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Orange Tomato Brown Butter Seared Scallops

Nov 3 by Chef Hollie Greene Leave a Comment

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#1 2015 sbt cover shot option 2

I want to let you in on a little secret. Decadent holiday entertaining is only a seared scallop and orange tomato browned butter spoonful away. I wouldn’t lead you on…not when it comes to one of my all-time favorite recipes.

#2 oranges

If you’ve ever tasted freshly made butternut squash ravioli pan seared in a brown butter sage sauce or petrale sole gently bathed in brown butter, capers, and lemon, you’ll know why chefs use browned butter. Learning to brown butter in culinary school, known as making a beurre noisette sauce in French, was sometimes torture. We did it again, and again, and again until we got it right which means perfect. The trick was in not just trusting your eyes to know when it was ready but really tuning into your nose to do the work–that oh so tender moment between a perfectly toasted hazelnut and a burning disaster.

brown-butter

But my friend Barbara, a beloved Brazilian student and amazing chef, changed my world when she came into school one night and told me about these buttery, juicy scallops she had made the night before with a creative twist. She paired them with browned butter. Wait. She didn’t stop there. Creating a complex and rounded taste, she combined that browned butter with acidic tomato puree and sweet fresh juice from an orange. I started salivating just thinking about it. So I clearly made the best rendition I could imagine from Barbara’s sensual description the minute I had a free night off from school–of course for my dearest friends.

#3 2015 sbt close up scallop shot

The heady aroma and the buttery yet citrusy taste of her rich sauce will make you beg for more. I don’t often moan and groan after taking a bite of a dish, but these scallops are a spoon-type situation. Oh, yes. Drop that fork and pick up your spoon. You are going to want to scoop up every last ounce of this sauce!

#4 2015 sbt bowl with spoon

And to make my version of Barbara’s brilliant scallops bullet proof for the home cook, I throw my sauce into a blender to ensure it doesn’t break (fats separating from their other liquid components), which turns the sauce into the most vibrant orange color, sure to break those winter blues. So whether you decide to hog this recipe all for yourself or serve your friends these jewels of decadence this holiday season, be sure to say a quiet “obrigada” to Barbara when you’re licking your spoon.

Barbara’s Orange Tomato Brown Butter Scallops
2015-10-27 21:42:19
Serves 4
Save Recipe
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. Oranges, 2, juiced
  2. Tomato puree, 1 cup
  3. Butter, unsalted, 4 tablespoons cubed
  4. Salt, 1 ¼ teaspoons (divided)
  5. Scallops, 8, dried thoroughly, side muscle removed
  6. Vegetable oil, 1 tablespoon
  7. Chives, 1 bunch, diced
Prep
  1. Blend tomato puree, juiced oranges, and 1 teaspoon salt.
  2. Sprinkle ¼ teaspoon salt over the dried scallops.
Make brown butter sauce
  1. Heat butter over medium high heat until milk solids start separating from butterfat.
  2. Swirl butter in pan. When you smell hazelnuts and brown bits start to form, remove from heat and add to the other sauce ingredients in the blender. Pulse until combined.
Cook the scallops in batches of 4
  1. Preheat aluminum pan. Add ½ tablespoon vegetable oil.
  2. Carefully place each scallop in pan. Do not move scallops until you see a brown crust forming on the bottom of the scallop.
  3. Turn scallops over in the pan. Turn heat down to medium low.
  4. Cook for another minute. Let this batch rest on a plate while you cook the remaining 4 scallops.
  5. Reheat satsuma butter sauce in a pot over low heat until warm.
  6. Serve 2 scallops per person in shallow bowls on top of the sauce. Eat with a spoon!
JoyFoodly http://www.joyfoodly.com/
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Chef Hollie Greene

Chef Hollie Greene

Founder, CEO at JoyFoodly
Chef Hollie is a vegetable enthusiast and food educator with a mission to transform kids’ relationship with food. Hollie founded JoyFoodly, a San Francisco mission based company, to create a new food culture where kids and families celebrate the JOY of good food together. Hollie is passionate about helping parents feel good about the food they feed their kids.

Read more about Hollie
Chef Hollie Greene

Latest posts by Chef Hollie Greene (see all)

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Filed Under: Enthusiastic Eater Tagged With: appetizer, dinner

About Chef Hollie Greene

Chef Hollie is a vegetable enthusiast and food educator with a mission to transform kids’ relationship with food. Hollie founded JoyFoodly, a San Francisco mission based company, to create a new food culture where kids and families celebrate the JOY of good food together. Hollie is passionate about helping parents feel good about the food they feed their kids.

Read more about Hollie

Hey, I’m Chef Hollie!

Here at JoyFoodly we help families joyfully eat more fruits and veggies each season. I am passionate about helping parents feel good about the food they feed their kids.

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The information on this website is designed for educational and entertainment purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use the information found on this website to diagnose or treat any health problems or illnesses. Always seek the advice of a physician or other qualified healthcare providers (such as a pediatric dietitian) with any questions regarding a medical condition, nutritional issue or any eating/feeding problem.