle of orange caramel sauce and finally garnish with scallions.
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Calories: 314kcal | Carbohydrates: 25g | Protein: 19g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 76mg | Sodium: 944mg | Potassium: 403mg | Sugar: 19g | Vitamin A: 610IU | Vitamin C: 17.9mg | Calcium: 24mg | Iron: 0.9mg