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🍽️ Pan-seared Scallops on Arugula with Orange Balsamic Sauce

385 kcal · 30 min · 4 servings

Ingredients

• 250 g Leaf salad (e.g. young spinach or arugula)
• 8 Scallops (kitchen-ready)
• 2 unpeeled Oranges
• 1 Shallot
• 2 tbsp Butter
• 200 ml Fish stock
• Salt
• 4 tbsp Olive oil
• 2 tbsp white Balsamic vinegar
• 1 tsp freshly chopped Thyme
• Orange liqueur
• Pepper (from the mill)

Instructions

1. 1. Thoroughly wash the arugula and let it drain well in a sieve.
2. 2. Pat the scallops dry with kitchen paper.
3. 3. Finely grate the peel of one orange to obtain the zest.
4. 4. Peel both oranges completely and cut the flesh into segments.
5. 5. Catch the juice released by the orange segments in a bowl.
6. 6. Squeeze the remaining orange peels to extract the rest of the juice.
7. 7. Peel the shallot and chop it very finely.
8. 8. Heat one tablespoon of butter in a pan.
9. 9. Sauté the shallots in the hot butter until translucent.
10. 10. Deglaze the pan with the prepared stock.
11. 11. Let the sauce simmer until it has reduced to about half its volume.
12. 12. Add the orange juice, half of the orange segments, and the zest to the sauce.
13. 13. Let the sauce simmer gently for another five minutes until the oranges are soft.
14. 14. Lightly salt the scallops.
15. 15. Heat two tablespoons of oil in a non-stick pan.
16. 16. Fry the scallops for about one minute per side until golden brown over medium heat.
17. 17. Distribute the arugula onto the serving plates.
18. 18. Drizzle the salad with the remaining oil and balsamic vinegar.
19. 19. Add fresh thyme leaves to the orange sauce.
20. 20. Remove the pan with the sauce from the heat.
21. 21. Stir in the remaining cold butter until it melts into the sauce.
22. 22. Season the sauce to taste with salt, orange liqueur, and pepper.
23. 23. Place the fried scallops and the remaining orange segments on the salad.
24. 24. Drizzle some sauce over each dish and serve immediately.

Nutrition per serving

• kcal: 385
• Protein: 33 g · Fett/Fat: 25 g · Carbs: 15 g