- 1 cup blood orange juice
- 1 (16-ounce) package Whole Catch wild frozen scallops, thawed
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 2 tablespoons canola oil
- 4 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground black pepper
Once juice is almost reduced, season scallops with salt, pepper and cumin on both sides and heat a large cast-iron skillet over high heat until smoking. Add oil to skillet and sear scallops, about 1 to 2 minutes per side, until they develop a golden-brown crust and are just cooked through. While scallops are searing, whisk butter into the warm reduced orange juice. Continue whisking until sauce is shiny and smooth. Whisk in paprika, taste, and adjust with salt and pepper as needed.
Spoon a bit of sauce onto each of 4 serving plates. Top with scallops and serve immediately.
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