Scallops with Blood Orange Gastrique

By KrissyW330

Ingredients

• 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
• 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

Details

Servings 4
Preparation time 60mins
Cooking time 60mins
Adapted from epicurious.com

Preparation

Step 1

Preparation

For 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.

For 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.

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