Scallops with tomato and orange sauce

    35 min

    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).

    2 people made this

    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

    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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