Bay Scallops with Sherry and Orange Sauce

Name: Bay Scallops with Sherry and Orange Sauce
Prep time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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

Published: 23-07-2010

Preparation

20 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.