Pan-Seared Sea Scallops with Citrus Tarragon Butter

1 ½ pounds large sea scallops (about 24 large scallops)

3 tablespoon olive oil, or more as needed

½ teaspoons sea salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

1/8 teaspoon cayenne pepper

2 tablespoons unsalted butter, or more as needed

Juice of 2 oranges

Juice of 1 lemon

1 tablespoon chopped fresh tarragon (or chives or chervil)

Rinse the scallops under cool water, pat dry with a paper towel, and place them in a shallow bowl or on a plate. Drizzle with 1 tablespoon of the olive oil, sprinkle with the salt, black pepper, and cayenne pepper and toss gently to coat. Heat 1 tablespoon of the butter with the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat until the butter melts and sizzles. Working in batches, place the scallops in the hot skillet, leaving about ½ inch between each scallop. Sear the scallops, undisturbed, for 1 ½ to 2 minutes per side, until they are opaque and light golden around the edges. The scallops will continue to cook after they’re out of the pan so it’s better to undercook than overcook them. Remove the scallops from the pan and place them on a platter and cover loosely with foil to keep warm. Repeat with the second and possibly third batch of scallops, adding more butter and oil to the pan as needed. When all the scallops have been cooked, pour the orange juice, lemon juice, and tarragon into the skillet, scraping up the brown bits from the bottom of the pan. Bring the liquid to a boil over medium-high heat and cook 1 to 2 minutes, until it reduces by half. Remove the pan from the heat and stir in the remaining tablespoon of butter until it melts. If the scallops have cooled too much, return them to the pan with the sauce to warm very briefly over medium heat before serving. Serve the scallops warm, with the sauce spooned over them.