It’s officially citrus season and I can’t get enough of these winter gems. From tart grapefruits to sweet meyer lemons and the beautiful blood orange featured in these Blood Orange & Miso Glazed Scallops.
When compared to regular oranges, blood oranges have a slightly sweeter, fruitier flavor. And of course, there is their distinguishable hue which is thanks to the antioxidant anthocyanin. As the fruit ripens, this antioxidant develops more leading to a deeper hue and flavor.
This dish also proves that eating seasonally can be simple, combining items you probably already have in your kitchen with even just one key seasonal ingredient to create something truly delicious. Oh, and did I mention it’s ready in under 15 minutes?!
Yea, you’re going to want to try this.
Other important info:
Substitutions: If you can’t find blood oranges, you can substitute a regular orange, however, be sure to taste the glaze before you cook it as you may need to adjust the sweetness or salt level.
Pair it with: The beauty of scallops is that they cook in a flash meaning you can get a delicious meal on the table in no time. To make it complete try pairing this dish with:
Simple warm or sautéed greens like kale or chard. Place the scallops on top of the cooked greens before pouring the glaze on top.
Roasted bok choy drizzled with toasted sesame oil.
Brown rice or wild rice.
Stick with the miso flavor by pairing the scallops with this Asian Pear, Beet & Kale Salad with Miso Vinaigrette.
I’d love to see you cook up these scallops so don’t forget to tag me in your creations! @wellnessbykristen #wellnessbykristen
Blood Orange & Miso Glazed Scallops
Time: 15 Minutes
1 lb. fresh sea scallops (about 16 scallops)
1 tablespoon oil (such as olive oil or avocado oil)
1/4 cup blood orange juice (about 1 large orange)
1 teaspoon rice wine vinegar
1 teaspoon miso paste, either light or medium (see note)
2 teaspoons honey
1 clove garlic, minced
Pinch sea salt
Pinch ground black pepper
Chopped parsley, for garnish
1. In a medium bowl combine the blood orange juice, rice wine vinegar, miso, honey and the minced garlic. Whisk well to ensure everything is well combined. Set aside.
2. Remove the side mussel from each of the scallops (it will look like a small piece sticking out). Rinse the scallops with cool water and then dry them with a paper towel or clean tea towel. Be extra sure that the scallops are completely dry. Season the scallops with the salt and pepper.
3. Heat the oil in a large skillet over medium-high heat until it is very hot but not smoking. Carefully, add the scallops one at a time making sure they do not touch each other. Depending on the size of your pan, you may need to do this in batches.
4. Cook for 1 1/2 minutes before flipping over and cooking on the other side for another 1 1/2 minutes. The scallops should release easily from the pan when you go to remove them and should still be translucent in the center. Place the scallops on a plate and set aside.
5. Turn the heat to medium-low and add the blood orange & miso glaze, scraping the bottom of the pan with a spoon to release any remaining bits. Let simmer for 5 minutes or until the glaze has reduced slightly and has thickened so that it coats the back of a spoon.
6. Pour the glaze on top of the scallops and garnish with parsley before serving.
NOTE: White (or yellow) miso has a much milder flavor than red or brown miso which has been aged longer has therefore has a deeper flavor and can be saltier. Make sure to adjust your seasoning properly depending on the type you use.