Shrimp and Scallops with Satsuma Orange Butter Sauce
Serves: Makes 4 servings
  • 9 tablespoons unsalted butter, divided
  • ¼ cup finely chopped shallot
  • ½ cup dry white wine
  • ½ cup white wine vinegar
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • ½ cup heavy whipping cream
  • 1 teaspoon orange zest
  • 1 tablespoon fresh orange juice
  • 1 cup cold unsalted butter, cubed
  • 1 pound jumbo fresh shrimp, peeled and deveined
  • 1 pound large sea scallops
  • 1 satsuma orange, sliced
  1. In a small skillet, melt 1 tablespoon butter over medium heat. Add shallot; cook until translucent, about 3 minutes. Remove from heat.
  2. In a medium saucepan, cook wine, vinegar, salt, and pepper over medium heat until reduced by one-third, about 15 minutes. Strain mixture through a fine-mesh sieve, reserving liquid and discarding solids; return liquid to pan. Add shallot, cream, and orange zest and juice; cook until mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. Reduce heat to medium-low. Whisk in cold butter, one cube at a time; cook until butter is melted and sauce is smooth. Remove from heat; keep warm.
  3. In a 12-inch cast-iron skillet, melt 4 tablespoons butter over medium-high heat. Arrange half of shrimp and half of scallops in skillet; cook until golden brown, about 3 minutes per side. Remove from skillet, and keep warm. Repeat with remaining 4 tablespoons butter, remaining shrimp, and remaining scallops. Return all shrimp and scallops to skillet. Add butter sauce and oranges, and cook until heated through. Serve immediately.
Recipe by Paula Deen Magazine at