Orange and rosemary jumbo scallops and shrimp

Fresh-squeezed Florida orange juice.  Jumbo sea scallops.  Fresh Gulf of Mexico shrimp.  Do I have your attention?

Good.  You won't want to miss out on this phenomenal scallops and shrimp dish, whether you are in Florida or not.  What a fresh, tasty meal this was... definitely restaurant worthy!!!

Here's how I made the scrumptious Orange and rosemary jumbo scallops and shrimp:

Start by halving at least one orange....

...and start juicing using a juicer (I got this one for CHEAP off of Amazon.com)...

...I juiced a lot of oranges to take advantage of having the appliance out... but you only need 1/2 a cup of juice, so save the rest and have it for breakfast the next day :)...

...Meanwhile, start sauteeing some diced shallots in olive oil...

...while those are sauteeing (stir often to make sure they don't get burnt), take your scallops and shrimp, pat them dry, and then dust them with a teensy bit of flour...

...once the shallots are done cooking, remove them from the pan (into a bowl), add a bit more olive oil, and then add the scallops and shrimp, cooking 1-2 minutes per side until you get a nice sear on the scallops and the shrimp are cooked through...

...look at this gorgeous sear...

...once the shrimp and scallops are done cooking, remove them from the pan and place on a plate, and add the orange juice, lemon juice and white wine (PS, it's totally OK to have been drinking some of the wine during the cooking process haha ;) )...

....While the sauce is simmering for a bit, chop the fresh rosemary...

...add 1 T butter and cooked shallots to the pan, stirring to combine...

...and then add the shrimp and scallops, stirring to coat...

...top with rosemary, and PLATE.

...admire the beautiful sear, the bright orange flavor, and the savory flavor of the rosemary...

Nom. Nom. Nom.

This dish exemplifies everything I love about Florida.  Fresh seafood, fresh oranges, fresh, fresh, FRESH yumminess.  But you can definitely recreate this anywhere, trust me.  It's all about your ingredients...

Let me know if you try the recipe!

Full recipe here:

Orange and rosemary jumbo scallops and shrimp
Slightly modified from a recipe found on Oprah.com

Ingredients
3 Tbsp. olive oil
2 Tbsp. finely chopped shallots
5 jumbo diver sea scallops (use more if you can't find jumbo)
12 large shrimp, peeled and deveined
Flour , for dredging
Sea salt and freshly ground pepper
1/2 cup Sauvignon Blanc
1 Tbsp. fresh lemon juice plus more lemon juice to taste
1/2 cup fresh orange juice (from about 1 large orange)
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh rosemary

Directions

1. Heat 2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.
2. Meanwhile, pat shrimp and scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.
3. Increase heat under pan to high; sear half of seafood for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining seafood.
4. Add wine, lemon juice, orange juice, and orange zest to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add seafood to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side. 
5. Try not to inhale.  Savoooorrrrr.....

ENJOY!!!!