To save even more time, buy the peppercorn medley packaged in a pepper grinder in the spice section of the supermarket. Serve with: Curried rice and sautéed snow peas.
Ingredients
4 tablespoons peanut oil, divided
1 1/2 pounds sea scallops, patted dry with paper towels
2 teaspoons ground peppercorn blend, or ground black pepper
Heat 3 tablespoons oil in large skillet over high heat. Sprinkle scallops with pepper blend and salt. Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate, leaving drippings in pan.
Add garlic and remaining oil to drippings in skillet; stir 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.
