- 2 tablespoons extra-virgin olive oil
- 14 fresh sea scallops, patted dry with paper towels
- 2 blood oranges, segmented with their juice
- 1/2 Meyer lemon, juiced
- 1 bunch pea shoots
- Freshly ground black pepper
In a saute pan over high heat, add the olive oil. Add the scallops and cook until browned on 1 side. Flip the scallops and cook 2 minutes more. Deglaze pan by adding the blood orange segments and both juices. Place on 4 serving plates. Garnish with pea shoots and season with salt and pepper, to taste.