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Source: Food and Wine Quick from Scratch

Seared Scallops with Orange and Vermouth
Be sure to dry the scallops thoroughly before cooking so they’ll brown nicely. A quick pan sauce of vermouth, butter, and orange zest adds a delectable flavor.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 7 minutes
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2 tablespoons cooking oil
2 pounds sea scallops
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 tablespoons butter
2 scallions, including green tops, chopped
1/2 cup dry vermouth
1 teaspoon grated orange zest




In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.

In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.


Wine Recommendation: A light, acidic white wine is a good partner for the citrus here. Outstanding choices would be a better quality Soave or a sauvignon blanc from the northern Alto Adige region of Italy.


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