Spiced Scallops

Preparation:

Preparation: Peel the onions, rinse them carefully under running water and dry them with absorbent paper. Immediately afterwards, on a chopping board, cut them into thin slices and pour them into a large frying pan, preferably non-stick, in which you have previously melted and heated the butter and olive oil. Let the onion brown and after a while add all the other spices. Almost simultaneously, on a flat serving dish sprinkled with flour, flour the slices of meat on both sides and dip them into the pan with the rest of the flavourings. Brown and add flavor to the slices, turning them from time to time, using two forks and when they are golden, sprinkle them with the previously filtered orange juice and leave them to flavor for a few more minutes. When cooked, remove them from the heat and arrange them on a serving dish, sprinkling them with the sauce obtained from cooking and seasoning them with a little fine salt. Serve them immediately hot. Suggestion: before sprinkling the slices of meat and serving them on the table, I suggest you filter the cooking sauce with a sieve to prevent the spices from ending up on the plate or being accidentally chewed.