PAN SAUTéED SCALLOPS WITH ORANGE SAFFRON SAUCE
Serves 4.
4 to 5 large navel oranges
1 c. dry white wine
1/4tsp. loosely packed saffron threads, crushed
1 tbsp. olive oil
3 tbsp. unsalted butter, divided
12 large scallops, 2 oz. each, side muscles removed and discarded
Kosher salt
1 tsp. balsamic vinegar
2 tsp. chopped chives or flat leaf parsley, optional
Directions
Remove several wide strips of orange peel from one of the oranges, being careful to avoid any of the white part beneath the skin. Then cut the strips into thin julienne strips. (The strips can be prepared 2 hours ahead; wrap in moistened paper towels and leave at room temperature.)
Juice the oranges to make 1 cup and place juice in a medium, nonreactive saucepan along with the wine. Place over medium heat and cook 1 minute. Then stir in the saffron and simmer the mixture 5 minutes to let the flavors meld. Remove and set aside. (The orange/wine mixture can be prepared 2 hours ahead. Leave at room temperature.)
When ready to sauté scallops, heat the oil and 1 tablespoon of the butter in a medium, heavy skillet set over medium high heat. When quite hot but not smoking, add the scallops and sauté until golden on the undersides, about 3 minutes or more. Turn and cook until golden on the other sides, about 3 minutes more. Remove scallops from the skillet, salt them and cover loosely with foil to keep warm.
Pour the orange mixture into the skillet and bring to a gentle boil. Dice the remaining 2 tablespoons butter and whisk it in. Stir in the vinegar. Cook over high heat until the sauce has reduced by a third, 5 or more minutes. Sauce will not be thick, but will have intensified in flavor. Season sauce with salt if needed. Return the scallops to the pan and cook 1 minute more in the sauce.
To serve, ladle sauce over the scallops and garnish with julienned orange peel, and, if desired, chives or parsley.
Nutrition information per serving:
Calories199Fat13 gSodium125 mg
Carbohydrates8 gSaturated fat6 gCalcium68 mg
Protein11 gCholesterol47 mgDietary fiber0 g
Diabetic exchanges per serving: ½ fruit, 1½ very lean meat, 2 fat.
