Real Recipes From Real Home Cooks ®

scallops with grand marnier

(4 ratings)
Blue Ribbon Recipe by
Allison Hazell

Scallops are easy, delicious, and elegant. These are not your typical fried or broiled. Grand Marnier is an orange liquor, and when combined with cream, wine, and orange juice makes for a wonderfully different experience! These have a nice fresh citrusy flavor and are so very easy. Serve with wild rice on the side.

Blue Ribbon Recipe

If you'd like to prepare a fancy or special dinner at home, try these scallops with Grand Marnier. They are delicate and tender with a mild, slightly sweet flavor. The creamy orange sauce is the perfect pairing. It has a pop of citrus orange flavor. Easy to prepare, these scallops are melt-in-your-mouth good.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For scallops with grand marnier

  • 1 lb
    sea scallops, halved if huge scallops
  • 3 Tbsp
    unsalted butter
  • 1/2 c
    minced shallots
  • 1 1/2 c
    chicken broth
  • 1/2 c
    dry white wine
  • 1/3 c
    orange juice
  • 1/4 c
    Grand Marnier
  • 1 c
    heavy cream
  • 1 tsp
    grated orange rind

How To Make scallops with grand marnier

  • Searing scallops in butter.
    In a large skillet, cook the scallops seasoned with salt and pepper in 1 1/2 tablespoons of the butter over moderately high heat for 1 minute.
  • Skillet with scallops covered.
    Cover the skillet and cook the scallops, stirring occasionally, for 2 minutes more or until they are opaque and slightly firm. With a slotted spoon transfer the scallops to a large plate and cover to keep them warm.
  • Shallots, broth, wine, juice, and Grand Marnier added to the pan to reduce.
    Add the shallots to the skillet. Cook them for 1 minute. Add the broth, wine, juice, and Grand Marnier. Boil the mixture until it is reduced to about 2/3 cup.
  • Heavy cream, butter, orange rind, lemon juice, salt, and pepper added to sauce.
    Add the heavy cream and simmer the mixture until it is lightly thickened. Over moderately high heat, whisk the remaining butter and orange rind. Season the sauce with lemon juice, salt, and pepper to taste. Pour any accumulated juices from the scallops into the sauce. When serving, spoon sauce over the scallops.