Seared Scallops With Citrus Butter
- 12 sea scallops
- salt and pepper
- vegetable oil
- 3 tablespoons unsalted butter
- shallot, minced
- white wine or broth
- 3 tablespoons freshly squeezed Darling Clementine® juice
- 1 tablespoon freshly squeezed Darling Lemon® juice
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
Remove the side muscle from the scallops if attached. Pat dry with paper towels and season with salt and pepper.
Heat vegetable oil and butter in a large skillet over medium-high heat until very hot but not smoking. Add the scallops in a single layer. Do over crowd the pan and cook them in batches if necessary.
Cook for 2-3 minutes without flipping, until a golden crust forms. Flip and cook for another 2 minutes on the other side, until the outside is browned and the scallops are opaque throughout. Remove from skillet, transfer to a plate and cover to keep warm.
Turn the heat down to medium and add 2 tablespoons of butter, scraping up any browned bits. Add the shallots and cook until softened, 1-2 minutes.
Add the wine (or broth) and bring to a simmer for 2 minutes or until reduced by about half. Stir in the remaining tablespoon of butter, Darling Clementine® juice and Darling Lemon® juice. Cook for another 1-2 minutes until sauce has thickened slightly. Season to taste with salt and pepper; stir in parsley.
Spoon the sauce over the scallops and garnish with chives.