Cauleen’s Sauteed Scallops With Orange Cream Sauce

Whenever someone prepares an entree for me, I add it to my recipe database and name the meal after them.  So this delicious and easy recipe is hereinfater referred to as Cauleen’s Scallops with Orange Cream Sauce.   Wine pairing:  2006 New Zealand Kim Crawford Sauv. Blanc; perfect.  This wine was on the Wine Spectator top 100 list last year.  Not too expensive and can be easily found.   If you can’t find the 2006, any vintage of this wine will be good.

I didn’t have her recipe.  This is close as I could get and I must say pretty darn good:

8 sea scallops
1 T  EVOO
1 T. Butter
Salt and Pepper to taste
1 orange
3 tbsp heavy cream

Season the scallops with salt and pepper. Heat the butter and EVOO on medium high in nonstick pan. Score one side of each scallop and place scored side down in the heated butter/oil. Cook each scallop for about 4 minutes on each side, until you can see the white changing color and there is a nice crust.

Sauce:
Meanwhile, cut orange in half  and squeeze the juice of that half into a small sauce pan.  Zest and add 1 tsp of orange zest to juice. Cook down over medium high heat for 3 minutes. Add cream and let it cook for another minute. (or so)

Immediately plate the sauce and top with scallops.  Top scallops with extra orange zest.

I served with colorful roasted golden beets, prepared in advance;.  Preheat oven to 350 degrees.  Peel and quarter 3 golden beets.  Place on baking sheet, toss with olive oil and roast for 1 hour.  When cooked and tender, remove to a bowl,  toss with a splash of red wine vinegar and a squeeze of the orange juice.   Serve immediatly with the scallops and your favorite fresh green salad.   (serves 2)

Scallops on Orange Cream Sauce…It’s whats for dinner.

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