Yield: 8 servings 4 cups fresh orange juice 32 large scallops 16 extra-large wild shrimp as needed salt and pepper 1⁄2 cup olive oil 2 cups sliced leeks 2 cups sliced fennel bulb 1 cup white wine 2 Tbsps. champagne vinegar 2 pinches sugar 3⁄4 cup butter 2 Tbsps. fresh tarragon, chopped 1. Reduce the orange juice to 1 cup by boiling over high heat. Set aside. 2. Season scallops and shrimp with salt and pepper. Heat olive oil in large skillet over high until hot but not smoking; add shrimp ...
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