Scallops with Orange Sauce

This sauce can also be served over asparagus or grilled fish.

1 pound  scallops

1 teaspoon salt

1 teaspoon paprika

1 tablespoon butter

1 tablespoon olive oil

1/3 cup fresh orange juice

1 tablespoon white wine vinegar

1 teaspoon grated orange peel

1/4 cup butter, cut into four pieces

2 cups  pasta

1 tablespoon butter

1 tablespoon olive oil

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1. Cook pasta of your choice to package directions. When done drain the pasta and toss with 1 tablespoon each of olive oil and butter and sprinkle the Parmesan cheese over the top.

2. Melt the butter in a frying pan, add the olive oil and add the scallops seasoned with salt and paprika. Cook about 3 to 5 minutes on each side and remove to a serving platter. In a small saucepan over low heat, cook orange juice with vinegar and rind and reduce to 2 tablespoons. Whisk in the butter, one piece at a time, beating constantly. Continue beating until sauce is thick and creamy. Drizzle sauce over the scallops..

3. Serve the pasta alongside the scallops with a fresh green salad.