Shrimp and Scallops With Orange Cream Sauce

Scallops in 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 shrimp and 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.

Shrimp and Scallops With Orange Cream Sauce
Recipe type: Main Course
Cuisine: American
Prep time: 
Cook time: 
Total time: 
  • fresh lemon juice
  • 12 jumbo shrimp, peeled and deveined
  • 16 sea scallops
  • all-purpose flour
  • 4 tablespoons butter
  • 2 shallots, fine chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons butter
  • ¼ cup dry vermouth
  • ⅔ cup orange juice
  • 1 cup heavy cream
  • ½ t. dried basil or 4 fresh leaves, chopped
  • 1 tangerine, cut into wedges
  1. Squeeze a little lemon juice on shrimp and scallops; toss them lightly in flour. In a large skillet, saute shrimp and scallops in 4 tablespoons butter. Set aside. In another skillet sauce shallots and garlic in 2 tablespoons butter. Pour vermouth over shallots and reduce by ½. Add orange juice and reduce by ⅓. Add heavy cream and cook mixture for about 10 minutes. Add basil, shrimp and scallops. Heat quickly and serve over angel hair pasta. Sprinkle tangerine slices over each serving.

Shrimp and Scallops With Orange Cream Sauce…It’s whats for dinner.

On this day..

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  1. Vickie Hemphill says

    I love this recipe / menu for so many reasons! It’s the perfect amount of food for two, the ingredient list is simple and the timing is laid out very nicely! I will definitely try this at home. Thanks for sharing!


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