Sea Scallops with Blood Orange Sauce
serve with La fete rose
2 TB of butter
8 large Sea Scallops (consider 3-5 per person, depending on size)
salt & pepper
Blood Orange Sauce
4 tsp of sugar
2 TB butter
1 blood orange (1/2 for juice, 1/2 for segments)
1 TB of rice vinegar
1/4 cup chicken stock
salt & pepper
Optional Garnish
Edible Flowers & micro greens
Directions
Sauce
1. Add sugar to a small sauce pan, cook over medium heat. Allow sugar to dissolve and become a warm caramel color.
2. Stir in blood orange juice and vinegar. Boil until it thicken, slowly pour in chicken stock. Allow this to cook down until it is thick enough to coat the back of a spoon, this will take about 4 minutes.
3. Finish with butter, salt and pepper. then set aside.
Scallops
Remove from refrigerator and pat dry, then sprinkle with salt and pepper.
Heat a large pan and add butter. Once melted cook scallops until golden brown on each side. I usually cook the first side for 2 minutes and the other side for 1 minute depending on the size.
3. Plate over sauce or on a bed of risotto and ladle sauce over top. Use blood orange segments, edible flowers and microgreens as garnish & ENJOY!