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.
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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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