Pan-fried scallops with ginger-citrus sauce

Preparation:

Squeeze the juice from the orange and lemon.

If you want to add orange zest, finely grate about 1 teaspoon.

Grate the ginger on a fine grater, a tablespoon is enough.

Blot the thawed scallops with paper towels and lightly salt them.

Heat the vegetable oil in a frying pan. Place the scallops in a single layer. Fry for about a minute on each side. Transfer them to a plate.

The finer the seafood, the faster they will be ready.

In the same pan, add the juice, ginger and butter. Stir, bring to a boil and leave on the heat for a minute and a half.

Pour in the zest, if using it.

Return the scallops to the pan. Pour over the sauce and remove from the heat after half a minute.