Ingredients

The following ingredients have 4 Servings
  • 2 small shallots, finely chopped
  • 2 Tablespoons unsalted butter, divided
  • 1/3 cup (80 ml) white wine
  • 1 cup (240 ml) freshly squeezed orange juice
  • ½ teaspoon fresh ginger, finely grated
  • Salt and black pepper
  • 1 Tablespoon olive oil
  • 12 large sea scallops*
  • Microgreens or fresh mint leaves, to garnish

Instruction

  • Gently melt the finely chopped shallots with one Tablespoon of butter in a saucepan until they become transparent. Deglaze with white wine, and reduce for a few minutes. Add fresh orange juice and ginger. Season with salt and pepper, and simmer until you obtain a syrupy sauce, about 10 minutes.
  • Thoroughly mop the scallops in paper towel before adding salt and pepper.
  • In a medium-sized skillet, heat the remaining butter and olive oil together. When the pan is hot, snack the scallops quickly on both sides, so that it is golden and crisp on the outside, but tender on the inside, about 1-2 minute(s) each side.
  • Serve 3-4 scallops for each serving, depending on their size. Arose lightly with the orange ginger sauce, and garnish with microgreens, or alternatively with fresh mint leaves.