Scallops in orange and wine sauce
A simple, fresh sauce makes a vibrant accompaniment to sweet, chunky scallops. Try serving with a light, fresh selection of vegetables such as fennel and roasted peppers – or a salad. Serves 2.
INGREDIENTS
10-14 scallops, about 250g altogether
FOR THE SAUCE:
225g tomatoes
50ml fish stock
Juice of 1 orange
2 tablespoons dry white wine
1 teaspoons white wine vinegar
1/2 teaspoon caster sugar
Black pepper
1 tablespoon olive oil
Olive oil for greasing
50g light breadcrumbs
METHOD
1) To make the sauce, cover the tomatoes with boiling water and leave for 1-2 minutes. Then peel, deseed and chop them.
2) Place them in a food processor with the stock, orange juice, wine, vinegar, sugar and pepper to taste, and blend until smooth. Alternatively, beat them by hand in a mixing bowl.
3) Transfer the mixture to a saucepan, bring it to the boil and cook rapidly for 5 minutes, or until reduced by half to a thick coating consistency. Whisk in the oil to make a glossy sauce, and keep it warm.
4) Cut away and discard the tough white muscle on each scallop and the coral, if attached. Grease a non-stick frying pan with oil, and place on a high heat.
5) When the oil is hot, add the scallops and sear them for 2 minutes, then turn and cook them for a further 30 seconds. Remove them from the pan and let them rest for 1 minute.
6) Pour the sauce onto two plates and divide the scallops between them.
7) Sprinkle lightly with breadcrumbs and place under a hot grill for one to two minutes before serving.