Scallops in an Orange and Ginger Butter

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Póngracz Noble Nectar

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Scallops in an Orange and Ginger Butter

Serves 4


30ml butter

12 scallops, patted dry, tough ligament on side removed


Grated zest of 1 orange

5cm fresh ginger, peeled and finely grated

80ml freshly squeezed orange juice

45ml Póngracz Noble Nectar

30ml butter

1 orange, peel and pith removed; flesh cut into segments


  1. Heat the butter in a medium non-stick pan over medium-high heat. Season the scallops with salt. Cook the scallops in the butter until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; keep the pan. Cover the scallops loosely with foil until needed.
  2. Reduce the heat to medium, add the orange juice, zest and Póngracz Noble Nectar to the pan and reduce with 1/3. Add the butter swirling the pan, until the sauce is thick, shiny and reduced a bit more. Remove from heat and add the orange segments. Remove from the heat.
  3. Add the scallops back to the pan and coat with the sauce. Serve slightly warm with glasses of Póngracz Noble Nectar.