Pan-Seared Scallops with Orange Sauce

Method

• How to Make Pan-Seared Scallops with Orange Sauce
• Pat scallops dry thoroughly with paper towels
• Season scallops on both sides with salt and freshly ground black pepper
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high until shimmering
• When oil is hot, add scallops in a single layer, spaced apart (work in batches if needed)
• Sear scallops undisturbed 1½–2 minutes on first side until golden crust forms
• Flip scallops carefully, add 1 tablespoon butter to pan, cook 1–1½ minutes on second side, basting with melted butter; transfer scallops to a plate, keep warm
• While scallops rest, in a small saucepan add orange juice, lemon juice, honey, Dijon mustard, cumin, and oregano
• Whisk mixture together and bring to a boil over medium heat
• Reduce heat and simmer sauce 2–3 minutes until slightly thickened, stirring often
• Remove sauce from heat, whisk in remaining 1 tablespoon butter until glossy
• Return scallops to pan briefly, gently spooning sauce over if desired (optional)
• Arrange scallops on plates in a neat line or circle
• Spoon orange sauce generously over and around scallops
• Sprinkle with chopped fresh parsley for color and freshness
• Drizzle with remaining 1 tablespoon olive oil if desired for shine
• Serve immediately as a starter or light main with simple greens or steamed vegetables