- 2 tablespoons extra-virgin olive oil
- 14 fresh sea scallops, patted dry with paper towels
- 2 blood oranges, segmented with their juice
- 1/2 lemon, juiced
- 1 bunch of pea shoots
- 1 tablespoon lemon juice
- sea salt
- fresh ground black pepper
In a saute pan, over high heat, add the olive oil.
Add the scallops and cook until browned on one side
Flip the scallops and cook two minutes more.
Deglaze pan by adding the blood orange segments and both juices.
Place on serving plates and garnish with pea shoots, seasoning with salt and pepper to taste.