1 tablespoon butter
1 teaspoon freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice (we used Cara Cara oranges)
1/4 teaspoon white sugar
6-8 fresh scallops, plus oil for cooking
Optional scallions, for garnish
In a small pan, melt butter on low heat. Add lemon juice and orange juice, plus white sugar, and whisk to combine. Allow sauce to heat on low about 10 minutes.
Pat scallops dry and season both sides with salt and pepper. (Make sure to remove the small muscle from the side of the scallops, if it’s there). In a medium pan, heat a splash of oil on medium-high heat. Arrange the scallops around the outside of the pan and cook about 90 seconds per side to get a golden sear on each side of the scallop. Do not overcook. Remove scallops and plate them, then pour sauce over top and serve immediately.
Five-ingredient tip: Every stove top is different, and scallops can quickly go from perfectly cooked to overcooked. If possible, buy a few extra and do a “test run” to make sure you’re cooking them for the appropriate amount of time based on your stovetop.