Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 12 scallop (s)
- 3 orange (s), (one which is untreated)
- 3 tablespoon butter
- 100 ml white wine
- 100 ml fish stock
- 4 cl vermouth, drier
- 3 tablespoon lemon juice
- 10 grains pepper, pickled greens
- 1 tablespoon basil leaves (cut into strips)
Print Recipe
Pin Recipe Instructions
- About 1 tablespoon of an orange. Peel off the zest (fine strips). Peel and fillet all oranges (including the white skin). Catch the juice in the process.
- 2 tablespoon. Bring the orange juice, white wine, wormwood, lemon juice and fish stock to the boil in a saucepan. 2 tablespoon. Stir in butter and season with salt. Add orange fillets and peppercorns, keep warm.
- 1 tablespoon. Heat the butter in a pan and fry the scallops over a low heat for about 4 minutes, turning once.
- Serve the scallops with the orange sauce, basil, orange zest and spring onion rings.
- A light risotto or baguette goes well with this
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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