Scallops with Orange Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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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