nothing like citrus in the wintertime.

scallops with blood orange gastrique | adapted from bon appétit via smith & ratliff

ingredients

4 1/2 tsp. sugar
1.5 tsp. Sherry wine vinegar
1/2 c. blood orange juice
3/4 c. chicken broth
2 blood oranges, peeled, separated into segments
1/4 c. fresh parsley leaves
1/4 c. fresh mint leaves
1/4 c. fresh tarragon leaves
4 tbsp. olive oil
1 c. Brussels sprout leaves
1/2 lb. large sea scallops (about eight)
Kosher salt and pepper

directions

For the gastrique:
1. Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about two minutes.
2. Gradually add vinegar. Stir until caramel melts, about a minute. Add orange juice; boil until mixture begins to thicken, about two minutes.
3. Add broth; boil until gastrique coats spoon and is reduced to generous 1/4 cup, about 10 minutes.

For the scallops and sprouts:
1. Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tbsp. of olive oil and toss to coat. Season salad with coarse salt and pepper.
2. Heat 1 tbsp. olive oil in heavy large skillet over medium-high heat. Add Brussels sprout leaves and toss until just tender, about three minutes. Transfer sprouts to bowl.
3. Add 2 tbsp. olive oil to same skillet and heat until very hot, but not smoking. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, about a minute per side.
4. Arrange scallops and Brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.

via  littlelaur

(Source: littlelaur)