A Daily Dinner: Scallops with Blood Orange Gastrique

Scallops with Blood Orange Gastrique

The air is finally truly frigid in the city, with temperatures ducking into the teens the past few nights. Our radiator’s clanking regularly, the dog’s wearing his sweater, and we can’t leave the house without layers, scarves and gloves.

I’m excited about the new chill and the impending snow, but only one thing about winter elicits excitement from Ryan: citrus fruit. Last winter, he dutifully juiced every grapefruit, blood orange or Cara Cara orange that crossed his path (or his juicer, rather).

Blood oranges, scallops, brussels sprouts, mint, tarragon and parsley

Fresh juice is great too, but when we got the season’s first bag of blood oranges the other day, I wanted to do something a little different with them. While Ryan juiced as many as I’d let him, I sought a recipe that would combine these burgundy beauties with a savory favorite.

The end result—a combination of meaty sea scallops, Brussels sprouts, and blood oranges—might sound like an unlikely trio, but it was a perfect example of what good things cold weather can bring.

Brussels Sprouts and Blood Oranges

Scallops with Blood Orange Gastrique
Adapted from Bon Appétit

4 1/2 tsp. sugar
1.5 tsp. Sherry wine vinegar
1/2 c. blood orange juice
3/4 c. chicken broth
2 blood oranges, peeled, separated into segments
1/4 c. fresh parsley leaves
1/4 c. fresh mint leaves
1/4 c. fresh tarragon leaves
4 tbsp. olive oil
1 c. Brussels sprout leaves
1/2 lb. large sea scallops (about eight)
Kosher salt and pepper

For the gastrique:
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 two minutes.
2. Gradually add vinegar. Stir until caramel melts, about a minute. Add orange juice; boil until mixture begins to thicken, about two minutes.
3. Add broth; boil until gastrique coats spoon and is reduced to generous 1/4 cup, about 10 minutes.

For the scallops and sprouts:
1. Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tbsp. of olive oil and toss to coat. Season salad with coarse salt and pepper.
2. Heat 1 tbsp. olive oil in heavy large skillet over medium-high heat. Add Brussels sprout leaves and toss until just tender, about three minutes. Transfer sprouts to bowl.
3. Add 2 tbsp. olive oil to same skillet and heat until very hot, but not smoking. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, about a minute per side.
4. Arrange scallops and Brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.

Blood Oranges and Scallops, with a salad of Mint, Parsley and Tarragon

We always love scallops and Brussels sprouts, but the fresh tang of the gastrique, punched up by the Sherry wine vinegar, and the light, herbal salad rounded out this winter meal.

I was surprised at how well the blood oranges played with the savory ingredients. I still love blood oranges in sweets and on their own, but the mixture of the herbs and the oranges is a combination worth repeating again and again, for breakfast, lunch or dinner.

- Laura

8 Comments

  1. natalie @ The SoHo
    Jan 05, 2012 @ 18:38:27

    Wow! Can I come over for dinner some time?

    Reply

  2. Vanessa
    Jan 05, 2012 @ 20:49:19

    Holy cow, that looks good. Can you believe I’ve never bought blood oranges? That will have to change this winter.

    Reply

  3. Megan
    Jan 08, 2012 @ 01:52:22

    This meal looks gorgeous and I love scallops. I’ve never bought blood oranges either! Glad I stumbled upon your blog! I’ll be subscribing! Feel free to drop by sometime. I’m always wanting to make new foodie friends! Megs x

    Reply

  4. beti
    Jan 08, 2012 @ 02:12:45

    this is such a beautiful salad, what a lovely presentation

    Reply

  5. Justin
    Jan 09, 2012 @ 16:52:07

    Hi, great post, looks delicious.
    I’d like to link to it on Zenspotting (http://zencancook.com/zenspotting/) would that be ok?

    Reply

  6. Jenny
    Jan 14, 2012 @ 15:15:52

    Nice photos, as usual! And it looks delicious.

    Reply

  7. Lukas Tollig
    Feb 11, 2012 @ 19:13:12

    Looks lovely, have to try it! I do a very similar salad with red grapefruit fillets, brings in some extra acid and works suprisingly well. Also, shrimp-grape-mayonnaise salad can be wonderful. Very nice blog!

    Reply

    • Smith & Ratliff
      Feb 13, 2012 @ 00:02:49

      I can see how shrimp-grape-mayonnaise would be tasty. Will have to try that! Thanks for visiting. :)

      Reply

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