Spiced Scallops with Blood Orange Salsa

Temps des Fêtes 2011
food and drink

BY: Lucy Waverman

When you’re segmenting the blood orange, make sure you do it over a bowl to catch the juices for the salsa. The salsa is excellent with shrimp and chicken too. I serve this as a first course but it could be a main course with the addition of some orzo and a green vegetable such as spinach. Buy the large scallops that are about 8 to 10 per lb (500 g). Cook smaller ones for a shorter time.

½ cup (125 mL) chopped fennel
½ cup (125 mL) chopped flesh of a blood orange
¼ cup (60 mL) chopped red onion
2 tsp (10 mL) seeded and chopped jalapeño pepper (or to taste)
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) blood orange juice
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped chives
2 tbsp (30 mL) chopped coriander
Salt to taste

12 large scallops
1 tsp (5 mL) fennel seeds, cracked
1 tsp (5 mL) coriander seeds, cracked
1 tsp (5 mL) black pepper, cracked
Salt to taste
2 tbsp (30 mL) butter

1 Combine fennel, blood orange flesh, red onion, jalapeño, olive oil, blood orange juice, lemon juice, chives and coriander, and season with salt to taste. Set aside.

2 Remove muscle from side of scallops. Combine fennel seeds, coriander seeds and black pepper. Sprinkle spice mixture over scallops and season with salt.

3 Heat 1 tbsp (15 mL) butter in a non-stick skillet over high heat. Working in batches if necessary, add scallops and sear for 3 minutes on the first side and 2 minutes on the second or until golden and centre is opaque, adding more butter to pan as needed. Remove scallops and serve with salsa.

Serves 4

What to Serve