Ingredients

12 Large scallops, patted dry
1/2 cup Flour
Salt to season
Fresh ground black pepper to season
Olive oil as needed
Chef Larry's Orange Basil Beurre Blanc for service (recipe follows)
1 1/2 cups Julienne vegetables (zucchini, yellow squash, leeks and carrot) sauteed lightly in butter, seasoned with salt and pepper
12 Orange segments
Chives, minced to garnish

Method
Prepare Chef Larry's Orange Basil Beurre Blanc per recipe, reserve. Season flour with salt and pepper. Dust scallops with seasoned flour and shake off excess. Heat a saute pan over medium heat. Add a small amount of olive to pan and add scallops. Sear for 3-4 minutes on each side. Remove seared scallops and reserve keeping warm. Portion sauteed julienne vegetables in the center of the serving plates. Place seared scallops (3 per serving) around salad. Drizzle scallops with Chef Larry's Orange Basil Beurre Blanc. Garnish with orange segments and minced chives. Serve immediately.

Makes 4 Servings

Chef Larry's Orange Basil Beurre Blanc
Ingredients

3 oz. Butter
1/2 tsp.Shallot, minced
1/4 tsp.Garlic, minced
3-4 oz.Dry white wine
1/4 cup Fresh orange juice
1/4 cupCream
Salt to taste
Fresh ground black pepper to taste
3-4 Fresh basil leaves, minced

Method
Melt butter in a sauce pan over medium heat. Add shallot and garlic. Saute briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by half. Add orange juice and thyme leaves, continue to simmer and again reduce liquid by half. Add cream and reduce until sauce thickens. Season with salt and pepper. Finish with minced basil leaves. Reserve keeping warm until service.

Makes 4 Servings