Servings: Serves 4–6
- 3 Tbsp. olive oil
- 2 Tbsp. finely chopped shallots
- 16 dry-packed large sea scallops (about 1 3/4 pounds)
- Flour , for dredging
- Sea salt and freshly ground pepper
- 1/2 cup dry white wine , such as sauvignon blanc or Albariño
- 1 Tbsp. fresh lemon juice plus more lemon juice to taste
- 1/2 cup fresh orange juice (from about 1 large orange)
- 1 Tbsp. julienned orange peel , preferably organic
- 1 Tbsp. unsalted butter
- 2 Tbsp. chopped fresh rosemary
- Cooked wild rice , for serving
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.