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.
This recipe worked great for me although I made a couple changes. I seared the scallops in grapeseed oil, then wiped the pan out and used ghee to make the sauce. Also, once I added the blood orange juice, I kept it at a hard simmer, stirring constantly, until the sauce became syrupy. Friends devoured them.
Great technique for scallops. The blood orange juice quickly caramelized into a delicious thick sauce.
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