Pan-Seared Scallops with Sautéed Oranges

From My Carolina Kitchen

4 navel oranges, or 2 navel oranges and 2 blood oranges

Kosher salt

Freshly ground black pepper

½ teaspoon ground cumin

1 pound large dry-packed sea scallops

1 tablespoons extra-virgin olive oil

2 teaspoons sherry vinegar

1 tablespoon unsalted butter

2 teaspoons fresh cilantro leaves (or parsley if you don’t care for cilantro)

Assorted French olives, optional but delicious

Peel the oranges and cut into thin rounds, reserving the juice, and set aside.

In a small bowl combine the cumin and a pinch of salt and freshly ground black pepper. Dry the scallops with a paper towel and sprinkle with the seasoning mixture. In a non-stick skillet over medium heat, warm the olive oil. Add the scallops and cook until browned underneath, about 1 to 2 minutes. Turn and cook until just firm to the touch but still translucent in the center, about 1 to 2 minutes more. Take care not to over-cook the scallops or they will be tough. Transfer the scallops to a plate and keep warm.

Add the vinegar and reserved orange juice to the pan and cook until reduced by half, then add the orange slices and cook for 1 minute. You are just warming the oranges, not actually cooking them. Remove the pan from the heat and stir in the butter. Return the scallops to the pan along with any accumulated juices and stir to coat with the sauce. Transfer the oranges to serving plates and top with scallops. Sprinkle with cilantro leaves and assorted French olives if using. Serve immediately.

Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano, serves 4