Seared Sea Scallops with Orange-Basil Sauce

By kwatson

Ingredients

• 1 1/2 pounds sea scallops
• 1 tbsp olive or vegetable oil
• Salt and pepper to taste
• 2/3 cup orange juice
• 2 tsp Dijon mustard
• 1/4 tsp dried basil leaves
• 1 Tbsp butter

Details

Servings 4

Preparation

Step 1

Pat scallops dry with paper towel. Coat scallops with oil and season both sides with salt and pepper. Set aside. Whisk together orange juice, mustard, and basil in small bowl; set aside.
Heat 12 inch skillet to high. Add scallops to hot pan; sear until they develop thick, rich brown crust, about 2 minutes. Turn scallops and continue to cook over high heat until remaining side develops crust, about 2 minutes longer. Remove from pan.
Add orange juice mixture to empty skillet; boil until reduced by half, about a minute. Tilting the skillet so that reduced liquid is at one side of pan, whisk in butter and any accumulated scallop juices. Spoon a little sauce over each portion of scallops; serve immediately.