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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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