Orange Scallops are an easy and quick-to-prepare second course, tasty and fragrant, perfect for lunch and dinner. In just 15 minutes they are ready, and you’ll only need one pan to prepare them! Just like lemon scallops, the slices are first floured and seared in a pan, then we add orange juice and flour or cornstarch. These two ingredients will create a thick, fragrant, and aromatic sauce that will make the veal, pork, or chicken slices incredibly tender!
The preparation is very simple: we flour the slices and brown them in a pan with oil. We remove them from the pan and set them aside, then pour the orange juice and flour or cornstarch mixed with a little warm water into the same cooking pan. We put the slices back in the pan, let them season for a few more minutes, and finish with grated orange zest.
Like meat pizzaiola or mushroom scallops, this dish is so quick that we can always prepare it, especially when we have little time. Moreover, it is so tasty, despite requiring only 5 ingredients to prepare it, that you will surely make and remake it often during the colder seasons. Just a seasonal side dish, like fennel and orange salad, or potatoes or baked carrots, and a few slices of bread for dipping, to make a complete second course!
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to prepare Orange Scallops
- 1.3 lbs pork loin (sliced, or veal flank or chicken)
- 2 oranges
- as needed flour
- extra virgin olive oil
- salt
Tools to prepare Orange Scallops
- 1 Pan
- 1 Stovetop
- 1 Citrus Juicer
- Graters
Steps to prepare Orange Scallops
First, prepare the Orange Scallops by flouring the meat slices on both sides and gently shaking them to remove excess. Pour the olive oil into a pan and when it is hot, add the meat slices.
Brown them well on both sides, it will take about 2 minutes per side depending on the type of meat you use.
Remove the slices from the pan and set them aside.
In the same cooking pan, pour the orange juice. In a cup, dissolve a tablespoon of flour with one or two tablespoons of hot water and pour them into the pan. Stir immediately to combine everything and prevent lumps. Salt.
Put the slices back in the pan and let them season for a few minutes, turning them.
Add the grated orange zest as well.
The orange scallops are ready to be enjoyed! Serve them with the orange sauce created during cooking.
Simo and Cicci recommend
Orange Scallops can be stored for up to 2 days in the fridge.
You can use either veal flank or chicken breast or turkey instead of pork loin.
For flouring the slices, you can also use rice flour or cornstarch for a gluten-free version.
To enrich the flavor of the scallops, you can add capers, black olives, fennel, basil, mint, etc., to the dressing.
Preferably use organic oranges, as besides the juice, the zest is essential for this recipe.
FAQ (Questions and Answers)
What is the best cut of meat for scallops?
Scallops are generally made with slices of flank, filet, or veal round. But other types of meat such as beef, chicken, turkey, or pork, as in our recipe, can also be used.
