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.
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.
