Categories Low Cal High Fiber Dinner Orange Scallop Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 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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Nour Issh
[email protected]I can't wait to try this recipe! It looks absolutely delicious.
Alifa Afreen Milvee
[email protected]This dish is perfect for a special occasion. It's sure to impress your guests.
Cj Okeke
[email protected]This recipe is definitely a keeper! I'll be making it again and again.
Thomas Ebu80
[email protected]I'm not sure if I did something wrong, but my gastrique didn't turn out as thick as I expected.
iliana Fumero
[email protected]I had some trouble finding blood oranges at my local grocery store.
Natania Stewart
[email protected]This dish was a bit too expensive for me to make on a regular basis.
Correllus Hall
[email protected]I found the gastrique to be a bit too sweet for my liking. I think I'll try it with less sugar next time.
Shahd Alaa
[email protected]The scallops were a bit overcooked for my taste, but the gastrique was delicious.
Tammy Coots
[email protected]I'm allergic to shellfish, so I can't try this recipe. :(
Charlotte Spencer
[email protected]I'm not a big fan of seafood, but I'm curious about how this dish tastes.
Femi Ogunleye
[email protected]This recipe seems a bit complicated for me, but I'm always up for a challenge.
It'z Xtha
[email protected]I'm not sure about the combination of scallops and blood oranges, but I'm willing to give it a try.
mpunalchandio mpunal
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The results are amazing.
Muhammad Naseem
[email protected]I love the use of blood oranges in this recipe. It gives the dish a unique and sophisticated flavor.
Shahbaz King
[email protected]The presentation of this dish is stunning. It's sure to impress your guests.
Jeremiah Mendy
[email protected]I followed the recipe exactly and the scallops turned out perfectly. They were seared to perfection and the gastrique was delicious.
naman Bhakta
[email protected]This dish looks amazing! I can't wait to try it.
DM Team
[email protected]I'm not a huge fan of scallops, but this dish changed my mind. The combination of flavors was incredible.
abdirashid Hanshi
[email protected]The blood orange gastrique was a revelation! It added a vibrant flavor to the scallops that was both tangy and sweet.