Sauteed Sea Scallops

• 2 tablespoons extra-virgin olive oil
• 14 fresh sea scallops, patted dry with paper towels
• 2 blood oranges, segmented with their juice
• 1/2 Meyer lemon, juiced
• 1 bunch pea shoots
• Salt
• Freshly ground black pepper

1. In a saute pan over high heat, add the olive oil.
2. Add the scallops and cook until browned on 1 side.
3. Flip the scallops and cook 2 minutes more.
4. Deglaze pan by adding the blood orange segments and both juices.
5. Place on 4 serving plates.
6. Garnish with pea shoots and season with salt and pepper, to taste.

extravirgin olive oil, paper, oranges, lemon, shoots, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/sauteed-sea-scallops-recipe.html (may not work)