Serves six as an appetizer
Ingredients
- 3 tangerines
- 6 navel oranges
- 1 cup cider
- ½ cup brown sugar
- salt & pepper to taste
- 3 green scallions, chopped, using at least half the green stem
- 3 cloves garlic, crushed
- 1 tablespoon hot chili powder (or Thai/Vietnamese chili sauce)
- juice of 1 lemon
- 1lb. Seatrade bay scallops
Directions
- Cut tops from and hollow out navel oranges, reserving juice for another use. Freeze shells. Slice 3 tangerines thinly.
- Simmer all other ingredients and reduce by half to almost a syrup. When syrup is hot and bubbling, toss in scallops and stir fry until done, about 4 minutes.
- Serve immediately in frozen orange shells - or as a warm salad on shredded spinach and radicchio.
Preparation/cooking time: 45 minutes
Executive Chef James Walter
Pesce Blue Restaurant
Portsmouth, NH
Serves Four
Ingredients
- 8 U-10 Scallops
- ¼ cup of picked flat leaf parsley
- ¼ cup of picked basil
- ¼ cup of chive cut into half inch pieces
- 1/8 cup of picked tarragon
- 1 orange zested and segments removed
- 1 tablespoon of clear balsamic
- 3 tablespoons of salad oil
- 1 small shallot finely chopped
- sea salt
- fresh cracked pepper
Directions
- First prepare the grill, you want it to be relatively hot so the scallops don't stick.
- In a salad bowl, combine all of the herbs and the orange segments, add a little sea salt and cracked pepper.
- Prepare the vinaigrette by whisking the oil into the vinegar and then adding the shallot and orange zest. Season the vinaigrette with sea salt.
- Lightly oil the scallops; too much oil will cause flare ups in the grill and add an unwanted carbon flavor. Season the scallops with salt and pepper and place them on a hot area on the grill. If they stick, give them time, they should release without too much force. For medium rare, give them about one-minute each side.
- Dress the herb salad with the vinaigrette reserving some of the vinaigrette to garnish the plate. Evenly distribute the salad onto four plates, place two scallops on each plate and garnish the plate and scallops with the remainder of the vinaigrette.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 14 fresh sea scallops, patted dry with paper towels
- 2 blood oranges, segmented with their juice
- 1/2 lemon, juiced
- 1 bunch of pea shoots
- 1 tablespoon lemon juice
- sea salt
- fresh ground black pepper
Directions
- In a saute pan, over high heat, add the olive oil.
- Add the scallops and cook until browned on one side
- Flip the scallops and cook two minutes more.
- Deglaze pan by adding the blood orange segments and both juices.
- Place on serving plates and garnish with pea shoots, seasoning with salt and pepper to taste.