Pan-Seared Scallops with Sautéed Oranges
This colorful winter dish showcases two types of oranges: the standard navel orange and the crimson blood orange, which make a refreshing counterpoint to seared sea scallops. Originally from Sicily, blood oranges have a distinctive red flesh and juice and a flavor reminiscent of berries.
- 1 navel orange
- 1 blood orange
- Salt and freshly ground pepper, to taste
- 1/2 tsp. ground cumin
- 1 lb. (500 g) large sea scallops
- 1 Tbs. olive oil
- 2 tsp. sherry vinegar
- 1 Tbs. unsalted butter
- 2 tsp. chopped fresh cilantro
Peel the oranges and cut into thin rounds, reserving the juice.
In a small bowl, combine a pinch each of salt and pepper with the cumin. Sprinkle the scallops with the seasoning mixture. In a fry pan over medium-high heat, warm the olive oil. Add the scallops and cook until browned underneath, 1 to 2 minutes. Turn the scallops over and cook until just firm to the touch and still a bit translucent in the center, 1 to 2 minutes more. Transfer to a plate and keep warm.
Add the vinegar and reserved orange juice to the pan and cook until reduced by half, 1 to 2 minutes. Add the orange slices and cook for 1 minute. Remove from the heat and stir in the butter. Return the scallops along with any juices to the pan and stir to coat with the sauce. Transfer to plates, top with the sauce and oranges, and sprinkle with the cilantro. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).