Tuesday, February 21

Scallops with Blood Orange Gastrique

Seared scallops is one of those dishes that looks impressive but is actually easy to make. The key to a nice sear and crispy brown crust is to make sure that the scallops are dry and the pan is really hot. It just takes a few minutes for them to be cooked perfectly, and the accompaning sauce is just as quick. The blood oranges add a bright note to the rich scallops and adds a pop of color to the plate. It's a restaurant-worthy meal that would work just as well for a quick weeknight meal as it does for a special occasion.

Scallops with Blood Orange Gastrique:
  • Add 1 1/2 tbsp. sugar to a small saucepot and melt, stirring frequently. until sugar dissolves and turns golden brown.
  • Gradually add in 1/2 tbsp. red wine vinegar and stir until the mixture hardens and then melts again.
  • Add in 1/2 c. blood orange juice and bring to a boil for 5 minutes.
  • Add in 3/4 c. chicken stock until sauce reduces by half and can coat the back of then spoon, or about 15 minutes.
  • Meanwhile, heat 1 tbsp. oil in a large skillet.
  • Pat 3/4 lb. large sea scallops* dry with a paper towel, then season both sides with salt and pepper.
  • Cook for 3-4 minutes a side or until golden brown and just cooked through.
  • Divide scallops onto plates and drizzle with sauce.

Serves two
*Make sure the small, tough side muscle is removed