Scallops with Orange-Braised Shallots

Sweet scallops pairs beautifully with the tangy flavor of oranges in this lovely dish that will have you dreaming of sunny beaches.
  • 1 lb. large sea scallops
  • Salt and pepper, to taste
  • 4 T. olive oil, divided
  • 1 c. orange juice
  • 2/3 c. orange juice concentrate
  • 12 large shallots, peeled
  • 1-1/2 oz. sherry vinegar
  • 2 c. chicken stock
  • 1 T. unsalted butter

Season the scallops after drying them well. Heat two tablespoons of olive oil in a large sauté pan. Add the scallops without overcrowding them. Brown them well, turning once, and let them cook over medium high heat until done.

In a non-aluminum pan, bring the orange juice and orange juice concentrate to a boil and simmer for 5 minutes; set the mixture aside. In a sauté pan, heat the remaining two tablespoons of olive oil and add the shallots, browning them well on all sides. Add the orange juice mixture, vinegar and chicken stock, season lightly and cover the sauce. Let it simmer over medium heat until the shallots are nearly cooked through (check their doneness with a knife). Remove the shallots and let the remaining liquid reduce uncovered to about one cup. Swirl in the butter and plate immediately.

Arrange the scallops and shallots around a pile of mashed potatoes in the center of the plate. Pour remaining liquids around the plate.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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