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Pan Seared Scallops with Oranges Recipe


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     Pan Seared Scallops with Oranges

Category   Entrees - Maindishes
Sub Category   None
Servings   4

1 tbsp balsamic vinegar
2 tbsp olive oil
2 tsp ginger root, minced
Salt and pepper to taste
2 naval oranges, peeled
1 tbsp olive oil
12 sea scallops
2 tbsp flat leaf parsley, chopped

For vinaigrette- in a small bowl, whisk together vinegar, 2 tbsp olive oil, and ginger. Season with salt and pepper.
Using a sharp paring knife, peel the orangles, carefully removing all of the bitter white pith. Carefully cut in between the membranes to release all the orange sections into a bowl and squeeze remaining membrane juice into the bowl.
Pat the sea scallops dry with a peper towel and season them all over with salt. Heat a large nonstick skillet over moderately high heat with 1 tbsp olive oil until it is just shimmering. Sear the scallops, turning once, until they are golden brown and just cooked through, about 4 minutes. Transfer the scallops from the pan onto a warmed serving plate.
Place the skillet back onto the stove over a low heat. Add the orange slices and swirl to deglaze the pan of all the pan juices, about 30 seconds. Add the ginger vinaigrette and taste. Season with salt and pepper. Pour the sauce over the scallops. Sprinkle with chopped parsley and serve.

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