A healthy seafood dish from Cooking from the Farmers' Market.
1 each navel orange and blood orange, with juice reserved
Salt and freshly ground pepper
1/2 tsp ground cumin
1 lb. large sea scallops
1 tbsp olive oil
2 tsp sherry vinegar
1 tbsp unsalted butter
2 tsp chopped fresh cilantro (fresh coriander)
Step 1: Cut the oranges into thin rounds. In a small dish, combine a pinch each of salt and pepper with the cumin. Sprinkle the scallops with the seasoning mixture.
Step 2: In a frying pan over medium-high heat, warm the olive oil. Cook until browned on the bottom side, 1-2 minutes. Turn and cook on the other side until just firm to the touch and still a bit translucent in the centre, 1-2 minutes longer. Transfer to a plate and keep warm.
Step 3: Add the vinegar and reserved orange juice to the pan and cook until reduced by half, 1-2 minutes.
Step 4: Add the orange slices and cook for 1 minute.
Step 5: Remove from the heat and stir in the butter.
Step 6: Return the scallops along with and any juices to the pan and stir to coat with the sauce. Transfer to plates, top with the sauce and oranges, sprinkle with cilantro, and serve right away.
See more recipes from Tasha de Serio and Jodi Liano.
Reprinted with permission from Tasha de Serio and Jodi Liano's Cooking from the Farmers' Market (2012 Weldon Owen).