Scallops with Orange Butter
Scallops with Orange Butter
Ingredients
- 1 cup (250 ml) orange juice
- 2 tsp (10 ml) whole-grain mustard
- 2 tbsp (30 ml) balsamic vinegar
- 16 large scallops, patted dry
- 3 tbsp butter
- 2 cups (60 g) pea shoots
- 2 navel oranges, peeled and cut into supremes (segments without membranes)
Instructions
- Preheat the oven to 200°F (100°C).
- In a pot, bring the orange juice to a boil. Reduce until only ½ cup (125 ml) of liquid remains, about 5 minutes. Add the mustard and vinegar. Set aside.
- In a large non-stick skillet over high heat, brown the scallops in the butter, about 2 minutes per side. Season with salt and pepper. Transfer the scallops to a plate and keep warm in the oven.
- Over low heat, deglaze the hot skillet with the reduced juice mixture.
- Arrange the scallops, pea shoots and orange segments on four plates. Drizzle with the pan sauce.
Scallops with Orange Butter