Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground black pepper
green onions, chopped
grated orange zest
dry white wine
i bought sm bay scallops on sale used them in place of the large ones served over pasta very nice
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 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!
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.
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.
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!)
* Percent Daily Values are based on a 2,000 calorie diet.
Academy Award Scallops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 324
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make quick-and-easy seared scallops in a mild jalapeño vinaigrette.
These baked scallops are so buttery and so garlicky. Yum!
See how to make seared scallops with easy, no-cream fresh corn cream.