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Food & Drink Blog

Monday Meal: Pecan-crusted Scallops with Orange Butter

by Ted Scheffler
- Posted // 2013-09-30 -

I've always liked scallops, but I find that their flavor can be a bit intense; a little goes a long way. Here is a recipe that will turn scallop haters into scallop lovers -- even kids like it.

I like to top the cooked scallops with a dollop of orange-butter sauce, but that's optional; they're also good without it.

Ingredients:

6-8 sea scallops

salt

freshly cracked black pepper

1 Tbs. Dijon mustard

2 Tbs. honey

1/2 tsp. ground ginger

1/2 cup panko breadcrumbs

1/2 cup finely chopped pecans

2 Tbs. unsalted butter, melted

1/4 cup orange juice

2 Tbs. coarsely chopped pecans, for garnish

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Method:

Preheat the oven to 400 degrees F.

Lightly salt and pepper the scallops

In a small bowl, whisk together the mustard, honey and ginger.

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In another bowl, stir the bread crumbs and finely chopped pecans together.

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Dip one or two of the scallops into the honey-mustard mixture, then into the breadcrumbs-pecans to coat well. Place in an ovenproof baking dish and repeat with the remaining scallops.

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Cook the scallops in the oven for about 12 minutes.

While the scallops are baking, make the orange-butter sauce.

In a small saucepan, combine the butter and the orange juice and reduce over medium-high heat until thickened to a gravy-like consistency. If the sauce is too thin, stir in a half teaspoon or so of cornstarch.

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Serve the scallops garnished with coarsely chopped pecans and a dollop of the orange-butter sauce.

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Photos by Ted Scheffler

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