Seared Scallops with Citrus Foam

Step 1

Pat the 12 scallops dry with paper towels and season both sides with the 0.5 tsp salt and 0.25 tsp black pepper.

Step 2

Heat the 2 tbsp butter in a large skillet over high heat until shimmering, about 2 minutes. Carefully place the scallops in the pan in a single layer, leaving space between them.

Step 3

Sear the scallops without moving them until the bottoms are golden brown and crusty, about 2-3 minutes. Flip and cook the other side until just opaque in the center, about 1-2 more minutes. Transfer to a plate.

Step 4

In a small saucepan, combine the 1 cup orange juice and 2 tbsp lemon juice. Bring to a boil over medium-high heat and reduce until about 1/3 cup remains, about 8-10 minutes.

Step 5

Reduce heat to low and whisk in the 0.5 cup heavy cream. Simmer gently until slightly thickened, about 2-3 minutes. Season with a pinch of salt.

Step 6

Using an immersion blender, blend the sauce until frothy and foamy, about 30 seconds. If you don't have a blender, whisk vigorously.

Step 7

Spoon the citrus foam onto plates, top with the seared scallops, and garnish with the 0.5 cup microgreens and a little lemon zest if desired. Serve immediately.