Academy Award Scallops Recipe -
Academy Award Scallops Recipe
  • READY IN 25 mins

Academy Award Scallops

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2009

i bought sm bay scallops on sale used them in place of the large ones served over pasta very nice

Most Helpful Critical Review
Jan 24, 2011

The flavor was very good, but as I was cooking the cream, butter and wine, it separated. The scallops got overcooked. I would suggest that you don't reheat the scallops, they get too tough.


10 Ratings

Jul 17, 2010

I have used both scallops and shrimp when making this and they both work great! I used a little more orange zest, cream and wine than was called for in the recipe. I added a pinch of pepper to the sauce when it was done cooking. I cut the shrimp in smaller pieces once they were done cooking. The overall taste of the sauce was quite pleasant and different from the cream sauces I've had. The orange zest added a little something that made this sauce quite unique. I think it needed a little more garlic in the sauce; the shrimps were seasoned nicely. I served this over store-bought porcini mushroom-stuffed tortelloni. We like out pasta dishes saucy, so we will double that portion of the recipe next time. I would definitely make this again!

Jan 12, 2012

I don't eat seafood my husband does.I came across this recipe and it peeked my interest so I gave it a try. I cut up a chicken breast and cooked as directed,then in the same pan I cooked the scallops as directed.I followed the rest of the recipe as written. I split the sauce between the two meats,so very very good, the orange is a nice flavor and not at all over powering.I asked my husband to rate he said 10. I asked why he said because I made scallops LOL I asked what about the sauce, he replied it was banging and then I put the scallops in and made it heaven.

Feb 18, 2012

I thought this dish was very good. I used a small onion chopped fine because I did not have any green onions. I also used Season All Seasoned Salt in place of regular salt. I gives it a little more flavor. I cooked the scallops about 1 1/2 minute on each side and did not put back in the pan until the sauce had thickened. If you are not careful, you will overcook the scallops making them tough.I would make this dish again.

Jul 06, 2013

The sauce separated and didn't thicken the way I was expecting it should. The flavor was marginal. I made this for my family of 7 and only one person liked it (and I think he only said so to be polite!)


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  • Calories
  • 641 kcal
  • 32%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 242 mg
  • 81%
  • Fat
  • 36.1 g
  • 55%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 58.7 g
  • 117%
  • Sodium
  • 1033 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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