Academy Award Scallops

Academy Award Scallops

6
DELTAQUEEN50 44

"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.

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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.

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 ...