Chardonnay and orange sauce scallops

For 2 people - prep 10 min - cook 15 min

Ingredients

• 1/4 onion
• 1/2 orange
• 1/4 tsp orange zest
• 30 ml of white wine (3 tbsp)
• 1/4 tsp of bouillon
• 1 tbsp of butter
• 6 scallops, pat dry
• 1/3 cup heavy whipping cream
• Salt

Directions

Preparation of the orange sauce:

1. Peel the onion and dice it. Set aside.
2. Zest the orange. Then cut in 2 quarters. Using 1 piece, squeeze about 1 tbsp of juice in a small bowl. On the 2nd piece, cut 4 supremes (segments without skin) and set aside.
3. Mix the juice with: the wine, the bouillon paste and the zest.
4. Cook the scallops: Turn on the heat to medium (Induction 3). When hot, add the butter and let melt.
5. Cook the scallops, 1:30 min each side, (or until golden) and set aside.
6. Using the same pan, cook the onions (induction: 2) until soft.
7. Add juice mixture and let boil 3 minutes.
8. Add the whipping cream and let boil again for 4 minutes or until the sauce thickens.
9. Salt to taste.
10. When the sauce is done, add the sautéed scallops back into the pan to reheat them, and spoon sauce on them.
11. Plate, and add the orange supremes.