Jeff’s #1 favorite food…. Blood Oranges. In Italian: Tarocco… oppure (or)… arance rosse.
Another 100% Jeff & Cristina creation- we totally made this recipe up. This is a wonderful meal to make on a hot summer day when you just want something light, but delicious! The blood orange vinaigrette is not only beautiful in color, but also in flavor. It’s citrusy and sweet … and something different from balsamic vinegar.
Ingredients: (Serves 2)
-1 pound of scallops
-3 or 4 blood oranges
-1/2 cup extra virgin olive oil
-about 2 or 3 tablespoons of olive oil
-Salt & Pepper (to taste)
To sear sea scallops, heat about 2-3 tablespoons of oil in a pan so that the oil is very hot (so the pan is lightly covered in olive oil). To get the best sear, do NOT use a non-stick pan. Gently place the scallops in the pan evenly away from each other (give them some room) and do not touch them for at least 1-2 minutes. Lightly season with salt & pepper. Then, use tongs to flip each scallop over and cook for another 1-2 minutes. When you pick them up, pull them up from the pan slowly as not to lose the sear that may be stuck to the pan. Again, lightly season this side with salt & pepper. They are done if they are firm, but if you press down on them there’s a little resistance. Be sure not to overcook as they can get quite rubbery. Take scallops out of the pan, place on a separate dish, and set aside.
Wash & dry the arugula and endive thoroughly. Put a generous handful onto each plate and use the endive as an accent or you can chop it up and mix it in with the arugula. Separate the scallops into two bunches and top each salad with the scallops.
To make the blood orange vinaigrette, cut 2 medium sized blood oranges in half and squeeze out all the juice into a medium size bowl. Add in 1/2 cup extra virgin olive oil and whisk together the olive oil with the juice. Add a little salt & pepper to taste. Put over med-low heat to reduce a bit, about 5 minutes.
Lastly, cut up your last blood orange or two into 4 small sections and use as a garnish.