This recipe is interesting because first you prepare the sauce, then you fry scallops and add the to the sauce before serving.
In many recipes, we are asked to deglaze the pan in which scallops have cooked to make the sauce which makes Saint Jacques either cold or overcooked. And on top of that the cook spend too much time in the kitchen at the beginning of the meal which is a pity when you have guests. Which is not the case here. You can even prepare the sauce in advance and heat it while you fry scallops just before eating.
Note also that scallops are often overcooked. A few minutes on each side are enough.
I fell in love with my friend Pascale’s chorizo breadcrumbs (from the French blog C’est moi qui l’ai fait). See the article with recipe here. It really is interesting here without getting over orange and scallop flavours but the recipe can of course be done just with the orange sauce.
Scallops with Orange Sauce and Chorizo Breadcrumbs
Scallops briefly fried with a delicious creamy citrus sauce and to give a little twist, homemade chorizo breadcrumbs. Prepare sauce and breadcrumbs (can be done in advance). Then at the last moment fry scallops.
Portions: 4 Shares