Scallops with citrus sauce

This elegant recipe is at its best in the Mediterranean winter when local citrus fruit are in season. Blood orange will give a delicious red colour to the citrus sauce. Serve the dish as a first course or a light lunch combined with some salad, goat cheese, and bread.

2 servings

6- 8 scallops

1 orange

½ lemon

1 tbsp. olive oil

Freshly ground black pepper

A pinch of Piment d’Espelette or other mild chilli powder

Chopped fresh herbs

Press the orange and lemon halve and cook the juices in a saucepan until reduced by half. 

Cook the scallops in 200° C oven for 4 minutes. Slice the scallops and divide on the plates.

Whisk the olive oil in the reduced citrus sauce. Grind in some black pepper. Pour the sauce over the scallops and sprinkle with a little piment d’Espelette. Decorate with some herbs and serve at once.