1 TBL olive oil
1 pound large sea scallops
1 c. fresh orange juice
2 tsp. fresh lime juice
1/2 tsp. dried red chile flakes
1 tsp. dried cumin
1/4 tsp. black pepper
1/4 c. white wine
coarse sea salt to taste
1 TBL butter
Orange rind for garnish
Cooked Brown Rice (4 cups / servings)
Rinse scallops and pat dry with paper towels ;
In large skillet, heat olive oil on high until just beginning to smoke. Add scallops and cook for 3 minutes on each side. Transfer to a plate and set aside.
To skillet, add orange juice, lime juice, red chile flakes, cumin and pepper. Bring to a boil, then reduce heat and simmer for about 5 minutes. Add wine, salt, and butter and cook for 2 to 3 minutes.
Place 1 cup of mounded rice on each of 4 plates.
Divide sallops among the four plates; arrange on and around the rice mound.
Spoon sauce over scallops and rice.
Using a vegetable peeler, peel orange rind away from white membrane. Garnish the scallops with the orange rind.