Citrus Seared Scallops

Citrus Seared Scallops with Braised Red Cabbage

Ingredients:

• 8-12 ounces Sea Scallops
• 1/2 cup fresh blood orange juice (about 1 med blood orange)
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 2 blood oranges, peeled and segmented
• salt and pepper to taste
• blood orange zest (garnish)
• 2-3 tablespoons extra virgin olive oil (optional)

Directions:

• Drain and pat dry scallops
• In a small bowl mix the blood orange juice, lemon juice and 1 tablespoon olive oil (optional)
• Toss dry scallops with juice and allow to marinate for 10 minutes
• Remove scallops from marinade and pat dry.  Season with salt and pepper.
• Place a large non-stick skillet over medium-high heat and add 1 tablespoon olive oil (optional). 
• Add 1/2 of the scallops and sear  2-3 minutes (or until golden brown)
• Flip scallops and sear on second side for an additional 2 minutes. Remove from heat.
• To assemble:  Scatter blood orange segment onto each plate.  Arrange scallops on plate and drizzle with a small amount of olive oil (optional).

Serves 2