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Seared Scallops with Blood Orange-Shallot Sauce

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Serves 4

  • by Tony Rosenfeld from Fine Cooking
    Issue 127

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.

  • 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

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.

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

Photo: Scott Phillips

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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