Ingredients (4 persons):
12 Scallops
2 oranges
1 mandarins (tangerine)
A few coriander leaves
1-2 teaspoons peppercorns
50g butter
salt
Preparation:
Cut one orange into segments.
Cut some zest from the second orange.
Squeeze the juice of half orange and one mandarin.
Crush the peppercorns.
Melt the butter in a pan over low heat and add the juice. Simmer, stirring occasionally to reduce the sauce.
Meanwhile, fry the scallops with a little butter, 3 minutes on each side, add some salt.
Arrange the scallops on the plate with the orange segments, sprinkle some citrus butter, the crushed peppercorns and some of the orange zest. Decorate with coriander leaves.