Scallops Grand Marnier: A Decadent Seafood Recipe

Tuscan Chicken Pasta: Prepare to be transported to the sun-drenched hills of Tuscany with every single bite! Imagine succulent chicken bathed in a creamy, sun-dried tomato sauce, tossed with perfectly cooked pasta. This isn’t just a meal; it’s an experience, a culinary journey that brings the warmth and rustic charm of Italy right to your dinner table.

While not strictly a traditional dish passed down through generations of Italian families, Tuscan Chicken Pasta draws inspiration from the region’s love of fresh, high-quality ingredients. Tuscany is renowned for its simple yet flavorful cuisine, emphasizing seasonal produce, olive oil, and herbs. This recipe captures that essence, blending classic Italian flavors into a comforting and satisfying pasta dish.

What makes this dish so irresistible? It’s the symphony of flavors and textures! The creamy sauce, infused with the tangy sweetness of sun-dried tomatoes and the subtle sharpness of garlic, clings beautifully to the pasta. The tender chicken provides a hearty protein element, while a sprinkle of fresh basil adds a burst of freshness. But beyond the taste, people adore this recipe because it’s surprisingly easy to make. It’s a weeknight wonder that feels like a weekend indulgence. I know you’ll love how quickly this comes together, making it a perfect choice for busy evenings when you crave a delicious and satisfying meal.

this Recipe

Ingredients:

• 1.5 lbs fresh sea scallops, patted dry
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1/4 cup finely chopped shallots
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup Grand Marnier
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving (optional)

Preparing the Scallops:

1. First, and this is crucial, make sure your scallops are completely dry. Use paper towels to pat them dry on all sides. This will help them sear properly and develop a beautiful golden crust. Wet scallops will steam instead of sear, and we definitely don’t want that!
2. In a shallow dish, combine the flour, salt, and pepper. This seasoned flour will help the scallops brown nicely and create a light crust.
3. Dredge each scallop in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour. You want a light coating, not a thick one. Too much flour will make the sauce gummy.

Searing the Scallops:

1. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat. The combination of butter and oil helps prevent the butter from burning and adds a rich flavor. Make sure the skillet is very hot before adding the scallops. You should see the oil shimmering.
2. Carefully place the scallops in the hot skillet in a single layer. Don’t overcrowd the pan! Overcrowding will lower the temperature of the pan and cause the scallops to steam instead of sear. If necessary, work in batches.
3. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through. They should be opaque and slightly firm to the touch. Be careful not to overcook them, as they will become rubbery. The internal temperature should reach 145°F (63°C).
4. Remove the seared scallops from the skillet and set them aside on a plate. Cover them loosely with foil to keep them warm.

Making the Grand Marnier Sauce:

1. In the same skillet (don’t wipe it out – all those browned bits are flavor!), melt the remaining 1 tablespoon of butter over medium heat.
2. Add the shallots and cook until softened and translucent, about 2-3 minutes. Be careful not to burn them. Stir frequently.
3. Add the minced garlic and cook for another minute, until fragrant. Again, watch carefully to prevent burning. Burnt garlic is bitter and will ruin the sauce.
4. Pour in the white wine and bring to a simmer. Scrape up any browned bits from the bottom of the skillet. These browned bits, called fond, are packed with flavor and will add depth to the sauce.
5. Let the wine reduce by half, about 3-5 minutes. This will concentrate the flavors and thicken the sauce slightly.
6. Carefully pour in the Grand Marnier. Be cautious, as it may flame up! If it does, simply let the flames subside on their own. The alcohol will burn off, leaving behind the delicious orange flavor.
7. Let the Grand Marnier reduce slightly, about 1-2 minutes.
8. Pour in the heavy cream and stir to combine. Bring the sauce to a gentle simmer.
9. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a splash of milk or cream to thin it out.
10. Taste the sauce and adjust the seasoning as needed. You may want to add a pinch of salt and pepper.

Assembling and Serving:

1. Gently return the seared scallops to the skillet with the Grand Marnier sauce.
2. Spoon the sauce over the scallops to coat them evenly.
3. Heat through for about a minute, just until the scallops are warmed through. Be careful not to overcook them.
4. Remove the skillet from the heat.
5. Sprinkle the chopped fresh parsley over the scallops.
6. Serve immediately.
7. Optional: Serve with lemon wedges for squeezing over the scallops. The acidity of the lemon will complement the richness of the sauce.

Serving Suggestions:

These Scallops Grand Marnier are delicious served over pasta, rice, or mashed potatoes. They also pair well with a simple green salad or steamed vegetables. A crusty baguette is perfect for soaking up the delicious sauce.

Tips and Tricks:

• Use fresh, high-quality sea scallops. The quality of the scallops will greatly impact the flavor of the dish. Look for scallops that are dry-packed, meaning they haven’t been soaked in water.
• Don’t overcrowd the pan when searing the scallops. This will prevent them from browning properly. Work in batches if necessary.
• Be careful not to overcook the scallops. They should be opaque and slightly firm to the touch. Overcooked scallops will be rubbery.
• Adjust the amount of Grand Marnier to your liking. If you prefer a more subtle orange flavor, use less Grand Marnier.
• For a richer sauce, use crème fraîche instead of heavy cream.
• If you don’t have Grand Marnier, you can substitute another orange liqueur, such as Cointreau or Triple Sec.
• The sauce can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 2 days.

Wine Pairing:

A crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with these Scallops Grand Marnier. The acidity of the wine will cut through the richness of the sauce and complement the delicate flavor of the scallops.

Variations:

• Add mushrooms: Sauté sliced mushrooms with the shallots and garlic for a more earthy flavor.
• Add asparagus: Blanch asparagus spears and add them to the skillet with the scallops during the last minute of cooking.
• Make it spicy: Add a pinch of red pepper flakes to the sauce for a touch of heat.

Conclusion:

So there you have it! Scallops Grand Marnier, a dish that’s surprisingly simple to make but delivers a restaurant-worthy experience right in your own kitchen. I truly believe this recipe is a must-try for anyone looking to impress, whether it’s a romantic dinner for two or a sophisticated gathering with friends. The delicate sweetness of the scallops, perfectly complemented by the citrusy, rich Grand Marnier sauce, creates a flavor profile that’s both elegant and unforgettable. It’s a dish that speaks volumes about your culinary skills without requiring hours of slaving away in the kitchen.

What makes this recipe so special, in my opinion, is its versatility. While I’ve presented it as a main course, it also works beautifully as an appetizer. Imagine serving these succulent scallops in small, elegant bowls at your next cocktail party – your guests will be raving about them for weeks! And don’t be afraid to experiment with the presentation. A sprinkle of fresh parsley or a few orange zest curls can elevate the dish to a whole new level of visual appeal.

Now, let’s talk serving suggestions and variations. I love serving these Scallops Grand Marnier over a bed of creamy risotto. The richness of the risotto perfectly complements the sweetness of the scallops and the tang of the sauce. Alternatively, you could serve them with a side of asparagus or green beans for a lighter, more refreshing meal. For a truly decadent experience, try pairing them with a glass of chilled champagne or a crisp white wine. The bubbles and acidity will cut through the richness of the sauce and enhance the overall flavor profile.

If you’re feeling adventurous, you can also experiment with different types of citrus liqueurs. While Grand Marnier is my personal favorite, Cointreau or even a high-quality orange liqueur would work beautifully. You could also add a pinch of red pepper flakes to the sauce for a touch of heat, or a splash of cream for an even richer, more decadent flavor. The possibilities are endless! Just remember to taste as you go and adjust the seasonings to your liking.

But the most important thing is to have fun and enjoy the process. Cooking should be a joyful experience, not a chore. So put on some music, pour yourself a glass of wine, and get ready to create something truly special. I’m confident that you’ll be amazed at how easy it is to make this impressive dish.

So, what are you waiting for? Grab your ingredients and get cooking! I’m so excited for you to try this recipe and experience the magic of Scallops Grand Marnier for yourself. And please, don’t be shy about sharing your experience with me. I’d love to hear your feedback, see your photos, and learn about any variations you’ve tried. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to hear from you!

Happy cooking!