Academy Award Scallops

Academy Award Scallops

6
DELTAQUEEN50 38

"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."

Ingredients

25 m {{adjustedServings}} servings 641 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

6
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.