1 pound sea scallops
juice from 1 large orange
2 tablespoons triple sec
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons butter
salt and pepper to taste
Heat the olive oil over medium heat in stainless skillet (avoid non-stick here.) When it just barely reaches the smoking point (when you see tiny wisps of smoke), add the butter. Once the foam has subsided, add the scallops. You may need to do this in two batches- don’t let the scallops touch each other or they won’t sear properly. Cook for two minutes on each side, or until a nice golden brown crust forms. (If your skillet isn’t hot enough some of the scallops may not get that golden brown crust like the back two in our picture…)
When the scallops are done, set them aside in a warm bowl and cover with aluminum foil. Stir the garlic in to the pan juices and cook for about 15 seconds. Now, add the orange juice and stir together for about 30 seconds. Finally, add the triple sec and scrape up all of the fond from the bottom of the skillet. Simmer for 5-7 minutes or until the liquid reduces into a sauce.
Sprinkle salt and pepper over the scallops and plate them. Lightly drizzle the orange sauce over the scallops, serve, and ENJOY!
**we adapted this recipe from this site.