1 cup (250 ml) orange juice

2 tsp (10 ml) whole-grain mustard

2 tbsp (30 ml) balsamic vinegar

16 large scallops, patted dry

3 tbsp butter

2 cups (60 g) pea shoots

2 navel oranges, peeled and cut into supremes (segments without membranes)

Preheat the oven to 200°F (100°C).

In a pot, bring the orange juice to a boil. Reduce until only ½ cup (125 ml) of liquid remains, about 5 minutes. Add the mustard and vinegar. Set aside.

In a large non-stick skillet over high heat, brown the scallops in the butter, about 2 minutes per side. Season with salt and pepper. Transfer the scallops to a plate and keep warm in the oven.

Over low heat, deglaze the hot skillet with the reduced juice mixture. Arrange the scallops, pea shoots and orange segments on four plates. Drizzle with the pan sauce.

In Recipes-list.com we have selected the most viewed recipes from category - Appetizer . Enjoy the best recipes specially selected for you! Scallops with Orange Butter is the right choice that will satisfy all your claims.