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Seared Scallops with Buttermilk Beurre Blanc
Ingredients
  • ½ cup (120ml) fresh orange juice from about 1 large orange, fine-strained of pulp, plus finely grated zest for garnish
  • 1 sprig oregano, plus picked leaves for garnish
  • 1 stick (8 tablespoons; 115g) butter, cut into 1-tablespoon chunks, divided
  • 2 tablespoons (30ml)  buttermilk
  • Kosher salt and freshly ground black pepper
  • White wine vinegar, to taste (optional)
  • 1 pound (455g) dry-packed sea scallops (about 12 large; see note)
Steps
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