Sea scallops in orange sauce
2 servings
20 minutes
Scallops in orange sauce are an exquisite dish of European cuisine where tender scallops are paired with a zesty citrus sauce. The origins of this combination trace back to French gastronomy, where seafood is often complemented by fruity notes. Scallops seared to a golden crust gain tenderness and a sweet flavor that is harmoniously accented by the freshness of orange juice, subtle spicy hints of coriander, and a light sharpness of Dijon mustard. Carrots and onions infused with citrus aroma add textural variety, while a sprig of tarragon completes the composition with a delicate herbal note. This dish is perfect for a festive dinner or romantic evening, impressing with both its appearance and the richness of flavor nuances.
1
Peel the carrot and cut it into thin strips lengthwise.
- Carrot: 2 pieces
2
Chop the onion finely.
- Spring onion with bulb: 4 pieces
3
Squeeze the juice from the orange and mix it with coriander seeds in a pot.
- Oranges: 1 piece
- Coriander seeds: 1 teaspoon
4
Boil carrots and onions in orange juice for 5 minutes, add mustard and oil, and season with salt and pepper to taste.
- Carrot: 2 pieces
- Spring onion with bulb: 4 pieces
- Dijon mustard: 1 teaspoon
- Butter: 5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Sear the scallops in olive oil until golden brown.
- Sea scallops: 4 pieces
- Butter: 5 teaspoon
6
Pour the juice formed during frying into the pot with the sauce.
- Sea scallops: 4 pieces
7
Arrange the scallops on plates, drizzle with vegetable sauce, and garnish with a sprig of tarragon.
- Sea scallops: 4 pieces
