Scallops in Orange Sauce and Dried Herbs


adapted from Urban Italian by Andrew Carmellini

serves 4

1.5 pounds sea scallops
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried herbs (I used rosemary and thyme)
2 tablespoons extra virgin olive oil

1.5 cups fresh orange juice (from about 4 oranges)
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 teaspoon dried oregano
2 oranges, cut into supremes

sea salt for finishing

Pat scallops very dry with a paper towel.

Shake the flour, salt, pepper and herbs over the scallops and coat them well.

Heat a saute pan over high heat, add the olive oil and allow it to heat until it starts to smoke.  Add the scallops to the hot olive oil and brown on each side, about two minutes per side.  Don't overcook them.  I used a non stick skillet, since the scallops are so delicate.  After the scallops are nicely browned, remove them to a plate.

Deglaze the pan with the orange juice.  Allow the juice to come to a boil and keep cooking until is has reduced, about 5 minutes.

Add the butter, olive oil and oregano.  Continue cooking over high heat, stirring to bring up any brown bits on the bottom of the skillet, about one minute more.  Add the orange segments and mix everything together.  Pour the sauce over the scallops and sprinkle some sea salt over the top.