- 1 teaspoon olive oil
- 1/4 pound sea scallops, patted dry, tough ligament on side removed
- Salt and pepper
- 1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes
- 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 1 tablespoon unsalted butter
- 2 tablespoons minced fresh chives
- Cooked couscous, for serving
- In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
- Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.
Scallops can be pricey. If you buy them in small portions, they're an ideal indulgence for a solo diner.