Seared Scallops with Blood Orange Reduction


This dish is a beautiful and elegant way to show off fresh scallops. Seared scallops are nestled on top of a bed of creamy polenta, and topped with a tart and sweet blood orange reduction. This dish is sure to impress your guests!

Ingredients

  • 1 lb (450 g) fresh scallops
  • 1/2 cup (120 ml) blood orange juice
  • 1 tbsp (15 ml) balsamic vinegar
  • 1 tbsp (15 ml) honey
  • 1/4 cup (60 ml) heavy cream
  • 1 cup (240 ml) water
  • 1/2 cup (120 ml) polenta
  • 1 tbsp (15 ml) butter
  • Salt and pepper

Method

  1. In a small saucepan, combine the blood orange juice, balsamic vinegar, honey, and heavy cream. Cook over medium heat until reduced by half. Set aside.
  2. In a large pot, bring the water to a boil. Add the polenta and stir to combine. Cook for 5 minutes, or until the polenta is thick and creamy. Remove from the heat and stir in the butter. Season with salt and pepper to taste.
  3. In a large skillet, heat some oil over medium-high heat. Season the scallops with salt and pepper and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove from the heat.
  4. To assemble, spoon the polenta onto plates or bowls. Top with the seared scallops and blood orange reduction. Serve immediately.

Potential changes & improvements

  • If you can’t find blood oranges, you could use regular oranges or even grapefruit.
  • Try serving this dish with a green salad on the side.

What other food works well with

This dish goes well with a green salad and a glass of white wine.

Common Mistakes

  • Not searing the scallops properly. Be sure to get a good sear on the scallops by heating the pan until it’s nice and hot before adding them in. Don’t move them around too much once they’re in the pan, and don’t overcook them or they’ll become tough.
  • Not reducing the sauce enough. Be sure to cook the sauce until it’s reduced by half. This will concentrate the flavors and make it nice and thick.
  • Not seasoning the scallops properly. Be sure to season the scallops with salt and pepper before cooking them. This will help to bring out their flavor.

Nutritional Information

  • 1 serving = 1/2 cup (120 ml) polenta, 3 scallops, and 2 tbsp (30 ml) blood orange reduction
  • Calories: 400
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Cholesterol: 80 mg
  • Sodium: 520 mg
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Sugar: 15 g
  • Protein: 20 g

Allergens

  • Scallops
  • Cream
  • Butter

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