Seared Blood Orange Jumbo Diver Scallops Recipe
Pan Seared U10 Scallops & Blood Orange Cream with Sautéed Zucchini Noodles
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Blood Orange Cream
Juice the blood oranges and strain to remove seeds. In a saucepan over medium heat, combine blood orange juice, heavy cream, salt, and black pepper. Simmer gently for 5-7 minutes until slightly thickened.
- 2
Sauté Zucchini Noodles
Using a spiralizer, create zucchini noodles from the zucchini. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds, then add zucchini noodles and sauté for 3-5 minutes until slightly tender. Season with salt and pepper.
- 3
Sear Scallops
Pat the scallops dry with paper towels and season both sides with salt and pepper. In a large skillet, heat the remaining tablespoon of olive oil over high heat. Sear the scallops for 2-3 minutes on each side until golden brown and cooked through.
- 4
Plate the Dish
On each plate, create a bed of sautéed zucchini noodles. Top with seared scallops and drizzle with blood orange cream. Garnish with chopped fresh parsley.
