Scallops with Orange Butter

Preparation 20min Cooking 20min Servings 4

Ingredient

• 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

• navel oranges, peeled and cut into supremes

Preparation

Preheat your oven to 200°F (100°C).

In a saucepan, bring the orange juice to a boil. Simmer until the liquid reduces to only ½ cup (125 ml), approximately 5 minutes. Incorporate the mustard and vinegar. Set it aside.

Using a spacious non-stick skillet on high heat, sear the scallops in the butter for about 2 minutes per side until they achieve a golden brown color. Season them with salt and pepper. Move the scallops to a plate and keep them warm in the preheated oven.

On a gentle flame, deglaze the heated skillet with the condensed juice mixture. Arrange the scallops, pea shoots, and orange segments on four plates. Drizzle the pan sauce over the top.