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Seared Scallops with Blood Orange-Shallot Sauce

Tony Rosenfeld
  • minutes
  • Serves 4

INGREDIENTS

1 1/4 lb

Sea scallops, dry packed

1

Blood orange

1

Shallot, finely chopped (about 1/4 cup), medium

1

Kosher salt and freshly ground black pepper

1 tbsp

Olive oil, extra-virgin

2 tbsp

Butter, unsalted