Academy Award Scallops Recipe
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Academy Award Scallops

By: DELTAQUEEN50  
"This creamy dish was the result of trying to cook and watch the Oscars at the same time! This very rich orange cream sauce makes this a special occasion dish, not for days you are counting your calories. Serve over a bed of mixed wild and long-grain rice."

Rating: This weblink has been rated 4 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 942 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds sea scallops
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons butter
  • 3 green onions, chopped
  • 2 tablespoons grated orange zest
  • 1/2 cup dry white wine
  • 1 cup heavy cream

Directions

  1. Heat the olive oil in a large skillet over medium heat until very hot. Season the scallops with the salt, pepper, and garlic powder. Cook the scallops in the hot oil until evenly browned, about 2 minutes per side. Remove the scallops and set aside.
  2. Melt the butter in a clean skillet over medium heat. Cook the green onions and orange zest in the butter for 1 minute. Stir in the wine and then the cream; bring to a boil while stirring and continue cooking until the sauce thickens, 4 to 5 minutes. Add the scallops to the sauce, reduce heat to medium-low, and simmer together until the scallops are heated through, about 5 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 641 | Total Fat: 36.1g | Cholesterol: 242mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2009 by joejoe 
i bought sm bay scallops on sale used them in place of the large ones served over pasta ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2009 by The Purple Chef 
I used shrimps instead of scallops because that's what I had on hand. I used a little more... MORE

 
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