• Prepare the supremes with an orange (the segments without skin);

• Take some zest from an orange;

• Squeeze the juice of 1/2 orange and 1/2 mandarin;

• Crush the Voatsiperifery pepper in a mortar;

• Melt the butter in a pan over low heat and add the juices. Bring to a simmer, stirring occasionally to reduce the sauce;

• Meanwhile, fry the scallops with a little butter, 3 minutes on each side, salt lightly;

• Arrange them on plates with the orange segments, add a little citrus butter, and sprinkle with crushed Voatsiperifery pepper and zest. Garnish with a few coriander leaves.

Sources: My kitchen through my ideas