Pan-Fried Scallops with White Wine Reduction

I learned the art of reduction from a cooking class…the flavor is fabulous! Despite the fancy title, this special-occasion entree is easy to prepare. —Katherine Robinson, Glenwood Springs,...

Directions Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm. Add wine to the skillet, stirring to loosen browned...


  • 2 pounds sea scallops
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/2 cup white wine or chicken broth
  • 1/3 cup orange juice
  • 1/4 cup finely chopped onion
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 3 tablespoons cold butter, cubed

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