Ingredients

Instructions

  1. Dry scallops well and season with salt and pepper.
  2. Heat olive oil in large saute pan until smoking then add the scallops.
  3. Don't overcrowd them.
  4. Brown well.
  5. Let cook over medium high heat until done, about 5-8 minutes.
  6. Keep Warm.
  7. In non-aluminum pan bring orange juice and concentrate to boil.
  8. Lower heat and simmer for 5 minutes.
  9. Set aside.
  10. In a saute pan, heat olive oil until almost smoking.
  11. Add the shallots, browning them well on all sides.
  12. Add orange juice mixture and chicken stock, cover.
  13. Let simmer over moderate heat until shallots are nearly cooked through.
  14. Remove shallots and let the remaining liquid reduce uncovered to about one cup.
  15. Swirl in butter and serve immediately over shallots and scallops.