Seared scallops with red wine and orange sauce

Preparation 15 min
Cooking 20 min
Servings 4 to 6
Freezing I do not suggest

These seared scallops are perfect. The red wine and orange sauce will bring the perfect touch to impress your guests. Accompany this evening with a good mulled wine with orange and spices and you will be the star of the evening. It’s Christmas after all!

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Ingredients for the sauce

1 cup of good quality red wine
100 ml orange juice without pulp
50 ml beef broth
1 1/2 tablespoon brown sugar
1 1/2 tablespoon five spices
1 1/2 tablespoon balsamic vinegar
1 tablespoon butter
Salt and freshly ground pepper

Ingredients for the scallops

12 large scallops, well sponged
1 1/2 tablespoon butter
1 tablespoon olive oil
Fresh thyme for decorating
Salt and freshly ground pepper

Ingredients for the mulled wine

5 whole cloves
1 cinnamon stick
1 star anise
1/2 nutmeg, broken into a few pieces
750 ml of Piqueras Black Label red wine
1/2 cup of orange juice
1/4 cup brown sugar
Orange wedges to decorate

Preparation

In a saucepan heated over medium-high heat, add red wine, orange juice and beef broth. Season with salt and pepper and bring to a boil. Cook for about 8 to 10 minutes or until the liquid has reduced by half.
Reduce to medium heat then add brown sugar, five spices and balsamic vinegar then mix. Cook for 2 minutes, stirring.
Add the butter and cook for 1 minute, stirring to melt. The sauce should be thick enough to coat a wooden spoon. Add a little red wine if it thickens too much. Remove from heat and keep warm.
In a non-stick frying pan heated over medium-high heat, melt the butter, add the olive oil and mix. Place half of the scallops and cook for 2 minutes. Season with salt and pepper.
Flip and continue cooking for 1 minute. Season with salt and pepper. Remove from pan and repeat with remaining scallops. Serve with a dash of sauce and garnish with fresh thyme!
For the mulled wine : in a saucepan over medium-low heat, add the spices and toast for 1 to 2 minutes to bring out the flavours.
Reduce to minimum heat and add the wine, orange juice and brown sugar then mix. Infuse for 45 minutes to 1 hour, stirring occasionally. The mixture must not boil! Filter and serve hot or warm. Taste and adjust the sugar level to taste.

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Our sommeliers suggest

Laurence Et Rémi Dufaitre Prémices Beaujolais-Village 2021

Beaujolais, France

This superb Natural Beaujolais-Village, with an extremely light body, will be ideal with this dish of scallops he will come to join the sauce while not masking the delicacy of the white seafood. On notes of small cherry and field strawberries, with enormous freshness, it will not fail to accompany the dish wonderfully. See the product

Gose à l'Orange Sanguine et Citron Meyer, 5%

Bièrerie Shelton

Akewriter and saline beer, she will please herself with scallops due to her saline side but also in the company of wine and orange sauce. Blood orange and lemon meyer added to beer will resonate with the orange sauce. Beer with lactic acidity, it will appeal all the more with scallops rich in lactone! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!