Scallops in Blood-Orange Gastrique with Fennel-Endive Salad - The Wall Street Journal

teke.indah.link

Photo: Ted + Chelsea Cavanaugh for The Wall Street Journal, Food Styling by Caitlin Haught Brown, Prop Styling by Carla Gonzalez-Hart

By Jane Black

Dec. 17, 2020 4:33 pm ET

To explore and search through all our recipes, check out the new WSJ Recipes page.

Gastrique is a fancy name for a basic sweet-and-sour sauce made with sugar and vinegar. Here, blood orange adds depth and color. The sauce beautifully cuts the richness of the scallops and also works well on pork chops or duck.

Ted + Chelsea Cavanaugh for The Wall Street Journal, Food Styling by Caitlin Haught Brown, Prop Styling by Carla Gonzalez-Hart

Ingredients

For the salad:

• 1 medium fennel bulb, very thinly sliced, preferably on a mandoline (about 2 cups), plus fronds
• 3 heads endive, thinly sliced (about 2 cups)
• 2 blood oranges

For the sauce:

• 3 tablespoons granulated sugar
• 1½ tablespoons white-wine vinegar
• 1 cup blood-orange juice (from about 4 oranges)
• 1 cup low- or no-sodium chicken broth
• Salt and freshly ground black pepper

For the dressing:

• 1 tablespoon minced shallots
• Salt and freshly ground black pepper
• ¼ cup olive oil

For the scallops:

• 2 tablespoons olive oil
• 12 large sea scallops (about 2 pounds)
• Salt and freshly ground black pepper

Directions

1. Start the salad: In a medium bowl, combine fennel and endive.
2. Segment the blood oranges: Working with one orange at a time, use a sharp knife to slice top and bottom from fruit. Stand orange up and use downward strokes to slice away skin and pith. Trim away any remaining white pith. Working over a bowl to catch fruit, insert blade between membrane and flesh to release segments. Squeeze juice from remaining membrane into a separate small bowl. (You should have about 1½ tablespoons.)
3. Make the dressing: In a small bowl or jar, combine shallots, blood-orange juice squeezed from membranes, salt and pepper. Add olive oil and whisk or screw lid on jar and shake until emulsified. Set aside dressing until ready to serve.
4. Make the sauce: In a small saucepan, combine sugar with 2 tablespoons water. Bring to a boil over low heat, stirring until sugar dissolves. Increase heat to medium and boil without stirring until liquid turns a dark golden brown. The bubbles will get larger and pop more slowly when cooking is nearly done. Watch closely, as it can go from brown to burned in seconds.
5. Add vinegar carefully, as it will pop and solidify the liquid. Stir until liquid again, then add blood-orange juice and broth. Bring to a boil and cook until reduced to ½ cup, 15-18 minutes. Season to taste with salt and pepper. Set aside.
6. Cook the scallops: Place scallops on a paper towel and pat dry. Season generously with salt and pepper.
7. Heat olive oil in a large saucepan over medium heat. When oil is hot but not smoking, add scallops, taking care not to crowd the pan. Cook until golden brown on underside, 2-3 minutes. Flip and cook until just cooked through, about 2 minutes.
8. Complete the salad: Add orange segments to fennel and endive. Toss dressing into salad.
9. To serve, divide salad among 4 plates. Spoon 2 tablespoons sauce onto each plate and arrange 3 scallops on top. Garnish with fennel fronds.

—Jane Black

More in Food & Drink

Copyright ©2020 Dow Jones & Company, Inc. All Rights Reserved. 87990cbe856818d5eddac44c7b1cdeb8

December 18, 2020 at 04:33AM
https://ift.tt/3gVoGXE

Scallops in Blood-Orange Gastrique with Fennel-Endive Salad - The Wall Street Journal

https://ift.tt/3ekeW79
salad