|Closest photo I could find online. We were too busy eating to take photos when I actually served this recipe.|
1 orange, peeled and chopped
1 small onion, chopped
1 cup orange juice
1/2 cup light cream or whipping cream (next time I'm using the whipping cream)
1 tbsp orange zest
1 tsp dried mint or 2 tbsp chopped fresh mint
1/2 tsp dried basil or 1 tbsp chopped fresh basil
1/2 tsp sea salt
1/2 tsp ground black pepper
1 lb scallops
Combine all of the ingredients, except the scallops, in a medium-sized saucepan and bring to a boil. Reduce the head, add the scallops, and simmer for 5 minutes, or until the scallops are whie and tender. Remove the scallops and set aside.
Cook remaining mixture until the liquid reduces by half.
Return the scallops to the pan. Heat the scallops in the sauce for 1-2 minutes. Serve immediately.