Pan-seared Scallops In Orange Reduction |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Nice shallop appetizer in an orange reduction served on spinach and fennel Ingredients:
2 large handfuls of spinach leaves,stemmed |
1c. thinly sliced fennel |
2tbs canola oil 8 sea scallops |
sea salt and fresh ground pepper |
1c fresh squeezed orange juice |
3tbs unsalted butter |
Directions:
1. In a large saute pan over medium heat,saute the spinach and fennel in 1 Tbs canola oil till wilted,3-4mins.. Set aside,keeping warm. Salt and pepper the scallops. Heat the remaining 1Tbs oil and 1 Tbs of butter in a second saute pan over high heat. Sear the scallops until browned on both sides ,approx. 1-2 mins. a side Remove the scallops to an oven-proof dish and place in pre-heated 375 oven.
2. Discard anyremaining fat from the pan,add the orange juice and the remaing 2Tbs. butter and reduce to a syrupy glaze,stirring constantly. Divide the spinach and fennel on two plates,top with the scallops and drizzle with the orange glaze.
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