Scallops with Orange Sauce and Arugula

Ingredients

• 250 g leafy greens (e.g., young spinach or arugula)
• 8 scallops (pre‑cooked)
• 2 untreated oranges
• 1 Shallot
• 2 tbsp butter
• 200 ml fish stock
• Salt
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 1 tsp freshly chopped thyme
• orange liqueur
• black pepper (ground)

Instructions

1. 1.

   Wash, trim and drain the leafy greens. Rinse the scallops and pat them dry. Zest one orange, peel both oranges thoroughly and cut out the fillets, catching the juice and squeezing out the remaining fruit flesh. Peel the shallot, finely chop it and sauté in 1 tbsp hot butter until translucent. Deglaze with the stock and reduce to about half. Add the orange juice, half of the orange fillets and the zest, then simmer gently for about 5 minutes until the oranges break down.

2. 2.

   Season the scallops and cook them in a non‑stick pan over medium heat with 2 tbsp hot oil, browning each side for about 1 minute without excessive heat.

3. 3.

   Arrange the greens on plates, drizzle with the remaining olive oil and balsamic vinegar. Add thyme to the sauce, remove from heat and stir in the remaining butter. Season with salt, orange liqueur and pepper. Plate the scallops with orange fillets on top, spoon a little sauce over each and serve.