Five time James Beard Award winner, Chef Todd English, has a new line of cookware that he is debuting. He prepares Scallops with Walnuts and Oranges to show them off.
You can purchase the Todd English Collection tomorrow night at 9PM on EVINE Live or on Evine.com.
Scallops with Walnuts and Oranges
¼ cup flour
1 tsp kosher salt
¼ tsp black pepper
1 pound scallops
1 tbls olive oil
1 tsp unsalted butter
8 fresh, frozen, or canned walnuts, shelled and finely chopped
1 tbls chopped fresh flat-leaf parsley leaves
½ cup fresh orange juice
½ cup chicken broth
1 orange, peeled and divided into segments and cut from membranes
In a small bowl, mix together the flour, salt, and pepper. Place the scallops on a large plate and sprinkle with the flour mixture.
Place a large skillet over medium-high heat and when it is hot, add the oil. Add the scallops and cook until deeply browned on all sides, about 1 to 2 minutes per side. Transfer the scallops to a plate.
Wipe the skillet clean. Melt the butter over medium heat. Add the walnuts and parsley and cook until the chestnuts are browned, about 2 minutes. Add the orange juice and broth and cook until the sauce reduces and begins to thicken, about 2 minutes.
Return the scallops to the sauce, add the orange segments, and cook for 1 minute. Serve immediately.