Scallops With Blood Orange Gastrique Recipe

Name: Scallops With Blood Orange Gastrique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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:
2
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.
3
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.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Scallops With Blood Orange Gastrique falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Blood Orange Gastrique

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