Seared Scallops with Asparagus and Orange Sauce

Step 1

Pat the 12 scallops dry with paper towels and season both sides with salt and pepper. Zest and juice the 1 orange, setting aside.

Step 2

Heat 1 tbsp olive oil in a large skillet over medium-high. Add the 1 bunch asparagus (trimmed) and cook, turning occasionally, until bright green and tender-crisp, about 4 minutes. Transfer to plates.

Step 3

In the same skillet, add the remaining 1 tbsp olive oil. Place the scallops in a single layer and sear without moving until deeply golden, about 2 minutes per side. Remove and set aside.

Step 4

Reduce heat to medium. Add the 2 tbsp butter, orange zest, and orange juice. Stir, scraping up browned bits, until the sauce thickens slightly, about 2 minutes.

Step 5

Return scallops to the skillet to coat in sauce. Sprinkle with 1/4 cup panko breadcrumbs and serve over the asparagus.