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Scallops in Blood Orange Cream Sauce




Source of Recipe


My own, with help from Beyondsalmon.com and inspiration from Jason Perlow at eGullet.org


Recipe Introduction


Some time ago Jason at eG made seared scallops with a blood orange cream sauce. It looked and sounded so good that I decided to find a recipe and serve it for our St. Valentine’s dinner 2013. At Beyondsalmon.com I found a recipe for poached salmon with orange cream sauce that sounded right. I made a few adjustments and came up with this recipe. Lobster tails happened to be on sale that week, so the final dish was lobster medallions and scallops and was delicious. This was great with a side dish of couscous with currants and toasted pine nuts. You’ll have lots of extra sauce and the couscous is good for soaking that up.


List of Ingredients




1/2 cup dry white wine
1/2 cup water
2 blood oranges zested and juiced
3 Tbsp maple syrup or honey
4 saffron theads (optional)
Salt and pepper
1/4 cup cream
enough scallops to serve 4
1:1 ratio olive oil and butter, to sear scallops



Recipe



SAUCE:
Place the wine, water, orange juice, zest, syrup (or honey) and saffron in a sauté pan and bring to a boil. Reduce to a simmer, cover and simmer for 10 minutes.

Increase the heat to high and reduce the liquid to about 3/4 cup. Turn down to medium-low and add the cream. Taste to correct seasonings and serve over the seared scallops.

SCALLOPS:
While the sauce is reducing, heat the butter/oil mixture in a sauté pan over medium-high heat until very hot. Pat the scallops completely dry and put them in the pan in one layer. Do not crowd them. Salt and pepper them and let sear without moving until that side is browned and crisp – 2 to 4 minutes. Turn them in the pan and let the other side get browned and crisp. When done, the scallops should be almost firm. Remove from sauté pan and let sit in a warm place.

Serves 4.