Spicy Orange Vanilla Scallops
The delicate flavors of vanilla and orange work in perfect contract with the spice of red pepper and the complexity of the Viognier in this recipe that takes just minutes to cook but brings the ambiance of a restaurant into your home. A touch of vanilla at the end adds a subtle aroma to the dish, while the garlic and red pepper add a bold spice to the succulent scallops.
Servings 2 servings
- .75 lbs large sea scallops
- 1/2 tsp kosher salt
- 1 tbsp butter
- Juice of 1 large orange or ½ cup of orange juice
- ¼ cup Jefferson Viognier
- 1 clove garlic minced
- 1/2 bell pepper thinly sliced
- 1/2 tsp red pepper flakes
- 1/4 tsp vanilla extract
Season scallops with salt.
Heat butter in a large cast iron skillet.
When it begins to bubble, add scallop and cook 2-3 minutes. Flip, and cook second side, being careful not to overcook.
Remove scallops from pan and add garlic, pepper, orange juice and wine.
Reduce heat to medium and simmer until sauce is reduced to a glaze.
Stir in vanilla and red pepper flakes.
Plate red peppers with sauce and serve scallops on top.