Orange & White Scallops

4 - 10-20 size or jumbo fresh dry packed scallops

salt and pepper

1 T. sauté oil

1 tsp. chopped shallots

1 T. sweet cream butter

1 oz. Tuaca liquor

2 oz. fresh squeezed orange juice

1/2 tsp. capers

orange zest (1/2 orange)

1/2 vanilla bean (optional)

In a hot non-stick sauté pan add 1 T. sauté oil. Make sure scallops are dry - season top and bottom of scallops with salt and pepper.

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Carefully place scallops in a hot pan - sear and flip; coiok about 30 seconds per side (top-bottom only.) Place scallops on a plate.

In hot sauté pan now add butter and shallots and capers. Carefully add Tuaca (will cause flame-up.) Add OJ and orange zest; let reduce until it becomes syrup consistency. Pour over scallops . Serve and enjoy.

Presented by Chef Frank Aloise, Cappuccino's

3/5/2018