Scallops with an Orange Cream Sauce and Roasted Beets

June 11, 2008 at 11:04 am | Posted in Dinner | 6 Comments

This is the beginning of my sweet dinner from Monday night!

I wanted to use a totally new protein and also utilize the beets I got on Saturday at the Waverly Farmer’s Market!

5 beets
8 scallops
1 count evoo
2 tbsp butter
1 tbsp red wine vinegar
1 large orange
3 tbsp heavy cream

1) Preheat oven to 400 degrees. Wash, peel and cut up beets into 1.5 inch pieces. Toss with olive oil, s&p! Roast for 40 minutes, then immediately add juice from half an orange and red wine vinegar!
2) We seasoned the scallops liberally with sea salt and a bit of pepper. Heat up butter in nonstick pan. Cook each scallop for about 4 minutes on each side (until you can see the white changing color and there is a nice crust).
3) For the sauce, we squeezed the other half of the orange, added 1 tsp zest into a small saucepan. We let that cook down over medium high heat for 3 minutes and then added the cream and let it cook for another minute or so.
4) Plate the sauce, add scallops with extra zest and then plate beets! Enjoy!



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  1. I can’t wait to read more of this…I just roasted some beets last night myself and they were delicious.

  2. ah you caught me half posting!! here ya go now steph!!

  3. Those look wonderful, I’m getting some scallops and beets tonight!

  4. Thanks Margie! Good eats for sure!

  5. […] scallops. This is definitely the best way we have paired orange with scallops (as compared to this time!). It never ceases to amaze me how well scallops go with sweet […]

  6. We went to dinner at Friends a couple of weeks ago and they prepared a very similar recipe. It was DEElicious. I decided to do a Google search for Scallops Orange Cream Sauce and found your recipe – thanks for the post. I just started a food blog on WordPress also. In it’s infancy and I’m a newbie. Glad to find yours and will RSS subscribe. If you’re interested:

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