Bay Scallops with Sherry and Orange Sauce

Victoria Cherniag Ruiz
Prepare the bay scallops with a reduction of Sherry with hints of orange and green onion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil
  • 1 kilo ax callus, clean
  • 1/2 teaspoons salt
  • 1/8 teaspoons pepper
  • 3 tablespoons butter
  • 2 green onions
  • 1/2 cups dry sherry
  • 1 teaspoon orange zest
Preparation
20 mins
0 mins
Low
  • In a large pan over medium heat, add 1 tablespoon of oil until very hot.
  • Pat the bay scallops dry with a paper towel and season with salt and pepper.
  • Place half of the bay scallops in the pan and cook until browned, 1 minute. Flip them over and cook until browned on the other side, 2 more minutes.
  • Remove the scallops and add the other tablespoon of oil to the pan and follow the same step with the rest.
  • In the same pan, melt the butter over medium heat. Add the chopped green onion and cook for 1 minute.
  • Add the Sherry and orange zest and cook for another 2 minutes until the sauce thickens.
  • Return the scallops to the pan to heat them with the sauce and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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