KCTS 9 Kitchen Recipe: Pan-Seared Scallops with Blood Orange Marsala Reduction and Toasted Hazelnuts
Pan-Seared Scallops with Blood Orange Marsala Reduction and Toasted Hazelnuts
Chef Jeff Bishop, IL Fiasco
Serves 4
Ingredients
3 tablespoons olive oil
24 large Alaskan weathervane sea scallops, 10/20 count
1 cup sweet Marsala wine (Melillo brand)
4 ounces blood orange juice
2 tablespoons unsalted butter (we use Plugra)
Sea salt
Ground black pepper
2 tablespoons toasted hazelnuts, chopped
Preparation
Heat a large saute pan over high heat. When pan is hot, add oil. Carefully place the scallops in the pan and reduce heat to medium-high. Sear the scallops for 2 to 3 minutes per side. Season with salt and pepper. The darker the caramelization, the better. You should have a nice crust on both sides.
Deglaze pan off the heat with the Marsala (on heat it will flame). Add blood orange juice, then remove scallops. Allow sauce to reduce by three-quarters, adding more blood orange juice if necessary. As reduction becomes syrupy, slowly add butter, while swirling pan. When sauce has emulsified, remove from heat. Salt and pepper to taste.
To serve, place scallops in a circle on a warm plate. Spoon sauce on top of each scallop. Garnish with toasted hazelnuts. Accompany with spring microgreens tossed in the juice of a Meyer’s lemon.
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