My wife and I spend the last two weeks of December with my family in Sarasota at my father’s place. We had a wonderful time with family. I always enjoy time with my father, sister, brother-in-law, nieces and nephew. Unfortunately, my wife and I ended very sick after our trip. To infuse our bodies with some much-needed vitamin C, I came up with this easy dinner.
First cut the skins off of 4 oranges like you see here then here comes the tricky part.
Carefully supreme the oranges and place them in a bowl. To supreme is to cut the orange segments from the membrane. I recommend you do this over another bowl to catch all the juice that will be running down your hand, you will need the juice for the sauce.
In a large sauté pan set over medium high heat put 2 tablespoons of butter in and cook the salt and pepper seasoned scallops for 2 to 3 minutes, turning once, until almost done. Take them out of the pan and set aside for few moments. Deglaze the pan with about a 1/3 of a cup of extra dry vermouth and reduce a little. Add the juice from the oranges, the segments, and the juice that has collected on the scallop plate to the pan. Add another 2 to 3 tablespoons of butter to the pan and remove from the heat. Carefully swirl the pan to not break the segments until all the butter has melted and thickened the sauce. Then toss in the scallops in at the last moment just to heat through.
This evening I served the scallops over some brown rice and some steamed broccoli. It was an easy meal to eat with our sore throats and a healthy meal to make us healthy again! Enjoy!