Grilled Scallops with Blood Orange Vanilla Sauce

Simplicity is the essence of this recipe. Simple ingredients. Simple preparation. Simple presentation.

Perfect as an entree. Served with freshly cut sections of blood oranges and a few chopped chives. I like to accompany this dish with steamed broccolini, or sautéed fennel.

12 fresh sea scallops
6 large blood oranges or 8 small ones
1 vanilla bean
1/4-1//3 cup olive oil
Small bunch chives

Squeeze 4 of the large blood oranges (or 6 of the small ones). You should have between a cup and 1 1/3 cups of orange juice.

Cut the vanilla bean in half lengthwise.

Scrape the seeds from the inside of the vanilla bean. If the bean if fresh and plump, you will have more of a paste. Otherwise, the seeds will appear detached and more powdery.

Blood orange sauce ingredients ready to be combined.

Place the ingredients in a saucepan.

Whisk together to incorporate the oil into the juice and slightly emulsify.

Bring to a boil and simmer for about 30-40 minutes.

Meanwhile, prepare the remaining blood oranges by cutting the skin ‘à vif’. This means to cut off the top of the orange with a serrated knife down to the flesh. Then continue to cut around carefully removing all the white part and exposing the juicy flesh of the orange.

Once all the skin of the orange has been removed in this way, the sections are ready to be severed from the center.

Cut each section of the orange by slicing the serrated knife down, next to the thin membrane separating each section.

Keep slicing down on both sides of each orange section, and the pieces will come free. Continue doing so all the way around, and you will end up with the beautiful slices separated, and the membranes will remain attached to the center of the orange.

Set the beautiful slices aside for presentation.

When the sauce is reduced and has a smooth consistency, remove the vanilla bean.

To cook the scallops, brush a little olive oil on each side. Be sure the grill is very hot before placing the scallops on it.

Once the markings are showing, turn them over to finish cooking the other side. The scallops should just be seized so that they remain tender inside. Be sure not to over cook them otherwise they’ll become rubbery.
Serve immediately, three to four scallops on each plate, accompanied with fresh orange sections. Pour the sauce over them, and sprinkle with finely chopped chives. Enjoy!


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