INGREDIENTS
1 (16 ounce) package vermicelli
5 TBSP. butter, softened and divided
1 1/2 lbs. large sea scallops
1/2 tsp. salt
1/4 tsp. pepper
1 TBSP. olive oil
6 TBSP. orange juice
6 TBSP. dry white wine
1/2 tsp. orange zest
DIRECTIONS
Cook vermicelli according to package directions; drain, toss with 2 TBSP. butter and keep warm.
Rinse scallops and pat dry; sprinkle with salt and pepper.
Melt 1 TBSP. butter with 1 1/2 tsp. olive oil in a large skillet over medium-high heat; add 6 scallops; cook 2-3 minutes on each side or until golden.
Remove from skillet, cover with foil; keep warm.
Repeat procedure with 1 TBSP. butter and remaining 1 1/2 tsp. oil and 6 scallops.
Combine orange juice with wine in a small saucepan; cook over medium-high heat 10 minutes or until mixture is reduced by half.
Remove from heat; stir in orange zest and remaining 1 TBSP. butter.
Divide vermicelli on plates; top with scallops and sauce.
Serves 4.
