this is a pretty simple recipe but I had a few flaws in the execution:
10 U7 scallops
brine in saline solution for 10 mins. pat dry.
medium high heat. 3 mins per side until caramelized. mistake: should probably deglaze the pan between batches or switch to a stainless steel, less porous pan. do not use non stick pans.
cream ad salt to taste. purée in blender.
a little bit of orange juice
purée in. blender. refrigerate.
olive oil, white vinegar. lime zest, pinch of Dijon mustard, salt.
garnish for the scallops:
finely chopped parsley