Sea Scallops with Orange and Rosemary

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

3 tablespoon(s) olive oil

2 tablespoon(s) shallots finely chopped

16 dry-packed large sea scallops about 1 3/4 lbs

flour for dredging

sea salt and freshly ground pepper

1/2 cup(s) dry white wine

1 tablespoon(s) fresh lemon juice

1/2 cup(s) fresh orange juice

1 tablespoon(s) julienned orange peel preferably organic

1 tablespoon(s) unsalted butter

2 tablespoon(s) chopped fresh rosemary

cooked wild rice for serving

Directions:

1. Heat 2 tablespoons oil in a large skillet. Saute shallots over medium heat until soft. Remove with a slotted spoon; set aside.
2. Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour and season with salt and pepper.
3. Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan ; when hot, repeated process with remaining scallops.
4. Add wine, lemon juice, orange juice and orange peel to skillet. Bring to a boil and reduce until thickened about 5 minutes. Taste for sweeetness; add more lemon juice, salt, and pepper if necessry. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary and serve with rice on the side.

By RecipeOfHealth.com