Scallop Tart with Orange Butter Sauce

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Scallop Tart with Orange Butter Sauce

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Scallops and crispy buttery puff pastry with a hint of orange butter....sigh.... I like this as a light lunch or a starter.



Scallop Tart with Orange Butter Sauce

On 11/06/2011 (Saturday) at 4:43 pm by Benny.
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  • Prep Time:
    15 min
  • Cook Time:
    12 min
  • Ready Time:
    27 min


2 servings


  • 6 large diver scallops cut them in half or 1/3 depending on thickness
  • sheet of puff pastry
  • large onion chopped sautee in olive oil until caramelized

Orange Butter Sauce

  • juice of three oranges
  • one tablespoon honey
  • one tablespoon unsalted butter
  • teaspoon rice wine vinegar


Start by making the sauce, combine the orange juice, honey, butter and rice wine vinegar  in a sauce pan and start reducing until you have a slightly thick sauce. Taste for seasoning and adjust to taste. Set aside and keep warm.

Roll our your puff pasty and cut out a circle about 4 inch around. prick with a fork so it wont rise to much and brush with butter. put this into a 375 degree oven until its golden brown take out and keep warm.

Take your scallops about 6-8 that your have cut in half and make a pattern where they overlap a bit as shown in my photo. Now in hot pan with  olive oil season the scallops and sear in the pan on one side for a couple min.

Now to assemble start with the puff pastry and add a layer of the caramelized onion, now lay the scallops on top and finish with a drizzle of the orange butter and serve with a salad or light garnish.

Rich and Delicious!









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