Scallops with Orange Butter

Instructions

1. 1

   Preheat the oven to 200°F (100°C).

2. 2

   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.

3. 3

   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.

4. 4

   Over low heat, deglaze the hot skillet with the reduced juice mixture.

5. 5

   Arrange the scallops, pea shoots and orange segments on four plates. Drizzle with the pan sauce.