Scallops with Blood Orange Vinaigrette
Serves 1

2 each jumbo scallops
1 tbsp. extra virgin olive oil
1 tbsp. butter
1 1/2 tsp. chopped shallots
Blood Orange segments of one orange
Juice from 1 blood orange
1/2 tsp. chopped rosemary
1/2 tsp. chopped parsley
Salt and Pepper

In a hot, heavy bottom pan, (cast iron) sear the scallops in the oil. Brown one side of the scallops, about 2 minutes. Turn over and cook for another 2 minutes. Remove them from the pan. Add the butter and shallots. Sweat the shallots for one minute. Add in the orange segments, juice, rosemary and parsley. Season with salt and pepper and pour over the scallops.