We found this recipe in the paper one day…but here is our own spin. We added onions and mandarins because we thought they tasted better. We made it last night but…I forgot to take pictures.My bad.
- 1 cup (250 ml) Orange juice
- 2 tsp (10 ml) whole grain mustard
- 1 tablespoon (30 ml) balsamic vinegar
- 16 large scallops
- 3 tablespoons butter
- 2 cups (60 g) peashoots
- 2 mandarin oranges, peeled and segmented without membranes (reserve a couple pieces to arrange on plate)
- 1 Onion chopped finely
Preheat oven to 200f (100c).
In a small pot, bring the orange juice to a boil. Add most of the mandarin oranges. Cook until reduced till half cup (125ml) of liquid remains. This should take about 5 minutes. Now add the mustard and vinegar. Set aside.
In a large non stick skillet over high heat, brown onions and then, brown the scallops in the butter. This should take about 2 minutes per side for the scallops. Seasoning with salt (I prefer pink Himalayan salt and whatever pepper you have on hand). Place the scallops and onions onto a plate and transfer the them to the oven to keep warm.
Over a low heat setting, deglaze the hot skillet with the reduced juice sauce mixture. Ensure that you scrap off any of the brown and juice left by the scallops into the mixture.
Arrange the scallops and peashoots along with a few mandarin orange segments onto a plate and drizzle with the pan sauce. Serve with a nice crisp white wine.
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