Seared Sea Scallops with Orange-Basil Pan Sauce
Danelle
ingredients
- 1 1/2 pounds “dry” sea scallops
- 1 tablespoon olive or vegetable oil
- salt and ground black pepper
- 2/3 cup orange juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried basil leaves
- 1 tablespoon butter
directions
- 1
Heat a 12-inch skillet over low heat. Set scallops on a plate; coat with oil and season both sides with salt and pepper. Whisk together orange juice, mustard, and basil in small bowl; set aside.
- 2
A couple of minutes before searing the scallops, turn on the exhaust fan and increase heat under skillet to high. Add scallops to hot pan; sear until they develop a thick, rich brown crust, about 2 minutes. Turn scallops and continue to cook over high heat until remaining side develops a thick, rich brown crust, about 2 minutes longer. Remove from pan.
- 3
Add orange juice mixture to the empty skillet; boil until reduced by half, a minute or so. Tilting skillet so that reduced liquid is at one side of the pan, whisk in butter and any accumulated scallop juiced. Spoon a portion of sauce over each portion of scallops and serve immediately.
Source: Recipe
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