Scallops with Orange Sauce and Arugula
Ingredients
- Ingredients
- 250 grams Lettuce (such as baby spinach or arugula)
- 8 Scallop
- 2 organic Oranges
- 1 shallot
- 2 Tbsps butter
- 200 milliliters fish stock
- salt
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- 1 tsp freshly chopped thyme
- Orange liqueur
- freshly ground peppers
Preparation steps
Rinse, trim, and drain the lettuce. Rinse the scallops and pat dry. Zest one of the oranges. Peel both oranges thoroughly, making sure to remove all of the bitter white pith. Remove the whole fruit segments. Collect any juice created in a bowl. Squeeze the remaining pulp into the bowl. Peel and finely dice the shallots, then sauté until translucent in 1 tablespoon of butter. Deglaze with the stock, simmer, and reduce by half. Add the oraang ejuice, half of the orange segments, and the zest. Simmer until the oranges breakdown, about 5 minutes.
Season to scallops with salt and pepper. Heat 2 tablespoons of oil in a non-stick pan. Sear for one minute on each side over high heat until golden brown.
Place the lettuce on plates, and drizzle with the remaining oil and vinegar. Add the thyme to the sauce, remove from the heat, and stir in the remaining butter. Season to taste with salt, orange liqueur, and pepper. Top the salad with the scallops and the orange segments, then top with the sauce and serve.
