Though worthy of company, this dish is made with just a few ingredients. Blood orange juice gives the sauce a lovely color, but you could substitute any kind of orange juice as long as it’s freshly squeezed. Serve the scallops over wilted greens or with some herbed couscous.
Pat the scallops dry and season on both sides with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 1Tbs. of the butter and the oil in a 12-inch nonstick skillet over medium-high heat until the foam from the butter subsides.
Add the scallops and cook, undisturbed, until well browned, 2 to 3 minutes. Flip and cook the second side until browned and just barely firm to the touch, 1 to 2 minutes. Transfer to a plate.
Add the remaining 1 Tbs. butter to the skillet. Add the shallot and 1/4 tsp. salt; cook, stirring, until softened, about 2 minutes. Whisk in the juice and season to taste with salt and pepper. Serve the scallops drizzled with the sauce and sprinkled with a little black pepper.
nutrition information (per serving):
10, Fat Calories
90, Saturated Fat
14, Monounsaturated Fat
6, Polyunsaturated Fat
Photo: Scott Phillips