Scallops with Oranges and Vanilla Beurre Blanc Recipe

Bring wine orange juice and shallot to a boil in a small saucepan. Reduce heat to medium and simmer uncovered until about 2 tablespoons of liquid remains about 10 minutes. Add cream; simmer until mixture is almost evaporated 1 to 2 minutes more.

Whisk in 8 tablespoons cold butter 1 tablespoon at a time until incorporated. Remove from heat. Strain and discard shallot then whisk in vanilla.

Rinse scallops and pat dry with paper towels. Sprinkle with salt and pepper.

Heat oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add scallops; cook turning once until browned and opaque 3 to 5 minutes total. Transfer to a serving platter.

Top scallops with the orange sauce orange sections and celery leaves.