Sautéed Scallops with orange and Chardonnay sauce

Cooking scallops with wine, what could be best?

For 4 people – 10 min prep – 15 min of cooking


  • 1 organic orange
  • 75 ml of Chardonnay (Or any white wine that you like)
  • 1 spoon of vegetable bouillon (we love better than bouillon)
  • 1/4 onion
  • 100 ml of heavy whipping cream
  • 12 scallops

Preparation of the orange sauce

  1. With a zester, zest and squeeze the orange. Pour the juice and zests into a pan, add the white wine.
  2. Peel the onion and cut into small cubes, add it and a spoonful of bouillon. Reduce to high heat until there is just little liquid left. When serving, add the cream and give it a little boil, it’s ready. 
  3. Pour 2 tablespoons of olive oil in a pan. Sauté the scallops 2 minutes on one side, 2 minutes on the other (the interior must be pearly). 
  4. Place 3 scallops on each plate, sprinkle with a little sauce, sprinkle with some orange zest and serve immediately. 

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