Scallops in an Orange and Ginger Butter
12 scallops, patted dry, tough ligament on side removed
Grated zest of 1 orange
5cm fresh ginger, peeled and finely grated
80ml freshly squeezed orange juice
1 orange, peel and pith removed; flesh cut into segments
- Heat the butter in a medium non-stick pan over medium-high heat. Season the scallops with salt. Cook the scallops in the butter until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; keep the pan. Cover the scallops loosely with foil until needed.
- Reduce the heat to medium, add the orange juice, zest and Póngracz Noble Nectar to the pan and reduce with 1/3. Add the butter swirling the pan, until the sauce is thick, shiny and reduced a bit more. Remove from heat and add the orange segments. Remove from the heat.
- Add the scallops back to the pan and coat with the sauce. Serve slightly warm with glasses of Póngracz Noble Nectar.