Seared Scallops with Blood Orange Gastrique

For the gastrique:

  • 1/4 cup sugar
  • 1/4 cup sherry vinegar
  • Juice of 3-4 blood oranges

For the scallops:

  • 2 oranges; peeled and segmented
  • 2 sprigs tarragon; leaves removed
  • 2 sprigs mint; julienned
  • 2-4 Tbsp chopped parsley
  • Kosher salt; as needed
  • 1 1/2 cups Brussel sprouts; trimmed and cored
  • 20 large sea scallops; muscle removed
  • EVOO; as needed
  • Vegetable oil; as needed
  • Butter; as needed
  • Salt and fresh cracked pepper; as desired

In a small pan combine all ingredients. Place on high heat swirling and stirring occasionally until liquid thickens and large bubbles form- about five minutes. Pour into a small container to cool slightly.

In a small bowl, combine citrus and herbs. Season with salt and about I Tbsp of olive oil and reserve. Heat a large straight sided pan on medium high heat with a few tablespoons of vegetable oil. Add Brussel sprouts, season with salt and pepper and brown, tossing occasionally for 3-4 minutes. Sprouts should be crisp inside and charred outside. Transfer sprouts to a plate. Add a little more vegetable oil to moisten pain and heat until oil helicopters. Add scallops and sear on one side. Flip and add a pat of butter to pan, swirling pan to incorporate butter. Cook for another minute until cooked through. Remove from heat and place with Brussel sprouts on plate. Drizzle gastrique over the top and garnish with salad.

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