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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

Equipment

  • Large Skillet
  • Measuring cups
  • Measuring spoons

Ingredients
  

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

Instructions
 

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.

Notes

These are some helpful sites to refer to when you're cooking and possibly have questions on substitutions or trying to determine what a spice taste like.
https://www.spiceography.com/list-of-herbs-and-spices/
https://www.allrecipes.com/article/common-ingredient-substitutions/
 
Tried this recipe?Let us know how it was!