Scallops Sautéed in Orange Tequila Cream Sauce

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Entrees: Scallops Sautéed in Orange Tequila Cream Sauce
Serves: 4

3 tbs unsalted butter, divided
1 tbs sunflower oil
1 pound sea scallops
2 shallots, finely chopped
1/4 cup rice wine vinegar
1/4 cup tequila
1/4 cup dry vermouth
2 tbs frozen concentrated orange juice, thawed
finely grated zest of 1 orange
1/2 cup heavy whipping cream
white pepper and salt to taste

In a large sauté pan, heat 1 tablespoon butter and oil over medium heat. Add the scallops and sauté for 2 minutes on one side. Turn the scallops over, all the shallots and cook until the shallots are translucent, about 2 minutes. Add vinegar and let bubble until pan is almost dry. Add tequila and vermouth. Let bubble until volume is reduced by half. Stir in orange juice, zest and cream. Lower heat and let bubble gently until sauce is thick enough to coat the back of a spoon. Add the remaining butter, 1 tablespoon at a time and remove from heat. Season with salt and pepper. Serve with saffron scented rice