Jumbo Sea Scallops With a Blood Orange Garlic Butter Sauce Over Wilted Spinach & Spiced Carrots

My annual Camine Retreat beach trip ends up producing some delicious meals, all made in a tiny efficiency kitchen overlooking the ocean. That’s why I know Bling Cuisine is something everyone can create!


INGREDIENTS:

8 jumbo sea scallops, patted dry

1/3 C fresh squeezed blood orange juice

Zest of half that blood orange (About 1 t)

2 very large garlic cloves peeled and sliced very thinly

4 T unsalted butter divided

3 T olive oil

1 +1 t kosher salt

½ + ½ t black pepper

8 C fresh spinach

4 T water

3 large carrots, peeled and diced

½ t herbs de Provence seasoning


METHOD:

  • Put diced carrots in a medium sized saucepan. Cover carrots with water. Bring to a boil and cook for about 10-15 minutes until soft. Drain, add ½ t kosher salt, ¼ t pepper, and the herbs de Provence. Cover until ready to serve. (Can do this while scallops are cooking if desired.)
  • In a large saucepan, add the 4 T water and the spinach. Turn on low. Cover. When spinach is wilted, set aside, and add ½ t kosher salt and ¼ t black pepper. Cover until ready to serve.
  • Bring another large saucepan to high heat. Add 2 T butter and the oil. When oil almost smoking add the scallops and season with remaining salt and pepper. Sear until caramelized on first side. Don’t turn them until they lift easily off the pan. Then let them get brown on the other side but don’t cook quite as long. Maybe 1 – 2 minutes. Lower heat, add the blood orange juice, the zest, and the garlic. Lower heat slightly and let it reduce for about 4-5 minutes and let the garlic cook until soft. Now add the rest of the butter. Don’t let it burn!
  • To plate put a serving of the spinach down and create a well in middle. Add the carrots. Then top with scallops and drizzle with blood orange garlic butter sauce! Add a flourish of salt if desired.

 




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