Ingredients

The following ingredients have 4 Servings
  • 1 lb bay scallops
  • 1-1/2 tablespoons flour
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 10 ounces thin spaghetti
  • 1/2 cup orange juice
  • Juice of 1 lemon (about 1/4 cup)
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon dried oregano (crumbled)
  • 1 teaspoon orange zest

Instruction

  • Put a pot of salted water on the stove to boil.
  • Combine the orange juice, lemon juice, thyme, rosemary, oregano and orange zest in a small bowl and set aside.
  • Pat the scallops dry. Combine the flour, salt and a few grinds of black pepper in a plastic bag. Add the scallops, shake to coat, and set aside for a moment while you add the pasta to the boiling water.
  • While the pasta cooks, heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat.
  • Remove the scallops from the flour mixture with tongs, shaking off the excess flour and add them to the hot oil in a single layer.
  • Cook the scallops (see notes) until they develop a light golden exterior, about 1-1/2 minutes total, turning once after 45 seconds, then transfer to a plate.
  • Deglaze the pan with the juice-herb mixture, and cook until the liquid begins to thicken a little from the residual flour, about 1-1/2 minutes.
  • Return the scallops to the pan, along with any juices that may have accumulated on the plate. Stir to coat with the sauce and remove from the heat.
  • Drain the pasta and arrange it on four serving plates. Top each with a portion of scallops and drizzle with sauce.