http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash3/p480x480/539979_379061488782068_213087698712782_1198103_1909068636_n.jpg16 vermicelli (package)
5 tbsps butter (softened and divided)
12 sea scallops (1 12)
12 tsp kosher salt
14 tsp pepper
1 tbsp olive oil

6 tbsps clementine juice (fresh)
6 tbsps dry white wine
12 tsp clementine zest
fresh basil (shredded)

1 1. Cook vermicelli according to package directions; drain, toss with 2 Tbsp. butter, and keep warm.
2 2. Rinse scallops, and pat dry with paper towels; sprinkle with kosher salt and pepper.


3 3. Melt 1 Tbsp. butter with 1 1/2 tsp. olive oil in a large skillet over medium-high heat; add 6 scallops, and cook 2 to 3 minutes on each side or until golden. Remove from skillet, cover loosely with aluminum foil, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining 1 1/2 tsp. oil and 6 scallops.


4 4. Combine clementine juice and wine in a small saucepan; cook over medium-high heat 10 minutes or until mixture is reduced by half. Remove from heat; stir in clementine zest and remaining 1 Tbsp. butter. Divide vermicelli among 4 plates; top with scallops and sauce. Garnish, if desired.

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