Scallops in Orange Sauce
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 24 clean scallops
  • 2 tablespoons butter
  • 1 oz. Brandy
  • Salt and white pepper
  • 3 cups orange juice
  • 2 tablespoons sugar
  • 1 oz. Cointreau
  • 2 small leeks
  • Flour
  • Vegetable oil
  1. In a saucepan over high heat, melt the butter and sauté the scallops for 2 minutes. Add Brandy, and flame the scallops (put a match near the Brandy in the saucepan and the flames will start, subsiding in a few seconds). Turn off the heat, transfer to a bowl, and reserve.
  2. In the same saucepan heat the orange juice, sugar, and Cointreau, and boil over high heat until reduced by half. Add the scallops and turn off the heat. Keep warm.
  3. Meanwhile, slice the leeks very finely, combine with flour, salt and pepper, strain the excess flour, and deep fry the leeks in hot oil for a few minutes. Do not let them brown. They have to be crispy but not golden because they burn in a matter of seconds.
  4. In shot glasses, pour a little bit of crispy leeks, the warm scallops with orange sauce, and more leeks. Serve at once.
Recipe by PERU DELIGHTS at