Seared scallops with red wine and orange sauce

Preparation :15 min Cooking :20 min
Difficulty :easy
Servings :4 to 6

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!

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


  • 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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