Scallops In Orange-Butter Sauce

• 1 (16-oz.) package vermicelli
• 5 tablespoons butter, softened and divided
• 12 large sea scallops (about 1 1/2 lb.)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 6 tablespoons fresh orange juice
• 6 tablespoons dry white wine
• 1/2 teaspoon orange zest
• Garnish: shredded fresh basil

1. Cook vermicelli according to package directions; drain, toss with 2 Tbsp. butter, and keep warm.
2. Rinse scallops, and pat dry with paper towels; sprinkle with kosher salt and pepper.
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. Combine orange 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 orange zest and remaining 1 Tbsp. butter. Divide vermicelli among 4 plates; top with scallops and sauce. Garnish, if desired.
5. Try These Twists!
6. Scallops in Clementine-Butter Sauce: Substitute clementine juice and clementine zest for orange juice and orange zest.
7. Scallops in Grapefruit-Butter Sauce: Omit orange zest. Substitute grapefruit juice for orange juice.
8. For a golden crust, pat scallops dry before searing, and cook in a very hot pan, being careful not to crowd them.

vermicelli, butter, kosher salt, pepper, olive oil, orange juice, white wine, orange zest, fresh basil

Taken from www.myrecipes.com/recipe/scallops-orange-butter-sauce (may not work)