Seared Sea Scallops with Orange-Basil Sauce

1 ½ pounds sea scallops
1 T. olive or vegetable oil
Salt and ground black pepper
2/3 cup orange juice
2 teaspoons Dijon Mustard
¼ teaspoon dried basil leaves
1 T. butter

Pat scallops dry with paper towel. Coat scallops with oil and season both sides with salt and pepper. Set aside. Whisk together orange juice, mustard, and basil in small bowl; set aside.

Heat a 12-inch skillet to High. Add scallops to hot pan; sear until they develop thick, rich brown crust, about 2 minutes. Turn scallops and continue to cook over high heat until remaining side develops crust, about 2 minutes longer. Remove from pan.

Add orange juice mixture to empty skillet; boil until reduced by half, about a minute. Tilting the skillet, so that reduced liquid is at one side of pan, whisk in butter and any accumulated scallop juices. Spoon a little sauce over each portion of scallops; serve immediately. Serves 4.

This recipe is From How to Cook without a Book by Pam Anderson (Broadway Books, 2000)