Seared Scallops with Citrus Foam

Ingredients

• 12 whole large sea scallops
• 1 cup orange juice
• 2 tbsp lemon juice
• ½ cup heavy cream
• 2 tbsp butter
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup microgreens

Instructions

1. 1

   Pat the 12 scallops dry with paper towels and season both sides with the 0.5 tsp salt and 0.25 tsp black pepper.

2. 2

   Heat the 2 tbsp butter in a large skillet over high heat until shimmering, about 2 minutes. Carefully place the scallops in the pan in a single layer, leaving space between them.

3. 3

   Sear the scallops without moving them until the bottoms are golden brown and crusty, about 2-3 minutes. Flip and cook the other side until just opaque in the center, about 1-2 more minutes. Transfer to a plate.

4. 4

   In a small saucepan, combine the 1 cup orange juice and 2 tbsp lemon juice. Bring to a boil over medium-high heat and reduce until about 1/3 cup remains, about 8-10 minutes.

5. 5

   Reduce heat to low and whisk in the 0.5 cup heavy cream. Simmer gently until slightly thickened, about 2-3 minutes. Season with a pinch of salt.

6. 6

   Using an immersion blender, blend the sauce until frothy and foamy, about 30 seconds. If you don't have a blender, whisk vigorously.

7. 7

   Spoon the citrus foam onto plates, top with the seared scallops, and garnish with the 0.5 cup microgreens and a little lemon zest if desired. Serve immediately.

Tools you’ll need

• Large skillet
• Small saucepan
• Immersion blender or whisk
• Paper towels

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