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Pan-Seared Scallops with Orange Ginger Sauce
Ingredients
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- 2 small shallots, finely chopped
- 2 Tablespoons unsalted butter, divided
- 1/3 cup (80 ml) white wine
- 1 cup (240 ml) freshly squeezed orange juice
- ½ teaspoon fresh ginger, finely grated
- Salt and black pepper
- 1 Tablespoon olive oil
- 12 large sea scallops*
- Microgreens or fresh mint leaves, to garnish
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