Thursday, February 18, 2010

Sasha's Kitchen: Scallops With Papaya, Blood Orange Vinaigrette and Caramelized Shallots

Pan seared scallops are one of my favorite subjects for an appetizer.  I love the flavor of any pan seared scallop, whether it is prepared in butter, or in a healthier olive oil / canola oil.  In my opinion, scallops present nicely as an appetizer.  A couple days ago, I wrote about another scallop appetizer that I developed for pan seared scallops with organic mushrooms in a lemongrass-thyme coconut broth with pomegranate.  That recipe would also make an excellent scallop entree if it were scaled up a bit.

Last night, I created an easy citrus, sweet scallop appetizer that was just as satisfying to the palette using papaya and blood orange juice to accompany the scallops.  This recipe was very simple to prepare, and makes lovely eye candy as an appetizer for upcoming dinner parties.  The melange of flavors was perfect - it has a lovely sweetness to it, but not an overpowering or cloying sweetness.  I was really happy with the outcome.  Papaya and blood oranges are two of my favorite fruits, and I think both combined nicely with the pan seared scallop.  I even used blood orange olive oil, from Round Pond Estate in Napa Valley, to pan sear the scallops.  Feel free to double or triple the recipe, as this is perfect for parties and other gatherings.

Sasha's Pan Seared Scallops With Papaya, Caramelized Shallots and Blood Orange Vinaigrette
4-6 scallops
1 1/2 cups of blood orange juice
1/3 cup olive oil (plain)
several tablespoons of Round Pond's Blood Orange Olive Oil
pepper to taste
1/2 cup diced papaya
2 diced shallots
A couple teaspoons of pomegranate seeds

First, I prepared the blood orange vinaigrette by reducing the orange juice.  Add the blood orange juice to the stove and boil for about 25 minutes until reduced to about 1/2 a cup.  Mix the blood orange juice with about 1/3 a cup of canola oil or olive oil an season with pepper.  Put in a salad shaker and shake the dressing well.

To prepare the shallots, caramelize by sautéing two diced shallots in 1 tablespoon of Round Pond's Blood Orange Olive Oil and one teaspoon of sugar.  Dice the papaya and set aside.

Pan sear the scallops in about one to two tablespoons of Round Pond's Blood Orange Olive Oil.  Season the scallops on both sides with pepper first, and cook on medium heat until lightly browned.  Serve with the diced papaya, caramelized shallots and a sprinkling of pomegranate seeds.  Drizzle a tablespoon of the blood orange vinaigrette on top of each serving.

Other Scallop Recipes On A Kitchen In Brooklyn:

My Scallops With Organic Mushrooms, Lemongrass-Thyme Coconut Broth and Pomegranate
Eric's Fettuccine With Scallops and Mushroom Cream Sauce

Stay tuned to a A Kitchen In Brooklyn for exciting upcoming giveaways in March!

1 comment:

  1. Love the concept of your blog and loving the size of your kitchen even more! I saw the picture in the About section and I think our apartment in Manhattan is about the size of your kitchen!


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