Quick Recipe Facts
Prep Time - 30 Minutes
A delicious fresh fish entree. Cast Iron Seared Jumbo Scallops with Blood Orange Jus and Basil Oil is wonderful using the blood orange which has a earthy papaya fragrance and a rich tart plum flavor.
Ingredients:
-
1
Tbsp.
cumin seed
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1
Tbsp.
coriander seed
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1
Tbsp.
black peppercorns
-
1
tsp.
hot paprika
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1
tsp.
dry mustard
-
1
tsp.
brown sugar
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½
tsp.
Sunkist® lemon zest
-
1 ½
Tbsp.
kosher salt
-
12
jumbo scallops
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2
Tbsp.
olive oil
-
2
cups
Sunkist® blood orange juice
-
½
cup carrot juice
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12
large basil leaves
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½
cup extra virgin olive oil
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2
large Sunkist® blood oranges, segmented
Instructions: (Makes 4 servings)
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In a heavy pan over medium heat dry toast the cumin, coriander and black peppercorns for about 2 minutes until they become aromatic.
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Remove from heat and cool.
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Grind the spices roughly in a spice mill.
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Stir into this mixture the paprika, mustard, sugar, lemon zest and salt.
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Rinse and pat the scallops dry.
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Roll them in the spice mixture, so that the scallops are completely coated with the mixture.
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Drizzle with olive oil.
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Using a very hot cast iron pan, sear the scallops for 2 minutes on each side to carmelize them.
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In a small sauce pan combine the blood orange juice and the carrot juice.
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Bring to a simmer and reduce until only a half cup of juice remains and remove from heat.
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Using a small food processor, pulverize the basil leaves with a few tablespoons of oil.
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Finish with remaining oil.
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Pour into a squeeze bottle for use.
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Using a large white service plate, spoon a puddle of blood orange juice in the center.
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Arrange the blood orange segments and scallops on the plate decoratively.
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To finish, drizzle with basil oil.
Recipe courtesy of Chef Allen Susser of Chef Allen's Restaurant, Aventura, FL.