Scallops with Blood Orange Gastrique

Scallops with Blood Orange Gastrique

Fresh Provincetown Scallops with Gastrique, which is a sweet-sour sauce made from caramelized sugar and vinegar. Served with puree of butternut squash.
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Prep Time 1 hour
Cook Time 10 minutes
Course Main Course
Servings 4


  • Large Skillet
  • Measuring cups
  • Measuring spoons


Scallops and brussels sprouts:

  • 2 Peeled Blood oranges, separated into segments
  • 1/4 Cup EACH FRESH: Mint, parsley and tarragon leaves. Lightly packed.
  • 4 TBSP Olive oil, divided
  • Coarse Kosher salt
  • 8 OZ Brussel Sprouts, outer leaves removed, cored I'm buying split BS from Trader Joes.
  • 1 LB Sea Scallops Side muscles removed if not already done.

Blood orange gastrique:

  • 3 TBSP Sugar
  • 1 Cup Fresh squeezed blood orange juice About 6 oranges of medium size
  • 1 1/2 Cups Chicken Broth/stock–low or no sodium


For blood orange gastrique:

  • 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 5 minutes. 
  • Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1-2 minutes.
    Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. If you don't get this right, don't worry. It will still taste good.  
  • DO AHEAD: This can be made about 3 days ahead. Cover; chill. Rewarm over medium heat.

For scallops and brussels sprouts:

  • Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
  • Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 4 to 6 minutes. Cook until done but not mushy/soft. A little crunch is good.  
  • Transfer brussels sprouts to bowl. 
  • Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. 
  • Arrange scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.


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