Serves 4

Ingredients:

¼ bunch fresh flat leaf parsley, stems discarded
½ teaspoon/2.5 ml plus 1 tablespoon/15 ml olive oil
Salt and freshly ground black pepper
1½ cups/350 ml fresh orange juice
2 teaspoons/10 ml heavy whipping cream
5 tablespoons/75 g unsalted butter, cut into small pieces
12 jumbo sea scallops
2 oranges, peel and white pith removed, segmented, for garnish

Method:

Stretch a sheet of plastic wrap over a plate ensuring that the plastic is pulled tightly. Arrange the parsley leaves in a single layer on the plastic wrap and drizzle with 1/2 teaspoon/2.5 ml of oil. Season with salt.

Place the plate in the microwave and cook the parsley leaves approximately 1 1/2 minutes or until they are dry (the timing will vary depending on power of the microwave). Set the leaves aside.

Simmer the orange juice in a heavy small saucepan over moderate heat for about 25 minutes or until it is reduced to 1/3 cup/85 ml. Add the cream to the orange juice reduction and return the mixture to a gentle simmer. Remove from the heat.

Add the butter to the orange juice reduction a few pieces at a time, whilst constantly whisking to blend. Once all the butter is incorporated, season the sauce with salt and freshly ground black pepper. Set the sauce in a warm spot.

Place a heavy based large sauté pan over a high heat for 2 minutes. Season the scallops with salt and freshly ground black pepper. Drizzle the remaining 1 tablespoon/15 ml of oil into the hot pan and add the scallops. Sear the scallops about 2 minutes on each side or until they are just opaque in the center and golden brown on both sides.

Transfer the scallops to a platter. Drizzle the orange sauce over the scallops. Garnish with the orange segments and dried parsley leaves and serve.