Scallops with tomato and orange sauce

6saves
35min


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About this recipe: A simple, fresh sauce makes a vibrant accompaniment to sweet, chunky scallops. Try serving with Braised Fennel and Peppers Stuffed with Minted Rice (both on this website).

Brenda Houghton

Ingredients
Serves: 2 

  • 10-14 scallops, about 250 g (9 oz) altogether
  • For the sauce
  • 225 g (8 oz) tomatoes
  • 50 ml (2 fl oz) fish stock
  • Juice of 1 orange
  • 2 tablespoons dry white wine
  • 1 teaspoon white wine vinegar
  • ½ teaspoon caster sugar
  • black pepper
  • 1 tablespoon olive oil
  • Olive oil for greasing
  • To garnish
  • a few fresh basil leaves

Method
Prep:25min  ›  Cook:10min  ›  Ready in:35min 

  1. To make the sauce, cover the tomatoes with boiling water and leave for 1-2 minutes. Then peel, deseed and chop them.
  2. Place them in a food processor with the stock, orange juice, wine, vinegar, sugar and pepper to taste, and blend until smooth. Alternatively, beat them by hand in a mixing bowl.
  3. Transfer the mixture to a saucepan, bring it to the boil and cook rapidly for 5 minutes, or until reduced by half to a thick coating consistency. Whisk in the oil to make a glossy sauce, and keep it warm.
  4. Cut away and discard the tough white muscle on each scallop and the coral, if attached. Lightly grease a ridged, iron grill pan or a nonstick frying pan with oil, and place it on a high heat.
  5. When the oil is hot, add the scallops and sear them for 2 minutes, then turn and cook them for a further 30 seconds. Remove them from the pan and let them rest for 1 minute.
  6. Pour the sauce onto two plates and divide the scallops between them. Garnish with basil leaves and serve.

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