- 2 tbs. Extra virgin olive oil
- 1 lb fresh bay scallops
- 2 blood oranges, segmented with their juice
- ½ Meyer lemon, juiced
- 1 bunch pea shoots and pea pods
- salt and freshly ground black pepper
In a saute pan over high heat, add the olive oil. Add the pea pods and cook until almost done about 3 to 4 minutes constantly flipping so not to burn. Add the bay scallops and continue to rotate every 10 to 15 seconds for about 2 to 3 minutes until almost done. Deglaze pan by adding the blood orange segments and its juices. Stir for just seconds until all ingredients are coated. Place on serving plates and garnish with pea shoots and season with salt and pepper to taste.