Pan-Seared Scallops with Sauteed Oranges

Pan-Seared Scallops with Sauteed Oranges

serves 4

Ingredients:

1 Navel Orange, peeled and segmented (juice reserved)

1 Blood Orange, peeled and segmented (juice reserved)

Salt and Pepper

1/2 tsp. Ground Cumin

1 lb. Large Sea Scallops

1 tbs. Olive Oil

2 tsp. Sherry Vinegar

1 tbs. Butter, unsalted

2 tsp. Fresh Cilantro, chopped 

Instructions:

In a small dish, combine a pinch each of salt and pepper with the cumin. Sprinkle the scallops with the seasoning mixture. In a frying pan over medium-high heat, warm the olive oil. Cook until browned on the bottom side, 1-2 minutes. Turn and cook on the other side until just firm to the touch and still a bit translucent in the center, 1-2 minutes longer. Transfer to a place and keep warm.

Add the vinegar and reserved orange juice to the pan and cook until reduced by half, 1-2 minutes. Add the orange slices and cook for 1 minute. Remove from the heat and stir in the butter. Return the scallops along with and any juices to the pan and stir to coat with the sauce. Transfer to plates, top with the sauce and oranges, and sprinkle with cilantro. Serve immediately over cooked brown rice.