Servings: Serves 4–6
Heat 2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.
Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.
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.
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.
From the December 2009 issue of O, The Oprah Magazine
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