Sauteed Sea Scallops (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
14 fresh sea scallops, patted dry with paper towels |
2 blood oranges, segmented with their juice |
1/2 meyer lemon, juiced |
1 bunch pea shoots |
salt |
freshly ground black pepper |
Directions:
1. In a saute pan over high heat, add the olive oil. Add the scallops and cook until browned on 1 side. Flip the scallops and cook 2 minutes more. Deglaze pan by adding the blood orange segments and both juices. Place on 4 serving plates. Garnish with pea shoots and season with salt and pepper, to taste.
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