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Seared Scallops With Rivulet Orange Rosemary Sauce
From farm to table, and from grape & grain to glass, the world has been migrating to an evermore natural approach to growing and enjoying food and beverages. We asked some talented local chefs across the country to suggest dishes that celebrate our new luxury liqueur. Whether it be in featured dishes or luxurious desserts, Rivulet is a truly inspirational ingredient in some of the most creative dishes we have seen.
Seared Scallops With Rivulet Orange Rosemary Sauce Recipe®
- 1 tablespoon butter
- 1 pound scallops, rinsed and dried well with paper towel (dried scallops brown easily)
- Salt and pepper to taste
- 1 tablespoon butter or olive oil
- 1/3 cup fresh orange juice
- 2 tablespoons Rivulet Liqueur
- ½ teaspoon chopped fresh rosemary or ¼ teaspoon dried rosemary
- ¼ teaspoon grated orange rind
- 1 tablespoon butter
- Season the scallops with salt and pepper to taste. Melt 1 tablespoon butter in large skillet over medium-high heat until hot. Place about half of the seasoned scallops in skillet and brown; turn and brown other side, about 3 to 4 minutes each side; repeat with remaining scallops. Remove from skillet and set aside.
- Add the orange juice, Rivulet Liqueur, rosemary, and orange rind to skillet. Cook over medium-high heat until mixture has thickened about 3 to 5 minutes. Remove skillet from heat and add remaining 1 tablespoon butter. Stir until well blended.
- Arrange scallops on plates and spoon sauce over scallops. Garnish with grated orange rind and rosemary if desired.
Yields 4 servings