When it comes to scallops, I like to keep it simple. I don’t remember where I first came across the recipe for the orange sauce, but it’s one of the few I have memorized.
Scallops can be tricky to cook. If you overcook them, they get a rubbery texture. They should be cooked all the way through, but not so much that they crack all the way through. I prefer to quickly sear them. I went through the trial-and-error process when I first tried making them, and it took a few sacrificed scallops to get it just right.
This orange reduction sauce is my favorite thing to have with scallops because, though it adds a flavorful punch, it complements the scallops instead of overwhelming them.
8-10 sea scallops
1 cup orange juice
Dash of white pepper
Pinch of salt
Pour orange juice into a small pot over medium-high heat. Bring to a simmer and let simmer until juice is reduced to about 1/2 cup. It should have a slightly syrupy consistency.
Meanwhile, put a large nonstick frying pan over medium-high heat. Once heated, add scallops. Do not crowd. Sear for about two minutes, or until scallops are lightly browned on one side. Turn over and sear for another two minutes, or until scallops are opaque all the way through. Turn off heat.
Add salt and pepper to orange juice. Stir.
Serve scallops with sauce.