Sautéed Scallops with orange and Chardonnay sauce

Cooking scallops with wine, what could be best?

Serves 2 as a main dish – Prep time: 10 min – Cook time: 10 min

  • Equipment
  • Skillet or chef’s pan
  • Zester
  • Juicer
  • Spatula
  • Ingredients 
  • 1 tbsp olive oil
  • 8 scallops
  • 1/4 onion, peeled and diced 
  • 1 organic orange, zested and juiced
  • 2 tbsp (30 ml) white wine 
  • 1 tbsp of bouillon
  • 3 1/2 tbsp (50 ml) heavy whipping cream 


  1. Pour 1 tablespoon of olive oil into a chef’s pan or skillet. Sauté the scallops for 2 minutes on each side (the interior must be pearly). Remove the scallops from the pan and set aside.
  2. Prepare the orange sauce: add the diced onion to the pan you used to cook the scallops. Sauté for a few minutes, or until they are soft.
  3. Add the orange zest and juice, wine, and bouillon and boil few minutes until the sauce thickens. Add the whipping cream and thicken again.
  4. When the sauce is done, add the sautéed scallops to the pan to reheat them. Plate and pour the sauce over them.