Food & Cooking Recipes Ingredients Seafood Recipes Scallops with Orange-Butter Sauce 3.7 (15) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 1 This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous. Ingredients 1 teaspoon olive oil ¼ pound sea scallops, patted dry, tough ligament on side removed Salt and pepper 1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio 1 tablespoon unsalted butter 2 tablespoons minced fresh chives Cooked couscous, for serving Directions In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces. Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous. Romulo Yanes Cook's Notes Sea scallops can be pricey. If you buy them in small portions, they're an ideal indulgence for a solo diner. Rate it Print