Burnt Orange Fondue Recipe

Quick Recipe Facts

Best with Sunkist® Oranges
 
Prep Time - 15 Minutes
Serves:
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More Information

Serve the Burnt Orange Fondue with Bay scallops and vegetables.

Ingredients:

  • as needed Fondue:
  • 6 Sunkist® oranges cut in half and grilled till char
  • 1 lb. butter
  • 2 Tbsp. water
  • as needed salt and white pepper
    For Dish:
  • 3 bay scallops
  • 3 baby carrots (blanched)
  • 3 baby turnips (blanched)
  • 4 fingerling potatoes (blanched) and cut into halves
  • 2 Tbsp. micro mix greens
  • 1 pinch orange dust (boil peels in simple syrup and dry overnight and blend till dust)
  • 2 Tbsp. carrot butter (carrot puree & whole butter whisked)

Instructions: (Makes 1 serving)

  • Remove oranges after char and juice.
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  • Reduce juice till syrup, reserve.
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  • In small sauce pan bring 2 tbs water to boil.
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  • Whisk in butter and must all combine.
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  • Add orange juice syrup.
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  • Season with salt and pepper.
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  • Reserve Fondue in double boiler.
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  • Sear Scallops on one side till golden brown in hot sauté pan till golden brown (3 minutes).
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  • In same pan add 1 tbs butter and all baby vegetables.
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  • Add salt and pepper to season.
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  • Remove and place scallops and vegetables on paper towels.
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  • On large dinner plate arrange scallops and vegetables in a whimsical fashion.
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  • Finish with Orange Fondue and Sprinkle dust and Micro greens across plate.

    Courtesy of Andrew A. Arndt Executive Chef, Ojai Valley Inn and Spa.

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