Name: Scallops with Orange Butter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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; 2 navel oranges, peeled and cut into supremes (segments without membranes)

Ingredients

- 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
- 2 navel oranges, peeled and cut into supremes (segments without membranes)

Preparation

- Preheat the oven to 200°F (100°C).
- 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.
- 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.
- Over low heat, deglaze the hot skillet with the reduced juice mixture. Arrange the scallops, pea shoots and orange segments on four plates. Drizzle with the pan sauce.

Scallops with Orange Butter

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Ingredients

Preparation

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