Ingredients:

2 tablespoons extra-virgin olive oil

14 fresh sea scallops, patted dry with paper towels

2 blood oranges, segmented with their juice

1/2 lemon, juiced

1 bunch pea shoots

salt

freshly ground black pepper

Preparation:

In a saute pan over high heat, add the olive oil. Add the scallops and cook until browned on 1 side. Flip the scallops and cook 2 minutes more. Deglaze pan by adding the blood orange segments and both juices. Place on 4 serving plates. Garnish with pea shoots and season with salt and pepper, to taste.

Recipe obtained from Emeril Lagasse, 2007 The Food Network.