Scallops with Orange Butter Sauce #SundaySupper

Scallops with Orange Butter Sauce

Many of our Sunday meals simmer or bake away in the oven for hours. I love puttering around the house, chopping veggies, folding laundry and all the other chores that the last day of the weekend brings. There is something about a routine that is calming. Now that the kids have grown and have their own families; our times together are more important than ever. Sharing a meal and our lives with each other is one of my biggest joys. Time together is the best.

Because this weeks theme is seafood at the Sunday Supper club I decided to switch up my normal Sunday routine. We love all kinds of seafood and I prepare it for dinner often. I decided upon a quick and delicious meal of Scallops with an Orange Butter Sauce. We have had this for dinner several times before and my husband is the one that cooks the fish as I generally overcook it. In this recipe the scallops are seared about 2 to 3 minutes a side, removed from the pan and set aside. The pan is deglazed and then a sauce is made. I served this with a side of brown rice and a green salad. Happy spring everyone!

This week the host of the #SundaySupper Movement group is Claire; of Sprinkles and Sprouts, Thank you Claire! Today’s event is all about Best Sunday Supper Seafood Recipes. To check out the other tastemakers recipes see links below.

yield: 4Author: Cheriprint recipe

Scallops with Orange Butter Sauce #SundaySupper

Scallops with Orange Butter Sauce is buttery and delicious. Serve with steamed brown rice and a green salad for a complete and special meal.

INGREDIENTS:

• 3 tablespoons canola or vegetable oil
• Salt and pepper
• 1 pounds sea scallops, (10-20’s)
• 1 orange, surpremed
• 1/2 cup orange juice
• ¼ cup white wine
• 1/2 teaspoon grated orange zest
• 2 tablespoons chives, minced
• 2 tablespoons butter

INSTRUCTIONS:

1. In a large skillet over high heat add 3 tablespoons oil. Pat scallops dry with a paper towel then sprinkle with salt and pepper. Add scallops to skillet in a single layer; do not crowd the pan. Lower heat to medium-high. Sauté about 2 to 3 minutes per side. Transfer scallops to a plate and cover loosely, leaving drippings in pan.
2. Reduce heat to medium, add wine stirring constantly about 30 seconds. Add orange juice and zest. Boil until sauce thickens to syrup, stirring frequently, about 1 to 2 minutes, add butter to combine. Add orange segments. Remove from heat. Ready to serve.
3. Spoon sauce over scallops, garnish with chives and serve with brown rice.

Created using The Recipes Generator

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement