Rinse scallops; place in a small bowl with ½ cup orange juice. Allow to marinate for 1 hour.
Cook pasta according to package directions, drain well and toss with 2 tablespoons butter; keep warm.
Meanwhile, melt 1 tbsp butter with 1 1/2 tsp olive oil in a large skillet over medium-high heat. Place House-Autry Seafood Breader on waxed paper. Dredge half the scallops in House-Autry Seafood Breader, coating all sides. Place scallops in skillet and cook 2-3 minutes on each side or until golden brown. Remove from skillet, cover loosely with foil to keep warm. Repeat procedure with 1 tbsp butter and 1 1/2 tsp olive oil and remaining scallops.
Combine remaining orange juice and wine in a small saucepan or skillet; cook over medium-high heat 10 minutes or until mixture is reduced by half. Remove from heat; stir in orange zest and remaining 1 tablespoon of butter.
To serve: Divide pasta among 4 plates; top with scallops and sauce.
Scallops in Orange Butter Sauce (COJ Video)
Servings:
4
Approx. Cook Time:
10 min.
Ingredients
1 cup Seafood Breader
12 large (about 1 1/2 pounds) sea scallops
3/4 cup orange juice, divided
1 (16-ounce) pkg vermicelli pasta
5 tbsp softened butter, divided
1 tbsp olive oil
1/4 cup white wine
1/2 tsp orange zest
Directions:
