Seared Sea Scallops with Blood Orange Sauce
Sea scallops, quickly seared and served with a tangy blood orange sauce will brighten any winter day, so while the ruby red fruit is in season, grab a handful and make this.
- 1 lb Sea scallops
- 1 tbsp Butter
- 1 tbsp Toasted seasme oil
- 1 cup Thinly sliced scallions
- 1/4 cup White wine
- 1 cup Fresh-squeezed blood orange juice
- 1 scant tsp Cornstarch
- 1/2 tsp Salt
- 1/s tsp Chinese Five Spice
- 1 Blood orange, rind removed, fruit cut into segments
- Dry the scallops with paper towels and set aside.
- In a medium saucepan, melt the butter and add the sesame seed oil and heat until the mixture begins to get foamy; stir in the scallions and cook until they wilt and begin to look creamy. Raise the heat to high and stir in the wine and cook for 1 minute.
- In a small bowl, combine the cornstarch with the blood orange juice then lower the heat and stir the juice into the saucepan and cook until the mixture begins to thicken slightly. Remove from the heat. Stir in the salt and Chinese Five Spice. Cover, keep the sauce warm and set aside.
- Heat a dry skillet over medium high heat and add the scallops in a single layer. Sear the scallops on both sides until a brown crust appears. Off the heat, season the scallops with salt and pepper.
- To serve, ladle the sauce onto a platter and top with the scallops. Add the blood orange segments and serve.
- Serve a side of your favorite rice and vegetables.
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