- 2 tablespoons sugar
- 1 sprig rosemary, broken in half
- 2 tablespoons sherry vinegar
- ½ cup freshly squeezed blood orange juice (or 1/2 cup orange juice plus 1 tablespoon lemon juice)
- Salt and freshly ground white pepper
- 1 pound bay scallops
- 2 tablespoons all-purpose flour
- 1 tablespoon extra virgin olive oil
- 1 ½ tablespoons unsalted butter
- 1 bulb fennel, trimmed, cored and thinly sliced
- 1 endive, trimmed, cored and cut crosswise into 1/2-inch rounds
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
222 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 15 grams protein; 38 milligrams cholesterol; 476 milligrams sodium
- Melt sugar in medium sauté pan over high heat. When sugar colors around edges, add a piece of rosemary, and stir until sugar is light golden-brown.
- Stand back, and stir in vinegar; caramel will spatter. When vinegar evaporates, stir in juice and simmer. Reduce by half; sauce should lightly coat a spoon. Season with salt and pepper, and set aside.
- Toss scallops with salt, pepper and flour. Heat olive oil in a large nonstick sauté pan over high heat until pan starts to smoke. Shake off excess flour from scallops, and put them in pan with remaining rosemary. Brown 1 minute, turn scallops over, add 1/2 tablespoon butter, and brown 1 to 2 minutes more; transfer to a warm plate.
- Return pan to medium heat, and add remaining butter along with fennel and endive. Season with salt and pepper, cover, and cook, stirring and scraping bottom of pan until vegetables soften, about 3 to 4 minutes. Return scallops to pan, and add glaze. Stir everything together for just a minute, taste for salt and pepper, and discard rosemary. Divide among four warm shallow soup plates; serve immediately.