- 1 lbs dry sea scallops
- 1 tbsp grapeseed oil
- 1/2 cup sugar
- 1/4 cup Belberry Fresh Lime Vinegar
- 1/4 cup fresh orange juice
- Salt and black pepper to taste
Add sugar in a dry sauté pan, cook until caramelized, add vinegar and orange juice. Reduce until thickened, keep warm on very low heat.
Pat scallops dry, sprinkle with salt and pepper. Heat oil in skillet over medium-high heat. Add scallops, taking care not to overcrowd the pan, depending on the size of your pan, you may want to cook scallops in two batches. Cook, turn once, until brown on both sides, about 4 minutes. Transfer to plate & keep warm.
Drizzle gastrique over scallops and serve.