Scallops with Clementines Recipe

Ingredients:

• 1 lb. large, fresh sea scallops
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 2 tbsp. unsalted butter
• 2 clementines, segmented
• 1 tbsp. fresh parsley, chopped
• Salt and pepper to taste

Directions:

1. Pat dry the scallops with a paper towel and season with salt and pepper on both sides.
2. Heat the olive oil in a large pan or skillet over medium-high heat. When hot, add the scallops and cook for 2-3 minutes on each side until golden brown. Remove the scallops from the pan and set aside.
3. Add the minced garlic to the same pan and cook until fragrant, about 30 seconds.
4. Pour in the white wine and let it reduce by half, stirring occasionally, for about 2-3 minutes.
5. Turn the heat down to low and add the butter, stirring until melted and incorporated.
6. Add the clementine segments to the pan and toss gently to coat them in the sauce.
7. Return the scallops to the skillet and cook briefly over low heat, just to reheat them, for about 1-2 minutes. Be careful not to overcook them.
8. Garnish the scallops with fresh parsley and serve hot.

Verdict:

This dish combines the sweetness of clementines with savory scallops and a buttery white wine sauce. The flavors are perfectly balanced and make for a light yet satisfying meal.

Serving Suggestions:

This dish is best served with a side of roasted or steamed vegetables such as asparagus or broccoli. You can also serve it over a bed of wild rice or quinoa for a more substantial meal.