Academy Award Scallops

Academy Award Scallops

 Made  times
DELTAQUEEN50 46

"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

25 m servings 641 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 36.1 g
  • 55%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 58.7 g
  • 117%
  • Cholesterol:
  • 242 mg
  • 81%
  • Sodium:
  • 1033 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

6
  1. 10 Ratings

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Most helpful positive review

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

Most helpful critical review

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.

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

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 t...

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.

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 sca...

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 littl...

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 ...

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