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Scallops: Scallops with Orange and Sherry

Source of Recipe

American Favorites


List of Ingredients

3 cups freshly squeezed orange juice
6 tablespoons finely chopped shallots
6 tablespoons dry sherry
6 tablespoons water
3/8 teaspoon ground coriander
1 pinch cayenne pepper
3 tablespoons olive oil
3 pounds scallops, rinsed and patted dry
1 tablespoon grated orange zest (garnish)
2 tablespoons chopped fresh flat leaf parsley


Recipe

Place orange juice in medium nonreactive saucepan over medium high heat and bring to a boil. Cook until juice has reduced to 1 cup, 5 minutes or more. Remove from heat and set aside. Place shallots, sherry and water in a small saucepan over medium high heat and cook until all liquid evaporates, 2-3 minutes more, watching constantly. remove and stir shallots into orange juice. Add coriander, cayenne and a sprinkle of salt, stirring well.

When ready to cook scallops, heat 3 tbl. oil in large heavy skillet over medium high heat. When hot, add enough scallops to fit comfortably in a single layer. Quickly saute, turning once, until lightly browned and cooked through, 3-4 minutes more. Remove to a platter to keep warm and continue cooking remaining scallops, adding more oil if needed. Place scallops on heated serving plate; season lightly with salt. Drizzle with sauce and sprinkle with orange zest and parsley. Serves 6.