Crusted Seared Scallop with Marinated Blood Orange

• 6 Jumbo Sea Scallops
• 1/4 Bunch Cilantro
• 2 Blood Oranges Segmented and Seeded
• Chili Oil
• 2 T butter
• sea salt and pepper
• 1 T lime juice
• 1T good tequila
• 1 tsp honey

Preparation

Toss scallop with sea salt and pepper, and chopped cilantro and chili oil. Refridgerate for about 2 hours. Toss blood orange segments with lime juice, tequila, and honey. Refridgerate for about 1 hour. In a hot pan add butter and sear the scallops about 2 minutes per side. Serve on top of marinated blood orange segments. Garnish with microgreens.