Sea Scallops with Orange and Rosemary

Another great recipe from the December issue of O magazine.

3 tbsp. olive oil

2 tbsp. finely chopped shallots

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

Flour, for dredging

Sea salt and freshly ground pepper

1/2 cup dry white wine, such as sauvignon blanc or Albarino

1 Tbsp. fresh lemon juice, plus more to taste

1/2 cup fresh orange juice (from about 1 large orange)

1 Tbsp julienned orange peel preferably organic

1 Tbsp. unsalted butter

2 Tbsp. chopped fresh rosemary

Cooked wild rice, for serving

1. Heat 2 Tbsp. 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, repeat process with remaining scallops.

4. Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam).

Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. 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.

Makes 4-6 servings.