Scallops with Blood Orange Butter Sauce and Beet Carpaccio - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Scallops with Blood Orange Butter Sauce and Beet Carpaccio

    processing...

    NEWSLETTERS

    Scallops with Blood Orange Butter Sauce and Beet Carpaccio
    Wayne Johnson
    Be the Hit of Your Halloween Party with This Recipe from Jasper White’s Summer Shack at Mohegan Sun. It was featured on Taste of Today October 31, 2009

    Servings: 6 appetizer portions

    Scallops:

    1 1/2 pounds sea scallops (10-20 scallops)
    4 tbs vegetable oil
    Salt & Pepper to taste

    In a large sauce pan over medium high heat, add the oil. Let the oil come to temperature about 1 minute. While the oil is coming to temperature, salt and pepper your scallops. Add the scallops to the pan. Turn the scallops over when they have a nice golden brown on the bottom. Once you have turned the scallops they can be finished in the oven @ 350 degrees for 2 minutes. This should cook them until medium.


    Sauce:
    1 medium shallot small dice
    1/2 cup white wine
    1 stick unsalted butter
    juice of 2 blood oranges

    In a small sauce pan simmer the blood orange juice until it coats the back of a spoon.

    In a medium sauce pan bring the shallots and wine to a simmer. Let it simmer until half of the liquid is gone. Add the heavy cream and reduce by half.  At this point, your blood orange reduction should be ready to add to the mix. Turn the heat down to low. Using a whisk, start incorporating the butter slowly, using a couple pieces of butter at a time (stirring constantly).

    Beets:

    2 red beets

    Boil the beets until tender. Remove from water to cool. Using a disposable towel rub the skin off of the beet. Slice as thin as possible