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🍽️ Scallops in Orange Cream Sauce

295 kcal · 30 min · 4 servings

Ingredients

• 0.5 vanilla pod
• 2 oranges
• 0.125 l vegetable broth
• 1 carrot
• sea salt
• white pepper (from the mill)
• 1 knife tip cinnamon
• 2 tsp butter
• 6 scallops (kitchen-ready)
• chickpea flour
• 1 tbsp ghee

Instructions

1. 1. Slice the vanilla pod lengthwise.
2. 2. Scrape out the tiny seeds with a knife.
3. 3. Juice the first orange.
4. 4. Carefully peel the second orange.
5. 5. Remove the segments (the fruit flesh without skin and seeds).
6. 6. Combine the juice, orange segments, and broth in a pot.
7. 7. Add the vanilla seeds.
8. 8. Bring everything to a boil.
9. 9. Peel the carrot.
10. 10. Grate it finely directly into the boiling sauce.
11. 11. Let the sauce reduce.
12. 12. Wait until only one-third of the original amount remains.
13. 13. Season the sauce with salt, pepper, and cinnamon.
14. 14. Remove the pot from the heat.
15. 15. Stir in the cold butter.
16. 16. Stir until it has melted.
17. 17. Wash the scallops.
18. 18. Pat them dry thoroughly with a kitchen towel.
19. 19. Coat the scallops in chickpea flour.
20. 20. Ensure they are lightly dusted.
21. 21. Heat ghee (a clear, butter-like fat) in a pan.
22. 22. Fry the scallops for about 2 minutes on each side.
23. 23. Cook until they are golden brown.
24. 24. Place the cooked scallops on top of the orange sauce.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 295
• Protein: 18 g · Fett/Fat: 20 g · Carbs: 12 g