Thursday, April 3, 2014

Pan-Seared Scallops with Sautéed Oranges


This colorful dish looks like sunshine and it transitions well from late winter into spring. Winter oranges are still available and seafood always reminds of spring and being out on the water boating when the weather warms up. It would also make a lovely lunch during Easter weekend when you're looking for something fresh and light. Blood oranges would be a striking combination to the navel oranges, but when I went to the market, I found I had missed their season. I’ve made a note to try this recipe again when I see blood oranges in the market next year.

The citrus flavors make a refreshing counterpoint to the rich seared sea scallops. Scallops aren’t particularly difficult to prepare. You just need to be very careful not to overcook them, because if you do, they will be tough and chewy and very unappetizing.


I think the most difficult thing about scallops is finding the correct ones. Dry pack scallops are the very best money can buy and I encourage you to seek them out. Here's a link that will explain what dry pack scallops are. If at all possible you want to avoid scallops that have been soaked in brine. Why? Because they are very difficult to near impossible to brown properly and, to me, they leave a bit of a tangy aftertaste in your mouth. Scallops should smell and taste like the sea – fresh.

I upped the amount of oranges called for in this recipe because the navel oranges I’ve been buying have ended up small by the time I removed their skin. If it turns out you’ve bought an extra orange or two, no problem, just juice them for breakfast the next day. The oranges in this recipe are briefly sautéed just to heat them through, so take care not to overcook them. The olives were a last minute idea for our own special touch because we think that the brininess of olives pairs well with citrus.


Pan-Seared Scallops with Sautéed Oranges
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano, serves 4

Printable recipe

4 navel oranges, or 2 navel oranges and 2 blood oranges
Kosher salt
Freshly ground black pepper
½ teaspoon ground cumin
1 pound large dry-packed sea scallops
1 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar
1 tablespoon unsalted butter
2 teaspoons fresh cilantro leaves (or parsley if you don’t care for cilantro)
Assorted French olives, optional but delicious

Peel the oranges and cut into thin rounds, reserving the juice, and set aside.

In a small bowl combine the cumin and a pinch of salt and freshly ground black pepper. Dry the scallops with a paper towel and sprinkle with the seasoning mixture. In a non-stick skillet over medium heat, warm the olive oil. Add the scallops and cook until browned underneath, about 1 to 2 minutes. Turn and cook until just firm to the touch but still translucent in the center, about 1 to 2 minutes more. Take care not to over-cook the scallops or they will be tough. Transfer the scallops to a plate and keep warm.

Add the vinegar and reserved orange juice to the pan and cook until reduced by half, then add the orange slices and cook for 1 minute. You are just warming the oranges, not actually cooking them. Remove the pan from the heat and stir in the butter. Return the scallops to the pan along with any accumulated juices and stir to coat with the sauce. Transfer the oranges to serving plates and top with scallops. Sprinkle with cilantro leaves and assorted French olives if using. Serve immediately.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, & Foodie Friday at Simple Recipes.  
Have a great weekend everyone.

33 comments:

  1. I'll be passing this recipe to my son as I'm heading to Providence, R.I. for an Easter visit. He made scallops for us a few year's ago--the best I've ever tasted. He'd picked them up from the boat!! I had a wonderful visit with my sisters in your warm state!! Now, back to the real world of laundry, etc.

    Best,
    Bonnie

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  2. Not only do you live in the Sunshine State..your dishes are Sunshine dishes..always!
    I have never seen dry packed..and I love them w/ a great sear..I can't tell you how much I have to pat dry..I will seek yours out.We love scallops Sam.
    Always a treat for us.

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  3. I have that cookbook too. This recipe looks wonderful Sam.

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  4. Sam, We've never even considered cooking scallops at home... In fact we're a little 'chicken' when it comes to preparing seafood at home. We eat most of our seafood/fish in restaurants. But we do like scallops and I must say that you've created a very beautiful dish with your oranges and seared scallops. Take Care, Big Daddy Dave

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  5. A beautiful dish and combination! Very appetizing.

    Cheers,

    Rosa

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  6. Sam, I absolutely adore scallops. I agree, about buying the right kind of scallops. I usually have good luck with frozen ones (when fresh aren't available). They're a bit costly, but when seared properly-- they are so tender. This dish is so bright and colorful-- definitely like Spring. I'd say that they are perfectly seared and very professional.

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  7. Un plato muy original y elegante!!!
    Un abrazo SAM :)))
    Conxita

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  8. Hi Sam, this dish is so gorgeous, when I first saw this come across my email I got so excited. I just adore scallops. Great recipe!

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  9. A beautiful presentation for one of my favorite seafoods!

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  10. I know where to look for the inspiration when I need seafood recipes! This looks so beautiful and delectable, Sam.

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  11. I think this is a wonderful recipe. The olives give a little contrast to the sweet scallops. It is really difficult to find "dry" scallops, but when I find them I know what I will be making. You are such a good cook.

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  12. I love the sound of the cumin in these too, Sam! Such a pretty presentation.

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  13. Gorgeous colors Sam! While I love olives I haven't really cooked with them, I think it would be fun to try:@)

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  14. Citrus and scallops make a really nice combination. The addition of the french olives is a nice touch.

    Velva

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  15. Citrus and fish make a fabulous combo. I remember the two fat ladies did salmon and oranges (with red wine thrown in) and I copied the dish. Now, I often cook my salmon that way. Never thought to try it with scallops...great idea, Sam. And such a pretty presentation.

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  16. We love scallops but they are so expensive here :( Have a good day Diane

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  17. What a beautiful recipe Sam. We would love it!

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  18. What a beautiful dish for springtime. Blessings dear. Catherine xo

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  19. I cannot believe the great dishes you post using fruit - I would so enjoy this - with the olives of course.

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  20. The cumin and sherry vinegar really makes this interesting. Thanks so much for sharing it with us on foodie friday.

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  21. Oh Sam, your recipes are always so fresh and light and healthy looking, this one is right up my alley :)

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  22. I made your divine simple yet fantastic scallop salad & loved it so much, dear Sam, just wonderful flavours all in one fab dish! xx

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  23. Scallops and citrus is something I had never thought of and I'm really kicking myself. I am a huge fan of Bay scallops and if I'm in NYC when they are in season I rush over to my old fish market and prepare them at my friends house. Being where I am it is difficult to get any size but will heed your recommendation and look for dry packed ones, though I've never seen them.

    Love the olive and orange combo. Great photos!

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  24. Looks beautiful -- sounds delicious.

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  25. Great combination of flavors & textures. The scallops look perfectly cooked!

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  26. What a lovely recipe for scallops, Sam. Nice touch with the sautéed oranges. And I agree with you, the scallops should smell like the sea!

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  27. Hi Sam,
    I love the addition of the oranges and the olives to your scallops. The Scallops look wonderful, I can almost taste them.

    Hope you are having a great week and enjoying Spring! Thanks so much for sharing your wonderful talent and recipes with Full Plate Thursday, I always look forward to your presentation.
    Miz Helen

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  28. i have regularly used lemon or lime with my scallops but never oranges! I love that flavor combo. so creative

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  29. Our tastes are similar. I make a green salad with oranges and then top it with seared scallops. I'll have to tryi your version next. BTW, I've been having a terrible time with my comments going through on blogspot. Hopefully, this goes through. Karen

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  30. I find that cara cara oranges make a decent substitute for blood oranges. Only problem is their season is only a week or two longer than the blood orange season so that's not much of a help, is it?

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  31. What a beautiful plate of food. Pinned and on my dinner table very soon.

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Sam