Fish

Sea Scallops with Orange and Rosemary is for Dinner.

Sea Scallops with Orange and Rosemary takes 30 minutes to prepare.

Sea Scallops with Orange and Rosemary takes 30 minutes to cook.

Sea Scallops with Orange and Rosemary makes 4 servings.

The ingredients for Sea Scallops with Orange and Rosemary are:

3 Tbsp. olive oil
2 Tbsp. finely chopped shallots
16 dry-packed large sea scallops (about 1 3/4 pounds)
Flour , for dredging
Sea salt and freshly ground pepper
1/2 cup dry white wine , such as sauvignon blanc or Albari?o
1 Tbsp. fresh lemon juice plus more lemon juice to taste
1/2 cup fresh orange juice (from about 1 large orange)
1 Tbsp. julienned orange peel , preferably organic
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh rosemary
Cooked wild rice , for serving

Here is how you make Sea Scallops with Orange and Rosemary:

Heat 2 tablespoons oil in a large skillet. Saut? shallots over medium heat until soft. Remove with a slotted spoon; set aside.Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side. Serves 4?6Number of Servings: 4Recipe submitted by SparkPeople user AMBROSIAHINO.

The nutritional information for Sea Scallops with Orange and Rosemary is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 495.1

• Total Fat: 15.2 g
• Cholesterol: 73.2 mg
• Sodium: 327.3 mg
• Total Carbs: 44.4 g
• Dietary Fiber: 3.3 g
• Protein: 40.3 g