Orange ScallopsCarrabba's Restaurant Recipe
16 sea scallops
1/2 cup all purpose flour
kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 shallots, minced
1/2 fennel bulb, thinly sliced, save fronds for garnish
1 clove garlic, thinly sliced
1/4 cup Sambuca liqueur
1 tablespoon orange zest
1/3 cup orange juice
1/2 cup white wine
1 tablespoon unsalted butter, chopped into pieces
2 tablespoons chopped fresh chives
To Prepare: Clean and rinse the scallops and set aside. Combine the flour with the salt and pepper.
In a large skillet, heat oil over medium-high heat. Dredge the scallops in the flour mixture, shaking off any excess. Cook the scallops until they are golden on both sides, being careful not to overcook-it makes them tough. Remove scallops and set aside.
Add the scallops and fennel to the saute pan and cook over medium heat for about 2 minutes.
Add the garlic and cook 1 minute more. Remove the pan from the heat and add the Sambuca. Return the pan to the heat and ad the orange zest, the orange juice, and the wine and simmer until slightly thickened, 3 to 5 minutes.
Whisk in the butter and chives and ad back the scallops long enough to heat through. Turn onto a platter and serve immediately.