Orange Scented Scallops on Bed of Spring Asparagus

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Fast and delicious are the words one of my kitchen assistants used to describe a recipe for orange-scented scallops. She was surprised to discover that this entree, which looks quite chic and sophisticated, can be prepared from start to finish in only 30 minutes.

There are only a few steps involved in making this main course. First, spring asparagus are blanched, drained and covered with foil to keep them warm. Second, large sea scallops are pan-seared until golden brown and cooked through, only a few minutes per side. Then, a quick pan sauce is assembled by adding fresh orange juice and zest along with white wine to the skillet. Finally, a few teaspoons of butter are whisked into this mixture to add a little body and sheen.

For serving, the scallops are mounded atop the asparagus spears, drizzled with the delectable sweet and tart sauce, and both sprinkled with chives. As sides you could offer jasmine rice or creamy mashed potatoes along with a watercress and cucumber salad. I suspect your guests will think you spent far more time on the piece de resistance than a half-hour. No reason to let on that this scallop dish is so quick and easy!

Orange Scented Scallops on a Bed of Spring Asparagus

Serves 4.

1 pound medium asparagus

Kosher salt

3 tablespoons unsalted butter, diced, divided

1 1/2 tablespoons canola oil

1pound large sea scallops (14 to 16 scallops) with side muscle removed

1/2 cup fresh orange juice

2 teaspoons grated orange zest

1 1/4 cups dry white wine

1 tablespoon chopped chives for garnish

Cut off and discard the tough base ends from the asparagus spears. Bring a large saucepan of water to a boil and add asparagus and 2 teaspoons. Cook just until asparagus are tender when pierced with a knife, about 4 minutes. Drain well and tent with foil to keep warm while you prepare the scallops.

Heat 1 1/2 tablespoons butter and the oil in a medium, heavy skillet set over medium high heat. When very hot, add scallops and saute until browned well and cooked through, about 3 minutes per side or more. Season scallops with salt. Remove and tent with foil to keep warm.

Add orange juice, zest and wine to the pan, and whisk up any browned bits on the bottom of the pan into the liquids. Cook only a minute or two until hot. Swirl in remaining butter and cook about a minute more. (Sauce will not be thick, but will have a little body.) Taste and add more salt if needed.

To serve, make a bed with a quarter of the asparagus on a dinner plate. Salt them lightly. Mound 3 to 4 scallops on top and nap with sauce from pan. Sprinkle with chives. Repeat to make 3 more servings.

 

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Orange Scented Scallops on Bed of Spring Asparagus Recipe

(c) 2010 Betty Rosbottom Recipes