Pan-Seared Scallops with Orange Cream Sauce

Guests will love this seafood focused twist on a French classic. Grand Marnier sauce laced with sautéed shallots and a touch of crème fraîche enlivens seared scallops in this delicious scallops a l'orange recipe.

2 Tbsp. butter
1½ lbs sea scallops
¼ sea salt
⅛ tsp. black pepper, freshly ground
¼ cup shallots, chopped
2 Tbsp. Grand Marnier
½ cup orange juice, freshly squeezed
¼ cup crème fraîche

Garnish:
fresh chives, finely chopped

Preheat a large skillet over medium-high heat. Melt the butter in the skillet. Season the scallops with salt and black pepper and sauté them in the skillet for 2 minutes on each side. Transfer the pan-seared scallops to a plate and cover them with foil.

Reduce the heat to medium and sauté the chopped shallots in the skillet for 4 minutes. Add the Grand Marnier, orange juice, and crème fraiche to the pan and allow the mixture to simmer for 4 minutes, until it thickens a bit. Remove the orange cream sauce from the heat.

Drizzle the orange cream on a warm serving plate, then place the scallops and garnish with chives.

Makes 4 servings.