[onlypaid]
by Chef Bradley Manchester
Summary: Pan Seared Shrimp and Scallops served with a Blood Orange and Cinnamon Sauce
Cooking time (duration): 15
Number of servings (yield): 2
Culinary tradition: USA (General)
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Ingredients
- 1 lb. Shrimp
- 1 lb. Scallops
- 2 Cups Blood Orange Juice
- 1 Blood Orange
- 1 Cinnamon Stick
- ¼ Cup Sugar
- 1 Tbsp. Black Peppercorns
- 2 Tbsp. Olive Oil
- ½ Cup Micro Oregano, Micro Basil, and Micro Cilantro mixed
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Extra Virgin Olive Oil
Instructions
Blood Orange Reduction:
- Squeeze fresh blood orange juice
- Add black peppercorn and cinnamon stick
- Add granulated sugar
- Reduce over medium heat
- Once the reduction boils, reduce heat to low and let simmer
Scallops:
- Take scallops and shrimp, season with fresh pepper and salt
- Add Olive Oil to pan, and get hot
- Add scallops and shrimp to pan
- Once in pan, season other sides with black pepper and salt
Peel oranges and slice into rounds
Season with salt and fresh black pepper - Sear the scallops and shrimp until a nice caramelization has been reached, then flip.
- Once scallops and shrimp are seared on both sides, remove from pan and reserve juices
Garnish:
- Using the pan that the shrimp and scallops were in, place the orange slices into the hot pan
- Flip, sprinkling salt and pepper on opposite side
- Heat through, don’t cook.
Micro Salad:
- Take micro herbs and lightly dress them with salt and pepper
- Squeeze fresh lemon onto herbs
- Add extra virgin olive oil
- Mix well
To Serve:
- Arrange orange slices flat on plate
- Place scallops on top of orange slices
- Arrange shrimp so that they lean around scallop
- Drizzle blood orange reduction around orange slice
- Garnish with herb salad
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