Seared Scallops with Blood Orange and Smoked Paprika Sauce

Seared Scallops with Blood Orange and Smoked Paprika Sauce

Rated:
Recipe Rating: 3.80909
Serves 4
Whole wheat couscous and steamed or grilled vegetables are great additions to the scallops for a complete meal. Blood orange juice adds vibrant flavor to the sauce.
Ingredients: 
  • 1 cup blood orange juice
  • 1 (16-ounce) package Whole Catch wild frozen scallops, thawed
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted butter, cut into small pieces
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground black pepper
Method: 
Heat blood orange juice in a medium saucepan over low heat. Simmer until reduced by half, about 30 minutes, stirring occasionally.

Once juice is almost reduced, season scallops with salt, pepper and cumin on both sides and heat a large cast-iron skillet over high heat until smoking. Add oil to skillet and sear scallops, about 1 to 2 minutes per side, until they develop a golden-brown crust and are just cooked through. While scallops are searing, whisk butter into the warm reduced orange juice. Continue whisking until sauce is shiny and smooth. Whisk in paprika, taste, and adjust with salt and pepper as needed.

Spoon a bit of sauce onto each of 4 serving plates. Top with scallops and serve immediately.
Nutritional Info: 
Per Serving: 290 calories (180 from fat), 20g total fat, 8g saturated fat, 70mg cholesterol, 480mg sodium, 10g carbohydrates, 20g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.