Indulge in the divine flavors of seared scallops drizzled with a luxurious blood orange beurre blanc sauce. This elegant dish combines the delicate sweetness of scallops with the tangy citrus notes of blood orange, creating a culinary experience that is sure to tantalize your taste buds. Ingredients 8 large sea scallops, patted dry 2 blood oranges, juiced 1/4 cup white wine 2 shallots, finely chopped 1/2 cup heavy cream 1/2 cup unsalted butter, cold and cubed Salt and pepper to taste 1 tablespoon olive oil Fresh parsley, chopped (for garnish) Instructions Start by preparing the blood orange beurre blanc sauce. In a small saucepan, combine the blood orange juice, white wine, and chopped shallots. Bring the mixture to a simmer over medium heat and cook until it has reduced by half. Reduce the heat to low and slowly whisk in the heavy cream. Simmer gently until the mixture has thickened slightly, about 3-5 minutes. Gradually add the cold