Pan-Seared Scallops with Citrus Sauce

This is a very light, yet very flavorful dish. Served it for dinner tonight and it was a hit! Enjoy! Lois

2 T olive oil
1 pound sea scallops
Juice of 1 orange
Juice of 1 lemon
2 tsp cornstarch, mixed with 2 T water
salt and freshly ground black pepper to taste
1/4 tsp dried dill
1/2 lb. angel hair pasta, cooked al dente
1/2 bunch scallions, chopped
3 T freshly chopped parsley

Heat pan, and add oil. Heat oil so that scallops sizzle when added. Cook scallops until firm, for 3 - 4 minutes, being careful not to overcook. Add orange juice, lemon juice, and cornstarch/water mixture, and stir until mixture thickens. Add salt, paper, and dill, and stir until blended. Serve scallops and sauce over pasta, and garnish with scallions and parsley. Yield 3-4 servings.