SILKY SEARED SCALLOPS WITH A SPICED BLOOD ORANGE REDUCTION. MISO-POACHED RADISHES AND SHIITAKE MUSHROOMS.
There are few better mealtime omens than a good scallop starter. And while scallops are great with the usual butter and white wine sauce, their natural sweetness and creamy texture complement fruity, tangy flavors delightfully! Blood orange may not be in season anymore, but of course regular oranges can be used, even though you won’t get the almost-berrylike tones as you would from the blood orange. For those of you who like playing with fire, there’s an optional step to flambé the sauce with Grand Marnier, too!
The focus of this recipe is definitely the sauce, while the method for the seared scallops is pretty much the same as any classic recipe – some light seasoning followed by a very hot pan and some oil for a minute or two a side. Happy cooking 🙂 – Boo
Servings: 2 (appetizer portions)
Difficulty: 
Ingredients:
- Blood orange sauce
2 blood oranges, zested and juiced
0.75 tb honey
2 pinches salt
1 pinch five spice - 1 tb Grand Marnier
- 4 (large) sea scallops
- Seasoning
salt and black pepper, medium coarse
garlic powder - Garnish
pea sprouts
blood orange zest
- In a small saucepan, stir and simmer sauce ingredients on medium heat until slightly thickened.
- Add Grand Marnier, and optionally set alight to flambé.
- Reduce sauce to 2-3 tb, or to a syrupy consistency. Remove from heat, and keep warm.
- Season scallops on both sides, and sear in olive oil over high heat, 1.5-2 minutes per side.
- Serve scallops with orange sauce, and garnish as desired.
