AT A GLANCE
|01||For citrus dressing, combine orange and lemon juice and sugar in a saucepan and simmer over medium heat for 10 minutes or until reduced to ¼ cup. Whisk in remaining ingredients and season to taste.|
|02||Heat olive oil in a frying pan over high heat. Remove scallops from shells and season to taste, add to pan and cook for 30 seconds each side. Return scallops to shells and drizzle with citrus dressing, top with sprouts and baby red chard and serve immediately.|
Note Baby red chard is available from select greengrocers. Shoyu is a light soy sauce available from Asian supermarkets.