Sea Scallops with Orange and Rosemary

Ingredients-
1-2 tablespoons olive oil
2 tablespoons finely chopped shallots
16 dry-packed large sea scallops (about 1 ¾ pound)
Sea salt and freshly ground pepper
½ cup vegetable stock
2 tablespoons fresh lemon juice
½ cup freshly squeezed orange juice
1 tablespoon julienned orange peel, preferably organic
2 tablespoons chopped fresh rosemary

Heat 1-2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.

Meanwhile, pat scallops dry with paper towels. Season with salt and pepper.

Increase heat to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Repeat process with remaining scallops.

Add stock, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes.

Taste for sweetness; add more lemon juice, salt and pepper if necessary. Return shallots and scallops to pan and heat through and coat with sauce. Sprinkle with rosemary and serve.