A mix of navel and blood oranges gives this light, refreshing dish a rainbow of color. Quick-cooking scallops are simple for weeknight cooking but elegant enough for entertaining — small portions of this dish make a beautiful starter for a dinner party.
Pan-Seared Scallops with Sauteed Oranges
1 each navel orange and blood orange, with juice reserved
Salt and freshly ground pepper
1/2 tsp. ground cumin
1 lb. (500 g.) large sea scallops
1 Tbs. olive oil
2 tsp. sherry vinegar
1 Tbs. unsalted butter
2 tsp. chopped fresh cilantro
Cut the oranges into thin rounds. In a small dish, combine a pinch each of salt and pepper with the cumin. Sprinkle the scallops with the seasoning mixture. In a frying pan over medium-high heat, warm the olive oil. Cook until browned on the bottom side, 1-2 minutes. Turn and cook on the other side until just firm to the touch and still a bit translucent in the center, 1-2 minutes longer. Transfer to a plate and keep warm.
Add the vinegar and reserved orange juice to the pan and cook until reduced by half, 1-2 minutes. Add the orange slices and cook for 1 minute. Remove from the heat and stir in the butter. Return the scallops along with any juices to the pan and stir to coat with the sauce. Transfer to plates, top with the sauce and oranges, sprinkle with cilantro, and serve right away. Serves 4.