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Combine
the orange zest, orange juice, shallots, 1 tablespoon of the olive
oil, honey, mustard, and garlic in a small bowl. Pour half of the
mixture into a large bowl and place the scallops into the mixture,
stirring to coat; let marinate on your counter while finishing the
recipe.
Drain
the scallops and discard the marinade. Press the chives onto one
side of each scallop. Heat a large skillet coated with DuPont SilverStone®
non-stick with the remaining olive oil over medium-high heat. Place
scallops chive-side down in the skillet; sear
about 2 minutes per side. Remove from pan and set aside. Add the
remaining orange juice mixture and the pecans to the skillet; bring
to a boil and cook 2 minutes, just to heat through. Divide the scallops
and sauce among four dinner plates and sprinkle each with pecans
for garnish.
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