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.
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