Pan Seared Scallops with Citrus Sauce

 

6 T. olive oil

2 T. orange juice plus 1 T. zest

1 T. lime juice

1 small shallot – finely chopped

1 T. chopped Lemon Verbena or Cilantro

⅛ tsp. chili flakes or aleppo chili pepper

2–4 portions of scallops or fish (try to find large “dry” scallops)

1–2 T. olive oil

salt and pepper to taste

Optional- 2-4 portions Green beans or substitute asparagus

 

In a small bowl, mix dressing ingredients together and set aside. If steaming green beans, set them inside a steamer basket inside a pot, with a little water. Bring to a boil, cover, steam 2 – 3 minutes, or until bright green and just tender. Uncover. Heat oil in a large skillet over medium high heat until smoking. Season the oil with salt and pepper. Add the patted dry scallops (or fish) and sear for 1-2 minutes until golden. Turn over. If cooking a thick piece of fish, finish in a warm oven. Spoon flavorful dressing over the scallops and green beans.