Seared Sea Scallps with Orange-Basil Sauce

1-1/2 pounds sea scallops
1 tablespoon olive or vegetable oil
Salt and ground black pepper
2/3 cups orange juice
2 teaspoons Dijon mustard
1/4 teaspoon dried basil leaves
(optional: 2 teaspoons orange marmalade)
1 tablespoon butter

Pat scallops dry with paper towels. Coat scallops with oil; season both sides with salt and pepper. Set aside.
Whisk together orange juice, mustard and basil (and marmalade) in small bowl.

Heat 12-inch skillet to high. Add scallops to hot pan; sear until they develop thick, rich brown crust, about two minutes. Turn scallops and continue to cook over high heat until remaining side develops crust, about two minutes longer. Remove from pan.

Add orange juice mixture to empty skillet; boil until reduced by half, about a minute. Tilting the skillet so that reduced liquid is at one side of pan, whisk in butter and any accumulated scallop juices. Spoon a little sauce over each portion of scallops; serve immediately. Serves 4

From "How to Cook Without a Book" by Pam Anderson, seen in Traditional Home, Nov 2007.

The picture with the article showed the scallops being served with angle-hair pasta and sugar-snap peas.

Tried 1 April 2008 with the pasta. Very tasty and relatively easy.