Amazing!!!
Ingredients
Servings: 4
Blood Orange Gastrique
- 3 tablespoons sugar
- 1 tablespoon Sherry wine vinegar
- 1 cup fresh blood orange juice (from about 6 oranges)
- 1 1/2 cups low-salt chicken broth
Scallops and Brussels Sprouts
- 2 blood oranges, peeled, separated into segments
- 1/4 cup each (lightly packed) fresh parsley leaves, fresh mint leaves, and fresh tarragon leaves
- 4 tablespoons olive oil, divided
- Coarse kosher salt
- 8 ounces Brussels sprouts, leaves removed from core, core discarded
- 20 large sea scallops, side muscles removed
Preparation
Blood Orange Gastrique
-
Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
Scallops and Brussels Sprouts
-
Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
-
Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side.
-
Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad. I served this over salad with roasted green beans and pecans, and Turmeric brown rice.
Bruce Barone 