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Recipe

Seared Scallops with Blood Orange-Shallot Sauce

Scott Phillips

Servings: 4

Though worthy of company, this dish is made with just a few ingredients. Blood orange juice gives the sauce a lovely color, but you could substitute any kind of orange juice as long as it’s freshly squeezed. Serve the scallops over wilted greens or with some herbed couscous.

Ingredients

  • 1-1/4 lb. dry-packed sea scallops, side muscles removed
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 1 medium shallot, finely chopped (about 1/4 cup)
  • 1 blood orange, squeezed to yield 1/4 cup juice

Nutritional Information

      Calories (kcal) : 170
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 40
      Sodium (mg): 730
      Carbohydrates (g): 6
      Fiber (g): 0
      Protein (g): 14

Preparation

  • Pat the scallops dry and season on both sides with 3/4 tsp. salt and 1/2 tsp. pepper. Heat 1Tbs. of the butter and the oil in a 12-inch nonstick skillet over medium-high heat until the foam from the butter subsides.
  • Add the scallops and cook, undisturbed, until well browned, 2 to 3 minutes. Flip and cook the second side until browned and just barely firm to the touch, 1 to 2 minutes. Transfer to a plate.
  • Add the remaining 1 Tbs. butter to the skillet. Add the shallot and 1/4 tsp. salt; cook, stirring, until softened, about 2 minutes. Whisk in the juice and season to taste with salt and pepper. Serve the scallops drizzled with the sauce and sprinkled with a little black pepper.

Reviews

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Reviews

  • DJ | 05/26/2017

    Great technique for scallops. The blood orange juice quickly caramelized into a delicious thick sauce.

  • User avater
    capsaiCyn | 08/31/2015

    We weren't fond of this - the sauce did not have the richness of beurre blanc nor did the citrus or vinegar stand up against the massive amount of oil. We won't be making again.

  • Krispie | 04/19/2015

    We halved the recipe and served this as a appetiser. So easy to make and just delicious. Will definstely make again.

  • olathecook | 01/03/2014

    This is fantastic! We made this with wilted spinach (start with caramelized onions & add a splash of blood orange juice at the end. We also added black cherry vinegar) and herbed quinoa (fresh tarragon & thyme, pistachios, dried cranberries and blood orange juice). My husband said it was a "Top Chef Worthy" meal. Easy and delicious. We will ABSOLUTELY make this again!

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