Seared Scallops with Blood Orange and Smoked Paprika Sauce

By AliceV

Ingredients

• 1 cup blood orange juice
• 1 (16-ounce) bag Whole Catch wild frozen scallops, thawed
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 2 tablespoons canola oil
• 4 tablespoons unsalted butter, cut into small pieces
• 1/2 teaspoon smoked paprika

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

Method:

Heat blood orange juice in a medium saucepan over low heat. Simmer until reduced by half, about 30 minutes, stirring occasionally.

Once juice is almost reduced, season scallops with salt, pepper and cumin on both sides and heat a large cast-iron skillet over high heat until smoking. Add oil to skillet and sear scallops, about 1 to 2 minutes per side, until they develop a golden-brown crust and are just cooked through. While scallops are searing, whisk butter into the warm reduced orange juice. Continue whisking until sauce is shiny and smooth. Whisk in paprika, salt and pepper.

Spoon a bit of sauce onto each of 4 serving plates. Top with scallops and serve immediately.