Yield: 2 servings

Ingredients:

1 pound sea scallops (about 10), muscle removed
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 tablespoon butter
½ cup dry vermouth or dry white wine
½ cup orange juice
1 teaspoon orange zest
2 tablespoons chopped fresh tarragon

Directions:

  1. Heat a large 10- to 12-inch skillet over medium-high heat.
  2. Season the scallops with salt and pepper.
  3. Add the olive oil and butter to the pan and sear the scallops for 2 minutes per side, being careful not to over-cook.
  4. Remove the scallops to a plate and set aside.
  5. Drain the oil from the pan.
  6. Add the vermouth and orange juice to the pan and bring to a simmer.
  7. Simmer until the liquid has reduced by half and is somewhat syrupy – about 4 to 6 minutes.
  8. Add the orange zest, and tarragon and swirl around to combine.
  9. Return the scallops to the pan and heat through gently while coating with the sauce – about 1 minute.
  10. Season again with freshly ground black pepper and more orange zest if desired.